Grammy's Kitchen · Baked Ziti · Baked Ziti
One of 29 baked ziti recipes we measured
It ranks #1 of 29 for cheese intensity among the baked ziti recipes we compared. 4 cooks on www.cookingclassy.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 29.
| this recipe | typical | |
|---|---|---|
| cheese | 192% | 85% |
| fat | 3% | 0% |
| egg | 11% | 0% |
| aromatics | 75% | 12% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.7 | 0.7 |
| cheese flavor idx | 0.4 | 0.4 |
| stretch idx | 0.7 | 0.7 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 Tbsp olive oil |
| 280 g | 1 3/4 cup chopped yellow onions ((1 medium onion)) |
| 454 g | 1 lb Mild or Hot Italian Sausage, (such as Johnsonville) |
| 9 g | 3 cloves garlic, (minced) |
| 794 g | 1 (28 oz) can crushed tomatoes |
| 411 g | 1 (14.5 oz) can petite diced tomatoes |
| 49 g | 3 Tbsp tomato paste |
| 33 g | 1/3 cup slightly packed chopped fresh basil, (plus more for topping) |
| 25 g | 4 Tbsp chopped fresh parsley, (divided) |
| Salt and freshly ground black pepper | |
| 425 g | 1 (15 oz) container ricotta cheese |
| 50 g | 1 large egg |
| 397 g | 3 1/2 cups (14 oz) shredded mozzarella, (divided) |
| 48 g | 3/4 cup (1.7 oz) finely shredded parmesan, (divided) |
| 454 g | 16 oz dry ziti pasta |
Method: 9 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Your blog is becoming my go-to source for recipes and inspiration! I modified this quite a bit because I wanted to make chicken ziti, but I loved your tip about tossing the cooked noodles in the pasta sauce. It made such a HUGE improvement for the texture of ” — a cook, 5.0★
“So creamy & DELICIOUS! We used mild Italian sausage, since we prefer not so spicy. It was wonderful! It’s definitely a keeper recipe!” — a cook, 5.0★