35 Reviews

This has become a family favorite. I use rigatoni instead of ziti, and two 14 1/2 oz cans of petite diced tomatoes w garlic & olive oil instead 28 oz of crushed. It is fantastic!

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amiehartnett February 12, 2010

One of the easiest, if not the easiest pasta recipe I've ever made. I pan fried some italian style chicken sausage before hand and added it back in to enhance the flavor. WOW! ok? WOW! Can be made very easily and efficiently at a fire station.

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Chef Johnny Roastbeef October 06, 2009

I love this recipe! I've also been known to add in some zucchini (sauteed in butter and garlic) as well as mushrooms.

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mariposa111 September 07, 2009

Wonderful, really the best pasta dish I have ever had! I'm in a little town so there was no cream except whipping or sour. Whipping being out of the question because of sugar it was off to the races with sour cream. Turned out really well. Also, had to use dried Basil, about a teaspoon, and then put thin slices of red bell pepper under the mozzarela before baking. This added a really great, meaty texture that left everyone wanting more. You won't be disappointed with this one.

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rechesney July 24, 2008

Have made with 28 oz can spaghetti sauce as short on time, but excellent! Both kids ate it up :)

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KitchenSurgeon May 20, 2014

The ziti was delicious! I doubled the recipe. ( I like blessing my neighbors that don't have home cooked meals) Hence the "doubling" Having only the one frying pan to clean makes it a keeper also!

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em... February 09, 2014

Doctored this one quiet a bit - fresh tomatoes, added ground beef, mushrooms. and squash. Italian seasoning. Sour cream instead of heavy cream. Italian cheese blend. But followed basic process. All very good.

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mrsoul51 August 06, 2013

Super easy and adaptable. We also use ground beef or ground italian sausage. I usually use half and half instead of cream. The tomatoes are usually at least half sauce and half petite diced. The recipe is a bit misleading though. The serving size says 4 but this would easily feed 8 when served with a salad and bread. My whole family of 7 love this (and have leftovers)!

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Mandy Welch August 12, 2011

I loved the simplicity and one-pan factor with this dish. I followed the recipe as written other than substituting penne for ziti and was very pleased with the results. I was pleasantly surprised with the level of heat provided from the red pepper flakes, although it proved "too hot" for my 2-year old. Prior to simmering and baking, the amount of liquid in the pan appeared to be more than needed, although the end result was perfect and the pasta was cooked nicely without being mushy. I served the pasta with salad and crusty bread which made for a great weeknight meal. I will make again!

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Fearless Baker May 04, 2009

Our plans changed for this evening so I needed something quick for dinner. I made this as written other then I used black pepper instead of the red pepper as I didn't have any. I also didn't have fresh basil so used 1/2 teaspoon of dried basil. My family thought it would have been better with some hamburger or sausage mixed in. Made for Spring PAC 2009.

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bmcnichol April 03, 2009
America's Test Kitchen Skillet Baked Ziti