Baked Ziti II

Baked Ziti II

655
BUCHKO 8

"Three cheeses layered with pasta and marinara sauce. This recipe is so easy and so good!"

Ingredients

1 h servings 703 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 703 kcal
  • 35%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 72.6g
  • 23%
  • Protein:
  • 38.2 g
  • 76%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 1111 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
  2. In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
  5. Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

655
  1. 955 Ratings

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This recipe is nearly identical to my italian mother and grandmother's recipe. We use a full 32 oz container of ricotta, mixed with two eggs and italian seasonings, and only 12 oz of mozzarella...

Good, comfort food. Agree w/other reviewers to reduce ricotta cheese to 15 oz. Also modified slighly so casserole's layers are a bit more distinct, vs all mixed together, per the following: Don...

This is an excellent recipe. I am hooked to the baked ziti at a local Italian restaraunt, but this is even better. If you love baked ziti, this is the best. Some people have suggested using s...

This was very easy and good. The entire family enjoyed it. I added 1 pound of browned ground beef and followed others suggestions of layering: sauce, pasta, ricotta/egg/mozzerella mixture and re...

VERY TASTY. I WOULD DO LESS RICOTTA, ADD BROWNED HAMBURGER WITH GARLIC. I WOULD NOT MIX THE SPAGHETTI SAUCE WITH THE RICOTTA MIXTURE. I DOUBLED THE MOZZERELLA. I WOULD DO A LAYERING OF THE R...

I LOVE this recipe! It makes wonderful leftovers too. I make this on Sunday nights and have leftovers for lunch all week! I've made this dish for years with a few adjustments, because it does...

This was amazing! I added 1/2 lb. ground italian sausage which I cooked with some garlic. I used the 15 oz. size ricotta and mixed it into the cooked pasta along with about half the cheese and...

Very versatile recipe. For those who think it's too bland, use a different kind of spaghetti sauce (I love the Bertolli brand basil) or add some spices of your own. Super easy to add ground be...

quick & easy. added some shredded rotassirie chicken & frozen spinach for a satisfying pasta meal.