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Baked Ziti with Cheese

This pasta dish, made with Alfredo sauce, is deliciously different from typical tomato-based recipes. Extra cheesy, it goes together quickly and is always popular at potlucks. —Lisa Varner, El Paso, Texas
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 1 package (16 ounces) ziti or small tube pasta
  • 2 cartons (10 ounces each) refrigerated Alfredo sauce
  • 1 cup sour cream
  • 2 large eggs, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup grated Romano cheese
  • 1/4 cup minced fresh parsley
  • 1-3/4 cups shredded part-skim mozzarella cheese

Directions

  • Cook ziti according to package directions; drain and return to the pan. Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish.
  • In a small bowl, combine the eggs, ricotta cheese, 1/4 cup Parmesan cheese, Romano cheese and parsley; spread over pasta. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan.
  • Cover and bake at 350° for 25 minutes or until a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until bubbly.
Nutrition Facts
1-1/3 cups: 667 calories, 39g fat (20g saturated fat), 145mg cholesterol, 1037mg sodium, 50g carbohydrate (9g sugars, 2g fiber), 29g protein.

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Reviews

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Average Rating:
  • cpbsilver
    Jul 16, 2019

    I love this recipe! It freezes very well. I divide into two 11x 7 dishes lined with foil, freeze them, remove from pans when frozen and store in freezer. When I want to bake, just remove from freezer, unwrap and place in original container and bake. This has become a staple at our house - its very good as is or with broccoli, chicken, mushrooms or sausage.

  • _nlfPA
    Feb 18, 2018

    This is a very good casserole. It is one my family enjoys immensely when I prepare it.I used 2 c. of mozzarella cheese instead of the 1-3/4 cups as called for in the recipe.

  • Chris
    Dec 24, 2017

    This recipe is a good starting point but really has some holes in it as the reviews point out. The sauce is way to much for the pasta quantity and it lacks creativity. I only used 1 jar of Alfredo. I also added lots of chopped spinach and some italian sausage. To build the flavor I also added roasted garlic, basil and cracked pepper.

  • KristineChayes
    May 1, 2017

    Very good, but it needed more spices for my taste, so I used a garlic parmesan Alfredo sauce, all ricotta (no sour cream), and I mixed the middle ricotta-egg layer with two cups of minced, sauteed onions and minced sauteed red and green sweet peppers. Made this for a baby shower yesterday and everyone raved about it - there wasn't a bite left! I'll be making this again, with the changes I noted.

  • mother of 3
    Sep 30, 2016

    Good thing I halved the recipe!! I thought it tasted great; DH didn't. I substituted a white sauce for the alfredo since he doesn't like it, and used dried parsley.

  • PrplMonky5
    Sep 22, 2016

    This was a pretty good recipe that I will use as a jumping off point. The dish was good, but it definitely lacked in some areas. We think that it could have benefited from some vegetables (maybe some broccoli and chopped sweet red peppers) to offset the taste and bring an extra texture to the dish. I also feel like it could have used some garlic. Next time we may also throw in some meatballs or chicken. I didn't have any problems making it, it was very easy. Instead of the Alfredo sauce though, I used a creamy basil pesto sauce. I think that actually added something extra to the dish. Next time I'll try just the Alfredo sauce so I can see how it would originally taste. We will try this again, with some added tweaks.

  • dschultz01
    Aug 1, 2015

    Made this twice now. 2nd time I added chicken and broccoli, and it was much better! Easy recipe to make!

  • cherylyoung
    Jun 26, 2014

    We all thought this was a very good recipe. I also added chicken, broccoli & extra alfredo.

  • rachellestratton
    Nov 22, 2013

    I added diced ham and used gluten free noodles to make the dish gluten free. I recommend using gluten free noodles that are a blend of 2-3 flours.

  • puglife85
    Sep 24, 2013

    Delicious recipe! I used fat free ricotta, low-fat sour cream, and part skim mozzarella and it was rich and cheesy. Next time I'm going to add chicken and roasted red peppers :)