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Baked Ziti with Meatballs Recipe

Baked Ziti with Meatballs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (156)

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Average Rating:

Total Reviews: 156

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  • on April 06, 2013

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    Added Italian seas, basil, and oregano... used 1/2 ground beef(lean & 1/2 mild pork sausage....
    did not brown in skillet... just baked at 350 degrees in sheet pan for 25 min...
    amazing meatballs!!! big hit.... tossed em into crock pot w/ spaghetti sauce...severed over regular spaghetti noodles...
    then used the leftovers for meat ball subs w/ sliced mozz cheese for lunch... will definitely make again thanks Giada

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  • on September 13, 2012

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    Excellent and easy to make!!

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  • on August 04, 2012

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    I think Giada omitted something with this recipe!! the sauce needs to be cooked. the meatballs need to be cooked in the sauce as well after frying!! I added a whole egg to the ricotta cheese so is not too running!!! the pasta needs to be cooked even less than 8 minutes unless you like very soft pasta!!.I am Italian as well but this is the way i cook my baked ziti

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  • on March 01, 2012

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    Family didn't care for it. They didn't like the texture of ricotta cheese mixed with tomato sauce. Didn't have quite enough flavor.

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  • on February 16, 2012

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    Great recipe! It may seem like a lot of cheese to some people, but the amount of cheese is just right the way it is...you can't have a baked ziti without a lot of cheese! The amount of ricotta gives it a nice creamy texture - I used Part-Skim and it worked fine. I used a larger baking dish 15x10x2 and it all fit perfectly with the meatballs without any spilling over. It was a big hit! We will be making this one over and over.

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  • on February 11, 2012

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    I'm a huge Giada fan but this one missed the mark for me. As we say in our family "this is not a do over". The overall flavor of the dish was a bit off for my tastes. The meatballs had a bit of a sweet flavor which I didn't care for as well.

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  • on February 06, 2012

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    I've made this recipe time and time again with and without meatballs, while using my own concoction of tomato sauce (San Marzano crushed tomatoes, garlic, seasonings, etc.. I also use fresh mozzerella. It's always a hit and people call it my specialty dish!

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  • on January 30, 2012

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    This is the second time I prepared this dish. It has a delicious creamy texture. The first time I made it without the meatballs. The second time, I made it with the meatballs, and it was out of this world. If you are looking for the perfect ziti dish. Look no further. This is the one.

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  • on January 05, 2012

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    A wonderful comfort food recipe. I decided to make this on a cold January day and a perfect way to spend an evening. A really enjoyable meal. I'd never have thought to use meatballs but they really add a definite slant and do not disappoint. The recipe produces a bounty so be prepared to make this for a large crowd or know you can freeze some for a later date. Haven't tried freezing but I'm sure it shouldn't be a problem. The recipe is easy to follow and the results better than expected. I'll definitely prepare this again.

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  • on January 02, 2012

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    We followed the recipe to the letter and prepared it for guests. It was fairly awful. What a disappointment. Wish we had stuck to our traditional lasagne dish instead. Every ingredient was measured and included according to the recipe. Something is wrong with this one!

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