I replace ricotta with cottage cheese, or a 50-50 mix. It ups the protein, and for the cottage cheese haters, you can't even taste it as being cottage cheese.

The San Giorgio recipe calls for dried herbs.

Anonymous wrote:Do you really need a recipe for that ?

I'm 11:42 and have had friends eat my baked ziti, try to replicate it, and get the proportions all wrong and have it come out poorly. So, some people do.

Anonymous wrote:

Anonymous wrote:For the San Giorgio recipe, are the measurements for fresh herbs? Should I use less if using dried herbs?

In general, you use half the amount of dried for fresh.

Depends on how much they're asking for.

2 teaspoons of thyme? Probably dried.
2 tablespoons of thyme? Probably fresh.

Anonymous wrote:

Anonymous wrote:For the San Giorgio recipe, are the measurements for fresh herbs? Should I use less if using dried herbs?

In general, you use half the amount of dried for fresh.

If the recipe doesn’t specify fresh or dried, do you assume fresh?

I've never used a formal recipe.

One box of pasta (16 oz).
One tub of ricotta cheese
Some mozzarella cheese
Some tomato sauce

Boil pasta. Once you pour pasta in, preheat the oven to whatever you want. Lower the temp, longer it takes to cook (duh).
Pour a tiny bit of sauce into bottom of huge bowl. Pour all cooked pasta into it. Pour tub of ricotta cheese in. Pour more sauce in. Mix all around until you like how it looks. More sauce = less dry.

Spray Pam into baking dish. Carefully pour/spoon mixture into baking dish. Sprinkle with mozzarella cheese to your liking. Bake until mozzarella cheese looks cooked to your liking.

Anonymous wrote:For the San Giorgio recipe, are the measurements for fresh herbs? Should I use less if using dried herbs?

In general, you use half the amount of dried for fresh.

For the San Giorgio recipe, are the measurements for fresh herbs? Should I use less if using dried herbs?

Do you really need a recipe for that ?

The NYT Cooking Alison Roman recipe is very good.

Anonymous wrote:The recipe on the San Giorgio ziti pasta box is simple and foolproof.

+3

Anonymous wrote:The recipe on the San Giorgio ziti pasta box is simple and foolproof.

+1

https://stephaniecooks.blogspot.com/2009/03/san-giorgio-baked-ziti.html

The recipe on the San Giorgio ziti pasta box is simple and foolproof.

My husband hates ricotta so I use this. I skip the meat, onion, basil and use 1 jar of sauce.

https://www.allrecipes.com/recipe/17098/baked-ziti-iii/

Can someone please link me to a super easy baked ziti recipe? Or post the easy steps. No meat. Jarred sauce.