Baked Ziti with Cheese Recipe

4.5 26 27
Baked Ziti with Cheese Recipe
Baked Ziti with Cheese Recipe photo by Taste of Home
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Baked Ziti with Cheese Recipe

Read Reviews
4.5 26 27
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 package (16 ounces) ziti or small tube pasta
  • 2 cartons (10 ounces each) refrigerated Alfredo sauce
  • 1 cup (8 ounces) 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. Yield: 8 servings.
Originally published as Four-Cheese Baked Ziti in Country Woman February/March 2008, p25

Nutritional 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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  • 1 package (16 ounces) ziti or small tube pasta
  • 2 cartons (10 ounces each) refrigerated Alfredo sauce
  • 1 cup (8 ounces) 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
  1. 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.
  2. 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.
  3. Cover and bake at 350° for 25 minutes or until a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 8 servings.
Originally published as Four-Cheese Baked Ziti in Country Woman February/March 2008, p25

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Reviews forBaked Ziti with Cheese

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KristineChayes User ID: 1441542 265396
Reviewed 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."

MY REVIEW
mother of 3 User ID: 1726536 254851
Reviewed 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."

MY REVIEW
PrplMonky5 User ID: 6612040 254495
Reviewed 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."

MY REVIEW
dschultz01 User ID: 1076910 230555
Reviewed Aug. 1, 2015

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

MY REVIEW
cherylyoung User ID: 5912806 176250
Reviewed Jun. 26, 2014

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

MY REVIEW
rachellestratton User ID: 2983875 86284
Reviewed 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."

MY REVIEW
puglife85 User ID: 7292079 172310
Reviewed 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 :)"

MY REVIEW
arisacupp User ID: 3444949 172308
Reviewed Jul. 16, 2013

"I have made this dish several times in the last few months and it's just as popular every time. I use a homemade alfredo sauce, and always half the recipe with great results."

MY REVIEW
stef55 User ID: 4951426 140741
Reviewed May. 7, 2013

"Made this for the family this weekend and everyone really enjoyed it. I choose to use egg beaters, fat free sour cream and part skim ricotta. In fact, I may cut back on the ricotta next time I make it. I also cut up cooked chicken and added to the pasta. Thanks for the recipe!"

MY REVIEW
melisfun User ID: 4272605 160586
Reviewed Sep. 9, 2012

"This is so good. I love the grown up version of mac and cheese. I also added grilled chicken, green onions, and bacon pieces just to give my hubby some protein in it. It was so good, my kids couldn't stop eating it."

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