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Baked Ziti Recipe

Baked Ziti

2007, Robert Irvine, All Rights Reserved.

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

Showing 1-9 of 9

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  • on October 20, 2012

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    A great recipe. I add a pound of hot Italian sausage. I slice it and brown it then add to the pasta mixture.... Took it to the next level.

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  • on August 27, 2012

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    We have really enjoyed Chef Roberts recipes in the past and this is no exception. The sauce is fantastic - almost better than when I make my own pasta sauce and let it simmer all day (and this stuff only takes 25 mins!.

    My only minor issue is that it didn't seem to make enough sauce to really cover all the pasta (maybe thats done on purpose to keep the noodles from getting soggy?? But who really cares if it tastes that great, right?

    Also, at the very end after the cheese was melted, I turned on my broiler for a few minutes to get just a bit of a bubbling, browned crust on the cheese on top - YUM. That step really needs to be added!

    I also think this recipe could be served in individual ramekins to make the meal extra special - which I really want to try!

    Happy cooking!

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  • on August 03, 2011

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    It was very tasty and easy to make. I used whole wheat pasta and used a red onion instead. My husband loved it especially since it did not contain ricotta. Will def. make again!

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  • on April 08, 2011

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    From the day I found this recipe, I have made it over and over and
    over. I always ordered Baked Ziti on the outside. Thought I could
    never make it (until now.

    It has the best taste. What more can you say. I add small slices
    of sausage (hot or regular. That's how I would order it on the
    outside. We LOVE this recipe and will never try another one.
    Thanks Robert!

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  • on December 12, 2009

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    A keeper in our fam. Added a middle layer of dollops of ricotta and fresh pepper, and used half regular mozzarella and half smoked (+ a little sugar to cut the acidity. DELISH !!! Loved hat you could so taste the fresh herbs, and the dry herbs gave that traditional italian flavor, which wouldn't be the same without the fresh herbs that made it pop! And so simple. Give it a try!

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  • on November 14, 2009

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    This recipe was very good but I felt it could use a little more spice in the sauce. Next time round I'm going to try adding some black pepper (I think that should do the trick.I would also recommend mixing half the cheese into the sauce and putting the other half on top of the dish. Regardless this dish is worth trying, the recipe is simple, allowing each ingredient to shine (I've definitely tried a few other baked pasta dishes with so many ingredients that everything become somewhat muddled.

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  • on October 05, 2008

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    This was a casserole that I made for my family Sons,Daughter & Boyfriend and grandaughter and they ate the whole dinner nothing left!!!!!!!!!!!!!!!!!!!!!!!!!

    But didnt expect anything less from the Real Dinner Impossible Chef
    My Wife wants more

    Thanks,
    John in New Jersey

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  • on September 10, 2008

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    This was a fabulous casserole. I had alot of tomatoes from my garden and used them instead of the canned ones.
    My husband loved this dish. Will be making it in the winter with all the tomatoes that we canned. Thanks Robert

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  • on July 26, 2008

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    very good but what else do you expect from the REAL dinner impossible Chef

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