Grammy's Kitchen · Baked Ziti · Baked Ziti
One of 29 baked ziti recipes we measured
It ranks #1 of 29 for sauce stability among the baked ziti recipes we compared. 972 cooks on www.onceuponachef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 29.
| this recipe | typical | |
|---|---|---|
| cheese | 8% | 85% |
| dairy | 102% | 0% |
| salt | 1% | 0% |
| aromatics | 3% | 12% |
| different cheeses | 1.0 | 2.0 |
| melt idx | 0.2 | 0.7 |
| cheese flavor idx | 1.0 | 0.4 |
| stretch idx | 0.1 | 0.7 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb ziti noodles |
| 680 g | 1 1/2 lbs ground spicy or sweet Italian sausage ((or removed from casings)) |
| 12 g | 4 cloves garlic, (minced) |
| 794 g | 1 (28-oz) can crushed tomatoes |
| 6 g | 1 teaspoon salt |
| 6 g | 1 1/2 teaspoons sugar |
| 1 g | 1/4 teaspoon crushed red pepper flakes |
| 238 g | 1 cup heavy cream |
| 38 g | 1/3 cup plus 3 tablespoons grated pecorino Romano ((or Parmigiano Reggiano cheese), divided) |
| 33 g | 1/3 cup chopped fresh basil, (plus more for serving) |
| 227 g | 8 oz whole milk mozzarella cheese, (shredded (about 2 cups)) |
Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is our absolute love, favorite, go-to recipe, not only for the ziti, but for the way the sauce is prepared. We have used it time and again for EVERY type of pasta we make. The ziti is our favorite, of course, but it is very versatile if you know your way ” — a cook, 5.0★
“I tried your recipe, although I have one I am happy with. My process is the same, mixing the bechamel in with the pasta rather than layering it. Good recipe but I prefer it a bit more highly seasoned so I add a couple tablespoons of McCormack’s Italian seaso” — a cook, 5.0★