Baked Ziti with Meatballs

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Made this (minus the meatballs for my vegetarian friends who were staying with me. They loved it and ate it all up. The only bad thing about this dish was that I had none leftover for the next day's lunch.
Thanks for the recipe!

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EXACTLY what I was looking for! YAY Giada- I was able to successfully make this recipe and I am so NOT a cook in any sense of the word.. The kids cleaned their plates, my husband (who kept asking for meat in the ziti enjoyed the meatballs, and I had the leftovers for breakfast the next morning. Thank You- from a new Stay@Home mom..

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This is hands down the best baked ziti I have ever had. I make Giada's marinara all the time, so I used that for the sauce in this recipe. The only changes I made were using a 15 oz container of ricotta and I cut down on the amount of butter on the top (recipe calls for 6 Tbsp, I used 4 and even that could have been cut back. It was rich and creamy and full of flavor and very satisfying. Make yourself a small plate, though - it is filling!!

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Giada rarely dissapoints, I have made at least 100 of her recipes. This one I made this yesterday and I think the three cups of ricotta added to the tomato sauce has got to be a mistake. I added maybe one cup, however if I made this again I would leave it out completely. (although I love ricotta I think that my tomato sauce speaks for itself. The meatballs were really good though.

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I have made many Giada recipes and they have all been great. This completely missed the mark. I pride myself on being a great cook and use Food Network to expand my selection. This was just plain bland. I even made a homemade marinara sauce with 3 cloves of garlic, onion and expensive crushed tomatoes. This was still blah and way too heavy. Not even my 4.5 year old liked it. That said, the meatballs were great. The meatball recipe is definitely something I'll use again. But the baked ziti... Giada, for you it was very disappointing.

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This was so delicious! I did use the part-skim ricotta and the result was very good. I made a double batch and froze half of it. This is a company dish for sure, quick, easy and seems like you cooked all day! What could better!

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Folks, "tomato sauce", "spaghetti sauce", "gravy" and plain old "sauce" are all the same in the eyes of an italian. Basically it means crushed tomatoes cooked on low heat with a variety of spices and whatever else you choose to put in it(meat, wine, tom. paste etc. If your looking for a good jarred "sauce" I recommend Giada's tomato basil, not only is it good but it has all natural ingredients. The only place I've seen to purchase it is Target and its not with the groceries, its with her cookware line.

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A lovely recipe. Please do not take previous advice and use jarred sauce, because this recipe will then only taste like .....well, jarred sauce. Use your own marinara, or hers if you don't have one of your own.

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This recipe was SO good. Such a hit with my family. Used italian bread crumbs instead of plain and I also agree that it has a bit too much better. Not sure why people think it tastes bland, it was full of flavor and wonderful. Can't wait to have it again for lunch tomorrow.

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This recipe makes a perfect pan of Ziti. I think this would have been an overall 5-star rating if cooks would have understood that tomato sauce (to an Italian is a nicely seasoned Marinara or Spaghetti Sauce (not just plain, canned sauce. It is VERY important to use whole milk Ricotta cheese if you want the full, rich flavor. I've made this once with meatballs and another time with lightly browned spicy Italian sauce in place of the meatballs. Wonderful both ways. It worked great to triple the recipe for a huge party (a big hit.