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Ideas for the best baked ziti - 38 recipes

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Top rated Baked ziti recipes

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A spicy skillet meal made with smoked sausage, chicken breasts, ziti or penne pasta, red and yellow bell peppers, o...

  • 1 tablespoon olive oil
  • 1/2-pound chicken breasts, boneless, skinless or 4 frozen tenders, thawed
  • 1/2-pound smoked sausage, cut into 1/4-inch slices
  • 1 1/4 cup yellow onion, coarsely chopped
  • 1/2 cup red bell pepper, coarsely chopped
  • 1/2 cup yellow bell pepper, coarsely chopped
  • 2 teaspoons fresh garlic, finely chopped or minced
  • 2 (14.5-ounce) cans Hunt's diced tomatoes
  • 1 1/2 teaspoons Tony Chachere's Original creole seasoning
  • 1/8 teaspoon garlic salt
  • 1 tablespoon dried parsley flakes
  • Kosher salt to taste
  • 1/4 teaspoon freshly cracked black pepper, plus more to taste
  • 1 (14.5-ounce) can reduced-sodium chicken broth
  • 1/4 cup heavy cream
  • 2 cups uncooked ziti pasta or other medium pasta, such as penne
4.3/5 (84 Votes)

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This slow cooked Ziti is actually made completely in the crockpot

  • 1 (1 pound 7.8-ounces) jar marinara (no sugar added) look for sauce with the fewest ingredients
  • 3 cups penne shells (whole grain, dry)
  • 2 cups fat free cottage cheese
  • 2 cups skim mozzarella cheese, shredded
  • 1 large zucchini (1/4-inch slices)
  • 1 tablespoon fresh oregano (finely chopped)
  • 1 tablespoon fresh basil (finely chopped)
  • 1/4 teaspoon black pepper
4.4/5 (72 Votes)

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A Weight Watcher friendly Beef Ziti baked with tomatoes and mozzarella cheese

  • 12 ounces ziti, uncooked
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/3 pound lean ground beef, uncooked
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground rosemary
  • 1/2 teaspoon table salt
  • 1/2 teaspoon black pepper
  • 28 ounce canned crushed tomatoes
  • 1 cup part-skim mozzarella cheese, shredded
4.1/5 (83 Votes)

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Family night dinner? Try this Crockpot Baked Ziti recipe

  • 1 container part-skim ricotta, 15 ounces
  • 1 cup shredded mozzarella
  • 1 cup grated Parmesan
  • 1 teaspoon salt
  • 1 pound ziti
  • 2 jars marinara sauce, 25 ounces
  • 2 tablespoons finely chopped fresh basil leaves
4.4/5 (52 Votes)

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Ziti, sauteed beef and onion, Prego® Fresh Mushroom Italian Sauce and cheeses are combined to bake and serve now o...

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 jar (4 pounds 3 ounces) Prego® Fresh Mushroom Italian Sauce
  • 1 (16 ounce) package tube-shaped pasta (ziti), cooked and drained
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
5/5 (3 Votes)

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Preheat oven to 350 degrees

  • 1 (16 oz.) container cottage cheese
  • 2 eggs
  • 1 1/2 cups grated Parmesan cheese
  • 1 lb. ziti pasta
  • 2 Tablespoons olive oil
  • 5 medium garlic cloves, minced
  • 1 (28 oz.) can tomato sauce
  • 1 (14.5 oz.) can diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • 3/4 teaspoon cornstarch
  • 1 cup heavy cream
  • 8 oz. mozzarella cheese
  • salt and pepper to taste
4.4/5 (43 Votes)

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Saute ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browne...

  • 1 pound lean ground beef (ground chuck or ground round)
  • 1/2 cup chopped onion
  • 1 green bell pepper, chopped, about 1/2 cup
  • 1 can (14.5) ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon dried leaf basil, crumbled
  • 1/2 teaspoon dried leaf oregano, crumbled
  • 1/2 teaspoon garlic powder or small clove garlic, minced
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces ziti or elbow macaroni, cooked and drained
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
4.7/5 (23 Votes)

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Can't decide if you want Italian or Mexican food

  • 1 (12 ounce) package ziti
  • 1 pound ground beef
  • 1/2 onion, chopped
  • 2 cups spaghetti sauce
  • 1 cup salsa
  • 1 (15 ounce) container ricotta cheese
  • 2 cups (8 ounces) Mexican cheese blend, shredded and divided
  • 2 tablespoons fresh cilantro or parsley, chopped
4.5/5 (22 Votes)

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RECIPE SOURCE: America's Test Kitchen, October 2006 This dish is very filling

  • 1 pound chicken breasts, boneless, skinless, cut into 1-inch squares
  • Table salt and ground black pepper
  • 2 tablespoons vegetable oil (or olive oil)
  • 1 medium onion, minced (about 1 cup)
  • 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 8 ounces ziti (2 1/2cups)
  • 2 3/4 cups water, divided
  • 1 2/3 cups low-sodium chicken broth
  • 12 ounces broccoli florets (4 cups)
  • 1/4 cup oil-packed sun-dried tomatoes , rinsed and chopped coarse
  • 1/2 cup heavy cream
  • 1 ounce grated Asiago cheese (1/2 cup), plus extra for serving
  • 1 tablespoon fresh lemon juice
  • Note: This recipe also works well with 8 ounces of penne. Parmesan cheese can also be substituted for the Asiago.
4.6/5 (16 Votes)

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1. Preheat oven to 450 degrees

  • Coarse salt and ground pepper
  • 8 ounces ziti rigate (ridged) or other short pasta
  • 1 cup part-skim ricotta
  • 1 large egg, lightly beaten
  • 3/4 cup finely grated Parmesan
  • 1 cup shredded part-skim mozzarella
  • 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
  • 1/2 loaf Italian bread (5 ounces)
  • 2 tablespoons butter, melted
  • 2 garlic cloves, minced
  • 1 tablespoon sherry vinegar or red-wine vinegar
  • 1 tablespoon olive oil
  • 1 head Belgian endive, stem end trimmed, thinly sliced
  • 2 bunches arugula (3 1/2 ounces total), thick stems removed
4.5/5 (24 Votes)

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