Grammy's Kitchen · Baked Ziti · Cheesy Baked Ziti
One of 29 baked ziti recipes we measured
132 cooks on www.melskitchencafe.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 29.
| this recipe | typical | |
|---|---|---|
| cheese | 96% | 85% |
| fat | 8% | 0% |
| salt | 0% | 0% |
| aromatics | 1% | 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.
| 170 g | 1 1/2 cups ricotta cheese ((whole milk, part skim, or homemade)) |
| 27 g | 2 tablespoons extra-virgin olive oil |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon pepper |
| 336 g | 3 cups shredded mozzarella cheese |
| 150 g | 1 1/2 cups grated Parmesan cheese |
| 680 g | 1 1/2 pounds uncooked ziti noodles |
| 27 g | 2 tablespoons olive oil |
| 9 g | 3 garlic cloves (finely minced) |
| 1 g | 1/4 teaspoon red pepper flakes (more to taste, if desired) |
| 1588 g | 2 cans (28-ounces each) crushed tomatoes |
| 25 g | 1/4 cup chopped fresh basil |
Method: 9 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Unfortunately, this recipe was a miss with my family... and I doubled it to freeze half for postpartum. I think that the sauce and/or cheese mixture needs some oregano and basil. If I were to make this again—and it's a big if—I'd just make it with a Rao's sauc” — a cook, 1.0★
“This was a lot of work for something to taste like noodles and a jar of spaghetti sauce. My family and I did not enjoy this recipe as much as I thought we would.” — a cook, 2.0★