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Nutrition Facts
Serving Size 1 (409g) Recipe makes 8 servings
Calories 697
Calories from Fat 278		(39%)
Amount Per Serving		%DV
	Total Fat 31.0g	47%
	Saturated Fat 15.4g	76%
	Monounsaturated Fat 9.7g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.4g
Cholesterol 88mg		29%
Sodium 1340mg		55%
Potassium 1136mg		32%
Total Carbohydrate 68.7g		22%
	Dietary Fiber 2.8g	11%
	Sugars 19.3g
Protein 34.7g		69%
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Baked Ziti

Recipe #106732 | 1¼ hours | 20 min prep | add private note

⁽⁵⁰⁾ RATE IT NOW Print Recipe

By: Connie K
Dec 23, 2004

I'm not a big fan of ricotta, so when I found this recipe, I had to try it. I'm so glad I did! While not a pronounced flavor, the sour cream adds a creaminess to the recipe. A big hit with my picky son! I leave out the ground beef for my vegetarian DH.

SERVES 8 (change servings and units)

Ingredients

1 lb dry ziti pasta
1 onion, chopped
1 lb lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated parmesan cheese

Directions

1
Bring a large pot of lightly salted water to a boil; Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2
In a large skillet, brown onion and ground beef over medium heat; Add spaghetti sauce, and simmer 15 minutes.
3
Preheat the oven to 350F (175C).
4
Butter a 9x13 inch baking dish.
5
Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture; Top with grated Parmesan cheese.
6
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

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Featured Reviews for This Recipe

From: NurseJaney

On Aug 11, 2009

Had just made buckets of "Fresh Sicilian Tomato Sauce", fixed a few casseroles for the freezer, and found I had no more ricotta ! Also, did not have ziti, so used mini-rigatoni which worked out fine. Made 1/2 recipe - for DH and me, that's at least 3 meals — plus left-overs for Tom. Very different flavor and consistency from the usual — but pleasant. had some sliced Provolone, so made a good match. Thanks for posting, Connie K.

0 people found this review helpful

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From: blueguitargirl1985

On Jul 15, 2009

Made this last night, after viewing MANY recipes for Baked Ziti. It's not something I make a lot, so I had not settled on any one recipe. This was very, very good. I was hesitant about the sour cream, but it worked nicely, and I loved the Provolone. I did use jarred sauce (which I seldom do) and it was a bit too sweet. (which is why I don't like jarred sauce) I think next time I will make my own sauce, and it will be perfect! Thanks so much for a great recipe!

1 person found this review helpful

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From: Soup Fly *

On Jan 21, 2005

Awesome! This is one of the best meals with the least effort I've ever made. It tastes like I spent a lot of time on this, but I didn't. (shhh!) I used two different kinds of Prego sauce, mushroom & chunky garden. I only had about a cup of sour cream and subbed 1/2 cup cottage cheese for the rest, which worked fine. This is delicious! Thank you for posting.

5 people found this review helpful

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From: Amy Fielding

On Mar 9, 2006

YUMMY!! This is the best!! I've made it twice so far and always get great compliments (even from my picky DH!). The only additions I've made is to add fresh sliced mushrooms.

2 people found this review helpful

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