How to Make the Best Baked Ziti for a Crowd

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hFolks will RAVE over this easy, cheesy, and delicious baked ziti that will feed up to 20 people and is make-ahead AND freezer friendly.

Best Baked Ziti Ever

This Best Baked Ziti for a crowd truly is a winner. It won first place in a “Chopped Competition” that Zane and I entered with some friends. This dish is always a HUGE hit when we serve this to guests and is one of our “go-to” dishes to serve at a small group gathering or party. 

What kind of bakeware do you use for baked ziti?

Every year, I make and freeze this for holiday company and entertainment. This recipe makes 2 casseroles (ranging from 9 x 13; 10 x 13; 11 x 13). If you only need one, just bake one and freeze one. I love bakeware that goes from freezer to oven to table. I recommend this rectangular Le Crueset and this one from Emile Henry. When dividing this up to freeze and bake for the holidays, I like to use this red oval Emile Henry baking dish to add a festive touch.

What is baked ziti, and how is it different from lasagna?

Baked ziti is a pasta-based casserole where you layer pasta, meat sauce, cheese, and a ricotta/egg/sour cream mixture. It is similar to lasagna but much easier to make (and just as yummy).

  • The meat sauce: The meat sauce in this baked ziti couldn’t be easier. It consists of ground beef simmered in prepared jarred pasta sauce (and a few seasonings). Don’t worry; it isn’t boring. There are lots of flavors going on in this dish, so the meat sauce needs to be simple.
  • The cheeses. This recipe calls for ricotta, mozzarella, parmesan, and provolone. I use sliced plain (not smoked) provolone and shredded mozzarella. Whole or part-skim ricotta will work, but I prefer whole. Fresh parmesan is a must, and the higher the quality, the better.
  • The pasta: I use either ziti or penne; DeCecco is my favorite.  I never rinse pasta. When it is al dente (firm to the tooth), I remove it from the stovetop, drain it immediately, and toss it with a few splashes of EVOO so it won’t stick together. Layering the ziti is super easy. I shared the process in the video below.

How do you make baked ziti ahead of time?

This baked ziti can easily be made ahead and frozen. For taking to the beach or lake, I usually do a disposable aluminum pan. For guests or entertaining, I serve the ziti in stoneware casserole dishes that are designed to go from freezer to oven to table. In the video below, I show how I prep the baked ziti for freezing.

What type of sausage do I use for baked ziti?

For this dish, I use hot Italian sausage. I used one link and crumbled it up in the baked ziti. Crumbling it up helps to spread it evenly throughout the ziti and it is SO delicious. If you want a milder type of sausage, that will work too but using a hot Italian sausage will add some extra flavor to the dish. 

What pasta is used for baked ziti?

The pasta used for baked ziti is super easy to remember, ziti! If you are unsure what ziti is, it is the pasta that is shaped into a long tube. It is super easy to find but you could also sub it out for some penne in a pinch. 

How does baked ziti end up watery?

Oftentimes, baked ziti can end up watery if the tomato sauce isn’t thick enough. Luckily this recipe calls for the tomato sauce to simmer on the stove along with the ground beef and onion. Doing this will help to get rid of some of the extra water in the sauce. Following these steps will help you get the perfect consistency!

 

Do you need to cook the pasta before pasta bake?

Definitely make sure you cook your pasta prior to assembling your baked ziti. One good tip is to make sure that your pasta is not over-cooked, you will want your pasta cooked a little bit al dente. Since you are going to end up putting your dish in the oven after boiling the pasta, you are going to want to be mindful to not over-boil! Your pasta will continue to cook in the sauce. 

What is a substitute for ricotta cheese in baked ziti?

There are several things you can use as a substitute for ricotta cheese in baked ziti. One of the best substitutes that I have found is cottage cheese. If you use cottage cheese, then you almost can’t tell the difference! If your grocery store is out of ricotta cheese, I would recommend using soft cheese, such as cottage cheese. This will make the cheese smooth and spreadable, which is what we’re going for in this dish! Cream cheese would also work for a smoother and softer feeling. I wouldn’t recommend trying to sub your cheese out with a harder cheese like parmesan.

What kind of sauce do I use for baked ziti?

I use a jarred sauce for this baked ziti and I recommend just using whatever sauce you prefer most! You’re going to add the meat and a few seasonings to the sauce and cook it all together, so the type of sauce isn’t super important. More important than the sauce is the contents you add to it. 

How do you know when baked ziti is done cooking?

You’ll know the baked ziti is done cooking when the cheese on top starts to get golden brown and begins to bubble. If baking from frozen, let the ziti thaw before you cook it, and set the oven to 350 and bake until bubbling.

 

best baked ziti for a party

Do you freeze baked ziti before or after baking?

You make the ziti per the recipe below up to the point of baking (but do NOT bake). Wrap and freeze the assembled but unbaked ziti. In the short video below, I show you the three things I use to freeze baked ziti and how I use them. Note: The video was recorded on my Instagram so will be a vertical shot with the black box in the sides:-(

How do I cook baked ziti from frozen?

Allow 2-3 days for the ziti to thaw in the fridge before you plan to bake it. It bakes better fully thawed.  Remove the freezer wrap from the ziti. Place foil loosely over ziti for the first part of baking; remove the last 15 or 20 minutes of baking.

What sides do I serve with baked ziti? 

  • Bread: Crusty artisan bread is a must with this yummy, cheesy Italian dish. I love Costco’s rosemary olive oil bread. Fresh baguettes are also great.  I always put out herbed dipping oil along with tiny bowls for guests to have their own portions.
  • Salad: I often serve ziti with this Easy Peasy Baby Bleu Salad or this Greek Chopped Salad.
  • Dessert: My Quadruple Chocolate Bundt Cake is a cake mix creation that looks and tastes from scratch. It can be made weeks ahead, glazed, and frozen.

This is the best-baked ziti for a crowd and is definitely a crowd-pleaser. If you make this and have any questions, feel free to contact me in the comments. I try to get back quickly when I hear from anyone!

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As always, thanks so much for stopping by. Wishing you a joyful, blessed, and savvy day!!!

Best Baked Ziti Ever

Best Baked Ziti for a Crowd

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Delicious party sized baked ziti with meat sauce, pasta, and 3 cheeses.

Ingredients

  • 2 pounds dry ziti or penne pasta
  • 1 cup chopped onion (frozen is fine)
  • 2 pounds lean ground beef
  • 1 hot Italian sausage link, crumbled (optional)
  • 4 (26-ounce) jars spaghetti sauce
  • 3/4 pound (12 oz) sliced provolone (not smoked)
  • 1 cup sour cream
  • 1 egg, beaten
  • 1 (16-oz) carton whole milk ricotta cheese
  • 3/4 pound (4 cups) mozzarella cheese, shredded
  • 1/2-1 cup freshly grated Parmesan cheese
  • 1 TB Italian seasoning (optional)

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  3. In medium bowl, stir together ricotta, sour cream, egg & Italian seasoning.
  4. Spray one jumbo or two large aluminum foil pans with cooking spray.
  5. Layer ingredients as follows:
  6. Half of the sauce
  7. Half of the ziti
  8. Half of the Provolone cheese,
  9. Half of the mozzarella
  10. Layer remaining sauce, ziti, provolone & mozzarella.
  11. Spread all of ricotta/sour cream mixture on top.
  12. Sprinkle parmesan on top.
  13. Bake at 350 degrees until bubbly.
  14. IF FREEZING:
  15. Assemble (but do not cook) ziti.
  16. Wrap well, label, and freeze.
  17. TO COOK FROM FROZEN:
  18. Place in fridge to thaw a few days before serving.
  19. Bake at 350 until bubbly.
  20. Allow to rest at least a half hour before serving.
Nutrition Information
Yield 20 Serving Size 1
Amount Per Serving Calories 345Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 8gCholesterol 99mgSodium 558mgCarbohydrates 10gFiber 1gSugar 3gProtein 27g
© emilymbutler11@gmail.com
Category: Recipes

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103 Comments

  1. Hi Joni! I cook it per package directions (until al dente). Then I drizzle some EVOO over it to make it not stick together. After it cools, I put in the ziplock bags!!

  4. Hello,
    Do I have to divide this into two 9×13 pans? Could I just use one 19 1/2x 11 1/2 in pan? I’m hosting an event for church and it would be easier to serve 4 really big pans vs 8 normal size ones. Thanks!

  8. Thank you for this recipe!! It looks really good! I am going to be making this tomorrow and if there’s 4 adults and 5 kids, do you think making half of this recipe will be enough? Thank you!

  9. Hi Dana! You cook the pasta and assemble the ziti up to the point of baking (but dont bake). Freeze. When ready to serve, thaw in fridge and bake per instructions.

  10. I want to serve for a gathering on Boxing day, Dec 26.

    Question: Do you mean in instructions #15. Do not cook ziti – as in boil before freezing? Or cook and assemble but do not bake? I want to freeze for a few days. And I’m confused.
    Thanks

  12. My daughter’s sorority was having a pasta dinner to raise money for their philanthropy. I made your “ziti for a crowd “ and it was a huge hit!!! My daughter mentioned it was the only dish that was totally eaten up! It was a delicious! Thank you for sharing your recipe and will definitely make it again!

  13. Hi Julie, you can definitely prepare a day (or two) ahead. I pull from fridge, let sit for about half an hour to an hour to get the chill off. Then I bake. It takes 45 minutes to 1 hour 15 minutes depending on the oven. I cover the first 45 minutes and uncover the rest. Hope you enjoy!!!

  14. Can you prepare everything ahead and refridgerate the night before? If I do this, how long do I cook the Baked Ziti? The recipe says, “Until Bubbly”, but I’m going to be in a time crunch and need to know how long this takes. Thank you so much!

  15. Hi Betty! You CAN bake the ziti, freeze, and reheat. I prefer to freeze before baking. All the ingredients are “cooked” already, and I think it turns out better to freeze uncooked.

  17. Oh that would be a perfect dish!! I would just make it per the recipe and either make it twice or double it. If you serve bread and salad and dessert, this will go a long way!

  18. This sounds delicious.. I would like to make for baby shower for a crowd of about 40.. how much pasta and sauce do you recommend?

  19. Hi Linda!! It freezes GREAT! Just wrap tightly (put seran wrap on the top layer~the rest in a freezer ziplock. To reheat, I thaw the night before and just reheat!!!!!

  20. This is delicious! I made a LOT and have a pan that didn’t get eaten. Any recommendation for freezing and reserving??

  22. Hi Jaime, what are your thoughts about baking this not in two separate baking dishes but one large le crueset? Thank you!

  23. It sounds like you are good to go with some FAB ziti that everyone will love! As for the layering…..I’ve made the ziti hundreds of times, and I just “end” with whatever I have the most left! I’ve ended with sauce and the ricotta mixture….it really works no matter what! As for pre-baking….I don’t do that. I typically just mix it all together and refrigerate or freeze. I BAKE the day I serve. Your sides sounds wonderful Please lmk how it turns out!!!

  24. Hi beautiful Jamie! Thank you for this amazing recipe! I just need to clarify a cpl of things now that I have it layered up and ready. First, in the recipe it doesnt say to finish with the meat sauce and now there is none left, is that ok? I put the ricotta mix and the. Parmesan on top. Second, I read all the comments and saw several people ask but didn’t see a clear answer about pre baking the night before and just reheating the next day. I need to take this to a get together an hour away. If this is OK to do, what are heating instructions? I made two inthe half steam table aluminum um pans and they are very full, I hope they don’t overflow!!! I had to doctor my sauce because I made an Instacart order and they gave me Prego instead of my favorite Raos. It was so sweet, I had to make tomato puree, add juice from 1.5 lemons, salt ,garlic powder, a little cayenne and a good bit of Cavendars seasoning to make it take like sauce lol! Never again! I am serving it with bread sticks, salad, and Greek style green beans. I know it will be a big hit!

  26. This looks delicious! I will make it for a teacher luncheon coming up! If I baked the recipe the night before the luncheon, do you think I could place is in a roaster oven to reheat the next morning?

  27. Hi Winston! I am not sure how many “pounds” my recipe makes……I go by the recipe as specified for 2 casserole size portions. I’ve served that to 20 and had plenty, but then again, I’ve served it with several salads and loads of artisan bread (which tends to make folks eat less). To be safe, you might make a bigger batch and freeze any leftovers!

  28. Is it really only 2 pounds of ziti for 20 people? I see a lot online saying 1 pound of ziti is enough for 4-8 people.

  29. Hi Teresa! You can use cottage cheese in place of ricotta; it is delicious!!! I would def use the sour cream with either ricotta or cottage cheese (or mix the two). Hope this helps!

  30. Hi Savvy ,
    The bake ziti looks amazing!!!
    My family doesn’t care for ricotta cheese
    Do I need to cook this with the sour crème mixture?
    And if so, do you have any options I can use instead of the ricotta cheese?
    Thank you for your help.
    Teresa Klein

  36. Hello. My party day is quickly approaching and it might not make sense to freeze ahead, as its now 5 days away. Would it be better to go ahead and make and freeze, or could I wait and make the whole thing (not baked) 2 days before, and allow to sit in the fridge for 2 days unbaked? Thank you!

  37. Hi Robin! I brown the meats together~sausage and beef~until fat is rendered and both are completely cooked and browned. I think you will be fine doubling this recipe. If you have leftovers, they freeze beautifully!!

  38. I’m going to be making this for my granddaughter’s 1st birthday party at the park in 2 weeks for 50 people. I have gathered all the ingredients but don’t see in the recipe when to add the Italian sausage. I probably need to watch the video again. :) I’m planning on mixing ground beef and Italian sausage if that works. Any suggestions? And think I should just double this recipe since I think you said it’s for about 20 people. We will probably have somewhere between 40-50 show up.

  39. Hi Cathy! I’ve made this many times and frozen it. It will be perfect if you let it thaw a day or two ahead (in the fridge) and bake per instructions of the recipe. Allow about an hour for the ziti to “sit” untouched after baking. This will cause the liquid to settle into the pasta, and the dish will firm up to the right consistency. I hope this helps!!! Hope your party goes well!!!

  40. Hello Jamie!

    I am contemplating making your baked Ziti recipe as an additional side dish for my sons graduation party of about 75 people. I am wondering how the pasta will hold up after being frozen and baked? I don’t want my pasta to be mushy and that can be a challenge when baking for a crowd. Do you have any recommendations for me. Getting a little nervous!! Thank you so much Jamie.

  41. Hi Melissa! I have never made that substitution so I am not sure. I have always used light (not fat-free) sour cream. If you try Greek yogurt, please let us know how it turns out!!!

  42. Cannot wait to make this tomorrow. I don’t have any sour cream in the house, so can I substitute Greek yogurt or is the sour cream an important part of the recipe?

  43. Hi Susan! I am so happy you and your guys loved this!!! And you were smart to divide into 3 pans. You’ll love pulling out dinner from the freezer two more times:-) Thanks for leaving a comment!!!! XoXo

  44. I just tried this recipe. My son is not a fan of a lot of ricotta cheese, so I thought this may be the perfect alternative. I was right, It was delicious! I split it between 3 pans because there is only three of us in our home. I froze the other two. My husband loved it too!

  45. Hi Jana! I have made/frozen/thawed/cooked this ziti myriad times and have never had a problem with it being dry. You can tent or cover the dish as it bakes if it looks like it is cooking to quickly. If it is too moist, you can uncover it and then let it sit for an hour or so in a warm oven. I think you will be thrilled with the outcome!!!

  46. question…would like to freeze but concerned if non cooked ziti draws liquid and makes recipe dry

  47. Chris, WOW!!!! You not only did a wedding pivot, but you hosted the rehearsal dinner in your home? Amazing!!!! You are savvy-er than I am:-) I am so happy you loved the ziti. It really is a blue ribbon recipe. Thank you so much for taking time to share your thoughts. Congratulations on those two new grandbabies. What a joyful season of life you are in!!! Blessings to you my friend!!! XoXo

  48. An immediate family favorite! When COVID changed all our son’s wedding plans and it became necessary for me to prepare and host in our home the rehearsal dinner I thankfully found this recipe with detailed instructions and how to video. It came together simply and beautifully, with tossed salad, crusty garlic bread, broccoli-zucchini-scallion-garlic stir-fried veggie medley, and tiramisu for dessert. Rave reviews by all! This morning, I am preparing it again for the freezer in anticipation of the arrival of not one but two new grandbabies this month and in November. Cannot recommend this recipe heartily enough! Thank you again and again!

  50. If I leave out the ricotta would I need to replace it with something else or add more mozzarella, etc?

  51. Hi Belinda! I have a friend who made this with spaghetti squash instead of meat and was very pleased.

    I have not tried s vegan option, though, so I can’t recommend one way or another. If you do a vegan tweak, please let us know how it turns out!!

  53. Hi Mary Jane! What a great idea for a way to bless a family member!!! I would divide the ziti into smaller containers but not cook~just put in the freezer. I would then label each container with how to cook: Thaw in fridge 1-2 days ahead, remove any plastic covering but leave foil covering, bake at 350 until heated through, remove foil last 10-15 minutes to lightly brown. You could definitely do it the other way, but this is just how I would do it so that it would taste freshly baked from scratch. The other will be “twice-cooked” and might be drier. Hope this helps!!!

  54. Hi Jamie, I wanted to make this for and elderly family member who lives alone. I can’t decide if I should assemble in small dishes then freeze? If so, I would think I should lower the number of minutes to bake a small pan. Or assemble the large pan, cook it and then divide into smaller containers to freeze for single meals. Any thoughts??

  55. Hi Melinda! Great question! I always cover mine loosely with foil~frozen or not~for the first part of cooking. This way, the heat stays close to the casserole and warms it throughout. After 30-40 minutes, I remove the foil to finish it with a nice, golden brown bubbly on top. LMK how it turns out!!! Xo

  56. Hi Jamie! Baking this tonight and wondering if it needs to be loosely covered with foil when it’s NOT frozen?
    Thanks!

  57. Hi Morgan! Thank you so much for sharing that you loved the ziti!!! Isn’t it delicious? And it is perfect for teacher appreciation~great idea!!Blessings to you, my friend!!! XoXo

  58. This was so great!!! I made it for a Teacher Appreciation Luncheon. Haven’t done a lot of big batch cooking, but will definitely use this recipe again!!!
    Thanks so much!!!
    Morgan
    College Grove, TN

  59. Hi Nora! I am not sure how to bake a quadruple portion of the ziti. My first thought would be to go a little lower in temp~maybe 325~for longer so that the inside would cook as well as the outside. I would start with it covered in foil, then remove it the last 30 minutes or so. I would love to hear how it turns out! Please let me know!!!

  60. I just followed your recipe for baked ziti but I quadrupled it. Used my big roaster pan. So it all fit…2 layers full. Well I have baked it 45 minutes at 350°. All around the edges are nicely browned but center is not heated all the way. I ended up covering my pan with tinfoil to see if that helps distribute the heat to the center better. I just hope I don’t scorch the bottom. Do you think I should finish heating in the roaster so as to have water under the pan? Or do you have a better suggestion? I need to feed about 40 servings tonight.

  62. Do you drain your meat before adding the sauce? I used 12% ground beef from Costco so there is quite a bit of grease. Thanks!

  63. I’m Italian, and was wondering why the sour cream? What does it add to the taste? what happens if it’s left out?

    Thank you.

  64. Hi Deborah!!! So happy that you and your family love the recipe!!! OK……I use Galbani cheese IF I can find it, but if not, any of the grocery store brands will work almost as well. As for the sauce, Bertolli is still a fave, but I am loving Rao’s homemade marinara sauce. It is a bit pricier, but it is as close to homemade as you’ll get without making it yourself. Hope this helps, friend!!! XoXo

  65. Last Summer I made this to take to Deep Creek Maryland for a family vacation with extended family. It turned out AMAZING! This year I plan to make it again for a graduation party for my 3 children. I was so happy to find your recipe again, but I notice that you no longer mention the brands of sauce and cheeses that you use like you did when I read the recipe last year. Is there a reason? I will continue to use the Bertolli sauce because it was great ! I can’t remember which cheese you recommended though, was it Galbani? Thanks so much for this great recipe!

  66. Hi Phil! For me, it usually takes 40-50 minutes (depending upon whether I am cooking fresh or from frozen/thawed (which tends to take a bit longer). And really, bubbly is relative; just when the cheese melts and turns the degree of brown that works for you! Please let me hear how you like this!!

  68. Hi Lena!I am so glad you are going to make the ziti; it is a fabulous party food! I am serving it this Sunday for our first church small group:-) This is one of those areas where you can do what works for you LOL. You can end with the meat sauce and parm OR the ricotta mixture. I do whichever one works based on what is left in the bowl after I layer. Either way is fine. I think the meat sauce topping “looks better” and more finished than a white cheese layer. Either way works; let me know which one you choose and how it turns out!!!

  69. Hi Jamie,
    Can’t wait to try this for my daughter in law’s birthday dinner. By the looks of your pictures and your directions, it seems the ricotta mixture and parm are the last toppings before covering it. One of your previous responses indicated the final topping should be meat sauce then parm . Could you please confirm since this is my first attempt?

    I’m also making garlic bread and copycat Ruth Chris steakhouse salad. I love love love all your recipes. Thanks,

    Lena

  70. Hi Laura! Hmmmm…..good question. I think it would be enough with the other entrees. This is a hearty, filling dish. If you are serving salad, bread and dessert as well, I feel sure that you would have more than enough. Let me know how it turns out!!!

  71. Do you think this is enough for 25 people at lunch paired with chicken parm and meatballs?? Thanks!

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  73. Hi Linda! I am not sure about the pan in the photo but I am guessing it is a standard “casserole size” aluminum pan. I just pulled down a pan the size that you have; I would fit the entire recipe into that size pan. The other option would be to use two casserole size pans and divide the recipe. This recipe makes one HUGE pan (your pan size) or two casseroles. I would only double if feeding a huge crowd:-) I think the only sausage that might work would be Italian~but that is my opinion. Otherwise, I would stick to the beef. I also would stick to the Ziti. That is a sure fire success; it works every time. Let me know how it turns out!!!

  74. What size aluminum foil pan are you using that is shown in the pictures?
    That is to say how long, wide and deep is your pan?
    I had planned to use a pan 18 ” long,
    10 ” wide and 3 ” deep.
    If I use my size pan should I double the amount of ingredients shown here?
    Also, is it ok to mix ground beef and mild pork sausage to be browned for the sauce or better to stick with the beef only?
    Finally, is it best to use Ziti pasta or can the mostaccioli pasta also be used? Ziti has ridges in the noodle which make me wonder if it holds up better when baked?

    Thank you

  75. Hi Janice! I’ve always layered the recipe so can’t say from experience. I do think that the dish looks better layered and that mixing all together might not be as aesthetically pleasing (but might still taste great). Let me know how it turns out, and Happy 2018!

  77. Hi Barbara! I use between 1/2 cup to one cup….just depending upon pan size. I like to do a good covering on top that looks even:-) Please let me know how you like it! I actually had it for dinner last night!!!

  78. Can you clarify the amount of parmesan cheese please? 12-1 cup? I think I will cut this recipe in half for our family but the parmesan amount confuses me.

    Merry Christmas!

  79. Hi Frankie, I have never made it without the meat, so I am not sure if it would work. I would THINK that it would…..Please let us know if you try it and how it turns out!

  81. Sounds like an amazing dish. Making this for Father’s Day but just had a few questions. I would like to make this dish ahead of time and freeze. I would then defrost in refrigerator two days before serving. Have you ever tried baking it, freezing, defrosting and reheating this recipe? Would appreciate your expertise.

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  83. Hi Brittany, if you are making 1-2 days before, I would just assemble and refrigerate~unbaked~until the day of the party. Then, cook completely and serve. Hope this helps!

  84. I am planning on making this 1-2 days ahead of a party…should I cook all the way through and then just reheat the day of or should I prepare as if I was going to freeze it and then just keep in the fridge until the day of?

    Thanks!

  85. Hi Rebecca! I have found that mine takes 45 minutes to an hour to get to the “bubbly” stage. I would start checking at 45 minutes and go from there…..Hope it turns out well. Let me hear back if you get a chance! Blessings!!!

  86. Hi there,
    I plan on making this for a birthday party this weekend. Using a large aluminum baking dish as stated with recipe as is, about how long to bake at 350 degrees until bubbly. Just need a general idea to set a timer since I’ll be hosting and most likely multitasking. Thanks!! :)

  87. Thanks so much for your comments, Jason! I love Italian sausage and may try this the next time I make this! Thanks for clarifying on the sauce. Blessings!!!

  88. Thanks for the recipe, it turned out great and everyone went back for more. I did substitute in a pound of Italian sausage because it was cheaper and I can’t help my self. It definitely makes a lot of food, seemed to feed closer to 25. I would change one of the steps in the directions though (as previously stated), layering isn’t done with half the sauce, it’s done in thirds. I ended up not having enough sauce to put on top, but I managed. This will become one of my go to meals for large dinners, BTW this recipe will FILL a 12x20x4 aluminium pan (chafing dish steam pan).

  89. Hi Jason! Everyone that I know personally has loved this! You can definitely double, but I would probably separate the ziti into several casserole pans than one huge one. It will cook more evenly in the center in a smaller dish. Let me know how it turns out for you!

  90. I don’t see any responses to the actual recipe. LOVE? hate? Anything you’d change? Also, I’m considering doubling this recipe, do you think it would fit in a 12×20(ish) disposable roasting pan (a lot of mouths to feed)?

  91. Hi Jolie! I’ve made the salad several times and found that it feeds up to 12 (depending upon portion sizes). If you are serving this ziti along with bread, most folks will just get a small portion of salad. In that case, it could serve a few more folks. Blessing to you!

  94. I have cook this many times in the roaster and it works great. I am to the point were I don’t even layer the items I just mix everything and it still taste great.

  95. I think this would work in a roaster oven, as long as the temperature was consistent. The only difference is that it wouldn’t brown on top like it would in an oven. If you try it, let me know if it works!

  97. Hi Anita! I use the large aluminum casserole pans from grocery stores or Dollar Tree. The ziti can also be divided into smaller portions and smaller pans. Just divide according to your needs! Thanks for commenting; be blessed!!!!

  100. Hi Lisa, Actually, you can do either two or three layers depending upon your pan size. Smaller pans allow for more layers, whereas larger pans may allow for only two. The most important thing is to just end with sauce and parmesan, as the sauce holds up well as a top layer whereas cheese or filling might brown too quickly. Hope this makes sense!!!

  102. Hi Dede! I layer the ingredients as listed in 9, then the last layer is the ricotta/sour cream mixture followed by a final layer of sauce. Then I sprinkle parmesan and bake. Hope this helps. Even if you didn’t follow this exact order it would be yummy and fine! Hope you enjoy!

  103. Making this right now. Hoping you can help me understand step 9 and 10. I have the sauce halved. Use 1st half -then layer sauce and then remaining sauce…. I am confused as to when to spread the ricotta….

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