Baked ziti from The Pioneer Woman Cooks - Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! (page 129) by Ree Drummond

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • swiand on February 23, 2026

    This was a big hit. Had extended family over and everyone had seconds. Seemed to be enjoyed by all. Great make ahead dish.

  • anya_sf on August 13, 2024

    I made 1/2 recipe. For the sauce I used a 24-oz jar of marinara plus some crushed tomatoes, 8 oz Italian sausage, 12 oz mushrooms, and 8 oz frozen spinach stirred in at the end of the simmering time, so overall there was probably more sauce than the original recipe. This version of baked ziti definitely has more sauce and cheese relative to pasta than our usual; I think it could take 50% more pasta. But it was certainly delicious! The mixing/layering assembly was easy and worked well to distribute everything.

  • mdagl on April 06, 2022

    Pre-made and froze in advance of the whole family's arrival a few days before Thanksgiving. Was a great meal to have hot and ready to eat when they all arrived after a long travel day. Everyone gave rave reviews and it makes a ton so we had leftovers the next day. It's now become a favorite make-ahead meal and my go-to baked ziti recipe.

  • averythingcooks on August 13, 2020

    This is a good pasta bake which freezes really well. I like this method where some of the meat sauce & all of the ricotta etc are both actually stirred into the cooked pasta. This mixture is then used to make 2 layers with the remaining sauce and shredded cheese. As I typically do make a 1/2 recipe, I just use the whole can of tomatoes without any jarred marinara. I also use 1/2 lb of ground beef with 1 or 2 (depending on their size) hot Italian sausages and I add a good splash of red wine, fresh basil and a parm rind to the sauce. This is a reliable favourite.

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