Grammy's Kitchen · Baked Ziti · Pizza Baked Ziti
One of 29 baked ziti recipes we measured
4 cooks on www.gimmesomeoven.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 29.
| this recipe | typical | |
|---|---|---|
| cheese | 113% | 85% |
| fat | 4% | 0% |
| aromatics | 0% | 12% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.8 | 0.7 |
| cheese flavor idx | 0.3 | 0.4 |
| stretch idx | 0.9 | 0.7 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces uncooked pasta (such as ziti (rigatoni or penne)) |
| 454 g | 1 pound ground Italian sausage |
| 14 g | 1 tablespoon olive oil |
| 522 g | 3 to 4 cups sliced veggies (such as bell peppers (red onion, mushrooms, etc)) |
| 735 g | 3 cups marinara sauce (homemade or store-bought) |
| 210 g | 1 to 2 cups extra pizza toppings (such as olives (pepperoni, pepperoncini, etc)) |
| 336 g | 3 cups shredded mozzarella cheese |
| 50 g | 1/2 cup freshly-grated Parmesan cheese |
| optional toppings: fresh basil (crushed red pepper flakes, extra Parmesan) |
Method: 8 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The first time I made this I pretty much followed as published and it was great the second time I went to make it I thought I had all the ingredients close enough any way but was mistaken and had to make substitutes that turned out in my opinion better than ” — a cook, 5.0★
“I’m not rating this particular meal, since I haven’t made it, but rather the form of your recipe. Present the concept. Outline the structure of the recipe. Particular advice based on this recipe. A sample recipe. Reminders of what is important. I will” — a cook, 5.0★