Ziti in a creamy tomato sauce with lots of cheese is baked in individual serving dishes for this gourmet weeknight meal.

Barilla
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bechamel sauce: Heat butter in a medium sauce pan until melted. Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes.

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  • Meanwhile, heat the milk in separate pan until just about to boil.

  • Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with nutmeg and 2 teaspoons salt and set aside.

  • Preheat the oven to 425 degrees F.

  • Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt (optional).

  • Cook Ziti for 30 seconds less than the package instructions.

  • Add Marinara Sauce, bechamel sauce, mozzarella, and grated cheese to the ziti and mix well.

  • Divide ziti and sauce mixture among six individual gratin dishes. Sprinkle with breadcrumbs.

  • Bake for about 20 minutes, until bubbling and crusty on top. Serve immediately.

Nutrition Facts

578 calories; 25.7 g total fat; 75 mg cholesterol; 2429 mg sodium. 61.6 g carbohydrates; 24.5 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/25/2014
This was so fast to make! I did not heat the milk separately. Simply melted the butter added the flour whisked it to make a roux and slowly add the milk while continuing to whisk the mixture. Buffalo mozzarella is easy to find one brand is made by Galbani it won't specifically say buffalo mozzarella but it's the same thing. I followed the recipe the rest of the way except I used Panko breadcrumbs... Fantastic recipe!!! Read More
(9)

Most helpful critical review

Rating: 3 stars
07/23/2014
This was just OK for my gang. My 14yo daughter made this by herself and it was certainly easy enough and uncomplicated. She boiled the pasta then placed it in a baking dish. Using the same pot from the pasta she made the Bechamel sauce in it. Rather than dirty another pot she heated the milk in the measuring cup in the microwave. She did add garlic and some pesto she found in the fridge to bump up the flavor along with crushed red pepper. The pasta baked very nicely and was cheesy but the main thought from everyone was they did not like the "jarred sauce essence" and were left wishing it had some ricotta mixed in. No one left the table hungry but we won't likely make again. Read More
(3)
27 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/25/2014
This was so fast to make! I did not heat the milk separately. Simply melted the butter added the flour whisked it to make a roux and slowly add the milk while continuing to whisk the mixture. Buffalo mozzarella is easy to find one brand is made by Galbani it won't specifically say buffalo mozzarella but it's the same thing. I followed the recipe the rest of the way except I used Panko breadcrumbs... Fantastic recipe!!! Read More
(9)
Rating: 5 stars
08/25/2014
This was so fast to make! I did not heat the milk separately. Simply melted the butter added the flour whisked it to make a roux and slowly add the milk while continuing to whisk the mixture. Buffalo mozzarella is easy to find one brand is made by Galbani it won't specifically say buffalo mozzarella but it's the same thing. I followed the recipe the rest of the way except I used Panko breadcrumbs... Fantastic recipe!!! Read More
(9)
Rating: 5 stars
07/20/2014
Made this for my Florida family while on vaca not only did we have a blast cooking it together we all loved it!! I Added pepper to the béchamel used freshly grated nutmeg & used 2-8oz reg balls of fresh mozzarella I will def be making this again!!!! #allstarsbarilla Read More
(7)
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Rating: 5 stars
08/27/2014
The whole family absolutely loved this! It was perfectly cheesy and creamy. I used the Roasted Garlic Marinara by Barilla and OMG- that sauce is fantastic! I definitely found my go to store bought sauce! Read More
(5)
Rating: 5 stars
07/30/2014
I really liked this recipe especially since the mozzarella was interspersed throughout the dish instead of all being on top. It was easy to make and heated up beautifully for leftovers. Hubby wasn't too impressed but the kids and I really liked it (and they usually only want chicken nuggets.) An excellent meal alongside a salad and garlic bread. Five stats yum. Read More
(5)
Rating: 5 stars
07/24/2014
This is a great comfort dish. I love cheese so I sprinkled some on top of the breadcrumbs making it extra cheesy. Everything about this dish is tasty - I have no complaints and I'll be making this again. Read More
(4)
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Rating: 5 stars
07/30/2014
We all cried with delight at this dish. I thought it might be dull. But it was amazing. We stuffed ourselves! Will make again! Read More
(4)
Rating: 5 stars
07/23/2014
I'm a fan of baked ziti and often find recipes that use all red sauce or all bechamel. This recipe uses a combination of both which I love. Don't skip the bread crumbs on top it finishes this dish off with tasty perfection. Read More
(3)
Rating: 4 stars
07/24/2014
As others have stated this dish is labor intensive. In my opinion the final outcome wasn't worth all the work as we thought this meal was just okay. My husband stated that he wished it had meat in it. I did like the flavor combo of the bechamel and red sauces - but because this took so many pans on the stove at the same time plus the baking dish I don't think this is something that will make it into our dinner rotation very often. The only change I made was to cover the top in additional cheese layer with the bread crumbs to entice the kids to eat it. Read More
(3)
Rating: 3 stars
07/23/2014
This was just OK for my gang. My 14yo daughter made this by herself and it was certainly easy enough and uncomplicated. She boiled the pasta then placed it in a baking dish. Using the same pot from the pasta she made the Bechamel sauce in it. Rather than dirty another pot she heated the milk in the measuring cup in the microwave. She did add garlic and some pesto she found in the fridge to bump up the flavor along with crushed red pepper. The pasta baked very nicely and was cheesy but the main thought from everyone was they did not like the "jarred sauce essence" and were left wishing it had some ricotta mixed in. No one left the table hungry but we won't likely make again. Read More
(3)