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Baked Ziti Recipe

Baked Ziti

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (178)

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Average Rating:

Total Reviews: 178

Showing 121-130 of 178

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  • on March 04, 2006

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    Great and simple recipe; however I would not use a 400 degree oven for this. 350 or 375 degrees will produce a moister pasta especially if using dark bakeware.

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  • on February 27, 2006

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    I made this tonight with a jar of classico 4 cheese tomato sauce and it was delicious. I did not have time to make the sauce in the recipe but this was a great substitute - just be sure to use the fresh mozzarella!

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  • on February 19, 2006

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    This was tasty but used several pots and pans and took longer than I thought.

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  • on February 15, 2006

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    This was a great recipe that I fixed for Valentine's. My husband and I both love Italian.
    I substituted a can of whole tomatoes in juice and a separate small can of puree and used the whole amount and just undercooked the pasta to absorb the extra juice - in response to reviews saying the dish seemed dry.
    Would definitely make again.

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  • on February 14, 2006

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    My family AND the neighbors loved this recipe.

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  • on February 13, 2006

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    Delicious!

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  • on February 04, 2006

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    This was a great meal! I used Paul Newman's Marinara with ground beef. The rest of the recipe I kept the same, although I think my parmesan was really a three-cheese blend. the fresh mozzarella is what makes this meal special, especially when stirred and melted into the sauce before putting in casserole. I give this a super duper rating!

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  • on January 23, 2006

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    This was delicious, Will make again..

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  • on January 17, 2006

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    a great quick, delicious dinner!

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  • on January 03, 2006

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    Instructions easy to follow and it turned out great! My family enjoyed this meal.

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