Grammy's Kitchen · Baked Ziti · Slow Cooker Baked Ziti
One of 29 baked ziti recipes we measured
It ranks #28 of 29 for sauce stability among the baked ziti recipes we compared. 288 cooks on www.thereciperebel.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 | 66% | 85% |
| salt | 3% | 0% |
| aromatics | 46% | 12% |
| different cheeses | 1.0 | 2.0 |
| melt idx | 0.8 | 0.7 |
| cheese flavor idx | 0.1 | 0.4 |
| stretch idx | 1.0 | 0.7 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound ground beef |
| 150 g | 1 onion ((finely chopped)) |
| 6 g | 2 cloves garlic ((finely minced)) |
| 9 g | 1 1/2 teaspoons salt |
| 2 g | 1 teaspoon dried basil |
| 2 g | 1 teaspoon dried parsley |
| 794 g | 1 can diced tomatoes (with liquid (28oz or 798ml)) |
| 612 g | 2 1/2 cups marinara sauce |
| 600 g | 2 1/2 cups low-sodium chicken broth |
| 340 g | 4 cups dry penne or ziti pasta ((340g)) |
| 224 g | 2 cups shredded mozzarella cheese |
Method: 6 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this tonight. I used the recommendation for 1/2c heavy cream. Increased the garlic to three cloves. Increased the salt by 1/4tsp, added 1/2 tsp black pepper and made sure my basil and parsley were generous tsp. Used 90/10 beef. Shredded my own Mozzar” — a cook, 4.0★
“Another hit from your recipe list! I am not a fan of pasta, but this was so freaking good (I am gluten-free, so I was only able to taste it, but it was so good)! Even my pickiest eater loved it! This will stay in my repertoire. The best part about your reci” — a cook, 5.0★