Classic Baked Ziti

Update 9/2015: After residing here for six years, this delicious recipe desperately needed a facelift! I’ve included new pictures and some updates in the recipe instructions.

I only ever use 1% or 2% for the heavy cream anymore and when I can’t find ziti noodles (which seems to happen quite often), rigatoni is my favorite substitute.

Classic Baked Ziti

I’ve tried many, many baked ziti recipes after posting this one back in 2009 and I always come back to it. It’s amazing and is definitely among my favorite baked pasta dishes of all time (which is saying a lot because I love me some pasta). Enjoy!

Classic Baked Ziti

Classic Baked Ziti

Yield: Serves 8 generously

Classic Baked Ziti

After making this for so many years, I've found that penne or rigatoni sub really well for the ziti noodles. Also, I've cut down the Parmesan from 1 1/2 cups to just 1 cup and in a pinch, I've found that a 28-ounce can of crushed tomatoes subs very well for the tomato sauce.

You can sub fresh basil (1/2 cup fresh in place of the 1 tablespoon dried) by adding it at the end of simmering time and stirring it in off the heat.

Also, don't be tempted to sub in ricotta (been there, done that). It makes the finished dish much drier. If you don't like the texture of cottage cheese, blend it a bit first to smooth out the texture.


  • 1 pound 1% cottage cheese (about 2 cups)
  • 2 large eggs
  • 2 ounces (about 1 cup) freshly grated parmesan cheese
  • 1 pound ziti or other similar pasta (like rigatoni or penne)
  • 2 tablespoons olive oil
  • 5 medium garlic cloves, finely minced (about 5 teaspoons)
  • 1 (28-ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon sugar
  • Black pepper
  • 2 teaspoons cornstarch
  • 1 cup milk (1% or above)
  • 8 ounces mozzarella cheese, cut into 1/4-inch cubes


  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
  2. In a medium bowl, whisk together the cottage cheese, eggs and 3/4 cup of the Parmesan cheese.
  3. Cook the pasta in a pot of salted, boiling water until it begins to soften but isn't cooked all the way (cook it about three minutes short of the package directions) - it will finish cooking in the oven.
  4. While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off the heat and season with salt and pepper to taste.
  5. Drain the pasta and leave it in the colander. Return the pot (no need to wash) to the stovetop. Whisk together the cornstarch and milk and pour it into the pot set over medium heat. Bring the milk to a simmer and cook until thickened, whisking constantly, 3 to 4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 cup or so of the simmered tomato sauce, and half of the mozzarella cubes. Stir to combine. Add the cooked pasta and stir to coat well with the saucy mixture.
  6. Transfer the pasta to the prepared pan and spread the remaining tomato sauce evenly over pasta. Sprinkle the remaining mozzarella cubes and remaining Parmesan cheese over the top. Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.
  7. Remove the foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.


Freezable Meal: Prepare the recipe right up until the baking step and then cover with a double layer of aluminum foil that's been lightly greased with cooking spray. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase the time by another 20 minutes or so. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer.

Recipe Source: adapted from Cook’s Illustrated

106 Responses to Classic Baked Ziti

  1. Jacelyn says:

    Soooo I was wanting to make this to use up some fresh parmesan and shredded mozzarella in the fridge, but I see this calls for cubed mozzarella. I want to try to use my shredded mozzarella rather than buy more cheese (I have about 5 kinds of cheese in the fridge). Any suggestions on how to make that work? Apologies if this is already answered, it’s a bit difficult to scan through everything on a phone…

    • Mel says:

      Honestly, I’d just toss the shredded mozzarella in there and see how it goes. I think it would work great. Or make layers in the ziti and sprinkle the shredded mozz in between the first layer and then on top?

  2. Maria says:

    You’ve changed a couple of things, but this recipe belongs to Cooks Illustrated. Even though imitation is the highest form of flattery, I still think it’s only fair that you give the chefs that created this recipe their rightful credit.

  3. NAnderson says:

    Love this recipe and plan to make it again tonight! I am wondering what happened to What To Serve This With? I’m sure it was there the last time I was on your site but don’t see it now. (You know, now that I think about it, you really do go above and beyond. Something as little as a side dish suggestion makes my life so much easier. Thanks for that!)

  4. Nicole says:

    Oh my goodness! This dish was so good!!! It was worth the time to put together. We served it with a side of Italian sausage. Thank you once again for sharing your recipes. I may not reply often, but I visit your site almost daily! Thank you again!!

  5. Melissa says:

    Melanie, I have to take in a crockpot meal and was wondering the best way to do that for this dish? Would I cook it as instructed but instead of putting it in the over just throw it in the crockpot on low for a couple of hours? Thanks!

    • Mel says:

      I’ve never made this in a slow cooker, Melissa, so I’m not sure. Pasta can do weird things in a slow cooker. 🙂 You might be safer going with the slow cooker lasagna recipe on my site since it’s already been tested in a slow cooker.

  6. Melanie says:

    I made this for VBS kids this summer, and it was a HIT! I had several kids say, “I don’t like that” when they saw what I was serving (probably because it wasn’t the standard chicken nuggets), but I told them that they had to at least try it. Those same kids, those 45-pounds-dripping-wet kids, came back for THIRDS. And the music teacher was so smitten that he found the recipe and made it himself at home…even after I sent leftovers with him. My daughter keeps asking for it again, so here I am looking up the recipe for the 2nd time this month, and that is what reminded me that I forgot to post a “review”. Honestly, I had very low expectations here b/c I figured it would just taste like a basic baked pasta dish, but it was phenomenal! Thanks Mel!

  7. Mary says:

    Thank you for the wonderful recipe! My family is not a fan of cottage cheese, but to fool them, I puréed it – I don’t think they suspected a thing 😉

  8. Lilly says:

    Hi Mel,
    Your blog first caught my eye because my daughter Melinda is often called Mel by the family! Call that the most delicious bit of Serendipity! I just made the Classic Baked Ziti and it is fabulous. I know my Mel will especially love it, since she’s a vegetarian. Alas, I didn’t read all the comments after the one that suggested the tomato sauce measure of 28 oz. was too much. I used 16 oz. and it is still yummy, though, I’m wondering if it will dry out a bit when reheated. Next time I’ll know better. Can’t wait to try other recipes!

  9. Becca says:

    I don’t have parmesan on hand, do you think this would work ok with only mozzarella?

  10. Julie says:

    Just fabulous! Followed the recipe exactly. Everyone loved it! File as “make again” for sure. Thank you!!

  11. Rebecca says:

    Hi Mel,
    Have you ever made this with ricotta instead if cottage cheese? I would love to try it, my current baked ziti is just, meh, but my husband is in love with ricotta. I suspect it would work just fine.

    • Mel says:

      Rebecca – I have never tried it. Ricotta might be a bit dry so watch for that and maybe add a little extra milk or liquid if needed.

  12. Julie says:

    Thanks for the email. Sauce is purée! I might be getting a bit awkward here because I just made your butter chicken which was fantastic and I used purée not paste! I guess in the long run you just dilute pastes – would that be a way to look at it. Sticks of butter and lots of other terms make it difficult – we should all have the same measures!
    Loved the chicken though.

  13. Julie says:

    Hi Mel
    Can you tell me more about 1 (28-ounce) can tomato sauce? In Australia, tomato sauce is ketchup. Do you mean passata or puree?

  14. Sonya says:

    Hi Melanie,
    I have made this dish a few times, and it was delicious! Do you have any tips on how to freeze this effectively? The recipe makes a lot, so being able to cut it in half and freeze it for later would be wonderful.
    Thank you!!

  15. Bethany says:

    I made this last night for a group of 6 people and got rave reviews! I was expecting some left overs but we ate every bit of it. I loved being able to make this earlier in the day and then throw it in the oven an hour before everyone arrived. It was delicious and easy. Thanks! I didn’t make any changes to the recipe since I was making it for others (and for the first time) but I think the next time I make this (and I am for sure making this again) I will try adding some cooked spinach into the cottage cheese/ cream sauce like I do for lasagne.

  16. bluebaker says:

    Hi Mel- I made this with multigrain penne pasta and it was really great. I used evap. milk instead of cream, that’s what we learned in weight loss class. Evaporated milk is a good sub when a dish calls for heavy cream. saves a few calories.

  17. Baked Ziti says:

    […] from Mel’s Kitchen Cafe – she also notes on her website what a GREAT freezer meal this makes.  Which then makes a great […]

  18. Amy says:

    Thanks to this great recipe, I just served a very successful first communion luncheon for 120 very hungry family and friends. I was tempted to do your lasagna rolls–but only for about 30 seconds and then I got to your comments about your experience making it for your own church event–so I went with the ziti (ok, ten pans of ziti) instead. I’d made it for my family and friends a few times but never on this scale. BTW, I’ve now learned to just trust your recipes; I no longer feel the need to try them before serving them to others. Thanks again!

  19. Barbara says:

    Mel, made this tonigth for my mom and dad who were here visiting and it turned out PERFECT! I was a little worried about trying a brand new recipe with company here, but then I thought, nah, it’s Mel’s, so it’ll be fine! Now tomorrow my aunt and uncle are coming over too, so I’m thinking about trying the shredded pork bbq in the slow cooker and the perfect potato salad. Again, never made them before, but I know they will be great!
    Thanks for ALWAYS having the best recipes!

  20. Deb says:

    Yum yum yum! This was really good and really easy! Adding this to the rotation for sure!

  21. Connie Turnage says:

    Very. Good but will increase sauce next time

  22. Ashley says:

    This is DELICIOUS! Made a pan to send in kids lunches/thermoses this week, they love it.
    Did not have heavy cream so used half whole milk/half Light Cream, upped the cornstarch as you said. Thanks for always including those tips in your recipes. I’d never had or made Ziti and Wow! this is just too good. Next time I will make two pans, one to eat, one to freeze. Thanks so much!!!!

  23. […] Baked Ziti from Mel’s Kitchen Cafe: I had pinned this recipe a long time ago but hadn’t gotten around to making it yet. I used a lot less parmesan cheese, heavy cream, and cottage cheese as I find that Americans like their dishes to be much creamier than I do. […]

  24. Lindsey says:

    I have made sooo many of your recipes, but this one is definitely a favorite. I just wanted to add in case it helps others, I don’t always have heavy cream on hand so I have actually used skim milk thickened with the extra cornstarch and it works great! Maybe not as rich, but still delicious!

  25. Jennifer A says:

    Prepped for dinner and I know will be amazing. Everyone in the house loves your recipes Mel. Rarely do you ever see anyone amending your recipes. They are delish as is. Super duper happy with my cooking lately thanks to you!

  26. Jill says:

    Ok-now I know why Megan always said “yes”when she was invited to eat over!

  27. Baked Ziti | Another Bite Please says:

    […] from Mel’s Kitchen Cafe – she also notes on her website what a GREAT freezer meal this makes.  Which then makes a great […]

  28. Angela @ AnotherBitePlease says:

    Another dish that did not disappoint. Only super duper exceeded my expectations! I think I am going to do a Julie & Julia style but Angela & Mel…since I love trying your recipes!!! LOL

  29. Laura D says:

    I love it, I love it!! So good, Mel…great homemade taste. I subbed ricotta for the cottage cheese…the texture was a little grainy due to my substitution, so I’ll try the cottage cheese next time. Thanks for another delish recipe!

  30. Bridgett says:

    My pants were actually pulled off today while making dinner :/ My girls, Evienne and Elianna, are not quite old enough to strangle each other yet, but they definitely latch onto the legs lol! This dish will be added to our weekly menu next week! Can’t wait to try it!

  31. Susan Bowman says:

    Mel (is that your name?),
    I made this tonight (someone had pinned it on pinterest) and let me tell you…you are the REAL DEAL. This is better than the baked ziti at my local Italian restaurant. A-M-A-Z-I-N-G! Didn’t change a thing and wouldn’t now that I’ve made it. This one’s going in the rotation. Truly delish and I’m impressed at how easy and how perfect it came out.

  32. […] This recipe can be made ahead of time, stored in the freezer for a later date, or  prepared around dinner time.   For our family  I can make the original recipe and  still have enough to freeze for a later date (two meals with the prep of only one meal).  However I am only cooking for three. GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); GA_googleAddAttr("theme_bg", "ffffff"); GA_googleAddAttr("theme_text", "000000"); GA_googleAddAttr("theme_link", "6C8C37"); GA_googleAddAttr("LangId", "1"); GA_googleAddAttr("Tag", "main-dishes"); GA_googleAddAttr("Tag", "side-dishes"); GA_googleFillSlot("wpcom_below_post"); […]

  33. Joy B. says:

    Made this Ziti last night for a college group coming over to my house and it was wonderful! I did add a little bit of ground beef to please the guy crowd–they can’t handle a meatless meal:) Everyone was getting seconds and even thirds! I love all of your recipes…keep em’ coming!

  34. Brittany says:

    I made this for dinner last night and it was a BIG hit! Everyone scarfed in down-even the very picky 5 year old. Thanks!

  35. Kristin says:

    Hi Melanie! I made this dish last night with the addition of ground beef into the sauce – delicious! I was wondering though, would this dish freeze well once baked? It’s only my husband and I and it made such a large amount of food I’m hoping to be able to freeze half. Thanks!!

    • Mel says:

      Kristin – it would probably freeze better before baking but I definitely think freezing after baking is better than throwing it out. It might have a different texture but I think it’s definitely worth a try.

  36. Lorie says:

    Hi Melanie, assuming its OK to prepare the night before and bake the following day? I’ve never used cottage cheese so just want to be sure….thanks! My husband said this was delish!

    • Mel says:

      Lorie – yes, I think this could be prepared the night before but I would make sure to cool the sauce before mixing it with the other ingredients so the noodles don’t continue to cook and get mushy.

  37. Meredith Christensen says:

    I’m so excited to try this dish! I love quick and easy pastas! One quick question for you though. The recipe called to only partially cook the noodles, as the rest of it will cook in the oven. I have this American Beauty Quick Cook penne pasta that only takes approx 3-4 minutes to cook. So would I only cook those for maybe a minute…or not at all? Any thoughts?

    Thanks so much!

    • Mel says:

      Meredith – that’s a good question. I haven’t used noodles like that but if I were you, I’d probably quickly boil them for 1-2 minutes and then drain and use in the recipe.

  38. queenann says:

    Made this tonight for the first time. Just wanted to say that even though I’m sure Cook’s Illustrated had a great scientific reason to use corn starch instead of flour to thicken the cream, I used flour anyway and it worked. It turned out great using 1 cup half & half and 1 1/2 tablespoons flour. Other than that, I followed the instructions exactly.

    Delicious. Next time, I will bake half and freeze half. Or invite friends over for dinner. I love good freezable cheesy pasta dishes.

    • Mel says:

      queenann – way to debunk Cook’s Illustrated – I’m thrilled the flour still worked out for you! Thanks for including your changes. Glad you loved this one.

  39. Jennifer says:

    Do you use fresh mozzerella in this or just the regular that you buy with the regular cheese? Thanks.

  40. alana says:

    I made this the other day and it really is amazing. Anyone who doesn’t like cottage cheese should know that I would have guessed it was ricotta cheese if I hadn’t made it myself (and I hate cottage cheese).

  41. Melanie says:

    alana – thanks for the vote of confidence to other non-cottage-cheese-lovers. I'm glad that you liked this!

  42. Melanie says:

    Anonymous – thanks for your review of this recipe! I’m especially glad your picky eaters liked it, too. Thanks!

  43. Anonymous says:

    Just wanted to add my two cents. This was wonderful! I made it last night and my very picky eaters gobbled it right up. I was impressed. Thanks for all the wonderful recipes! I love your blog and visit it daily 🙂

  44. Melanie says:

    Sharon Griffin – thanks for letting me know you liked this ziti dish. I really hope you like the baked pasta as it is one of my favorites. Thank you so much for checking in!

  45. Sharon Griffin says:

    Made this last week also along with the Tuscan Mac & Cheese. Utterly delicious!!!!

    Going to make some more of your recipes this week:

    Baked Pasta with Chicken Pasta and Chicken Tortellini Bake

    Thanks for sharing all of the great recipes.

  46. Melanie says:

    Megan – the temperature is kind of hidden in the first paragraph but it is baked at 350 degrees. It can be baked at the same temperature if frozen, but it needs more time in the oven (the directions are in italics below the recipe). Good luck!

  47. Megan says:

    I love your site and have it on my bookmarks to check regularly! I am very interested in this baked ziti! I like that you can freeze it. I may just be blind but I didn’t see what temp you cook it at? And is the temp the same for if it’s frozen or not frozen? Thanks so much!

  48. Melanie says:

    Lizzy – this definitely makes enough to feed a crowd. I’m glad you liked it! Thanks for letting me know.

  49. Melanie says:

    Tai – thanks for your comment! It was so nice and I’m so glad that this turned out great for you. The addition of italian sausage sounds wonderful!

  50. grace says:

    i love baked pasta dishes like this–as good as lasagna but with less than half the work. i used to order baked ziti all the time at a little chain called fazoli’s (even though the righteous breadsticks were the main draw…). 🙂

  51. Lizzy says:

    I made this tonight. It was simple and the recipe was easy to follow. It was so yummy! We have enough for lunch and dinner tomorrow! Thanks!

  52. Melanie says:

    Amanda – that’s not a stupid question at all. Thanks for calling my attention to the typo. You add the sugar with the oregano. I edited the recipe. Thanks!

    Also – I am really glad you like the french bread rolls. They are some of my favorite, too!

  53. Melanie says:

    Hi Jennie – I’m glad this meal was a hit at your house. About the tomato sauce, the recipe really does call for 28 ounces (I used 3 1/2 of the 8 oz. cans) because the pasta soaks up a lot of the sauce while baking (at least, that is the idea). I’m surprised your was saucy enough with just the 8 oz. can but I’m sure glad it was! Thanks for checking in and letting me know.

  54. Kim says:

    Sounds so good! I love pasta. What a great website, I look forward to your posts. Dinner at our house is always the same too, too many kids and not enough hands (or legs) to help everyone. I try to make as much of dinner as I can in the morning when I make breakfast. That way I can just pop it in the oven when it’s time. The kitchen is already clean when it’s time to eat and the only dishes are what we ate with.

  55. RecipeGirl says:

    This is exactly the one that I make. Wonderful, isn’t it? It’s a good one to make for people too… like when someone has a baby, sick friend, etc.

  56. Julie Pia says:

    I have become a big fan of your blog. I’ve tried many of your recipes and have loved them all. Can’t wait to try the ziti. I love that it’s meatless.


  57. Maria says:

    Baked pasta always hits the spot!

  58. PheMom says:

    I can’t wait to give this a try. It is exactly what I’ve been looking for. It looks fantastic Mel!

  59. Melanie says:

    KT – I’m not sure what are typical ingredients for ziti, either, but the cottage cheese in this definitely adds creaminess. It is delicious!

  60. Power Kites Sale says:

    I think it’s delicious but my problem is, too many ingredients to have with. I don’t think I can buy all that ingredients but anyway it’s nice to recognize some foods. thanks!

  61. Kathy says:

    Yum!!! Can’t wait to try this!

  62. Melanie says:

    Molly – thanks for letting me know you liked this! Your comment was sweet and much appreciated.

  63. Laura says:

    I have had the same dilemma. I just haven’t found the right recipe for baked ziti. I’m gonna have to try this one! Thanks.

  64. Melanie B. says:

    I made this and I love it. It’s going to be my new recipe when I have to take someone dinner.

  65. Melissa says:

    That looks amazing! MMM my mouth is watering!
    Great website!

  66. Rae says:

    Oh man, NO you are not alone with the dinner time craze!!! I’m excited to try this recipe.

  67. Lynda says:

    This looks amazing. My family loves pasta, so this will be a hit!

  68. jessvb05 says:

    I completely agree with you. I just had my second child, so with a BUSY 2 year old and a 2 month old, I do as much prep for dinner earlier in the day when they’re either a) both happier than they are around dinner time or b) at least one of them is asleep. Makes for a lot less stress at dinner time.

    This recipe looks great, I’ll be trying it soon!

  69. Heather says:

    You are not alone in trying to fix dinner with kids. I will have to try this because it happens every day! Love this blog, thanks~

  70. Melanie says:

    Melanie – glad you liked this. Too bad I won’t be in your corner of the world when you have your new baby and I’d make it for you!

  71. Donna says:

    This is one delicious comfort food. It looks fabulous!!

  72. Melanie says:

    Natalie – thanks for posting and letting me know you liked this!

  73. Molly says:

    We made this for dinner tonight – I was on the hunt for dinner and I just happened to have almost everything needed for this! We love it, easy easy and the kids gobbled it up!
    Thanks for another great recipe – I love your blog!

  74. Krystal says:

    Mmm, I love any meal that I can freeze! then I have an excuse to ‘make’ DH cook dinner for me 🙂

  75. Tai Christensen says:

    I love your site! Your recipes always turn out wonderfully and this one was no different! Baked Ziti is a family favorite and I am always up for trying a new recipe. This one was so yummy! The only thing I added was mild italian sausage to the tomato sauce. Thanks for another keeper!!

  76. The Bentley Family and Aussiemuminthekitchen says:

    This sounds wonderful and you can’t go wrong with Cook’s Illustrated. I’m putting this on my next menu. Thanks Melanie!

  77. rickandangie says:

    Can’t wait to try this one, Mel!

  78. Steph says:

    I LOVE baked ziti, it has to be one of my many favorites! Looks delicious!

  79. Elyse says:

    This baked ziti looks FANTASTIC! I am so impressed. I love a good baked ziti and am always looking for a stellar recipe to make. Thanks for giving me one! Love your blog and can’t wait to keep reading more of your yummy posts!

  80. The Bentley Family and Aussiemuminthekitchen says:

    P.S Is it just me or now that you have had that Perfect Lemon Cake do you crave it all the time too? I’m just waiting for another excuse to make one!

  81. Amanda says:

    I think we’re going to try this next week. I have a stupid question, though. The recipe calls for sugar, but the instructions don’t. My guess is that it goes in the tomato sauce with the other spices?

    BTW, I used to always make the Lion House Rolls because my DH loves them. However, now he can’t decide between those and the french bread rolls.

  82. Frieda says:

    Beautiful! I’m a sucker for anything pasta…I have tried freezing pasta, but it tends to be a little soggy. Perhaps parboiling part of the pasta will help?

  83. Melanie says:

    Cheryl – Thanks for the comment! It was much appreciated. I love the connections made through blogging. By the way, I am seriously impressed that your 11-year old knows her way around the kitchen so well! Way to go!

  84. Natalie- Aussiemuminthekitchen says:

    I posted this today. My little family loved it! Thanks Melanie!

  85. Anonymous says:

    Okay Melanie- I have no idea who you are, but I feel like we’re friends! I have four little one’s too and and I rarely blog! I have had a very busy year and your recipes have been such a blessing. My teenage girls love it too! My 11 year old makes your cheesecake all of the time. I have made several of your recipes and everyone was delicious. I make my weekly shopping list off of your site! Your efforts are truly appreciated!

  86. KT says:

    That looks SO good! I’ve never made baked ziti before so I don’t know the “normal” ingredients – is cottage cheese typical? Interesting! I will have to try this out, thanks for sharing 🙂

  87. jennie says:

    Hi Melanie,

    made this for dinner last night – it was a hit! my 2 1/2 yr old had thirds, which is very rare for her!

    I have one question and one comment: did you really mean 28 oz of tomato sauce, or just the more common 8 oz can? I did the 8 oz and it was plenty saucy. Also, I used my wand blender to puree the cottage cheese (to disguise it from my picky daughter) and it was great like that. More the texture of ricotta, which I think would be awesome to substitute if you didn’t have cottage cheese.

    that’s all! thanks for another great recipe!

  88. Sexy momma says:

    I always find that wine works great in my sauces (and for getting my babies to sleep). Do you ever simmer your sauces with cooking wine, or vodka?

  89. Anonymous says:

    An easy way to make ziti sauce is make it just like how you make your spighetti sauce,add a small jar of the same sauce flavor you are using,add a medium container of ricotta cheese to your sauce,mix together till the sauce gets hot again,mix in cooked ziti noodles mix together and put a 2 cup package of mozzarella cheese on top cook for 35 to 40 mins then broil till the cheese starts to turn brown you have to watch this no more than 2 to 4 mins on this then serve,It’s great for breakfast!

  90. Gina says:

    When I came across this recipe, my first thought was, just another pasta dish, no thank you! My experience with pasta dishes haven’t been great at all, I usually buy a jar of sauce, mix it with cooked pasta and throw cheese on top and dinner is served. When I finally decided to make my own sauce, I was super excited because the recipe was from the food network, thinking it had to be great, right? Well, the sauce was terrible! It was so bitter and hence forth I decided that all homemade pasta sauces were bitter. But, this recipe kept calling my name, lol, it really did, so I decided to make it this weekend, and I’m so happy to say that this was the best pasta dish I ever made!! My husband went crazy over this dish. We were in pasta heaven! Thank You, thank you!!!

  91. Melanie says:

    Gina – that is such a bummer when you get turned off to a certain style of food just because you’ve had bad luck with lame recipes. I’m glad this ziti helped convince you that pasta is actually ok! Glad you liked it.

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