Baked Ziti II

    45 mins

    Three cheeses layered with pasta and tomato- based vegetable sauce. This recipe is so easy and so good! Ziti is kind of like penne and any short pasta will be fine for this recipe.

    959 people made this

    Serves: 8 

    • 1 packet (500g) ziti pasta
    • 750g ricotta cheese
    • 500g shredded mozzarella cheese
    • 1 egg, beaten
    • 1 kg jar any vegetable pasta sauce
    • 1/4 cup grated Parmesan cheese

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large saucepan of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
    2. In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups vegetable pasta sauce.
    3. Preheat oven to 190 C. Lightly grease a 23cmx30 baking dish
    4. Spoon ziti mixture into baking dish. Top with remaining vegetable pasta sauce, followed by Parmesan cheese.
    5. Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

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    Reviews in English (755)


    This recipe is nearly identical to my italian mother and grandmother's recipe. We use a full 32 oz container of ricotta, mixed with two eggs and italian seasonings, and only 12 oz of mozzarella. We also layer - starting with sauce in the bottom of the pan, then pasta, then ricotta/egg mixture, then mozzarella, repeat. Top with parmesan or romano cheese. Oh, and it's better the next day. Definitely a make-ahead possibility.  -  27 Jun 2005  (Review from Allrecipes US | Canada)


    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 time. The ziti will finish cooking in the oven. In the meantime, first beat the egg, then mix egg w/the ricotta & 1/3 of the amt. of the cheeses. Add 1/3 cup fresh minced parsley & 1/8 tsp pepper, 1/2 tsp salt to ricotta mixture. Drain half cooked ziti,then combine w/ricotta. Fill casserole dish by beginning w/a layer of sauce, then a layer of ziti/ricotta, some sauce, then some cheese, repeat, ending w/a bit of cheese on top. I have also combined a bit of extra parmesan w/3/4 cup breadcrumbs, then placed this as the final layer. It adds a bit of nice texture to the final casserole. Rather than make a very saucy casserole, I serve extra sauce on the side, for those who want more.  -  18 Apr 2005  (Review from Allrecipes US | Canada)


    This is an excellent recipe. I am hooked to the baked ziti at a local Italian restaraunt, but this is even better. If you love baked ziti, this is the best. Some people have suggested using sour cream, but you have to have ricotta cheese to make baked ziti!!! Some people have also said that there is too much cheese. But baked ziti is part cheese!!! You have to like cheese to enjoy it. Try this recipe it is amazing!!!  -  11 Feb 2003  (Review from Allrecipes US | Canada)