Baked ziti with broccoli rabe from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 356) by Joshua McFadden and Martha Holmberg

Ingredients

mozzarella cheese
ricotta cheese
Show all ingredients...
Serves : 6-8
EYB Comments

Can substitute penne or rigatoni for ziti and beef and pork ragu p. 81 or sausage ragu p. 89 for marinara. See recipe for marinara sauce p. 67.

Where’s the full recipe - why can I only see the ingredients?

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

Eat Your Books

Can substitute penne or rigatoni for ziti and beef and pork ragu p. 81 or sausage ragu p. 89 for marinara. See recipe for marinara sauce p. 67.
Sam4bama on February 11, 2026

I used the beef and pork ragu along with probably double the broccoli rab. It was very good. Can eat a ton of it. I expected it to be very heavy but it tastes light of baked ziti
pockems on January 26, 2026

Good but fairly basic - good cozy casserole
nicolepellegrini on January 02, 2026

This is one of those "trust the process" recipes because as I was putting it together, I was thinking, "There's no way I'm going to need ALL of this sauce and ALL of this cheese." But it came out as such a cheesy, saucy, decadent casserole of YUM. Makes a lot of food, too, so this would be a great one for entertaining or feeding a crowd. I made with shells as I didn't have ziti at the time and it worked just fine.
marcus_mh4a24 on December 16, 2025

I also added smoked mozzarella
nlehrer on December 04, 2025

Used extra kale for more veg
nlehrer on November 25, 2025

Wowwwww. Delish! SO much tomato and cheese