Awesome no-cook baked ziti

Executive Member Joined: Mar 28 2010 Posts: 485

I just made this and wow was it easy!! I added some cottage cheese too. Very creamy and so so easy! My kids loved it. thanks!!!

Silver Member Joined: Dec 02 2009 Posts: 991

I make this recipe all the time!! so easy - no brainer!!! sometimes I prep it earier in the morning, refrigerate it, and put it into the oven when kids come home from school. EASY!!

Gold Member Joined: Apr 26 2010 Posts: 1009 Location: NJ

Has anyone ever done 2 boxes in one pan? how much liquid did you use?
_________________

Executive Member Joined: Apr 29 2008 Posts: 324

I often do two boxes, but in two separate pans. You'd have to have a pretty big pan not to overflow it in one.

By the way, I often make this before I go to work, leave it in the oven, and set the timer on the oven so that it's ready when we come home. I also love this recipe because my kids can make it.

While we are on the topic, does anyone else have more of these "no brainer" type recipes, which require very little prep, few ingredients, and can easily memorized and prepared by a pre-teen? I especially love stuff you can prepare in advance and cook on a timer, because I'm out at work. Of course there's also the crockpot, which I do sometimes as well, but we tend not to eat much fleishigs, and most crockpot recipes I find seem to be fleshig.

Gold Member Joined: Apr 26 2010 Posts: 1009 Location: NJ

Just made this for supper.

AMAZING!!!! Yes

Active Poster Joined: Aug 31 2009 Posts: 96

It was delicious thank you so much! I think this is going to be my go to milchig supper from now on!!!! It took like three minutes to make and there was barelyy any cleanup involved

Posted: Wed, Aug 29 2012, 8:12 am Post subject: re: Awesome no-cook baked ziti

Ok, I'm really confused as to how much noodles this recipe calls for?

A few people suggested 16 oz, but the recipe that Ra_mom posted (almost identical) calls for 8 oz. Which one is it? So many people on this thread have made it and are happy with it, so I am assuming that at least one person can tell me whether they used 1 or 2 pounds of pasta (it makes a difference!).

Thanks! Smile

_________________
For every minute of anger, you lose sixty seconds of happiness.

Gold Member Joined: Jan 27 2010 Posts: 1464

Last time I made this the top was crunchy. I will probably stir it half way through next time. The bottom noodles came out great and overall we enjoy it.

Gold Member Joined: Jan 27 2010 Posts: 1464

One 16 oz package of whole wheat.

Gold Member Joined: Apr 26 2010 Posts: 1009 Location: NJ

Posted: Wed, Aug 29 2012, 12:04 pm Post subject: re: Awesome no-cook baked ziti

Ok, so this is very interesting...

I just saw the last 2 responses now and I already used an 8 oz bag (that is the standard size in my area) and it was perfect. I actually thought that it would be better with slightly MORE liquid/creaminess since this amount absorbed ALL the liquid and it wasn't as creamy as many posters experienced.

Gold Member Joined: Apr 26 2010 Posts: 1009 Location: NJ

Posted: Thu, Aug 30 2012, 1:39 am Post subject: re: Awesome no-cook baked ziti

Same size the recipe calls for...26. oz.

Gold Member Joined: Jan 16 2012 Posts: 1787

Posted: Thu, Aug 30 2012, 8:53 am Post subject: re: Awesome no-cook baked ziti

Good ole Google...sigh... Laughing

Yesterday it told me that 8 oz. of pasta was 454 g. Today it told me that 8 oz. is 220 g. Oh how I wish I knew my math better lol!!!!

I used 16 oz of pasta apparently...

Moderator Joined: Mar 29 2005 Posts: 18393

Right, 8 ounces is half a pound, 16 ounces is a pound....when you asked if people use 1 or 2 pounds, I figured your math was off Smile

BTW, I've done this successfully with brown rice pasta....or at least my son said as much. I didn't taste it to know for sure if it was too mushy or whatever.
_________________
http://a-natural-birth.com
Let me know privately what you would like to see on this; I'm still working on it Smile

Complimentary ad for being a mod

Silver Member Joined: Mar 20 2006 Posts: 985

I sometimes just double the milk and no water- comes out creamier.

HY- I agree about the brown rice pasta. This way of cooking it is actually the most "real pasta" tasting, IMHO. It tastes creamy as apposed to mushy, which tends to happen when cooking regularly.