Aug 5, 2014

Easy Baked Ziti


If you like lasagna you will love this easy casserole. Baked ziti is a classic Italian dish and my version is light and healthy, made with lean ground sirloin and part skim cheeses. If you’re tempted to buy pre-shredded mozarella for this dish you may be disappointed. Any cheese that is pre-shredded will never melt as well as real cheese that you shred by hand. That’s due to the stabilizers that are added to packaged shredded cheeses. It takes about a minute to shred your own cheese so just do it. You’ll be rewarded with a creamy, melty dish that’s as close to lasagna as I’ve ever had.

Homemade marinara sauce is great if you choose but for this dish, bottled sauce works really well. Ziti is not always available so you can use other shapes of pasta with penne being the closest. The man in my life recently had a birthday and I offered to make him anything he wanted for dinner and for his birthday cake.  He could have had anything that I make and guess what he wanted? He asked for baked ziti for dinner and my fresh strawberry cake for dessert. Good call, since I was eating here too. To try my Easy Baked Ziti click here for the recipe. – Jenny Jones

Filed Under: Main Dishes

9 Comments on "Easy Baked Ziti"

  1. Marvin Hunkin

    hi. my mum’s going to make zitty, and love your videos. and your site is well laid out, for blind computer users who use a screen reader like i use jaws for windows from and able to navigate the headings, find items via the search, or listen to some of your videos using winamp on m windows 10 toshiba laptop. keep up the good work. some sites i have visited, not very blind friendly. one of the better sites. marvin from australia.

    • Jenny

      Hi Marvin. That’s good to hear – thanks for letting me know. Greetings back to you from California.

  2. Dan Szawica

    Exceptional baked ziti recipe !
    Djenkuje bardzo !

  3. Hailey

    I just made this tonight- it was delicious!
    One thing that I wish I had added to mine was more seasonings. The recipe doesn’t call for any, and mine needed it! (I didn’t use a really great quality sauce, middle of the road I would say, so this may be why I noticed the difference)

    • Jenny

      I intentionally did not add seasonings because there are so many difference sauces available all over the country (& internationally) but it’s easy enough for anyone to adjust based on the sauce you use.

  4. Robin

    I made this on Thursday, and it’s so good! The only thing I would add is – you don’t want to add saute the garlic with the onions right away. The garlic doesn’t take as long and burns easily. Add the garlic just before the onions are done, and it won’t burn. I splurged on a great marinara sauce (one of the high-end Italian restaurants sells their sauce at a local market), and it was excellent! Thanks for your great recipes!

    • Bruce Nelson

      I agree Robin. I see so many recipes where they add the garlic with the onion and burnt garlic can spoil the whole dish. Adding it as you said is better and safer for most cooks. I always add it later too.

  5. sue

    I am famous in my family for this meal!! And happy belated birthday Denis!! Jenny I was wondering if you have a recipe for vanilla and butterscotch pudding? Your chocolate is out of this world! !! Sue

    • Jenny

      For vanilla pudding I make my custard pudding that’s posted here. And I will be posting my butterscotch pudding soon.

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