Community Pick
Best Baked Ziti
photo by Redsie
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 16 ounces ziti pasta, uncooked
- 3 1⁄2 cups spaghetti sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1⁄4 cup chopped fresh parsley
- 1 egg, slightly beaten
- 1 teaspoon oregano
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 1 tablespoon grated parmesan cheese
- cooking spray
directions
- Cook ziti according to package directions; drain.
- In large bowl, combine ziti, 1 1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder and pepper.
- In a 9" x 13" pan (sprayed with cooking spray- for easy clean-up) pour 1/2 cup spaghetti sauce; spread ziti mixture evenly over sauce.
- Top with remaining 1 1/2 cups spaghetti sauce and spread evenly; sprinkle with parmesan cheese (I add additional mozzarella to the top as well).
- Bake covered at 375 degrees for 30-35 minutes or until hot and bubbly.
Questions & Replies
-
I'm having surgery in a week so I wanted to prepare dishes ahead of time and freeze. Can I freeze this? If so, do I bake it then freeze it when it's cool and just reheat later? Or do I put all the ingredients together in the casserole and freeze it without baking, then bake it the full time required, when I'm actually serving it?
Reviews
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This is a essentially the same recipe that I have always used and is on the side of the San Giorgio ziti box. The ricotta is increased by 1/4 cp and the sauce by 1/2 cup, but otherwise the recipe is the same. I have always used this recipe as a base and then add 1/4 tsp nutmeg to the ricotta mixture. Very delicious. I use the fresh mozzarella packed in water. I think it is less processed than the packaged shredded type and makes for a creamier sauce.
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I used shaved fresh parmesan because grated is grainy and I felt the fresh would melt better. Out of old habits I also mixed the egg into the ricotta before adding that to the mix. Other than those things I followed the recipe exactly and it was delicious. I agree with another reviewer that the heating time could go to an hour. This will be my go to recipe from now on.
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Tweaks
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RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.