Grammy's Kitchen · Baked Ziti · Easy Baked Ziti
One of 29 baked ziti recipes we measured
from www.allrecipes.com
1,258 cooks on www.allrecipes.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 29.
| this recipe | typical | |
|---|---|---|
| cheese | 85% | 85% |
| egg | 4% | 0% |
| aromatics | 0% | 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.
| 454 g | 1 (16 ounce) package ziti pasta |
| 680 g | 24 ounces ricotta cheese |
| 454 g | 1 pound shredded mozzarella cheese |
| 50 g | 1 egg, beaten |
| 907 g | 1 (32 ounce) jar spaghetti sauce |
| 25 g | 0.25 cup grated Parmesan cheese |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is what I did because I didn't have exact amounts of some ingredients: I used Barilla pasta (my favorite pasta so far,) 15oz ricotta, about 25oz Rao's marinara sauce (it's the best jar sauce in the world, worth the extra money,) 8oz mozzarella with 6oz Tr” — a cook, 5.0★
“Good, comfort food. Agree w/other reviewers to reduce ricotta cheese to 15 oz. Also modified slighly so casserole's layers are a bit more distinct, vs all mixed together, per the following: Don't cook ziti the full time. Instead, only cook 1/2 the required tim” — a cook, 4.0★