Baked Ziti Casserole

 

Italian Grandma Makes Baked Ziti/Rigatoni (Pasta al Forno)

Video taken from the channel: Buon-A-Petitti


 

Baked Ziti

Video taken from the channel: Rachael Ray Show


 

Ultimate Baked Ziti How to make Baked Ziti with Meat Sauce | Let’s Eat Cuisine

Video taken from the channel: Lets Eat


 

Cheesy Baked Ziti with Ree Drummond | Food Network

Video taken from the channel: Food Network


 

Binging with Babish: Ziti and Lasagna from The Sopranos

Video taken from the channel: Binging with Babish


 

Best Baked Ziti Ever

Video taken from the channel: The Stay At Home Chef


 

Simple Pastas: Baked Ziti

Video taken from the channel: Lidia Bastianich


Directions Step 1 Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to Step 2 Preheat oven to 375 degrees F (190 degrees C). Step 3 Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large. Ingredients 1 package (16 ounces) ziti or small tube pasta 1 large egg, lightly beaten 1 carton (15 ounces) part-skim ricotta cheese 1/2 cup grated Parmesan.

Steps 1 Heat oven to 375°F. 2 Cook and drain pasta as directed on package. In 12-inch skillet, cook sausage over medium-high heat, stirring 3 In small bowl, mix ricotta cheese, Parmesan cheese and egg. 4 Spoon pasta mixture into ungreased 11x7-inch (2-quart) glass baking.

Cook ziti as package directs. Make cheese layer: In large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, egg beaters, parsley, and pepper. Beat with wooden spoon until blended.

Spoon a little sauce into a 5-quart casserole. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This ziti casserole is a simple combination of a seasoned tomato sauce and ground beef, baked to perfection with a melty mozzarella cheese topping. You might want to use macaroni in the recipe, or use a mini penne or a similar tubular pasta. Cook the ziti until not quite al dente.

Preheat the oven to 375 degrees F. In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs. 1 Cook the pasta: Heat a large pot of salted water (for every 2 quarts of water, one tablespoon of salt) to a strong boil. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite. Cook pasta according to package directions. Meanwhile, preheat oven to 350°.

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in. Baked Ziti is a casserole, a very popular American pasta casserole made with ziti and a tomato-based sauce, then layered with different kinds of cheeses such.

Putting baked ziti together is very similar to create a lasagna or any baked pasta dish. The casserole bakes until the cheese on top is bubbling and the baked ziti is nice and hot throughout the tray. The pasta and the meat are fully cooked before, so just bake until the cheese melts and the sauce is bubbling around the edges.

Eat it or Store it?

List of related literature:

Top with cheese and bake, uncovered, in Corningware skillet or baking dish at 350°F for 30 minutes, or until heated through.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
by Junior League of Lake Charles, Louisiana
Pelican Publishing,

Spread 2 oz. grated hard or semihard cheese in a casserole dish, lay the raviolis on top, and cover with 2 oz. grated hard or semihard cheese.

“Daily Life in Medieval Europe” by Jeffrey L. Singman, Jeffrey L. Forgeng
from Daily Life in Medieval Europe
by Jeffrey L. Singman, Jeffrey L. Forgeng
Greenwood Press, 1999

Turn oven control to 400°F. In shallow 272-quart casserole, layer half of eggplant and top with half of tomato sauce; sprinkle with half of mozzarella.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Place in an even layer in well-oiled gratin dishes or in a casserole, sprinkle with 2 tablespoons grated Parmesan cheese, and bake in a preheated 350° F. oven for 10 minutes, or until surface is nicely browned.

“The Book of Tempeh” by William Shurtleff, Akiko Aoyagi
from The Book of Tempeh
by William Shurtleff, Akiko Aoyagi
Harper & Row, Publishers, 1979

Add the cooked pasta and ½ cup each of the Parmesan and mozzarella, tossing to coat.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Pour the mixture into a casserole dish, and top with the remaining ½ cup feta, mozzarella, and parsley.

“Little Foodie: Recipes for Babies and Toddlers with Taste” by Michele Olivier, Sara Peternell
from Little Foodie: Recipes for Babies and Toddlers with Taste
by Michele Olivier, Sara Peternell
Arcas Publishing, 2014

WHY THIS RECIPE WORKS Baked ziti, a hearty combination of pasta, tomato sauce, and gooey cheese, can be time-consuming and fussy between making the sauce, boiling the pasta, and then assembling and baking the dish.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

Preheat the oven to 350°F. Divide ½ cup of the tomato sauce between two large baking dishes, and spread to cover the bottom with a thin layer.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Spread 1 cup ricotta mixture over bottom of prepared baking dish.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

WHY THIS RECIPE WORKS: For an inspired—not tired —baked ziti, we kept things simple and focused on perfecting every element of this family favorite.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

80 comments

Your email address will not be published. Required fields are marked *

  • It looks delicious �� I can smell it from here, we do the same in Egypt but with bechamel sauce snd mozzarella cheese. I love all your recipes and good luck ❤️❤️

  • I love to watch this lady cook. Her hands are so graceful, it’s like they dance. She has a very soothing voice and a wealth of knowledge, but never pedantic or condescending.

  • I went to a friends home for dinner. His wife said they made Lasagna. When they served it was vegetable Lasagna. I had to gag down every bite. It was disgusting. Broccoli, Cauliflower, and who knows what else.

  • I make it AND everyone LOVES it! I’ve given the recipe to a few of my friends. One recipe went to Africa with a neighbour’s mom. She loved it. ��������

  • I make something similar except I cook very lean ground beef and add in a pre made sauce, then layer in my baking dish and bake for 30 minutes at 350 to melt the mozzarella to golden.

  • I �� Lidia ��������������… Everytime she’s is on Create I do the saying with her at the end… I finally got it after like 100 times ��������… Love Grandma too when she’s on ����

  • Hi, Rachel. Please share the clarification of the term ‘toast’ in the second step of cooking intructions. Thank you. Baked ziti is a favorite of ours that we’ve always purchased at restaurants; now, can savor from my own kitchen. Looking forward to this dish with homemade garlic bread and full salad. Be BLESSED, you and your family in safety.������

  • This woman is absolutely fearless, and absolutely incredibly graceful. Can’t get enough of this show. Thank You for sharing. These segments exactly the right length.

  • This lazy grandma did not want to shop for the goods, so I substituted sour cream for the ricotta, mozzarella for the provolone, and added steamed kale (already chopped and bagged) to get some healthy greens in our bodies too. It was delicious yummy. #FullTimeGrannyLife

  • Why would she rinse the pasta. All she had to do was stop the cooking earlier to account for the extra time in the over. The sauce will not adhere to the pasta as well when you rinse it off.

  • This looks delicious and I really want to try it, but I am vegetarian. Does anyone have suggestions for meat substitutions? Thanks!

  • intersting with the cream cheese, yum!  But usually tomato sauce doesn’t include oregano because it makes it bitter.  Usually just basil and garlic.  Oregano is better in pizza sauce.

  • I’d eat this, I’m sure, but I don’t understand baking pasta that’s already cooked. It always comes out dry and unappealing to me.

  • Made it for supper tonight, Awesome,, my first Italian dish, everybody couldn’t believe I fixed it,, thank you very much!!!!������

  • I use Italian sausage in mine, add bell peppers, etc and add an egg to the ricotta to make it spreadable with some parsley. One of my favorite dishes!

  • I thought that she needed to BROIL the pasta for 15 minutes to give it that brown coating on the top. I have to try it with the peas and eggs.

  • This looks so good, I’m making it! I love the way you always have the recipe printed where I don’t have to go to the internet to find it�� can you use all cream cheese? I don’t have the ricotta. You’re awesome and I love you. Stay well and God bless you real big �� �� Jude from Kentucky

  • when i make spaghetti for my family, i brown the meat with the onion and garlic, then i hit it with onion powder, salt and pepper, that’s the way my mom taught me, and i use the juice from the package of olives, it gets delicious

  • I made this tonight and it was the best baked ziti I’ve ever had. I didn’t use the sausage, just ground beef and it was amazing! ����

  • Ahhh, thank you Miss Lidia. I watched this 3 times & found the courage to make this for some Italian Americans in my sons (married family). It was devoured & I was praised. Just like that! MmmmmMmmmMmmm.��

  • I was a little skeptical about this video at first.. as soon as I seen the green seasoning I knew I was in the right place �� thank you ����

  • I really like it, try to add the tomato paste after you brown the beef, it’ll take the rawness out and sweeten it up a lot more, otherwise ����

  • As I’ve watched Lidia’s cooking shows, I thought I’d give this a try. Sorry to say, I was very disappointed. I followed the written instructions, then watched the video. Perhaps I am mistaken, but they were different from one another. I would not make this again, the people I served it to were not impressed.

  • Hey Rachel, I have to hand it to you, that baked ziti was the best I have ever tasted, I had not seconds, Thirds!! Thanks again for sharing your recipe.

  • Grandma G what a beautiful wedding story!!! Share with us your wedding picture next time. I would to see it. Thank you for sharing this delicious recipe. Adore you Momma G ������

  • I like how you didn’t go overboard with the ingredients. These are ingredients most people already have in their pantry. Thank you for that.

  • Bella Gina❤��this turned out simply MAGNIFICENT��������������Milli Gratzi Bella Gina��❤��❤��❤you truly are an Angel made by God��Most Affectionately
    Gina Notaro
    (Creek Haven)❤

  • knock knock

    Babish: not here. Out back.

    (Our back)

    Tony: Ya got the goods?

    B: enough for twenty, (hands an aluminum tray, Tony checks it)

    T: Jimmy, get em the dough. He came through alright. Boss will be pleased…

  • Looks absolutely delicious! �� Definitely making this today with a side of corn on the cob and garlic toast �� Thank you for sharing! ❤️

  • What a beautiful soul you have Gina. ❤️ I love to hear you talk, it makes me smile. ❤️ You are such a great cook and teacher. Thank You ��

  • I’m really curious. You’ve made lasagna twice now and mentioned you’re anti-ricotta so can you make your version of lasagna without the ricotta in it?

  • Here’s a good tip for thinning any recipe that uses either whole tomatoes, tomato sauce / puree, or tomato paste. In place of the flavorless water, use any one (or a combination) of the following three ingredients: Vegetable Broth, Dry Red Wine, and /or V8. I usually add a small portion of each because it contributes to the complexity of the sauce, but any one of them is fine. You will be happy with the result. Another thing I like to do is simmer the red wine in a small saucepan with about a tablespoon of fennel seeds, making a kind of tea. I then strain the liquid into the sauce, removing the seeds in the process. But the absolute number one secret ingredient in any pasta gravy is pork and veal neck bones that have been roasted in the oven at 450 degrees, and then simmered in the sauce until they fall apart.
    One last tip if you’re making this type of lasagna, instead of one that uses a bechamel sauce, is to add an egg to the ricotta cheese along with some bread crumbs, and even a little bit of chopped spinach. This will give it the structural rigidity you’re looking for.

  • I love your recipes. Have you thought of doing some recipes for people who are not going to the grocery store as much and using a lot more shelf stable ingredients? These are trying times and having some different recipes would be great. I know that’s not necessarily what your channel is about, but right now we are all in the same boat. Thanks

  • I just finished making this. It’s yummy! I didn’t use mushrooms; instead of crushed tomatoes I used a n equal amount of good marinara sauce I had on hand, and did not add spices since marinara had spices in it. As I said, yummy! Def. making again. Thanks Rachel.

  • God bless you and everyone you ❤️ love. The peas and egg make it so authentic. Just the way my momma taught me. I make it tomorrow. Sing…Sing…Sing.. I love you you! Everyone enjoy!
    Gina is the best, she has fulfilled my heart with so much love and joy.
    She is definitely one of Gods angles here on earth.
    Everyone please stay safe and God bless you all.
    Michael

  • I always use rigatoni or Penne for baked ziti lol. I am curious why you are so opposed to the Ricotta though? I think its delicious in those dishes not to mention pretty standard to the flavor of both. Not Knocking ya. Just wondering

  • Gina, I can smell your delicious cooking all the way to Northern California. Love watching you cook and have to say you are such a precious lady and Nana. God Bless You Always!!

  • I’ve been a heathen many a year, and made “baked ziti” with just penne simply because it’s impossible to find gluten-free ziti where I live. I hear you about the superior sauce-grabbing grooves; penne’s a delight to eat in gooshy dishes like this, and rigatone would be fun too I’m sure! Really liked your “improved” take on the classic. Ah, to have the money for cheese right now, lol

  • My grandma uses conchiglioni, which are large and ridged kind of pasta. Also she uses besciamella instead of ricotta. So go off Babish, you have Italian grandma approval.

  • don’t cut off Lydia last few minutes..pls leave the video to the end incl tasting! thanks. Love learning the aahaa subtle Lydia techniques that make the dish.

  • You totally underplay the cheese mix…. Bro it’s important!!!!! You need to pre mix your cheese based layer just like you do the sauce…omfg… Please fix this video

  • This guy is a fake.  Never, ever put an acid based tomato sauce in an aluminum baking pan.  The sauce and the aluminum have a bad reaction together.  That is why pasta sauce comes in glass jars.  Get a good, oven safe, glass baking pan.

  • Yes this looks so good, great nightly meal,you are very inspiring,enjoy all your videos,you make the best food,no fancy expensive recipes.Great Comfort Food.Thank You. You hair is Beaufiful & so are you��

  • Ye63 and a lot of them are the same people in the United states and the first thing I noticed that was that the most important is the first time

  • I’m not Italian, I am Portuguese….I love this woman! I feel like she’s my Nona! Beautiful dish, beautiful woman, beautiful story (when it rains on your wedding day it’s good luck), the sun then shined like Nona Gina shines! Loved your song Bella! May God bless you to eternity Nona!

  • Love you Momma, I’ve used your recipe to make pizza for my family and they loved it. Can’t wait to try this one too, it looks great! Thanks for sharing!

  • Soooo I must love Italian spices because the whole top layer would be covered with spices,, yes and yes the sacrifice of tasting for you ��������������������

  • I am so grateful for having discovered this channel recently. I enjoy her person and I feel more confident in cooking. �� She makes things seem easier, she’s not afraid of anything ��
    Also, pleased to discover her veggie and even vegan recipes! Gina, your singing makes me feel great!

  • Dude, you’re not Sicilian are you? You f’d up from the get go. You have to saute the onions. They’re supposed to cook with the sausage and beef.
    If you don’t know what you’re doing, follow the recipe (to the letter.)

  • I like making baked ziti because it’s basically impossible to mess up. However it comes out, that’s how I meant for it to come out, don’t you question me! ��

  • I just made this today and it’s amazing!! I’m so thankful to have a good meat sauce recipe. This will be my go to!! Thank you!❤️��

  • You can see the company has also been a great place for the market and a great place to be a great customer for the new study suggests that you are going back and I think you know what you mean to

  • You are a treasure I love you!
    Although your recipes are amazing, I think many would agree your channel is so much more than cooking.
    Both my grandmother’s passed away a few years back and I feel like I’m in the kitchen with my Nana’s again.
    Thank you! 😉

  • Actually cook most of yr recipes, but being in Europe I world love it if you could tell us the European measurements, I know we have Google for this but it can be a pain in the (you know what) as literally I stop the video, Google, start the video, Google and so on. But, I honestly do love yr channel, yr food and the way you make everything seem so easy and so tasty. Stay safe BIG fan from Germany x x

  • Mmmmmm Beautiful Pasta Dish Gina! Lovely Sweet Memories you sherish. U sing Very Beautiful Too Thank-U. Many Blessings and God Bless U Too! VH:O) Mmmmuuaaaa!

  • Used to always go to Grandma’s on Sunday night. That was traditional Sunday sauce with meatballs and sausage. I first tried baked ziti when I was about 12 or 13 and staying the whole week at my grandparent’s. It was probably a Wed or Thurs night. What an experience that was!

  • E buono mama Mia. Today I made your original recipe minestrone & melanzane. I live alone and I made a lot so I asked my son to pick up some of it he flew like a hawk to take his share. I’m so happy that I found an Italian grandma that continuously teaching me Italian dish…. i love Italian dish…I think I’m half Italian & half Filipino.

  • TO the extent of the first time the people were killed in this area they were killed and a child died and a child died in this area and that was a very difficult time to do it to do it in a very long period of life and a child is ded and I am so sorry for

  • Lovely recipe….if i feel like making a meat free version which i sometimes do (i am trying to cut down on my meat intake)….i will make a Mushroom and Lentil one and it is so good,but i pulse my mushrooms in a food mixer just for the texture and canned lentils are a great cheat on this one

  • Nona makes my homesick heart so happy. I’m not even Italian but I miss my Grandma I miss my mom I miss all the aunties that cook from the heart every time I come home. Thank you for posting!

  • You are a beautifull Angel in every WAY. You teach us what AUTHENTICITY is and how you melt our hearts through that beingness. We need that in this world. ������

  • Bella Gina❤��this turned out simply MAGNIFICENT��������������Milli Gratzi Bella Gina��❤��❤��❤you truly are an Angel made by God��Most Affectionately
    Gina Notaro
    (Creek Haven)❤

  • Basil and herbs, imo, should absolutely be mixed with your cheese mix. And homemade noodles make lasagna a different level of good.

    AND GET COTTAGE CHEESE OUT FOREVER.

  • I made this baked ziti today and my whole family loved it!!! They even had 3rds lol.
    Thank you for sharing your recipe!!!! ��❤️��

  • I miss the days of actual cooking shows like this unlike the stupid shows now like “America’s Worst Cooks”….Kids cooking show etc

  • Hey Rachel, I already know that I am going to love this dish, your way of doing meat sauce is great and now I will be mixing cream cheese with the other cheese’s, Wow! Am I going to have to get new clothes after the seclusion??!! You and your family take care!

  • If she was my grandma or momma, I would ever leave the house, I’d just be at home loving on her! So sweet! Can’t wait to try this recipe!

  • Looks too good. Oh you sang a song that was to be sung at a wedding. But technically it wasn’t a PG13 song. My father sang it at my wedding after a few drinks of vino.

  • Looks yummy! As long as you don’t use that garbage Parmesan cheese you are golden! Same company that makes KD makes that other garbage Parmesan and if you are going for REAL taste you use the good stuff!

  • Good day love ur receipt. ❤️❤️❤️ so yummi. But i have one question. If u can explain. Why in the pasta receipt you are adding eggs? Thank u and regards from switzerland

  • Miss Gina,
    Your pasta is delish! I am so hungry, wish I could make a plate. �� Barilla is my favorite too. Buon a petitti❤����������❤

  • I’m a new subscriber, literally just found you last night! I’ve been having a personal marathon of your deliciously scrumptious tutorials/videos since last night and I am so happy I found you. You’ve got fantastic recipes, excellent instructions, and simplicity too! Loves it! Thank you for a delicious recipe that happens to have a comfort food feel which is just what I’m craving right about now. Stay healthy.

  • Love you Gina and enjoy seeing your meals. As you were fixing this one, I would have loved to taste it once done �� God bless you.

  • I love doing untraditional Italian cooking. I love triggering the snobs who get all upset when someone changes their precious carbs and fat, and even more upset when your version is obviously better.

  • Followed your baked ziti recipes comes out perfect delicious ��. I always watched your youtube channel to get some ideas in cooking italian food.

  • Mmmm I’d devour the baked ziti right away, the Italian in me is happy:D only thing that’s needed on the side with those dishes is garlic bread and some wine!!!

  • I just found Grandma Gina, I love her! I can’t wait to make her Baked Ziti/Rigatoni. It looks amazing. I am so happy and delighted to have found her!

  • Made this last night and all I can say is.. I had to stop myself from eating for breakfast ��it was delicious. I opted out of the mushrooms and seasoned the meat with some ADOBO but other than that I followed the recipe to a T and it was so good! Thank you for this recipe ��

  • Looks wonderful but I don’t eat meat anymore… however I do love a lot of cheese. I will try a meatless version of this…or maybe look into a vegetarian meat substitute. The idea of adding a hard boiled egg is very interesting. ��