Baked Ziti I

4,660 Reviews 145 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Colleen B. Smith
Recipe by  Colleen B. Smith

“A lady I worked with brought this in one day, and it was a hit. Now it is the favorite of all my dinner guests. It's great for a covered dish dinner too. I have made this also without the meat, and it is well received.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Share It

Reviews (4,660)

Rate This Recipe
LP
4023

LP

Try RICOTTA CHEESE instead of sour cream and skip the provolone for a real Italian version of Baked Ziti. Mix an egg into a pound of ricotta to make it nice and creamy, and toss with the ziti. Layer sauce first (so you don't need to butter the pan), then ziti/cheese, mozzarella, sprinkle with parm and a little dried oregano or basil, then repeat layers. For a really nice look, slice a brick of mozzarella for the top layer instead of using the shredded kind. This is SO MUCH BETTER than the sour cream version!

Bayou Gator
3244

Bayou Gator

Hey yo, what's up fellow cookers?? Check it...I hate when people give extraordinary recipies ratings that they don't deserve. I sort my recipies by "most helpful." Every person that I know who knows anything about cooking KNOWS to cover up whatever it is that they are baking so it won't dry up. Now that I got that off my chest, I just want to say that this is definitely "HALL OF FAME" material. I didn't make any changes to the recipe with the exception of how I layered it. I read some of the other reviews and decided to put the sauce mixture directly on top of the ziti, then add the cheese, sour cream and so forth. I even stirred the bottom layer of ziti and sauce together before I added anything else just to make sure that the sauce ran all through the noodles. Grease the pan real well before you put anything in it....or just use a non-stick cooking spray. If you like your meals cheesier, meatier or saucier, than you can add a little more, but that's strictly on your preference. Oh yeah.......keep in mind that this meal does make a huge dish so you might want to have a smaller baking dish on the side for any extra that doesn't fit in the first one. Better safe than sorry.....and trust...YOU WON'T BE SORRY FOR MAKING THIS AT ALL!!!!

CAROLENA  ROCK
1548

CAROLENA ROCK

I'm rating this only a 3 star because the recipe doesn't tell you to bake it COVERED! I baked uncovered and it dried out. Not good, and certainly not "Hall of Fame" worthy. I'll try it again, but definitely covered when baking.

More Reviews

Similar Recipes

Baked Ziti IV
(767)

Baked Ziti IV

Baked Ziti III
(751)

Baked Ziti III

Baked Ziti II
(635)

Baked Ziti II

Baked Ziti with Sausage
(209)

Baked Ziti with Sausage

Creamy Baked Ziti
(44)

Creamy Baked Ziti

Carol's Baked Ziti Casserole
(37)

Carol's Baked Ziti Casserole

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 578 cal
  • 29%
  • Fat
  • 25.3 g
  • 39%
  • Carbs
  • 58.4 g
  • 19%
  • Protein
  • 27.9 g
  • 56%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 914 mg
  • 37%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Baked Ziti IV

>

next recipe:

Baked Ziti II