Quick Easy Baked Ziti Ground Beef
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ten/06/2002
Just made this dish for dinner tonight and it was delicious. Instead of greasing the pan (I used a Pyrex dish) with butter, I sprayed a light coating of Pam; the pan was a breeze to clean later. Per some of the suggestions other reviewers fabricated, I added minced garlic and had put the sauce directly on the ziti, before the provolone. Because I similar the pasta to soak upward the flavor of the sauce, I did the same for the top layer ziti, (adding the sauce to the ziti before the mozerella cheese). Since I wasn't certain if doing so would make the pasta likewise soft, I shaved a infinitesimal off of the suggested pasta boiling time. Information technology came out perfect, this recipe is a keeper.
12/06/2006
I love this recipe! It gets v stars because, made equally directed, it'south absolutely delicious; creamy, savory and simply perfect. If I could requite this recipe more stars, I would, because it's also extremely flexible. I've made this with Italian sausage or footing turkey instead of the beefiness. I've also fabricated a vegetarian version by substituting sliced zucchini and mushrooms for the meat. Sometimes I add chopped garlic and fennel seed. (There's something about fennel seed that, to me, is integral to Italian cooking. Information technology's like cilantro to Mexican food.) Apparently, the key to the greatness of this recipe is the substitution of a layer of sour cream and provolone for the usual ricotta. That'due south what makes the dish then moist and creamy. Who hasn't brand a cute lasagna only to have it dry out in the oven? I similar ricotta equally much as the next Italian-American, but the stuff is pretty dry out and really adds no season. It's essentially only a binder. Here, the combination of the provolone melting into the sour cream is truly inspired; the sour cream adds moisture and the provolone adds season. I'1000 planning to use the same combo instead of ricotta in my side by side lasagna. The importance of using a high-quality sauce for this recipe nearly goes without saying, so I'll stop here. Thanks, Colleen!
04/02/2005
This is keen! I utilise ane pound basis beef and 1 pound Italian sausage and add together onion, green pepper and garlic while browning. I add 1 TBSP of Italian seasoning, sliced mushrooms and sliced black olives to the sauce. I mix the pasta and meat sauce together, place half the mixture in the pan, then the sour cream and 1/2 of the cheese, then the remaining ziti mixture and top with the remaining cheese. I like the pasta completely coated with sauce. I use shredded Italian alloy cheese and PILE it on, at least double what the recipe calls for, and increase the Parmesan as well. Definitely use 2 jars of sauce, information technology sounds like a lot but other wise the Ziti will exist dry. This is perfect for a family gathering, it makes a lot.
06/twenty/2003
Delicious and groovy make-ahead recipe for entertaining. Read a ton of the reviews and recommend post-obit changes suggested past others: use larger dish (31/2-4 qt.), saute several cloves of minced garlic w/meat and onion, add layer of sauce over ziti earlier provolone/sour foam layer, cover while baking and then it doesn't dry out out, if making ahead and refrigerating, be certain to double the cooking time. I used Bertolli Five Cheese spaghetti sauce with a piffling sugar and crushed red pepper -- excellent! If
04/28/2002
This was a really good recipe. I wasn't able to find any sliced provolone cheese and so I substituted it w/ a shredded cheese w/ provolone in it. It notwithstanding came out cracking, but it was difficult to spread the sour cream. That was easily corrected past placing the sour cream in a zip lock bag, snipping a corner, so evenly spreading it over the ingredients. Everyone in my family loved information technology!
09/27/2002
This recipe was easy and skillful, and as other reviewers have said information technology is very similar to lasagna. I would make one change next time I make it and put the bottom layer of sauce dirctly on the noodles, so the cheese on top of that. When assembled as directed, the provolone cheese layer made a bulwark and kept the sauce away from the noodles below and made for a layer of naked noodles at the bottom. I also ended up with extra sauce while assembling because information technology didn't settle downward to the bottom. This recipe makes a VERY full 9X13 pan, and definitely use a well seasoned sauce (like lycopersicon esculentum & basil) and the half & half ground beef and italian sausage. My 3 twelvemonth one-time actually like it also! Thanks!
11/thirty/2004
The reason why I love this site, is to be able to try new recipes. If you are going to suggest making a completely dissimilar recipe in a REVIEWRATE, then submit your own recipe. It's not fair to the other person to have their version shot down completely. **I made this and took it to a family reunion this past summer....it was a big hit! Endeavour it, you volition be pleasantly surprised!**
04/22/2010
This was succulent, the simply matter I changed was the addition of salt and pepper and two cloves minced garlic. Side note: I've noticed many of the reviews who rated this recipe low had modified the ingredients, in particular using ricotta cheese instead of sour foam. I thought the sour cream added a wonderful flavor and feel there is already plenty of cheese flavor and no need for ricotta. Reviewers need to call up that when modifying or customizing ingredients of recipes to their own liking or opinion it is inappropriate to leave a poor or low review or rating.
01/05/2013
Honey this Ziti!!! Simple to prepare, flavorful, and very easy to modify based on your own family'south preferences. I made the recipe exactly as stated with the exception of the spaghetti sauce. As I didn't accept whatever, I defrosted John Chandler's sauce from his "World'southward Best Lasagna" listed on Allrecipes. I'm sure using his sauce made all the departure! Thanks Colleen for submitting this recipe!
01/xx/2012
Simply delicious! This is very like shooting fish in a barrel to throw together and perfect for a hearty weeknight meal. So if your're in the mood for Italian but remember you don't have the time - think again. I added 1/ii lb. of sausage to the ground beefiness and onion along with some fresh minced garlic. And, to the sauce I added a little red wine and some Italian seasoning to give a chip of a flavor boost. The sour cream was a overnice modify from the usual ricotta cheese and I just eyeballed the other cheeses when layering. I covered it and baked it a little longer than thirty minutes leaving it uncovered for the terminal 10 minutes. Great with garlic bread and a salad!
06/13/2002
I hope you lot are still reading your reviews, Colleen, after at to the lowest degree ii years. This is the Best Baked ZITI! Your recipe is WONDERFUL as information technology is written, not to be inverse. The sour cream and provolone is what makes it SPECIAL and DIFFERENT. Don't substitute anything. I used "Classico Sausage & Pepper" sauce and information technology was perfect, I destroyed my old baked ziti recipe.
07/21/2012
I've made this twice at present: the starting time fourth dimension with the ricotta commutation (per other reviews) and the second fourth dimension with the sour cream (per the recipe). If you similar a creamy sauce with your pasta, stick with the recipe. This was more to our taste and liking. Ricotta is too dry for Baked Ziti IMHO. I mixed half of the meat sauce with half of the ziti for kickoff layer (stir to glaze the ziti), added provolone and sour cream, then added the other one-half of the ziti and meat sauce. Topped with mozzarella and parmesan. Cook covered for 30 min, took foil off last v min to brown the cheese. Information technology is super easy and tastes dandy, and worthy of company.
09/04/2003
This was bang-up!!! I modified a few things from reading other reviews. I changed the serving size to four and that filled a 9x13 pan alone! I also did half ground beef and half basis sausage and used garlic powder and oregano when I browned it. I as well used half sour cream and half ricotta cheese. Came out really good. I honey cheese and so I used a whole 16oz. of mozzarella. With the sauce I used one-half in my meat mixture and mixed the other half with the ziti noodles so they were completely covered in and out. Also when y'all bake it, Comprehend it with foil and the last five minutes uncover it and broil information technology and so it gets that dainty crispy brown topping! I loved information technology and my husband did also! Definitely a keeper!!!
08/07/2000
I was surprised at how good this was. I used organic, low fat sour foam; organic pasta sauce and 5% fat basis meat. I didn't await much from this recipe only will definitely make this once again. I recollect the sour cream did the trick. Now I'm wondering if sour cream would be a good replacement for ricotta in lasagne!
01/17/2003
I would have given this recipe 5 stars, but I must agree with a few of the other reviewers - the sour foam just doesn't fit the dish perfectly. I beloved sour cream, but I call back the sour cream and provolone cheese would all-time be replaced past ricotta cheese. If you do that, and add in a little spinach, this becomes a very like shooting fish in a barrel lasagna like dish. Warning! This recipe fills a HEAPING 9x13 pan...then don't add anything unless you subtract something or it volition not fit!! Yous could hands 1/2 this recipe and still generously feed a family of iv and still have leftovers. Neat staple to utilise in your regular menu rotation! Thanks!
12/06/2011
Neat Recipe! But y'all MUST encompass the dish with foil before putting it in the oven. I spotted this issue with the recipe before making information technology, but an inexperienced cook may not. Likewise, Mix the Ziti with the Sauce prior to layering cheeses. I simply mix my pasta and sauce together, then layer 1/2 pasta and sauce mix, provolone, sour foam, i/2 pasta, mozzerella on top. Information technology is great. Yous can also add kalamato olives and mushrooms to the sauce for great season bonuses. I apply Classico brand Tomato & Basil Sauce. It'due south perfect with this recipe and two jars is jut the right amount. TRUST THE SOUR Foam!! I practise not use ricotta. It's besides heavy and not worth it. The sour foam is simple and it tastes astonishing when it'due south done. TRUST It. I'll make this once again, for sure. The whole family loved information technology.
01/18/2007
This recipe Is WONDERFUL !!!. I Made this for dinner terminal nighttime with garlic cheese bread - It was AWESOME !!! I used 1.5 lb.footing beef.I added the noodles to the meat sauce and then it would soak into the noodles.Spray pan with cooking spray.I put half the pasta meat sauce in the pans (I used 2 pans because it made a lot) layered the provolone, sour cream and Mozzarella. And then put the residual of the pasta meat sauce on top and sprinkled with parmesan. Make sure you lot cover it with foil. I did add together extra cheese - I like cheesy. The provolone was kind of hard to piece – next time I will have the cafeteria slice it or buy it already sliced. YUMMY !!!!! (update) I gave this recipe to my sister and she said information technology was absolutely Wonderful !!! I froze half of it. I took information technology out of the freezer, put it into a casserole dish and covered with tin foil - baked at 350 for one hour YUMM!!!!! Cheers for sharing your recipe !!!!
08/08/2009
This is a wonderful recipe, tastier than your standard baked ziti, in fact much tastier than any I've had from a restaurant. The add-on of provolone and exchange of sour cream (for ricotta) actually kicking up the flavor and makes information technology more savory. My wife who never really cared for broiled ziti loves this dish. We utilize the "Quondam Italian Meat Sauce" recipe on this website which is really skillful. A trivial fleck of advice for everyone who thinks of using ricotta instead of sour cream. End!!! Don't!!!. In one case y'all do that information technology's pretty much just the standard old irksome recipe. The sour cream is integral to making this dish such a keeper.
09/17/2002
I can not believe the rave reviews I received from this dish. My dad said he has never tasted any pasta dish that was a good as this one!!! I only made two slight adjustments to the ingredients, I used 1/2 lb of ground beef and 1/2 lb of footing sausage, and I also added garlic. UPDATE: I made this recipe again using fat free sour cream and cheese, large mistake, information technology lost all the flavor. Stick to the regular stuff
10/thirty/2002
I halved this recipe to fit a 8x8 dish and it was FULL. I used some leftover homemade spaghetti sauce. I likewise used ridged mostaccioli pasta (it'south similar to ziti in shape except information technology has ridges on it that better agree the sauce). I also used ricotta cheese instead of sour foam. My grocery store was out of provolone and I used shredded mozzarella and colby jack. Even with the alterations I fabricated, it turned out excellent. I served it with crusty garlic breadstuff and it was a very filling meal. Ane last affair, since I was using bootleg sauce out of the fridge, it was common cold and I had to cook it nearly fifty min. So if you do this too, make sure you melt it long plenty to warm everything upwardly. Thanks for a keen recipe Colleen!
02/13/2000
This was a large hit with my family unit. I used a jar of Ragu sauce with Romano cheese flavoring and was very happy with the results!
09/09/2002
Wow! This is a wonderful recipe. I have fabricated it twice now, and it was corking both times. I did cut the recipe in half, and it was enough for a couple of meals for the two of us. The commencement time, I used the corporeality of sour cream called for. The second time, I used half ricotta and one-half sour cream. They were both skilful, simply it definitely needs some sour cream - information technology gives it a distinct flavor. This is a expert repast for any dark, but as well would be perfect for company. It'due south very piece of cake to put together. A lot of the taste of lasagna without all the work. Cheers so much for the recipe!
11/13/2002
This is a succulent recipe! I made half the recipe for the two of united states and there was a perfect amount for a hearty dinner and lunch the next day for both of us. We're vegetarian so I made information technology meatless. I did add some Veggie sausages (Morningstar), but nosotros both didn't actually think they added to the gustation of the dish very much. I did, saute onions, light-green peppers, mushrooms and garlic in a pot, and and then added the sauce to the mixture. I added sunday dried tomatoes, italian seasonings, salt, blackness pepper and crushed red pepper (we obviously like it spicy) to the sauce. So, instead of layering the ziti and the sauce, I just mixed the cooked ziti into the sauce. That way, there was no apparently pasta at the lesser of the pan. Then I layered with the provelone, sour cream, mozzarella and parmesean. I did use lite sour foam (not nonfat). Information technology barely fit into my 8x8 pan. I'm making this again this weekend for guests and volition probably pair it with a garden salad and breadsticks. Yum!
ten/05/2010
Liked this recipe. I omitted the onion and substituted ricotta for the sour cream per my family's tastes. I likewise mixed an egg into the ricotta to make it fluffy. I mixed the sauce and meat together and the ziti and the ricotta together. I layered the meat sauce kickoff, so ziti/cheese, mozzarella, and parmesan. Ingredients fabricated two layers. I chopped up the provolone and topped the dish prior to baking. Baked covered.
02/09/2011
I thought this was pretty good, merely nothing likewise amazing. I cut the recipe in one-half and it fed two adults and iii small children and had leftovers. I left out the Parmesan since we didn't take whatever.
08/21/2003
This is a very adept, and hearty dish, Just, adjacent time when I go far I will do the following: Substitute Ricotta for the Sour Foam. And, substitute Ground Sausage for the Footing Beef. This I feel will make for a more than delicious dish. BTW, this is a large dish. I filled up an unabridged 9x13 goulash dish, and my hubby, son and I did not stop eating the leftovers until the 3rd day. And so, you may want to halve this recipe as it tin be too large.
10/23/2002
This was really great. I used skroodles, and it was perfect. I too was skeptical about the sour cream, just it was peachy. I used light sour cream, and it was fine. I as well doctored the sauce and meat up quite a bit with fresh garlic, garlic pulverization, stale basil, crushed cerise pepper, black pepper, salt and a touch on of sugar for a footling sweetness (I find that it gives jarred sauce more of a homemade gustation). Too, I halved the recipe and still had tons and tons of yummy pasta. This is going to be a family favorite for many years to come.
02/24/2004
This is Superb! Although I did modify a little away from recipe. I added minced garlic to my hamburger meat & other seasonings. The next time I make this I will Layer it different as the lesser layer was a lil' dry. I would recommend 1/2 pasta then some sauce then the following ingredients. Daughter says its improve than Lasagna which she don't treat. All in all this was good. Do put some sauce on lesser atop of pasta! Makes a pan full I used a 9x14
10/01/2003
OK- here'southward my saga. I totally disagree with negative feedback on this recipe. I made major mistakes and information technology notwithstanding turned out swell. What did I do wrong y'all enquire? Well... way likewise much sour cream (when it cooks it thickened and it was great), too much cheese, ingredients in the wrong society, no onion- merely onion pulverisation, and wrong kind of pasta. Regardless of all this, the kids were waiting for information technology when it came out of the oven. I served information technology to family (2 picky kids) and neighbor and all ate 2 platefuls. Not too cheesy or saucy at all. Did cook for 20 minutes longer. Biggest hint from me: use a good sauce, as most store boughts are gross. Good luck!
01/05/2003
This is, past far, the Best ziti I have always eaten. It is and then easy and still then incredibly flavorful. It has a much more singled-out flavor than the recipes that use ricotta cheese and come out tasting bland. It besides doesn't come out as dry as a lot of ziti recipes do. Information technology is first-class the second day, as well! I used the 48 oz. jar of original Prego instead of 2-26 oz. jars, and it was a perfect corporeality and flavor. Information technology is a lot of nutrient to squeeze into the small 13x9 blistering dish, just it will fit, and information technology will exist gone before you know information technology. The entire family loved it, kids and adults alike. Thank YOU!
xi/29/2001
The get-go fourth dimension I tried this recipe, using fatty-free sour cream, I didn't encounter what all the fuss was most. I tried it again with full-fat sour foam after reading some reviews and discovered only how wonderful this dish is! I was cooking for a vegetarian, so I substituted Morningstar's veggie crumbles for the ground beef, and I added some sliced portabello mushrooms and minced garlic to the sauce as well. This was 1 of the easiest dishes I accept ever fabricated, then good, too!
06/04/2003
This was astonishing. I used light sour foam and ground turkey to make it a bit healtier and information technology was gone instantly. Really good stuff.
10/06/2002
This was awesome! I used homemade spaghetti sauce with Italian sausage instead of basis beef and it turned out soooo delicious! Also used half sour cream and half ricotta cheese. Definitely volition be putting this under family favorites.
06/xvi/2007
This was AMAZING! I was a bit hesitant to use sour cream instead of Ricotta but I'chiliad glad I did. I also dont think it's off-white to change the recipe in whatever mode and non requite five stars. I abhor jar sauce (and Ive tried them all). I used the "All-time Marinara Sauce Notwithstanding" on this site and it was just perfect. The only thing I did differently was utilize a bigger pan and covered information technology until the terminal 5 minutes. This was the best Ziti I have ever made. I've tossed my old recipe. Thansk Colleen!
02/05/2007
This is very tasty and was very popular at a covered dish dinner. I varied it slightly, using 3/four c. ricotta cheese and 3/4 c. sour cream instead of sour cream but. I also used eight oz. each of the provolone and mozzarella cheeses. I mixed the ziti and sauce together before layering: 1/ii ziti/sauce mix, provolone cheese, ricotta cheese/sour cream mix, 1/2 mozzarella, remaining ziti/sauce mix, remaining mozzarella, and finally the parmesan cheese.
05/10/2006
Oh gosh, I really wanted to requite this easy to prepare dish 5 stars but I just can't. A baked pasta dish (IMO) MUST Non have too much sauce in order for information technology to come up out really skillful. Too much sauce = liquid and as well much liquid makes the pasta soggy and drowns information technology with the sauce flavor. I like my baked pasta to have that kind of chewy texture that comes from being slightly dried, otherwise you may as well make the expert ol' wet spaghetti nosotros all love. This dish came out something more like you lot'd expect from Hamburger Helper or canned Beefaroni non that there's annihilation incorrect with that, (as Seinfeld would say ;)) but that's not what I want when I'chiliad looking for "baked" pasta. If I were to try this again, at the very least I would reduce the sauce to 1 jar and bake it in a bigger pan and then it could dry ameliorate but I'll probably keep exploring some of the other recipes instead.
02/04/2008
I changed this upwardly a piffling. I used basis hot italian sausage in place of the ground beefiness, and added 2 garlic cloves to the onions. I mixed the cooked pasta with the sauce because I wanted to make sure the pasta got coated. I used low fat sour cream. I mixed all the cheeses together and just layered them in the center and on top. Turned out great. My mother-in-law asked for the recipe!
02/04/2008
This is 1 of my virtually requested dishes at family gathering'southward! Alway's a big hit and gobbled up. I love the special taste the sour cream gives this dish. Apropos the calories,etc.,you tin use basis turkey or no meat at all,fat gratuitous sour cream.
08/31/2002
I personally LOVED this...I tried to be sneaky and make the recipe without DH seeing the ingredients but he looked at my monitor and saw SOUR Foam!!!! He hates sour cream and I can usually sneak it in if he doesn't see the ingredients LOL...funny thing is he can't gustatory modality information technology...I'g starting to think it'south a psychological thing LOL!!!!!! Anyway, I recall this was VERY easy to make and a hitting with my 8 yr one-time, he ate as up! Makes a Large dish so be sure to scale it downwards if yous have a small family, otherwise you lot'll exist left with a LOT of leftovers, which is also fine because information technology heats support well! A deeper pan may help also...there are alot of ingredients in here. Very proficient stuff....be certain to try this 1!
01/xix/2003
The sour cream makes this a very moist dish. I made it without the meat. Everyone liked information technology. I fabricated it in ii square pans, one for now and one to freeze for later. one/2 of the recipe made plenty for 2 adults and 3 small kids
01/24/2008
I have made this recipe several times and information technology is crawly! I practise brand one change, I supervene upon the jar spaghetti, ground beef and onion, with the Betty Crocker Spagetti Sauce as follows: Cook and stir one lb ground beef, one large onion, and ane clove garlic until light brownish, drain and stir in i tsp carbohydrate, 1 tsp dried oregano leaves, iii/iv tsp salt, 3/4 tsp dried basil, 1/2 tsp stale marjoram leaves, 1 tin can diced tomatoes undrained, 1 8 oz can tomatoe sauce. Encompass and let simmer 1 hr. I usually double this recipe and whatever is leftover can be frozen for bootleg spagetti afterwards.
10/08/2002
A HUGE striking with my 17-yr old son. I used bulk Italian sausage instead of footing beef for a lilliputian extra flavor. Like lasagne only not as heavy, and the sour cream adds a nice zing to it.
xi/29/2001
Received mixed reviews when I broiled this for my family. Was well received, overall, simply I will add more than meat and omit the sour cream next time (perhaps using ricotta cheese instead). The sour cream wasn't 'incorporated' well within the goulash (information technology was layered), and left a bad gustatory modality.
09/25/2002
I fabricated this for my boyfriend terminal nighttime. He loved it. He's Italian so he knows what he's talking about. He said that was the all-time baked ziti he ever had. I was a piddling hesitant about the sour foam simply that made all the departure. Just I used merely ane cup instead of one and a one-half. Information technology was delicious. Attempt information technology!
x/eighteen/2004
Great tasting ziti! A few suggestions - Add some minced garlic or a scrap of garlic powder to give information technology some flavoring. I also used Garlic and Herb Pasta sauce to give it some added flavor. If you lot like very cheesey dishes, add more cheese, I didn't find this quite as cheesey as I'd like it to be, but still succulent, next time, more cheese! Bake for 30 minutes COVERED! The recipe doesn't tell you lot that, but cover to retain the moistness of the sauce. Bake for some other ten minutes (lookout man closely) uncovered to melt cheeses. This makes a VERY LARGE portion, so I recommend halving the recipe if there are 4 or less people yous accept to feed. I also drained the beef (after browning) before adding spagetti sauce which makes it less runny and retains flavor of pasta sauce. Afterwards the beef was done cooking, I mixed in the ziti with the beef and added the sauce that way so everything gets covered. I will definitely effort this recipe once more, though employ one-half of what is recommended and more cheese! FYI: subsituting ricotta for sour foam will requite it a more lasanga flavored taste.
06/09/2014
I recall this is a not bad recipe. I have fabricated it a few times playing around with sour cream vs. ricotta as some reviews take suggested. This terminal time I did 1/2 cup ricotta and the rest sour cream and I think that was my near favorite withal. Straight ricotta but isn't every bit good as with the sour cream (for my tastes anyway). I also found that mixing the noodles and sauce is the better way to go besides so that you don't get dry patches of noodles throughout the pan. And as another reviewer suggested - brand sure you lot buy a good quality jar sauce. That will be the difference between a neat repast and a and then so repast. Thanks for sharing!
01/17/2003
This was a great recipe - the beginning one I accept gotten off of the website. I have made this dish twice now. I would suggest using only half the corporeality of sour cream as the full corporeality was a little much for me. It was really succulent!
05/27/2003
This was absolutely the best baked ziti I have ever eaten. My husband and 13 year old son loved information technology. I usually don't apply jar sauce but I used Barilla'south marinara and only used ane jar. I dear a lot of sauce but the i jar was enough. I cooked 3/four of the box of ziti rigati. I read somewhere that the ziti with ridges is better for baked ziti because the cheese is able to stick to it better. Kept to the regular amounts of one 1/ii cups sour cream, 6 oz. provolone & mozarella. I definitely had my doubts about the sour cream and provolone philharmonic even after reading all of the reviews. I was shocked at the wonderful taste. Later on blistering for 1/2 hour, I put under the broiler for a infinitesimal to cook the moz. cheese a little more. Definitely trying many more times!
11/09/2002
I practise believe this is a grand recipe. Loved the taste and any combination of spaghetti sauce will work. Could fifty-fifty through in some sauteed mushrooms and green peppers to bandbox it up a fleck, but tastes wonderful equally is. My aunt just loves Broiled Ziti, and this recipe fits the nib. Thanks Colleen.
01/06/2006
Equally a a recent college grad who is slowly learning to melt without Hamburger Helper, I was a little nervous to cook something like this. Information technology turned out then smashing that I even took a moving picture of it to send to my mom and sister, my cooking mentors. Information technology was piece of cake to ready and delicious, and enough so that my roommate and I have lunch and dinner for the adjacent week.
08/07/2012
I am of 100% Italian descent and grew up with my grandmother who cooked nothing only fresh from scratch italian meals. To exist honest, she never really made baked ziti, mostly spaghettis and raviolis, linquine and clams. Withal, I had italian aunts who made baked ziti and information technology was definitely delish. Merely I have to say that this recipe by far is the best baked ziti ever, at least to me. I would take never thought to utilize sour cream, but it adds a season and a consistency that regular baked ziti doesn't accept. I love this recipe and will only brand my baked ziti this way from at present on. Bon appetit or as the Italians would say, Mangia!
02/xvi/2011
I've made this a meg times and everyone loves it. I mix the sour cream and the ziti noodles (and I accept to admit that I'm a bit heavy-handed with the sour foam and so it is definitely non dry!). I've as well started doing one-half basis beef, half italian sausage. Add some fresh basil on top and it is just divine. Seriously, people rave nearly information technology and I'm known for this baked ziti.
12/14/2007
This is fantastic. I make 1 little change. I mix just a lilliputian scrap of sauce and a touch of sour cream into the first layer of noodles. Just enough to coat everything but not enough to be sloppy. . .information technology keeps everything moist. You'll besides want to brand sure that your layer of provolone has openings to let the sauce/sour cream to seep through. . yous desire that yummy mixture to seep in pockets into the noodles. I accept doubled and tripled it for large meals and there are rarely leftovers. I besides add in whatever veggies (onions, peppers, mushrooms) that I have on manus.
04/03/2008
This is pretty good. Everyone loved it! It certainly makes plenty! The only thing I can comment on is that if y'all dont similar your peak layered pasta 'crunchy', then cover the dish with foil during bake fourth dimension. Thx.
10/22/2002
Adept, but not "the best". I retrieve this recipe would have been better with ricotta cheese vs. the sour cream.
02/17/2000
Definitely a 5 recipe carte du jour review. Works well with not-fat sour cream and not-fat mozarella. I used "Mom's Best Spaghetti Sauce " with this, minus the meatbalss, and increased the garilc by several cloves. Half of the recipe is enjoyed by my family, and the other one-half goes into the freezer or to a friend. Freezes well. You gotta attempt this one!
09/28/2002
Because I was catering my brothers party, I decided to make this with the addition of ricotta cheese and going meatless. The sour foam gave it a nice tang and the provolone cheese was a welcomed change. I'm non a huge pasta fan, only I did taste and my bro's guests went back for seconds and thirds. I judge that says it all. Thank you Taylor for your advice on this recipe and I'm glad you enjoyed my onion sauce!
04/11/2003
I want to requite this recipe more than merely a measly 5 stars! This has become the nigh requested dish that I take e'er made. I accept served this for dinner parties every bit well as for the firsthand family. Always a huge hitting and always make extra for those 2nd, even third, helpings. Also, I accept lightened this recipe with ground turkey, fatty free sour foam, and a low fat mozzarella and parmesan cheese mix. I apply the Classico Sausage and Red Pepper jarred pasta sauce. Anybody at the terminal dinner party we had was floored to acquire it was made with fat free and low call ingredients. I served the Ziti with classic Caesar Salad and croutons, Caprese Salad and Garlic Bread.
12/30/2010
I was really nervous nearly using sour cream but you couldn't even tell information technology was in there. It melts with the provolone and ends upwardly blending in well. It reminded me of lasagna, merely was much easier to ready. I used sweet Italian sausage and squeezed information technology out of the casing. Spray your foil with a fiddling flake of Pam to prevent the cheese from sticking to information technology. I also used a bigger baking dish than called for. I notice it hard to believe that this would all fit into a 9x13.
10/06/2001
This dish is INCREDIBLE!!!! It tastes a lot like lasagna, but I really like this better!
10/27/2002
Wow! I made this tonight and it was great! Easy, and actually tasty. I added some garlic and italian seasoning to give it a little more flavour. Great recipe!
08/19/2007
I can see how so many people would like this, WE Idea it was defective something. I estimate we could go through and read every couple thousand of reviews and see how people may have altered this recipe, simply I'd rather just find a different 1. My husband thought the SOUR CREAM didn't go well in this dish. I liked it ok, I just thought information technology was missing something that gave it the "WOW-FACTOR". Thank yous for a adept recipe though; AGAIN, I tin can sympathize why it is a practiced recipe for so many others.
01/27/2012
As written, I'd requite iii.v - four stars. I tried it this fashion and prefer the way I usually get in. Similar many others I use Ricotta cheese as well. I have done it with calculation an egg to information technology and without. I add spices to the Ricotta as well. I find information technology adds a prissy creaminess to the dish. I also spend extra fourth dimension seasoning the spaghetti sauce fifty-fifty though information technology's jarred. I e'er starting time the layering with a little sauce on the bottom of the pan before whatsoever ziti. To me, it's more important to get a picayune bit of everything in every serving rather than having a nice looking layered piece (like lasagna). I always cease up topping with freshly shredded Parm cheese. Remove foil 5 -8 min before serving to get that squeamish bubbly browned topping. I reserve a tiny scrap of spaghetti sauce for any leftovers in case a little is needed after being in refrigerator the adjacent day. This is a go-to recipe in our house considering it'due south so simple and Then good. Serve with a uncomplicated light-green salad and some practiced bread and you lot've got happy total stomaches for everyone!
04/09/2000
Excellent!!!This is easy to prepare ahead of time when company is coming over. I made it early for company and we had fourth dimension to relax past the pool and visit then merely baked information technology in the oven 30 min. before we wanted to eat. Anybody loved it and had seconds! I used 2 large cloves of garlic and a 9x13 pan. I will definately be making this over again! Thanks! :)
06/09/2001
I added Italian seasoning,parsley,a bay leaf, and GARLIC to the sauce and beef/onion mixture, otherwise information technology wouldn't of had flavor. Also something that is left out is to embrace the dish with foil earlier you put it in the oven, otherwise the pasta will dry out. Y'all should remove the foil in the final few minutes of cooking to go slight browning of the summit layer.
02/22/2000
everyone in our family unit loves this recipe. they always come back for seconds. this is the best italian dish i've ever made.
06/30/2008
I take to admit, growing up in an italian family, I'g pretty picky when it comes to italian dishes. I was quite intrigued because this dish doesn't include ricotta cheese which has always been a staple ingredient for my mom'southward version. Still, my children aren't huge fans of ricotta. And then I thought I'd requite this recipe a try. I was pleasantly surprised at how wonderful this turned out!! My 3 boys and hubby LOVED it! The sour cream adds a bang-up flavor and creamy texture that equals (and maybe surpasses) the ricotta. Like many other reviewers, I mixed the pasta in the sauce mixture and then stirred in the shredded cheese (I likewise added more than recipe calls for). Withal, I did layer the sliced provolone and sour foam in betwixt the two layers of ziti. Then topped with even MORE shredded cheese! I will certainly exist making this once more!!! Cheers for a slap-up recipe that my whole family unit can enjoy!
08/09/2005
I substituted Italian sausage for the beefiness. Likewise, I had to apply a larger pan than 9 10 13. Anybody in my family unit loves this from my picky 2-year-old to my husband!
10/28/2002
The whole family loved information technology.
05/13/2008
WONDERFUL! All of my guests wanted the recipe! I made a mistake, in that I made it, using a larger, and deeper pan, and fabricated 1 1/two recipe. Consequenly, information technology took longer to melt (double the time). Next fourth dimension, I'll follow the recommendations! Thanks for a great recipe!
09/12/2010
Wonderful! I used footing turkey. I seasoned the meat with garlic, oregano, basil, onion and green pepper. I used a vi cheese shredded cheese and topped in with Mozzarella and Parmesan cheese. I likewise mixed everything together, and then added the cheese on superlative and covered the dish to bake. Married man gave it a thumbs up!
08/27/2010
Big hitting with my family! Thanks for the recipe!
04/18/2007
THIS WAS SOOOOOO Skillful! Everytime I make it people ask for the recipe. I remember the best suggestion that anyone has fabricated for this recipe is to mix the pasta into the sour cream instead of layering the sour cream. The pasta stays so tender and you get a lilliputian sense of taste of the sour foam with each bite. PERFECT!
08/thirteen/2012
I've fabricated this dish countless times. All 3 of my kids LOVE it. My tips are as follows: If you add together the cooked Ziti to the meat/sauce mixture you exercise not have to grease/butter the baking dish. This recipe makes more than than merely i 9x13 pan and then take another smaller pan for the actress's. Def. cover the dish when baking. Hope this helps!
10/21/2012
This was delicious! It tasted ameliorate than any restaurant baked ziti that I've e'er ordered. I cutting the entire recipe in half using the recipe adjuster. 2 things I did differently based on reviews - First, I made certain to put a thin layer of the meat sauce on the lesser of the pan before the first layer of ziti. Second, I covered the dish with foil for the first 25 min of baking, then uncovered it for the last v min. I used an 8x8 glass pan and all of the ingredients for my half-recipe fit perfectly. I think the provolone and sour cream make this really special, yummy, and gooey. I used Prego three-Cheese sauce. A keeper!!
02/10/2011
I merely upsized this to go far for my Junior A hockey squad (xviii-xx year olds). I made six 9" by 13" by 3" deep tubs of it, and the boys all had 2nds and 3rds. Information technology is a SUPER recipe. I took a chance by using a recipe I take never tried and made it for the 25 players on the team and Coaches, an equivelent of l people (they tin can really eat!) and information technology was a HIT!
01/01/2015
This was the first time I've ever tried doing a broiled ziti and information technology came out perfect! Only thing I did unlike subsequently reading some reviews was using half the sour foam and adding in ricotta to make the 1.5 cups. I also covered when I baked information technology also. This is cracking specially if you have a lot of people over and don't want to spend all day in the kitchen.
01/04/2015
Fantastic. I used greek yogurt instead of sour foam to cut calories a bit just everything else was as written. My 4 and 5 year olds loved it.
02/04/2008
A great recipe I similar to freeze in batches and enjoy weeks later. I replaced the sour cream with ricotta (I've tried it both ways, and the ricotta gives it a meliorate flavor). I eyeball the amount of spag sauce - it usually comes out to 1 one/two jars. Information technology's like lasagna...but easier!
02/19/2009
I adore this recipe! Whatsoever adjustments are for personal gustatory modality, I added some garlic and a pizza-takeout package of carmine pepper to the sauce while cooking and we couldn't get enough! Annotation: Practice embrace it with tented foil while baking (of course), and stir together the sauce and pasta before layering to actually become the sauce throughout. Spreading the sour cream on superlative of *slices* of provalone fabricated things a little easier, as well. :) I made this for game night with friends and there accept been abiding requests for it ever since. One of the elevation recipes ever!
05/22/2000
Delicious! Definitely a keeper!
05/01/2008
MM MM Expert!!! I used ground turkey, less sour foam, added some ricotta cheese, tossed the pasta in the sauce so information technology would not dry and added some Italian spices. I layered it every bit follows: sauce/pasta, sour cream, cheeses and repeat. Using fresh mozzarella makes a difference besides equally proficient quality organic pasta sauce. People @ the potluck raved!!! Will make once more!!! Thank you!
11/04/2002
This is the BEST recipe! Easy and couldn't be meliorate. Nosotros will be making this one A LOT! My husband said if it was on a bill of fare in a eating house, he'd never try anything else on the carte du jour. Sauteed the onion and a few cloves of garlic first. Used one Prego mushroom sauce and 1 other Prego sauce (had more garlic in it)Also, used rigatoni noodles instead of ziti.
01/09/2013
I have made this recipe now for about one yr on different occasions. Everybody, and I hateful everybody loves it! Thanks for allowing me to cook with these directions for my family and friends!
ten/xx/2011
Admittedly delicious :) I did take the more Italian route...I boiled the ziti and tossed it with a 400 chiliad container of ricotta and 1 egg. I made the sauce the same way except my parcel of meat was almost 700 g. I omitted the provolone cheese and added basil. I sprayed Pam in a baking dish and layered it: 1) onion/basis beef/sauce 2) ziti/ricotta/egg 3) mozza slices four) parmesan cheese/basil 5) echo cover with tinfoil while baking and after xxx minutes remove the tinfoil and put it under the broiler.
10/10/2002
This was awesome-and even meliorate re-heated. Thanks for sharing.
09/23/2003
This was only ok, aught special! I served it to a party of six on Sunday. My grandaughter said it was too cheesy ( I silently agreed), my daughter gave it a polite "it'south expert" and there was no response from others---or 2d helpings served. I think the reviewers are very generous with their ratings on this dish!
10/07/2002
The sour cream looked like ricotta cheese. This recipe was not for u.s.a..
08/04/2007
This was so amazing. I made a few changes though, I used a minor container of ricotta instead of sour foam, and added parmesan, nutmeg, parsley,table salt, and pepper, and one egg. I tossed that with the cooked pasta, then layered with the sauce, and topped with loads of mozzerella cheese. OMG scruptious!!!!!
12/18/2008
This is a practiced dish! Anyway, this recipe is a keeper and it can be easily revised to meet your on likes and dislikes with information technology.
01/21/2007
This was a bang-up recipe to 'springboard' with!! Okay, here's my changes:). *Instead of jars, I used my own homemade version of sauce. *Like others suggested, I did add garlic to the meat/onions. *With the sour cream, I mixed in cottage cheese (half/half) and seasoned it with parsley, garlic granules and table salt/pepper. *Didn't accept provolone, then I substituted Swiss! *Likewise took the advice of others and put some sauce on meridian of beginning layer of noodles Before Provolone(swiss in my case). *I constructed carefully as information technology does tend to overload a 9x13 BUT it all went in. **Tip, I used a big cookie pan nether it to catch whatsoever drips, worked beautifully.** *I did broil this for about 40 minutes, and I let it REST,which is important, for nigh x minutes....and so cutting into 12 squares, Crawly!! ALL of my kiddos enjoyed this, including my 5 twelvemonth old picky eater:). THIS is a keeper! Thanks!
02/06/2008
This was wonderful, thanks. I cut it in half since there are only ii of u.s.. My son loved it. I dearest what the sour cream does to the texture. I used depression fat sour cream.
03/30/2008
This recipe was great! I didn't accept ziti on hand then I used rigatoni instead. I recollect I will follow others' advice and rearrange the layers. Other than that, wouldn't modify a thing! Thanks!
11/08/2000
This was absolutely succulent, but boy was information technology filling! Definitely a keeper!
10/27/2002
I served this at 2 parties in one weekend. Non only was it like shooting fish in a barrel to prepare, but information technology everyone helped themselves to seconds! I added garlic and for the 2 jars of sauces, I used Ragu 7-herb sauce and Ragu Chunk Vegetable sauce. Delicious!
ten/01/2012
I fabricated this for my husbands "surprise" political party and it got rave reviews. I will definitely brand this again.
03/24/2007
If I could give this recipe x stars, I would. I've been making information technology for years and recently prepared it for my cooking social club. Everyone thought information technology was fantastic and said it put their ziti recipes to shame. I simply added a little chip of minced garlic and a tin can of tomatoes to the sauce. Cheers for the cracking recipe!
08/13/2012
I didn't personally gustation this, but the residual of the family did. Information technology was kind of banal according to them unless you hit a spot with lots of cheese. I used ricotta, added wine to my sauce with lots of italian seasoning and garlic pulverisation. I'll exist tweeking it for sure but it's a cracking base of operations recipe and an easy week night dinner if yous prep the sauce ahead. Might add together in some italian sausage or something along those lines...MORE CHEESE! :)
02/11/2000
This is *amazingly* skilful ! Try information technology!
Source: https://www.allrecipes.com/recipe/11758/baked-ziti-i/
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