Grammy's Kitchen · Baked Ziti · Crock Pot Baked Ziti
One of 29 baked ziti recipes we measured
from tastesbetterfromscratch.com
It ranks #4 of 29 for sauce stability among the baked ziti recipes we compared. 115 cooks on tastesbetterfromscratch.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 29.
| this recipe | typical | |
|---|---|---|
| cheese | 28% | 85% |
| dairy | 15% | 0% |
| aromatics | 1% | 12% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.5 | 0.7 |
| cheese flavor idx | 0.6 | 0.4 |
| stretch idx | 0.4 | 0.7 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 2 24 oz jars marinara pasta sauce |
| 454 g | 16 ounces tomato sauce |
| 237 g | 1 cup water |
| 454 g | 16 ounces UNCOOKED ziti pasta ((or penne)) |
| 113 g | 4 ounces cream cheese (, softened) |
| 58 g | 1/4 cup sour cream |
| 56 g | 1/2 cup ricotta cheese ((or cottage cheese)) |
| 6 g | 2 cloves garlic (, minced) |
| 50 g | 1/2 cup fresh basil leaves (, chopped) |
| 150 g | 1 1/2 cups freshly grated parmesan cheese |
| 112 g | 1 cup shredded mozzarella cheese |
| Fresh basil, for topping (optional) |
Method: 5 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this a few weeks ago and we loved it so much that we’re making it again for our family’s Mother’s Day dinner tomorrow. I made a few substitutions. We don’t like ricotta so I doubled the cream cheese and sour cream. I used penne because we prefer that o” — a cook, 5.0★
“I agree not our favorite either, I even followed some tips others suggested like check after an hr and a half, make more cheese mixture. And it just made so much sauce and some of the noodles throughout were different texture, so I put in oven in a 9 ×13 dish.” — a cook, 2.0★