Tangy Baked Ziti
I'm not a big fan of ricotta, so when I found this recipe, I had to try it. I'm so glad I did! While not a pronounced flavor, the sour cream adds a creaminess to the recipe. A big hit with my picky son! I leave out the ground beef for my vegetarian DH.
- Ready In:
- 1hr 5mins
- 1 lb dry ziti pasta
- 1 onion, chopped
- 1 lb lean ground beef
- 2 (26 ounce) jars spaghetti sauce
- 6 ounces provolone cheese, sliced
- 1 1⁄2 cups sour cream
- 6 ounces mozzarella cheese, shredded
- 2 tablespoons grated parmesan cheese
- Bring a large pot of lightly salted water to a boil; Add ziti pasta, and cook until al dente, about 8 minutes; drain.
- In a large skillet, brown onion and ground beef over medium heat; Add spaghetti sauce, and simmer 15 minutes.
- Preheat the oven to 350F (175C).
- 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.
- Bake for 30 minutes in the preheated oven, or until cheeses are melted.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
I rated this as one star instead of the 2 stars it deserves so unsuspecting people who want to make a classic baked ziti won't be fooled by this recipe's high rating. This is NOT an authentic Italian baked ziti. While the sour cream is thinner and creamier, it lends a sourer taste than the sweet cream of ricotta. It is more like a stroganoff flavor rather than a classic Italian one.4Replies 5