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. 3 cooks on www.gimmesomeoven.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 | 15% | 85% |
| dairy | 100% | 0% |
| aromatics | 36% | 12% |
| different cheeses | 1.0 | 2.0 |
| melt idx | 0.2 | 0.7 |
| cheese flavor idx | 0.9 | 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 pound uncooked ziti |
| 113 g | 1 (4 ounce) package pancetta (or diced bacon) |
| 454 g | 1 pound ground Italian sausage |
| 150 g | 1 small white onion (diced) |
| 15 g | 5 large cloves garlic (minced) |
| 1 g | 1/2 teaspoon each: crushed red pepper flakes (dried oregano, fine sea salt) |
| 1588 g | 2 (28-ounce) jars marinara sauce |
| 170 g | 2 handfuls (3 ounces) fresh baby spinach |
| 454 g | 16 ounces shredded whole milk mozzarella (divided) |
| 67 g | 2/3 cup freshly-grated Parmesan (divided) |
| chopped fresh basil and/or parsley (for topping) |
Method: 7 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love your recipes! I look forward to the emails and my family is impressed with each meal. Compliments to your food photographer too since the picture is what initially grabs my attention.” — a cook, 5.0★
“Delicious!! And super easy. I used ground beef in place of the sausage and had to sub rotini for the ziti. This one’s going in the permanent rotation. Thank you!” — a cook, 5.0★