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Nutrition Facts
Serving Size 1 (264g) Recipe makes 8 servings
Calories 496
Calories from Fat 166		(33%)
Amount Per Serving		%DV
	Total Fat 18.5g	28%
	Saturated Fat 9.6g	48%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 775mg		32%
Potassium 612mg		17%
Total Carbohydrate 57.8g		19%
	Dietary Fiber 2.4g	9%
	Sugars 11.3g
Protein 23.8g		47%
detailed view... how is this calculated?

Best Baked Ziti

Recipe #94978 | 50 min | 20 min prep | add private note

⁽⁴¹⁾ RATE IT NOW Print Recipe

By: Bev
Jul 3, 2004

Looking for a way to use up that leftover Tomato Sauce you made the other day? What better way than to try this ziti recipe! You can use canned sauce, but homemade is always better! Hope you enjoy this recipe! My kids practically grew up on it

SERVES 8 (change servings and units)

Ingredients

16 ounces ziti pasta, uncooked
3 1/2 cups spaghetti sauce
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup chopped fresh parsley
1 egg, slightly beaten
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon grated parmesan cheese
cooking spray

Directions

1
Cook ziti according to package directions; drain.
2
In large bowl, combine ziti, 1 1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder and pepper.
3
In a 9" x 13" pan (sprayed with cooking spray- for easy clean-up) pour 1/2 cup spaghetti sauce; spread ziti mixture evenly over sauce.
4
Top with remaining 1 1/2 cups spaghetti sauce and spread evenly; sprinkle with parmesan cheese (I add additional mozzarella to the top as well).
5
Bake covered at 375 degrees for 30-35 minutes or until hot and bubbly.

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Course > Main Dish
Main Ingredient > Pasta, Rice & Grains > Pasta
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Oven

Featured Reviews for This Recipe

From: pmc1720

On Oct 15, 2009

This is a essentially the same recipe that I have always used and is on the side of the San Giorgio ziti box. The ricotta is increased by 1/4 cp and the sauce by 1/2 cup, but otherwise the recipe is the same. I have always used this recipe as a base and then add 1/4 tsp nutmeg to the ricotta mixture. Very delicious. I use the fresh mozzarella packed in water. I think it is less processed than the packaged shredded type and makes for a creamier sauce.

0 people found this review helpful

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From: Carol Elizabeth

On Mar 15, 2009

Very good! and so quick and easy. I used homemade sauce and substituted 4% cottage cheese for the ricotta. I was out of fresh parsley so I used 1 Tbl. of dry and increased the garlic powder to 1 tsp. I sprinked the top with romano cheese. My DH who is not a great pasta lover gave it 10 stars. My DS & DD gave it a 4. I will make it again. Next time, I'll try ricotta. Thanks, Bev.

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From: pixiesmom

On Sep 27, 2004

I made this tonight for my daughter who requested baked ziti like a friend's mom had made! I added 3/4 pound ground beef to the sauce, and pretty much followed the rest of the recipe. Turned out great! Thanks for sharing. I would not have done step 2 exactly like that, so I am glad to have found that - it really made a difference! Creamy, cheesy and not dry! Thanks!!!!!

7 people found this review helpful

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From: BrendaM

On Feb 5, 2005

Wonderful! I followed the recipe as stated but added a tiny bit more mozzarella cheese both on top and when mixing with the ricotta (since we love cheese). I made this in two smaller pans so I could give my son one to take home! His comment was "Mom, that was awesome!" I reduced the baking time to approximately 25 minutes to compensate for using smaller pans. Thanks, Bev, for another wonderful recipe which has replaced my "regular" baked ziti recipe!