Grammy's Kitchen · Baked Ziti · Baked Ziti
One of 29 baked ziti recipes we measured
from www.jocooks.com
It ranks #3 of 29 for cheese intensity among the baked ziti recipes we compared. 41 cooks on www.jocooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 29.
| this recipe | typical | |
|---|---|---|
| cheese | 154% | 85% |
| fat | 5% | 0% |
| salt | 1% | 0% |
| aromatics | 57% | 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.
| 284 g | 10 ounces ziti pasta (or rigatoni or penne) |
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 large onion (chopped) |
| 12 g | 4 cloves garlic (minced) |
| 454 g | 1 pound ground beef (extra lean) |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 1 g | 1/2 teaspoon black pepper (or to taste) |
| 6 g | 1 tablespoon Italian seasoning |
| 1 g | 1/2 teaspoon red pepper flakes |
| 4 g | 1 teaspoon brown sugar (packed) |
| 680 g | 24 ounces passata (or tomato puree or crushed tomatoes) |
| 240 g | 1 cup beef broth (low sodium) |
| 224 g | 2 cups mozzarella cheese (shredded) |
| 100 g | 1 cup Parmesan cheese (freshly grated) |
| 113 g | 1 cup ricotta cheese |
| 4 g | 4 leaves basil (fresh, chopped, optional garnish) |
Method: 9 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Great weeknight recipe. Subbed ricotta for cottage cheese (just blended it up).” — a cook, 5.0★
“Fantastic recipe, made it twice already and absolutely love it!” — a cook, 5.0★