This was a delicious and easy recipe! My boyfriend was so happy there was a whole pan, as he couldn't stop eating it. The only thing that I substituted was Italian blend shredded cheese (with cream cheese in it) instead of plain mozzarella. Super tasty! Will make again for sure.
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This was a delicious and easy recipe! My boyfriend was so happy there was a whole pan, as he couldn't stop eating it. The only thing that I substituted was Italian blend shredded cheese (with cream cheese in it) instead of plain mozzarella. Super tasty! Will make again for sure.
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This recipe was great -- I'm going to replace my current baked ziti recipe with this one. I did add 2T of Tastefully Simple garlic bread seasoning but even if you don't have that I'd recommend adding some seasonings of your choice (oregano, garlic, etc). I also mixed the sauce in with the ricotta mix instead of layering it. I found that it only needed to cook for 35 minutes and I took the foil off about 10 before the timer was set to go off so it got a little brown on top. Yummy!
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This was very tasty! I made it for my parents and my Dad couldn't stop eating it. I ground beef to make it a bit more hearty. I also didn't layer it I just threw it all together and it turned out great.
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First of all I added meat to the sauce and to offset the increase in mass and density I doubled up on mozzerella, added 22 ounces of rocatta instead of 15, and doubled up on the sauce.
This is seriously one of the best baked ziti recipes I've ever tried! Absolutely delicious! 38 minutes is about perfect for cooking time btw.
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Made this for dinner tonight. It was really good but not to die for. I did follow the directions to a T because I've never made baked Ziti before. I found that the layers didn't really melt or come together during baking like I hoped they would. It's something I'll try again but I'll have to think about adding something to thing out the ricotta mixture because it couldn't really be spread so I ended up with drops that stayed that way when it baked. I will try this again but maybe add a little cream or something to give it a creamier consistency. Thanks for the post.
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I've made this recipe a few times, this is my go to baked ziti dish now! The first time I made it following Carol's recipe, with the exception of the layering. I just mix together all the ingredients, except the final 1/4c cheese for the top, and pour it into the baking pan. Delicious!
Ever since I've made the following tweaks: mix all the ingredients (except the topping cheese) including the uncooked pasta and add about half again more sauce, 1/2c each ff half and half and water. The pasta cooks in the oven, is never over done, and the sauce thickens up nicely. Sometimes I add browned hamburger seasoned with garlic, S&P.
Thanks for posting the recipe!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was a delicious and easy recipe! My boyfriend was so happy there was a whole pan, as he couldn't stop eating it. The only thing that I substituted was Italian blend shredded cheese (with cream cheese in it) instead of plain mozzarella. Super tasty! Will make again for sure.
This recipe was great -- I'm going to replace my current baked ziti recipe with this one. I did add 2T of Tastefully Simple garlic bread seasoning but even if you don't have that I'd recommend adding some seasonings of your choice (oregano, garlic, etc). I also mixed the sauce in with the ricotta mix instead of layering it. I found that it only needed to cook for 35 minutes and I took the foil off about 10 before the timer was set to go off so it got a little brown on top. Yummy!
This was very tasty! I made it for my parents and my Dad couldn't stop eating it. I ground beef to make it a bit more hearty. I also didn't layer it I just threw it all together and it turned out great.
First of all I added meat to the sauce and to offset the increase in mass and density I doubled up on mozzerella, added 22 ounces of rocatta instead of 15, and doubled up on the sauce.
This is seriously one of the best baked ziti recipes I've ever tried! Absolutely delicious! 38 minutes is about perfect for cooking time btw.
Made this for dinner tonight. It was really good but not to die for. I did follow the directions to a T because I've never made baked Ziti before. I found that the layers didn't really melt or come together during baking like I hoped they would. It's something I'll try again but I'll have to think about adding something to thing out the ricotta mixture because it couldn't really be spread so I ended up with drops that stayed that way when it baked. I will try this again but maybe add a little cream or something to give it a creamier consistency. Thanks for the post.
I've made this recipe a few times, this is my go to baked ziti dish now! The first time I made it following Carol's recipe, with the exception of the layering. I just mix together all the ingredients, except the final 1/4c cheese for the top, and pour it into the baking pan. Delicious!
Ever since I've made the following tweaks: mix all the ingredients (except the topping cheese) including the uncooked pasta and add about half again more sauce, 1/2c each ff half and half and water. The pasta cooks in the oven, is never over done, and the sauce thickens up nicely. Sometimes I add browned hamburger seasoned with garlic, S&P.
Thanks for posting the recipe!
