• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Happily Unprocessed

  • Recipe Index
  • FOOD VIDEOS
  • WHAT IS PROCESSED FOOD?
    • THE BASICS
      • WHAT DO LABELS ON FRUIT MEAN?
      • HIGH FRUCTOSE CORN SYRUP
      • FLOUR FACTS
      • Food Label Definitions
      • REFINED OILS AND WHY YOU SHOULD NEVER EAT THEM
      • GMOs – WHAT ARE THEY?
      • WHY IT MATTERS
      • FOOD ADDITIVES
      • FOODS WITH NO HFCS
      • WHAT FOODS ARE GENETICALLY MODIFIED?
      • ARTIFICIAL SWEETENERS
      • FOOD DYES & THE CONSEQUENCES
      • HIGH FRUCTOSE CORN SYRUP
      • TRANS FATS
      • MSG – What you Need to Know
      • MSG?
      • CARAGEENAN?
        • Strawberry “flavoring”
      • THE DIRTY DOZEN
        • 5 PROCESSED FOODS TO AVOID – NOW!
  • About
    • DISCLAIMER, DISCLOSURE & PRIVACY POLICY
  • Navigation Menu: Social Icons

Happily Unprocessed / Recipes / How to Make a Killer Baked Ziti

How to Make a Killer Baked Ziti

Written by Debi103 Comments

Jump to Recipe·Print Recipe

Baked ziti should be an easy dish to make but often times gets dried out … let us show you how to make the best, moistest baked ziti that is a foolproof winner every time! 

baked ziti5pic 714x1024 - How to Make a Killer Baked Ziti

If you love the taste of perfectly cooked pasta, marinara sauce and the ooey cheesy comfort of lasagna but not all the work, then baked ziti is your answer!

I will show you how to get this classic comfort food out of the oven and onto your plate in under 1 hour, bur more importantly, I  am going to also share with you how I keep my ziti moist and from drying out in the meantime.

But first let’s talk cheese ….

THE SECRET CHEESE

Ah….. the ever popular question … what kind of cheese(s) should you use in your ziti?   I have made ziti more times that I can count, with probably every combination of cheeses out there.

I have landed on the following cheese ratio and the more I make it, the better it seems to get.  Baked ziti requires FOUR cheeses:

  • Mozzarella – 8 oz.
  • Parmesan – 1 cup
  • Ricotta – 1 cup
  • Provolone – 8-12 slices from the deli

Yes friends, the secret cheese is provolone and each cheese is just as important as the next.

Mozzarella obviously for its meltability.  Parmesan for it’s saltiness.  Ricotta – go out of your way to find an Italian ricotta cheese.  It has a sweeter flavor where the American version tends to be saltier and moister.  And finally the Provolone gets layered in between in SLICES for its mild and creamy texture.

baked ziti pic.jpg 720x885 - How to Make a Killer Baked Ziti

HOW TO KEEP THE ZITI FROM DRYING OUT

The culprits to a dried out ziti are:

  • you don’t have enough sauce,
  • the noodles aren’t cooked until JUST AL DENTE and continue to cook while baking,
  • the noodles aren’t thoroughly and evenly coated with sauce, or
  • they are exposed as they go into the oven.

When I say the pasta should be cooked until al dente what I mean by that is the pasta should be cooked for about 6 minutes, it’s gotten softER, but still has a bite.  If the pasta is cooked fully it can become mushy and Overcooked while baking.  If it is UNDERCOOKED, it continue to cook soaking up the sauce, resulting in a drier finished product.

It should also be cooked in SALTED water (you can add oil too) in a VERY SLOW BOIL.  Having the stove on high and violently boiling your noodles will not result in an evenly cooked, plump pasta.  Once the water boils, add the pasta and let it simmer quickly.

And just as a side note, potatoes should be cooked this way as well.

HOW TO LAYER

Next up, is what I call the layering effect.  Take half the noodles and stir them with half the sauce in the baking dish until that sauce is all up in there, inside and out.

Put a few dollops of ricotta cheese on top, add slices of provolone and top with the mozzarella.

Do it again, starting with the sauce and layering with the cheeses.

baked ziti2pic.jpg 720x1009 - How to Make a Killer Baked Ziti

 

Make sure all the noodles are covered in sauce and are not poking out.

Top it off with some freshly grated parmesan cheese and bake it UNCOVERED at 375 for 30 minutes or until the cheese is melty and gooey.

baked ziti3pic.jpg 678x1024 - How to Make a Killer Baked Ziti

Once the cheese is completely melted and the ziti is heated through,  pop it under the broiler for a few minutes to get it browned and you will have one awesome baked ziti dinner.

baked ziti 720x734 - How to Make a Killer Baked Ziti

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares icon
baked ziti 150x150 - How to Make a Killer Baked Ziti

How to Make a Killer Baked Ziti


★★★★★

4.9 from 34 reviews

  • Author: Debi
Print Recipe
Pin Recipe

Description

All the flavor, tastes, and comfort of lasagna with half the work


Scale

Ingredients

FOR THE SAUCE:

  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Organic Onion, finely chopped (1/2 cup)
  • 3 Cloves Organic Garlic, finely chopped
  • 5 Cups Marinara Sauce (about 46 ounces)
  • 1–2 teaspoons Sea Salt
  • Freshly ground black pepper
  • 1 pound dried ziti or penne pasta
  • 1 Cup Whole Milk Ricotta Cheese
  • 1 Organic Egg
  • 1/2 Cup Freshly Grated Parmesan Cheese
  • 8 oz Freshly Grated Whole Milk Organic Mozzarella Cheese
  • 8–12 slices Provolone cheese from the deli counter

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a large skillet over medium high heat, add 2 Tablespoons of oil and saute the onion 1-2 minutes until soft.  Add the garlic and season with salt and pepper, cook another minute.
  3. Add the marinara sauce and heat until hot.
  4. Meanwhile add the pasta to rapidly simmering, NOT BOILING, water and cook, stirring occasionally, for about 6 minutes or until al dente with a little bite left in it.
  5. As the pasta is cooking, in a small bowl, combine the ricotta cheese, egg, parmesan cheese and a sprinkle of sugar if desired.
  6. Pour a Tablespoon or 2 of olive oil in the bottom of a 9×13 pan and coat.
  7. Drain the pasta and pour in  HALF the pasta and add HALF the sauce.  Stir to combine.
  8. Put dollops of ricotta cheese on top of the pasta.  Top it with 4-6 slices of Provolone cheese, then HALF the mozzarella cheese.
  9. Repeat with the remaining pasta, sauce, ricotta cheese and cheeses ensuring all the pasta is thoroughly covered in sauce.
  10. Top with fresh Parmesan cheese and bake UNCOVERED at 375 for 30 minutes.  Pop the ziti under the broiler for a few minutes at the end to get a nice brown bubbly cheese.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

LOOKING FOR MORE GREAT RECIPES?
Subscribe to our newsletter to get family friendly healthy recipes delivered to your inbox. You can also find us sharing more recipes on PINTEREST and FACEBOOK.

PIN IT FOR LATER!

How to make a killer baked ziti pin.jpg - How to Make a Killer Baked Ziti

 

print button - How to Make a Killer Baked Ziti

Other Posts you may like

  • penne ala vodka1 150x150 - How to Make a Killer Baked ZitiPenne ala Vodka
  • Dollarphotoclub 56839755 150x150 - How to Make a Killer Baked ZitiMushroom Risotto (even a Novice can make!)
  • spaghetti aglio olio e pic 150x150 - How to Make a Killer Baked ZitiSpaghetti Aglio e olio
  • Simple Spaghetti Sauce Homemade 150x150 - How to Make a Killer Baked ZitiSpaghetti Sauce …(meatballs to follow)
  • 049ps 150x150 - How to Make a Killer Baked ZitiChicken Parmesan

Filed Under: PASTA & PIZZA, SEASONAL - FALL & WINTER RECIPES

Previous Post: « Creamy Parmesan Risotto with Oven Roasted Shrimp
Next Post: Mediterranean Chickpea & Feta Salad »

Reader Interactions

Comments

  1. Karen

    17 January, 2021 at 6:55 am

    YOUR SITE LOOKS SPECTACULAR. I AM MAKING SOME OF YOUR RECIPES THIS WEEK. I AM A SEASOND COOK (meaning I’m old) BUT, SOME OF YOUR RECIPES HAVE A BIT OF WHIMSEY THAT WILL MAKE THE DISH GO THAT EXTRA MILE… THANK YOU FOR SHARING:)

    Reply
    • Debi

      19 January, 2021 at 10:30 am

      Hi Karen! Welcome aboard!

      Reply
  2. Kate

    4 January, 2021 at 6:36 pm

    My son has an egg allergy. Would it kill the recipe if I left the egg out?

    Reply
    • Debi

      8 January, 2021 at 12:44 pm

      Hi Kate – you should have no problem leaving the egg out. I hope you enjoy it!

      Reply
  3. Margie

    1 January, 2021 at 8:28 am

    I was really pleased with how this turned out. I did not use sugar and did not think it needed it.
    I’m glad it turned out well because it made a ton. We’ll be eating this for days.

    ★★★★★

    Reply
  4. Anonymous

    30 December, 2020 at 3:21 pm

    Should I freeze before or after cooking?

    Reply
  5. Melissa Torres

    23 December, 2020 at 6:27 pm

    I went with jarred sauce and I’ll make it myself next time. Too salty and less flavor but other than that, I liked it. The additional layers of cheese and broiling it were perfect.

    ★★★★

    Reply
  6. Christie

    8 December, 2020 at 5:11 pm

    Hi, if I made your homemade marinara sauce, do I skip the step in the Ziti recipe that asked for onions and garlic? I figured there was some in the sauce already, do I need to add more into the ziti?
    Thank you,
    Christie

    Reply
  7. Alivia

    5 December, 2020 at 10:06 am

    How much parmasean cheese? The recipe list says 1/2 cup but the perfect cheese ratio in the post says 1 cup..??

    Reply
  8. Anonymous

    26 November, 2020 at 12:21 pm

    Best I ever made. Hubby & I both loved it.

    Reply
  9. Jennifer

    19 October, 2020 at 6:20 am

    I made this dish..added ground beef to my sauce..mixed it with the ziti,,layered it with all the different cheeses..added cheddar on top also. It was very good!!

    ★★★★★

    Reply
  10. Linda

    7 October, 2020 at 7:20 pm

    Made this for dinner tonight and it was DELICIOUS!

    Reply
  11. Brenda

    3 October, 2020 at 6:18 pm

    Very simple yet delicious recipe! It didnt take long to make and it’s makes A LOT of food. Will definitely be making again. Thank you for sharing!

    ★★★★★

    Reply
  12. Michelle

    2 October, 2020 at 8:55 am

    This is the BEST ziti I have ever had. Thank you for sharing your recipe!!!

    ★★★★★

    Reply
    • Debi

      3 October, 2020 at 8:33 am

      thanks Michelle! 😀

      Reply
  13. Baja

    15 September, 2020 at 9:46 pm

    Life saver!! Thank you!!

    ★★★★★

    Reply
  14. Eva mondragon

    12 September, 2020 at 6:02 pm

    I did not try this but imma assume its good

    ★★★★★

    Reply
  15. Anonymous

    11 September, 2020 at 8:16 am

    Ky I was

    Reply
    • melissa a gilbride

      20 December, 2020 at 1:52 am

      Is there a different kind of cheese i can use in place of the provolone?

      Reply
  16. Tracy B

    10 September, 2020 at 7:55 am

    OMG! This recipe is so good! I have always had issues with my baked ziti being dry. This recipe was so on the money and not dry at all. My family loved it. I will be making this again for a family gathering and keeping this recipe.

    ★★★★★

    Reply
  17. Rachel Scalero

    1 September, 2020 at 1:37 pm

    How many does this recipe serve

    Reply
  18. Anonymous

    30 August, 2020 at 6:12 pm

    I added a pound of hamb and i think i ciuld have made 2 9×13 pans!
    Still looks delicious and my family os a pasta and cheese family!!

    Reply
    • Debi

      8 September, 2020 at 9:35 am

      This recipe does make a LOT of pasta!

      Reply
  19. benyt hagler

    29 August, 2020 at 10:39 pm

    was great just make sure you don’t mind a lot of cheese!

    ★★★★

    Reply
  20. Marie

    24 August, 2020 at 12:29 pm

    I made this last night for dinner and it was a hit! I added a pound of hamburger and it turned out great. Tasted amazing.

    ★★★★★

    Reply
    • Debi

      25 August, 2020 at 11:00 am

      thanks Marie!

      Reply
  21. Elizabeth

    16 August, 2020 at 12:08 pm

    Just made this recipe and can hardly wait for dinner. Really easy to make. I think next time I will add Italian Sausage.

    ★★★★★

    Reply
  22. Melissa

    12 August, 2020 at 11:43 am

    I made this last night and it came out fabulously. I was a little nervous because of the comment above about the cheeses, but my family loved it. I have one son who is not a big melted cheese fan (not sure how he’s my kid?), but even he enjoyed it–and my other son raved about it. My husband and I both agreed it was probably the best baked ziti we’d ever had. I may try adding Italian sausage next time, as some of the other commenters noted, but the baseline recipe is fantastic. Thank you!

    ★★★★★

    Reply
  23. Megan

    2 August, 2020 at 12:22 pm

    I’d like to make two 8×8 pans. Would you change any of the measurements? Can’t wait to make this, it looks delish! Thanks 🙂

    Reply
  24. Anonymous

    30 July, 2020 at 6:22 pm

    Excellent!!

    ★★★★★

    Reply
  25. Siro

    27 July, 2020 at 10:41 am

    Sorry but I thought this was simply awful. I am a lover of all cheeses but this recipe calls for way too much. Provolone and mozzarella, both relatively flavorless just made a globby mess around the pasta. I would never follow this recipe again.

    ★★

    Reply
    • Judy

      23 September, 2020 at 12:02 pm

      Siri, I really read your comments, but if you like the flavor leave out some of the cheese. I have done this and it was great. I use Parmesan, Asiago and added some fresh ground nutmeg

      Reply
    • Heather

      1 January, 2021 at 8:43 pm

      I love cheese so take my notes with a grain of cheesy salt 🙂

      It’s only 8oz of mozz. I can see people putting in a whole 16 oz block by mistake as that’s what most baked 1lb pasta recipes usually call for. Also, if you look at the pics, the slices of provolone are thin. Adding 1 cup of ricotta is that much either. It’s definitely not an absurd amount of cheese.

      Reply
  26. Kris

    26 July, 2020 at 6:34 pm

    So delicious, my fam loves it! The layers make this common dish better than the average.

    ★★★★★

    Reply
  27. Kris

    14 July, 2020 at 8:53 pm

    I always freeze my ziti before I bake it. Is there a reason why you say to bake it first? I’m making it to take on vacation so I don’t have to cook and I don’t want to mess up! Thanks!

    Reply
  28. Kim

    4 July, 2020 at 1:42 pm

    Turned out perfect and was a big hit!! I did add ground Italian sausage

    ★★★★★

    Reply
  29. Linda

    1 July, 2020 at 10:15 pm

    I got more praises than an Italian kitchen and I also added Italian hot turkey sausage and ground turkey meat.

    ★★★★★

    Reply
  30. Jeannie

    23 June, 2020 at 8:58 pm

    This was amazing! My husband actually ate leftovers a few nights (he rarely eats leftovers).

    Reply
  31. Elissa

    17 June, 2020 at 12:07 pm

    I’m making this tonight. Do you think using half diced tomatoes and half sauce will work?

    Reply
    • Jeanne

      2 September, 2020 at 4:22 pm

      This recipe is amazing! The cheeses worked well together! I did add a half pound of ground beef and we loved it! I will definitely make this again!

      ★★★★★

      Reply
  32. Tracy

    7 June, 2020 at 8:12 pm

    My daughter made this recently and it was the biggest hit! She used Rao’s marinara sauce. Everyone was asking for the recipe! Delicious!!

    ★★★★★

    Reply
  33. Jenny

    26 May, 2020 at 6:59 pm

    Cannot say enough good things about this recipe!! Followed recipe step by step exactly and ended up with the most delicious baked ziti!!!! So moist, perfectly crisp on the top, and each bite more delicious than the last.
    Really appreciate the tips on perfectly cooking the pasta and the addition of provolone!

    ★★★★★

    Reply
    • Debi

      1 June, 2020 at 11:59 am

      thank you jenny!

      Reply
  34. Kaylie

    20 May, 2020 at 10:27 pm

    I followed all your tips and it still ended up dry the flavor was perfect though, my husband and kids loved it! I would add a little more sauce next time

    Reply
    • Debi

      25 May, 2020 at 4:47 pm

      keep trying Kaylie – everyone’s oven temp is a little different, the size pan you use, amount of sauce, etc. Just keep notes of what you did and keep tweaking it.

      Reply
  35. Crissy

    28 April, 2020 at 9:38 pm

    This was amazing! We loved all the cheeses! I was hesitant about only cooking the pasta for 6 minutes but it totally worked! I skipped the garlic and onion and it was still great! Can’t wait to make again!

    ★★★★★

    Reply
  36. Sara

    21 April, 2020 at 9:18 pm

    Just want to make sure I’m reading correctly as I’m making this for a friend, the first layer of sauce and pasta is mixed together first, not layered. Then layer the cheeses. The second layer of pasta and sauce are separate not mixed together like the first layer?

    Reply
  37. Clarence Gantt

    24 March, 2020 at 10:02 pm

    What a technique you use layering and not overcooking the pasta. SO there’s more I can say but I haven’t eaten and you’ve made me hungry!!

    ★★★★★

    Reply
  38. Teresa

    21 March, 2020 at 7:29 pm

    What if my broiler does not work? Is this step a must?

    Reply
    • Stephanie

      15 January, 2021 at 11:04 am

      I’ve made this twice now and love it! I want to make it and freeze it to have for after baby #2 is here in a month. Would I freeze it before it’s cooked or after? I’m leaning towards before… But I don’t have a lot of experience freezing meals. Any suggestions?

      Reply
  39. Rebekah

    1 March, 2020 at 8:26 pm

    What size pan do you recommend? Thanks!

    Reply
    • Debi

      4 March, 2020 at 10:37 am

      9×13

      Reply
  40. Shon

    20 February, 2020 at 4:40 pm

    You said the water should be simmering NOT boiling. Should the water be simmering on medium-high with the top on or off? Won’t it take longer for the noodles to cook if the top is off? Don’t wanna overcook the noodles. Thanks for your response.

    Reply
    • Debi

      25 February, 2020 at 7:40 am

      Hi Shon – the point I was trying to make is people tend to rapidly boil pasta which changes the texture and structure of it. Just reduce the heat a little. I don’t use a top and it doesn’t necessary add any more time. Just do a taste test before draining. I hope that helps!

      Reply
  41. Lynda

    13 February, 2020 at 8:07 am

    Can I prep and freeze? Or do I need to cook throughly and then freeze? I want to prep tonight and serve in 2 days – taking on a 5 hour drive in between. If I can just prep and refrigerate then cook before serving, that would be great.

    Reply
    • Debi

      13 February, 2020 at 8:27 am

      Hi Lynda – yes you can freeze this recipe. To do so, cook completely and let it cool. Cover with a double layer of foil and freeze for up to 3 months. To reheat it, take it straight from the freezer and bake at 350°F for at least one hour. Remove the foil and test the inside of the pan with a knife to see if it has been heated through. Hope that helps! Debi

      Reply
  42. Dawn

    11 February, 2020 at 5:19 pm

    Made this on Sunday and although I misread and added the mozzarella to the ricotta mixture, it turned out great. So much so that my Mother In Law has seconds and said it was excellent! Will definitely make this again!

    ★★★★★

    Reply
  43. Amanda

    23 January, 2020 at 8:38 pm

    If I double the recipe, will that change the cook time or temperature?

    Reply
    • Debi

      25 January, 2020 at 11:03 am

      no Amanda it shouldn’t change it much. I would check after 30 minutes to see if the middle has gotten hot. If it hasn’t you may want to cover it with foil and continue checking every 5 minutes after that. Regards, Deb

      Reply
      • Anonymous

        26 January, 2020 at 2:03 pm

        Hey! I suck at making my own red sauce, what store bought brand is the best for this recipe as a base?

        Reply
  44. Logan

    19 January, 2020 at 4:06 pm

    I’m also wondering if adding meat would require more sauce?

    Reply
    • Melissa

      25 June, 2020 at 7:08 pm

      Me too

      Reply
  45. Trivia

    13 January, 2020 at 11:56 pm

    I made this for my sisters birthday party. It was a huge hit. So many compliments. Its a keeper

    ★★★★★

    Reply
    • Debi

      14 January, 2020 at 8:07 am

      Thanks Trivia!

      Reply
      • Ashley

        29 January, 2020 at 8:29 pm

        What brand marinara sauce do you use for this recipe?

        Reply
  46. Sam

    12 January, 2020 at 9:34 pm

    Amazing

    ★★★★★

    Reply
  47. Mikaila

    9 January, 2020 at 7:34 am

    Hey Debby! I’m making about 4 trays of this for a party on Saturday. Am I able to prep It all today besides Bake it and store until then?

    Reply
    • Debi

      9 January, 2020 at 2:55 pm

      yes you should be fine. Let me know how it goes. That’s a LOT of ziti!

      Reply
  48. Amanda

    1 January, 2020 at 12:18 pm

    If I want to add meat to the sauce do you think I need more than 5 cups of sauce or it will be ok and not dry out

    Reply
  49. Linda

    13 December, 2019 at 6:28 pm

    Just delicious….made as directed…in frig uncooked overnite and then baked and taken to friends holiday open house next day…..enjoyed by all! Thank you for the very helpful detailed instructions. And thanks for a great recipe!

    ★★★★★

    Reply
    • Debi

      15 December, 2019 at 8:48 am

      I’m so glad everyone liked it Linda! I’m making it tonight for Sunday dinner. Debi

      Reply
  50. April

    12 December, 2019 at 11:24 pm

    I really want to make this as I’m Italian and always looking for good recipes. But how does 1 lb feed 8 people? It feeds two in my experience since it’s about four cups.

    Reply
    • Debi

      2 January, 2020 at 5:06 pm

      Hi April. I usually serve a large salad and toasted garlic bread or knots with this. It is very filling so I usually get 8 servings out of this recipe.

      Reply
  51. Katie

    5 December, 2019 at 11:48 am

    If I freeze this what would the time/temp be for cooking?

    Reply
    • Debi

      7 December, 2019 at 8:40 am

      the same

      Reply
  52. Jessi

    3 December, 2019 at 11:07 am

    Hi! I plan on making this for Christmas Eve, how many does this recipe serve?

    Reply
    • Debi

      4 December, 2019 at 8:28 am

      Hi Jessi
      This will feed 8 people a big portion or 10 people a smaller portion.
      Thanks
      Debi

      Reply
  53. Jessica

    26 November, 2019 at 9:57 pm

    How much pasta? How many does this feed?

    Reply
    • Debi

      4 December, 2019 at 8:29 am

      Jessica this ziti can serve between 8-10 servings

      Reply
  54. Nicole V.

    26 November, 2019 at 12:18 pm

    Is there anything that you would suggest to substitute for the ricotta? and please no cottage cheese. I really do not like either of these.

    Reply
    • Debi

      29 November, 2019 at 10:52 am

      There really is no good substitute for ricotta cheese in my opinion. There is always cream cheese or Greek yogurt, but baked ziti does not require ricotta cheese. You can make it without.

      Reply
  55. Cassandra

    25 November, 2019 at 4:54 am

    Hi which Italian ricotta did you use?

    Reply
  56. Lisa

    23 November, 2019 at 12:39 am

    What kind of marinara sauce should be used?

    Reply
    • Debi

      26 November, 2019 at 7:24 am

      You can use any marinara sauce. I used this https://happilyunprocessed.com/simple-homemade-spaghetti-sauce/

      Reply
  57. Anne M

    22 November, 2019 at 10:26 pm

    Looking forward to making this! If I made the day before, do I fully cook and heat up day of? Or.. prep and wait until day of to cook?
    Thanks!

    Reply
    • Debi

      23 November, 2019 at 10:10 am

      Hi Anne – my answer depends on your circumstances. If you can wait to cook it then that would be my first option. However, if you have to make it in advance you can do so. Just prepare the ziti, stopping before baking. Cover it with an oiled piece of aluminum foil and refrigerate. When ready to cook it, take it out of the fridge at least 30 minutes before putting it in the oven and bake as directed.

      Reply
  58. Claire eddenburg

    21 November, 2019 at 9:21 am

    Now I know why 70,000 people pinned this !!!

    ★★★★★

    Reply
  59. Charles every

    21 November, 2019 at 9:19 am

    Best ziti ever and we didnt even miss the meat!

    ★★★★★

    Reply
  60. Raheleh

    20 November, 2019 at 3:53 pm

    How many people does this serve?

    Reply
  61. Kayla

    18 November, 2019 at 2:11 pm

    Fantastic! Five stars. Great recipe debi And you are right making baked ziti sounds simple but it isn’t. your recipe with the step-by-step instructions make it foolproof for anybody to make that’s why I love your website so much

    ★★★★★

    Reply
  62. Darlene

    17 November, 2019 at 6:24 pm

    This recipe is delicious. My family loved it and asked that I make it again. I substituted gluten free penne, which is the only change I had to make to make the recipe gluten free.

    ★★★★★

    Reply
  63. Kyla

    15 November, 2019 at 10:24 pm

    What brand marinara sauce do u use? Thanks!

    Reply
  64. Toni

    13 November, 2019 at 2:29 pm

    If I am making the night before to cook the next day (so stored in the fridge) how long do you suppose I should plan on cooking it for?

    Reply
    • Debi

      22 November, 2019 at 7:35 am

      Hi Toni – I would take the ziti out 30 minutes before baking it and bake it the same amount of time. A good way to know if it’s hot all the way through is to insert a knife and hold it there for a few seconds and if it’s hot, it’s done.

      Reply
  65. Carol

    10 November, 2019 at 8:59 pm

    We made this for dinner today. Delicious, the kids and adults loved it. I am making this again for Christmas family get together.

    ★★★★★

    Reply
  66. Virginia

    8 November, 2019 at 4:04 pm

    Would this freeze well?

    Reply
    • Debi

      8 November, 2019 at 4:27 pm

      yes! that’s the best part !!!

      Reply
  67. Denise

    20 October, 2019 at 5:12 pm

    Delicious!!!! Very easy to make!

    ★★★★★

    Reply
    • Debi

      21 October, 2019 at 10:31 am

      thanks Denise!

      Reply
  68. Kim

    1 October, 2019 at 4:39 pm

    I’m assuming the egg gets whipped in the ricotta??

    Reply
    • Debi

      4 December, 2019 at 8:30 am

      Yes it is listed in step 5

      Reply
  69. Chuck

    12 September, 2019 at 9:33 am

    Fantastic recipe and technique. Thanks so much for sharing. I made one “improvement” by adding slightly more sauce and 1/2 lb spicy Italian sausage and 1/2 lb ground beef.

    ★★★★★

    Reply
    • Wendy

      12 October, 2020 at 9:00 am

      This was delicious! I wish it would let me post a picture. I don’t cook very often but when I do I always use deli fresh cheeses as per recipe. I used about 4 ounces of extra sauce (San Marzano) and mixed the pasta and the sauce together before layering to make sure the pasta was well-costed without messing up my pan. I used a large white ceramic pan. I thought about adding meat because we are carnivores but I decided not to. I’m glad I didn’t because the cheese was very hearty meat and would have detracted from the overall favor and texture. I added fresh basil but otherwise I followed the recipe to a T. This is definitely a dish I look forward to serving to company.

      ★★★★★

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

Primary Sidebar

About Me

Welcome to our newly updated website! Never did we imagine what we started in 2012 would explode into what it has become today! Thank you to all of you !!! Read More…

FIND YOUR FAVORITE RECIPE!

Follow Us!

  • Email
  • Facebook
  • Pinterest

Our Most Popular Posts

  • close up of cheey gooey tray of hot baked ziti How to Make ...
  • GARLIC PARMESAN NOODLES - One pot side dish with buttery garlic noodles and angel hair pasta #sidedish #pasta #weeknight #easyrecipe #happilyunprocessed Parmesan Garlic Noodles
  • Butter and garlic cream sauce - a 5 minute sauce that goes perfect over anything #buttergarlic #creamsauce #happilyunprocessed Butter & Garlic ...
  • Best Grilled chicken marinade feature 275x300 - How to Make a Killer Baked Ziti Best Grilled Chicken ...
  • Spinach gruyere cheese quiche with hashbrown crust Spinach and Gruyere ...

Footer

FOLLOW US !!!

  • Email
  • Facebook
  • Pinterest

© HappilyUnprocessed. All images & content are copyright protected. Please do not use my images without prior permission. | Privacy Policy