*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 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!!!
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
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!
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.
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.
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.
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.
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.
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