Best Baked Ziti

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.

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.

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!

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!!!!!