Baked ziti from Cook's Illustrated Magazine, Mar/Apr 2009

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

  • anya_sf on March 12, 2018

    I used whole milk cottage cheese and heavy cream, but part-skim mozzarella. I used rigatoni, which said to cook 12-13 minutes for al dente, so I boiled them 10 minutes, but next time would do 9 min. I browned some Italian sausage in the pot with the tomato sauce. I also mixed some roasted eggplant cubes into the pasta before baking. I think you could mix in anything you like. Next time I'll add sauteed mushrooms and maybe spinach. The pasta was delicious - loved the creamy tomato sauce with the pasta. Next time I'll try lowfat cottage cheese and whole milk, but increase the mozzarella, as everyone was fighting over the melted cheesy topping.

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