Comida Kraft
Recipe Box

Creamy Baked Ziti

Creamy Baked Ziti is rated 4.422459893048129 out of 5 by 187.
Prep Time
25
min.
Total Time
45
min.
Servings

8 servings

Creamy is the key word here, as sour cream and cream cheese take a tomato, marinara and ziti casserole to a whole new level of pasta deliciousness.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375ºF.
  • Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add pasta sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is blended, stirring frequently. Return pasta to pan; mix well.
  • Layer half the pasta mixture in 13x9-inch baking dish sprayed with cooking spray; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
  • Bake 20 min. or until heated through.

Substitute

Prepare using regular KRAFT Shredded Mozzarella Cheese.

Size Wise

Enjoy your favorite foods while keeping portion size in mind.

Make Ahead

This tasty pasta dish can be assembled ahead of time. Refrigerate up to 8 hours. When ready to serve, bake, uncovered, 30 to 35 min. or until heated through.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 410
Total fat 20g
Saturated fat 11g
Cholesterol 70mg
Sodium 770mg
Carbohydrate 40g
Dietary fiber 4g
Sugars 9g
Protein 18g
% Daily Value
Vitamin A 30 %DV
Vitamin C 15 %DV
Calcium 35 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I was looking for something quick and tasty to make for dinner and I didn't have a lot around from... I was looking for something quick and tasty to make for dinner and I didn't have a lot around from which to work with. I thought this turned out great. I didn't use the sour cream and didn't even notice--I don't think you need it. The cream cheese blended nicely with the tomato sauce and diced tomatoes. I added some minced garlic and basil to mine. I think adding some sort of meat or putting meatballs on top would really make this excellent. I would recommend it, it was quick and hassle free! It also tasted great.
Date published: 2015-04-09
Rated 4 out of 5 by from This was really good. This was really good. I added hot Italian sausage, and since I had a 32-oz. jar of pasta sauce (thank you Costco) decided to round up with some of the other ingredients. I used a 16-oz. box of ziti, 1 cup of sour cream, and 8 ounces of cream cheese. I don't like recipes that call for partial containers, because the rest never seems to get used. Using a little bit more didn't seem to affect the dish, and I have plenty of leftovers. Will make again for sure.
Date published: 2010-11-05
Rated 4 out of 5 by from My family and I liked this recipe. My family and I liked this recipe. I made it according to the recipe, except I added a pound of sausage (crumbled) into the pasta and sauce mixture. I also used petite diced tomatoes instead of regular diced tomatoes as my family sometimes tends to be a little picky about big tomato chunks. I am considering substituting ricotta cheese for the cream cheese the next time I make it. My husband commented that he wished the cheese had a little sharper taste- next time I'll probably use an Italian blend of shredded cheese instead of just mozzarella.
Date published: 2010-11-14
Rated 5 out of 5 by from Absolutely Wonderful And So Easy! Absolutely Wonderful And So Easy!! The hardest part was measuring out the ingredients (lol). My son is a BIG Baked Ziti fan – and quick to express his displeasure if it’s bad. He DEVOURED it! I made it healthier with reduced fat cream cheese and reduced fat sour cream – still used regular mozzarella though!! This is definitely a keeper and I cannot wait to make it for company.
Date published: 2012-04-13
Rated 4 out of 5 by from Good stuff! Good stuff! I added hamburger that had been browned with an onion for a complete meal dish. I was in a rush and mistakenly mixed in the sour cream with the marinara sauce mixture rather than layering and it turned out fine - albeit orange. Next time I think I'll try to layer the sour cream as directed add a veggie like chopped spinach, zucchini or eggplant.
Date published: 2011-01-03
Rated 4 out of 5 by from My family and I agreed, this recipe was very good, but not fabulous like some of the other Kraft... My family and I agreed, this recipe was very good, but not fabulous like some of the other Kraft vegetarian recipes we've tried. It was a lovely, quick weeknight meal. Next time I might use a bit less sour cream, or even omit it all together. Sour cream didnt seem necessary to this receipe and adds fat. Like some of the others, I didnt use diced tomatoes but did use chunky sauce, and it was great. This recipe is definitely a YES for an easy, comfort food type of meal.
Date published: 2010-11-30
Rated 3 out of 5 by from I had to improvise because I didn't have all the ingredients and we wanted meat. I had to improvise because I didn't have all the ingredients and we wanted meat. I added a 1/2 pound ground beef and a 1/2 pound of ground Italian sausage to the bottom of the pan. I also used one 26 oz. jar of sauce to compensate for the added ingredients and because I didn't have any tomatoes on hand. I also didn't use the sour *****. The dish came out very well, but was still a bit dry. I would certainly make this again but with more sauce.
Date published: 2015-10-08
Rated 4 out of 5 by from I love this recipe! I love this recipe! First time I made it, I used all the ingredients listed. It turned out very well, but I'm not a fan of sour cream so the next time I made it I didn't use it. Instead of using mozzarella cheese I use a 5 cheese italian by kraft. Instead of using regular marinara sauce I use a Ricotta Parmesan sauce. With the minor changes I made it still turns out to be a very good meal! And it's definitely a favorite in my house!
Date published: 2013-04-11
  • 2016-08-25T10:28CST
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