Baked Ziti II

  • Recipe By
  • Published Apr 1st
  • Ready In1h
  • Servings7
  • Calories703
Three cheeses layered with pasta and marinara sauce. This recipe is so easy and so good!

Baked Ziti II Ingredients

The following are the ingredients needed to make delicious Baked Ziti II for 7 servings:

  • 1 (16 ounce) package ziti pasta
  • 24 ounces ricotta cheese
  • 1 pound shredded mozzarella cheese
  • 1 egg, beaten
  • 1 (32 ounce) jar spaghetti sauce
  • 1/4 cup grated Parmesan cheese

Baked Ziti II Cooking Instructions

  • Prep15m
  • Cook30m
  • Ready In1h

To cook Baked Ziti II, you need about 15 minutes of preparation time. The time needed to cook this Baked Ziti II is about 30 minutes , and you can serve your Baked Ziti II within 1 hour . The following are the steps to cook Baked Ziti II easily:

  1. 1 Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
  2. 2 In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
  3. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
  5. 5 Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 703 calories; 28.1 grams of fat; 72.6 grams of carbohydrates; 38.2 grams of protein; 113 milligrams of cholesterol; 1111 milligrams of sodium.

  1. Aug 26th 2010

    This is good made just as the recipe lays out. I can see the versitility of this to adapt to make it a meat recipe, but you could just add some vegetables, too. To those that talk about la ...

  2. Aug 23rd 2010

    I'd have to give this a five for taste, but a three for texture. The layered method has more texture where this is all stirred together in a big mish-mash. Next time I will keep the ricotta ...

  3. May 29th 2007

    This was amazing! I added 1/2 lb. ground italian sausage which I cooked with some garlic. I used the 15 oz. size ricotta and mixed it into the cooked pasta along with about half the cheese ...

  4. May 4th 2007

    This was very easy and good. The entire family enjoyed it. I added 1 pound of browned ground beef and followed others suggestions of layering: sauce, pasta, ricotta/egg/mozzerella mixture an ...

  5. VERY TASTY. I WOULD DO LESS RICOTTA, ADD BROWNED HAMBURGER WITH GARLIC. I WOULD NOT MIX THE SPAGHETTI SAUCE WITH THE RICOTTA MIXTURE. I DOUBLED THE MOZZERELLA. I WOULD DO A LAYERING OF T ...

  6. Jun 27th 2005

    This recipe is nearly identical to my italian mother and grandmother's recipe. We use a full 32 oz container of ricotta, mixed with two eggs and italian seasonings, and only 12 oz of mozzar ...

  7. Apr 18th 2005

    Good, comfort food. Agree w/other reviewers to reduce ricotta cheese to 15 oz. Also modified slighly so casserole's layers are a bit more distinct, vs all mixed together, per the following: ...

  8. Dec 29th 2004

    I LOVE this recipe! It makes wonderful leftovers too. I make this on Sunday nights and have leftovers for lunch all week! I've made this dish for years with a few adjustments, because it ...

  9. Feb 11th 2003

    This is an excellent recipe. I am hooked to the baked ziti at a local Italian restaraunt, but this is even better. If you love baked ziti, this is the best. Some people have suggested usi ...