Grammy's Kitchen · Baked Ziti · Ina Garten Baked Ziti
One of 29 baked ziti recipes we measured
from inagartencooks.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 29.
| this recipe | typical | |
|---|---|---|
| cheese | 109% | 85% |
| fat | 6% | 0% |
| salt | 1% | 0% |
| aromatics | 42% | 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 | Ziti pasta – 1 pound |
| 454 g | Italian sausage – 1 pound (sweet or spicy, casings removed) |
| 27 g | 2 tablespoons Olive oil |
| 150 g | 1 large, chopped Yellow onion |
| 9 g | 3 cloves, minced Garlic |
| 794 g | Canned crushed tomatoes – 1 (28-ounce) can |
| 33 g | 2 tablespoons Tomato paste |
| 1 g | 1 teaspoon Dried oregano |
| Crushed red pepper flakes – 1/2 teaspoon (optional) | |
| 6 g | 1 teaspoon (or to taste) Kosher salt |
| Black pepper – 1/2 teaspoon | |
| 170 g | 1 1/2 cups Ricotta cheese |
| 224 g | 2 cups, shredded Mozzarella cheese |
| 100 g | 1 cup, grated Parmesan cheese |
| 12 g | 2 tablespoons, chopped (for garnish) Fresh parsley |
Method: 13 steps, published by inagartencooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.