Grammy's Kitchen · Baked Ziti · Baked Ziti
One of 18 baked ziti recipes we measured
It ranks #18 of 18 for cheese intensity among the baked ziti recipes we compared. 976 cooks on www.onceuponachef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 18.
| this recipe | typical | |
|---|---|---|
| cheese | 8% | 139% |
| dairy | 102% | 0% |
| salt | 1% | 0% |
| aromatics | 3% | 34% |
| different cheeses | 1.0 | 2.0 |
| melt idx | 0.2 | 0.7 |
| cheese flavor idx | 1.0 | 0.4 |
| stretch idx | 0.1 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb ziti noodles |
| 680 g | 1 1/2 lbs ground spicy or sweet Italian sausage ((or removed from casings)) |
| 12 g | 4 cloves garlic, (minced) |
| 794 g | 1 (28-oz) can crushed tomatoes |
| 6 g | 1 teaspoon salt |
| 6 g | 1 1/2 teaspoons sugar |
| 1 g | 1/4 teaspoon crushed red pepper flakes |
| 238 g | 1 cup heavy cream |
| 38 g | 1/3 cup plus 3 tablespoons grated pecorino Romano ((or Parmigiano Reggiano cheese), divided) |
| 33 g | 1/3 cup chopped fresh basil, (plus more for serving) |
| 227 g | 8 oz whole milk mozzarella cheese, (shredded (about 2 cups)) |
Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I had never made baked ziti before so I followed you recipe exactly and it came out of the oven perfect. I used a mild ground Italian sausage and wasn't sure if it would be spicy enough, however, with the crushed red pepper flakes it was plenty spicy with out” — a cook, 5★
“This is our absolute love, favorite, go-to recipe, not only for the ziti, but for the way the sauce is prepared. We have used it time and again for EVERY type of pasta we make. The ziti is our favorite, of course, but it is very versatile if you know your way ” — a cook, 5★