Grammy's Kitchen · Baked Ziti · Baked Ziti
One of 29 baked ziti recipes we measured
193 cooks on www.simplyrecipes.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 | 97% | 85% |
| aromatics | 35% | 12% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.7 | 0.7 |
| cheese flavor idx | 0.4 | 0.4 |
| stretch idx | 0.6 | 0.7 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound ziti (can sub penne) pasta |
| Kosher salt | |
| Extra virgin olive oil | |
| 454 g | 1 pound bulk Italian sausage or ground beef or pork |
| 150 g | 1 large onion, chopped |
| 10 g | 3-4 garlic cloves, chopped |
| 6 g | 1 tablespoon fresh rosemary (or basil), minced |
| 6 g | 1 tablespoon Italian seasoning |
| 1 g | 1/2 teaspoon red pepper flakes |
| 907 g | 1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce |
| Salt and pepper to taste | |
| 227 g | 1/2 pound of mozzarella cheese, grated or shredded |
| 100 g | 1 cup grated parmesan or pecorino cheese |
| 113 g | 1 heaping cup of ricotta cheese |
Method: 6 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've just made this for the first time and it was a huge hit. I couldn't find Italian sausage meat in the UK so I found a recipe to make it myself which turned out amazing and I followed your basic tomato sauce recipe which worked perfectly. I did get a bit co” — a cook
“Made this today. As is, I would have liked to have used hotter sausage, but my daughter won't eat stuff that's too hot, so I had to use mild Italian sausage. It turned out pretty good, but to me it was kind of boring. Ricotta, mozzarella, and parmesan are all ” — a cook