Baked Ziti

Temperatures have dropped and leaves are changing–it’s starting to feel like Fall around here. Cool weather like this calls for hearty meals. Food that sticks to your bones. Food that warms you from the inside out. Food that keeps you satiated for hours to come. Food that makes you think of home, childhood, and family dinners. Food like Baked Ziti.

plate of baked ziti

This is not your typical Baked Ziti. I discovered it on several years ago and was intrigued by the inclusion of sour cream and exclusion of ricotta. The first time I made it, I wasn’t sure what to expect. It turned out to be such a huge hit that it’s earned a permanent place in my bag of tricks. Everybody loves it!

baked ziti

It’s assembled in a manner similar to lasagna, but is so much easier to put together. Buy pre-sliced provolone and mozzarella to save yourself even more time. Fresh mozzarella can also be used, just be sure to slice it thinly.

The best part about meals like this? It tastes even better reheated the next day! I couldn’t wait to dig in for breakfast. Don’t judge me.

baked ziti

Baked Ziti
Prep time
Cook time
Total time
Not your typical baked ziti, sour cream gives it an interesting twist.
Recipe type: Main Dish
Serves: 10
  • 1 lb dry ziti pasta (or pasta of your choice that will hold sauce; I used rigatoni this time)
  • 1 medium onion, chopped
  • 1 lb ground pork or bulk sausage (I find it to be even better with bulk sausage)
  • 2 (26-oz) jars pasta sauce, your choice of variety
  • 16 oz sour cream
  • 6 slices provolone cheese
  • 8 slices mozzarella cheese (or 12 oz fresh mozzarella, sliced thinly)
  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish and set aside.
  2. Set a large pot of salted water to boil. While waiting, brown the ground pork or bulk sausage with the chopped onion. Drain fat and set aside.
  3. Cook pasta according to box directions. Drain and return to pot. Mix in the browned pork/sausage, onion, and jars of pasta sauce.
  4. Spread half the pasta mix in the bottom of the prepared 9x13 pan. Spread the sour cream over that and top with the slices of provolone cheese. Cover with the rest of the pasta mix. Distribute the slices of mozzarella over the top evenly.
  5. Cover with aluminum foil and bake for 30 minutes. Remove the foil and return to the oven, under the broiler, until the cheese is browned. Let it sit for 5 minutes before serving.
You can also prepare this in 2 separate 8x8 baking dishes, freezing one of them after it's been baked for a future meal.

This post is participating in Add A Pinch’s Mingle Monday and Mrs Happy Homemaker’s Makin’ You Crave Monday. Check out what other great food, crafts, and photographs happened in the last week!

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