Grammy's Kitchen · Baked Ziti · Pesto and Sausage Baked Ziti
One of 29 baked ziti recipes we measured
It ranks #2 of 29 for cheese intensity among the baked ziti recipes we compared. 43 cooks on www.melskitchencafe.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 29.
| this recipe | typical | |
|---|---|---|
| cheese | 176% | 85% |
| aromatics | 34% | 12% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.6 | 0.7 |
| cheese flavor idx | 0.5 | 0.4 |
| stretch idx | 0.5 | 0.7 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound ziti noodles |
| 454 g | 1 pound Italian turkey or chicken sausage (casings removed) |
| 150 g | 1 medium yellow onion (chopped) |
| 6 g | 2 cloves garlic (chopped) |
| 794 g | 1 (28-ounce) can diced tomatoes |
| 1 cup pesto | |
| 255 g | 9 ounces baby spinach |
| 425 g | 15- ounces ricotta cheese |
| 224 g | 2 cups shredded mozzarella |
| 150 g | 1 1/2 cups grated Parmesan |
Method: 7 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I bet this is the 8th time i have made this. Third time skipping the sauage as we have vegetarian daughters. It is a huge family favorite.” — a cook, 5.0★
“I found this recipe trying to use up spinach and pesto. It's so good! Made it for a family reunion and everyone loved it!” — a cook, 5.0★