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Baked Ziti

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Whip up my easy, crowd-pleasing baked ziti—it’s perfect for cozy weeknights yet special enough for company, and an absolute superstar at potlucks!

baked ziti in baking dish.

Photo by Johnny Miller, (Clarkson Potter, 2021)

This baked ziti is a MAJOR crowd-pleaser. Whether I’m hosting a family gathering or cooking a meal for my 20-year-old son’s friends (I usually double the recipe in that case!), this dish always delivers. In fact, I love it so much that it’s featured proudly on the cover of my second cookbook! The secret to its uniqueness lies in using Italian sausage, which is a shortcut to incredible flavor, and skipping the ricotta cheese, which tends to have a grainy texture in traditional baked ziti. The recipe is doable on a weeknight yet special enough to serve to company, and it’s also a fantastic option for a make-ahead potluck dish.

If you’re looking to save time, you can opt for pre-shredded mozzarella cheese from a bag; just make sure it’s the whole milk version (the low-fat version isn’t nearly as good). As the baked ziti works its magic in the oven, throw together a big Italian salad and warm some foccacia, and you’re ready to feast!

“Simply outstanding…I made the ziti for a huge birthday party I hosted for a member of my family. Everyone (ages 5 to 91) devoured it.”

Leslie

What You’ll Need to Make Baked Ziti

ingredients for baked ziti
  • Ziti Noodles: The main pasta component of the dish; rigatoni or penne can used as well.
  • Italian Sausage: Bulk sausage is ideal as it can be easily crumbled, but you can also use sausage with casings, removing them before cooking.
  • Garlic: Enhances the overall flavor of the sauce.
  • Canned Crushed Tomatoes: Form the base of the tomato sauce, providing a rich and tangy flavor.
  • Salt, Sugar, Red Pepper Flakes: Seasonings that balance the flavors of the sauce.
  • Heavy Cream: Adds creaminess and richness to the tomato sauce.
  • Pecorino Romano: Offers a sharp and salty flavor. Parmigiano Reggiano cheese can be substituted if needed.
  • Fresh Basil: Provides a fresh and aromatic flavor.
  • Mozzarella Cheese: Contributes to the cheesy, gooey, and indulgent texture of the baked ziti.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Step 1: Boil the Noodles

Bring a large pot of salted water to a boil. Cook the 1 lb of ziti noodles according to the package instructions until a few minutes shy of al dente, about 7 minutes. (It will continue to cook in the oven, so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.

boiling the ziti

Step 2: Make the Sauce

Heat a large sauté pan over medium-high heat, and crumble the 1½ lbs sausage into the pan.

adding sausage to pan

Cook the sausage, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate.

browned sausage in skillet.

Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the 4 cloves minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute.

cooking the garlic

Stir in the 28-oz can crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar, and ¼ teaspoon red pepper flakes and simmer for 10 minutes.

Adding the crushed tomatoes, salt, sugar and red pepper flakes.

Add the 1 cup heavy cream, 1/3 cup of the pecorino Romano, and 1/3 cup basil to the pan.

adding cream, cheese, and basil to sauce

Then stir in the cooked sausage.

adding sausage to baked ziti sauce

Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine.

baked ziti sauce in pot

Step 3: Assemble & Bake

Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half of the remaining pecorino Romano (1½ tablespoons).

layering baked ziti in baking dish

Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons).

finished layered baked ziti

Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes.

baked ziti in baking dish.

Frequently Asked Questions

What is the best type of mozzarella to use for baked ziti?

Whole milk mozzarella is best. You can purchase a plastic-wrapped brick of mozzarella (usually sold in the dairy case) and shred it yourself. To make it easier to work with, pop it in the freezer for 15 to 20 minutes prior to shredding. Or, to save time time, it’s perfectly fine to use pre-shredded mozzarella; just be sure it is made from whole milk. Avoid fresh buffalo mozzarella, which is best suited for salads.

Can I make baked ziti ahead of time?

Yes, the dish can be assembled, covered, and refrigerated for up to 2 days in advance. Bake, covered tightly with aluminum foil, in a 425°F (220°C) oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.

Can I freeze baked ziti?

Absolutely! Baked ziti is a great candidate for freezing, and it can be frozen for up to 3 months before or after baking. If you freeze before baking, thaw the dish in the refrigerator overnight and bake, covered tightly with aluminum foil, in a 425°F (220°C) oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout. To freeze after baking, let the dish cool completely, then cut it into individual portions or leave it whole. Wrap the portions tightly in plastic wrap or aluminum foil, or place them in an airtight container. To reheat, simply thaw in the refrigerator overnight and bake until heated through.

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Video Tutorial

Baked Ziti

Whip up my easy, crowd-pleasing baked ziti—it’s perfect for cozy weeknights yet special enough for company, and an absolute superstar at potlucks!

Servings: 8 to 10
Prep Time: 40 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 30 Minutes

Ingredients

  • 1 lb ziti noodles
  • 1½ lbs ground spicy or sweet Italian sausage (or removed from casings)
  • 4 cloves garlic, minced
  • 1 (28-oz) can crushed tomatoes
  • 1 teaspoon salt
  • 1½ teaspoons sugar
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup heavy cream
  • ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided
  • ⅓ cup chopped fresh basil, plus more for serving
  • 8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Instructions

  1. Bring a large pot of salted water to a boil. Add the 1 lb of ziti noodles and cook according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
  2. Preheat the oven to 425°F and set the oven rack in the middle position.
  3. Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the 1½ lbs of sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the 4 cloves of minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the 28-oz can of crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar and ¼ teaspoon red pepper flakes and simmer, uncovered, for 10 minutes.
  4. Add the 1 cup cream, ⅓ cup of the pecorino Romano, cooked sausage, and ⅓ cup basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons). Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
  5. Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 613
  • Fat: 38 g
  • Saturated fat: 18 g
  • Carbohydrates: 43 g
  • Sugar: 6 g
  • Fiber: 3 g
  • Protein: 25 g
  • Sodium: 913 mg
  • Cholesterol: 111 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • I don’t usually write reviews but I had to because this was amazing.
    I made mine 1 lb Italian sausage and .5 lb ground beef. And I was lucky enough to get my hands on some fresh Basil.
    I will definitely be making this again!

  • This tastes incredible! I made this yesterday and divided the mixture in 2 smaller trays. We baked the first tray right away to have for dinner, and I covered the second tray with foil and placed in the fridge (not baked). I’m taking the unbaked tray to my son today. Would he follow the baking instructions for the frozen (but defrosted) tray, or should he take the foil off before placing it in the oven? I’m probably overthinking this!!

    • Hi Elaine, So glad you enjoyed it! Yes, he would follow the instructions for the frozen and defrosted tray. 🙂

  • Oh my!!! I can’t tell you enough how delicious this recipe is!! I made it exactly as written and my hubby, my son and I just couldn’t stop eating it!!! It makes quite a bit and well, I’m not sure I should admit how much we ate in one sitting!!! Definitely going to be a staple in this house!!! Thanks so much Jenn!!

  • Hi Jenn,
    I’m about to make this recipe this weekend for a family gathering. I’m so excited to serve this after reading all the rave reviews! My typical ziti recipe is the standard recipe with ricotta cheese and a marinara/spaghetti sauce to add not only to the recipe but to pour over the top after-similar to lasagna. If I wanted to have a sauce to “pour over” what ingredients of this recipe could I use? Are there specific ingredients I could double? Or is that completely unnecessary? Sorry, I’m not the best cook overall so I don’t want to mess it up!

    Thanks so much!
    Lynn

    • Hi Lynn, I really don’t think it’s necessary to add another layer of sauce but if you want to, you could make more of the sauce from the recipe (but don’t need to include more sausage). Hope you enjoy!

      • Hi Jenn!
        Just a follow-up… The recipe was amazing! I did make it at 1.5 times what your recipe called for as I had a larger group and did make an extra batch of the sauce for pouring over and it was wonderful. Everyone wanted second helpings & there was nothing left! Thanks so much for the tips!!

        • So glad it came out well — thanks for the follow-up! 🙂

  • This is the most delicious baked ziti I’ve ever made! My husband always asks for extra sauce but not this time! I did add a little more cheese. Because of the basil shortage I had to leave that out but we didn’t miss it. This is absolutely my go to from now on!

  • My family has never complained about my baked ziti, but my husband always adds more sauce and Frank’s hot sauce. We all trust Jenn’s recipes so I tried hers tonight. Hands down it is the favorite! No extra sauce needed of any kind. I did add about 3 more oz of mozzarella because we’re cheese heads. I’m dieting but decided to have a little second helping and eat lettuce tomorrow 😂😂 This recipe is a real winner!

  • So delicious! It fed a dinner party with 6 people – everyone loved it. Will definitely be a staple in our home going forward!

  • Another excellent recipe, my family loved it! I used dried basil since I did not have any fresh on hand and it was still delicious. A “make again” for us.

    • No one can get fresh basil! I do think it would add a real brightness to the dish!

  • This dish is soooooooooooo good! Great for special occasions. For those less than special times, might it be lightened up by substituting evaporated milk for the heavy cream?

    • Glad you like it! I’ve never tried it, but I think you could get away with evaporated milk. Please LMK how it turns out if you try it!

    • Did you try evaporated milk,I was wondering about whole milk

  • This is a great recipe. I had to make one change though: I didn’t have basil, but had pesto cubes in the freezer, so they provided the basil flavor. Thank you for posting this recipe.

  • My dad always made this but passed last year (96yrs) and now had to try on my own. It was amazing, and I thank you for helping my 1st try to be so successful!

  • I don’t ever comment but this recipe was amazing & worthy of praise!! Easy & flavorful thank you for posting

    • Oh boy……I amazed myself….simple and delicious!
      Thank You!

    • I really enjoyed this as did my family. Simple to put together and I had left over cream and Parmigiano Reggiano from your potato recipe that I brought for Christmas. Those were a hit as well. My question is: Is there a reason this recipe doesn’t use onions? I had no real desire to use them, just curious from a cooking standpoint.

      • Hi Andrew, glad to hear your family enjoyed this! I didn’t include onions in this as I felt the sauce had enough flavor as is. Hope that clarifies!

  • Hi Jenn,

    I am really looking forward to making this recipe at Christmas Eve. Any other pasta shapes that might work for this recipe? Looks like my neighborhood grocery stores are either out or don’t carry ziti for some reason. Thank you!

    • Hi Natasha, Rigatoni or penne will both work well. 🙂

      • Thank you so much! I do happen to have Rigatoni. Perfect. Wishing you a wonderful holiday season! ❤️

  • As much as we wanted to really like this recipe, we didn’t. For us, it was dry and with not much flavor. But that said, not every recipe is a hit, and that is OK. However, there are so many of Jenn’s recipes that I simply adore and will make again and again. Plus I know I can depend on her recipes for consistency and quality. So sometimes it happens, but it is rare. On a brighter note, I have gained so many good tips from her expertise and experience as a chef. Thanks again, Jenn for all of your amazing recipes! I truly do appreciate you!

  • I love all your recipes, but I have to say that this may be the standout. I made a pan and literally ate it all by myself for a week and feel no shame in my game. Fabulous!

  • Really delicious!
    I followed the recipe as described, but also added some fresh spinach. Rave reviews from my husband!

  • Absolutely delicious! My question is I’ve always baked right after assembling. If I prepare and refrigerate to bake later do I follow the freezer directions and bake covered with foil?

    • Glad you like it Chris! Yes, I would cover the ziti while baking it if you’ve assembled and refrigerated it. I’ve updated the make-ahead/freezer-friendly instructions to make it more clear.

  • Another winner. Made this for a party Saturday. It was delicious. She never misses. I will definitely make this again. I fact, I’ve been asked to. FYI, I got the recipe out of her book, not online. The book has so many good recipes and I intend to make them all..

  • OMG this was so easy and so delicious. I prepped it the night before and it was so easy to pop in for my company. I used the turkey Italian sausage and it was really good. Thanks again for another top notch recipe. Wondering what I should try next from your cookbook. Any suggestions?

    • Glad you liked it! So hard to say what you should try next! Are you referring to a main dish?

      • Can you use thawed frozen meatballs instead of the sausage?

        • — Cooking mama on April 20, 2022
        • Reply
        • I’ve never tried meatballs here but I suspect it would work although the taste will be a bit different. Make sure you chop them into smaller pieces that are similar in size to cooked sausage. Please LMK how it turns out!

          • — Jenn on April 22, 2022
          • Reply
  • Hands down the best baked ziti recipe around! It was easy to make and delicious!

  • Love this recipe! Best way to freeze individual/ smaller portions of this? Know it says on recipe to freeze it before you bake it, but I fully baked the entire pan already tonight. Reheat instructions?

    • — Stephanie Wiesel
    • Reply
    • Hi Stephanie, You can divide it into portion-sized airtight containers to freeze. If you’re reheating a large portion, you can cover it and reheat in a 350-degree oven until hot in the center. If they’re individual portions, I’d just microwave it. (And glad you like it!)

      • Great, thank you! Have all of your cookbooks and constantly cooking from your website 🙂 love all of your recipes!

  • Made this for dinner. The very finicky young adults had **3** helpings. SO GOOD. All of your recipes are just terrific.

  • I made one slight change so I can’t give the recipe a review on the original recipe. I did one pound of sweet Italian sausage and one half pound of ground chuck instead of 1.5 lbs. of the sweet Italian sausage. Otherwise, that was all. I like Italian sausage, but not up there on my list. This dish was awesome! Rave reviews from my guests. Thank you for sharing this delicious recipe, Jenn!!

  • I have a question. I want to serve this to people who don’t eat pork. If I substitute turkey Italian sausage will it be flavorful enough? I know you mentioned roasted vegetables but I have no idea how many veggies etc.

    • Hi Ann, It will absolutely work with Italian turkey sausage. I’d go with that over veggies.

      • Thank you Jenn. So many other websites never answer questions. You are wonderful at this and we all appreciate it.

  • I’m sure my question has already been asked but …. Can this recipe made without the sausage? I have a vegetarian friend. I love all your recipes I’ve made. Thank you!

    • Hi Susan, Several readers have commented that they’ve made a vegetarian version of this and have added sauteed veggies (like bell peppers, mushrooms, etc.) in place of the sausage. That said, I really prefer this with sausage because it adds a ton of flavor. You may want to consider this lasagna recipe instead. Hope that helps!

  • Made this the other night, so simple but so delicious. Had leftovers today. Have made before & is in my list of favorites.

  • Simply delicious! Made 1/2 a recipe for supper last night.

  • For your pasta recipes, if I used whole wheat pasta would I need to change or add anything? Maybe more liquid?

    • Hi Pat, I’ve never used whole wheat pasta, but I don’t think you’d need to make any modifications if you do.

  • This is my all-time favorite! It always gets raves. Sometimes I cut out the cream if I want to make a lean version, and plan on freezing some. I double the amount of Italian sausage: half hot and half sweet. I even use the 60-second microwave rotini. It still turns out fabulous. Thank you Jenn. Every recipe of yours that I tried is a winner!!!!

  • Do you cook before freezing if you plan to use it later?

    • — Mary J Anderson
    • Reply
    • Hi Mary, My preference is to assemble but not cook it before freezing. See the bottom of the recipe for more specific freezer-friendly instructions.

  • I made this recipe for dinner last night and it was definitely a family pleaser! I have two toddlers so finding a meal for my husband and I and one that the girls will also eat can be a challenge. What I love most about this recipe is that is is an easy make ahead recipe. Just pop it in the oven when ready to serve! Plus it makes a lot! Jenn your recipes NEVER fail us! We eat from your cookbooks every week! So thank you for helping me feed my family.

    • — Shannon Barrios
    • Reply
  • Any idea how well this might work with chicken sausage? I often serve a group, but one of our members doesn’t eat beef or pork, so I’m on the hunt for alternatives that can still provide the umami that I imagine pork sausage does in this recipe.

    • Hi Danielle, It should work well. Hope everyone enjoys!

  • Hi Jenn- love your recipes and we just enjoyed two of your sides from the new cookbook last night. I have an intolerance to cream. Funny enough I can eat cheese- it must be the cultures. I know ricotta is not preferred for this recipe but if I had to substitute, how much ricotta would I use in place of the cream?

    • Hi Danielle, glad you like the recipes! If you need to use ricotta, I’d recommend the same amount (so 1 cup). Enjoy!

    • What can I use instead of sausage? Its hard to find italian sausage in Korea

      • Hi Soun, You can get away with using ground beef here; just make sure it’s well seasoned as the sausage has a lot of seasoning. Enjoy!

        • I want to make a vegetarian version using Impossible Burger or Beyond Burger. I don’t know what spices and herbs are used to make hot Italian sausage as I have never eaten any. What spices and herbs do you recommend? Thank you!

          • — BethG on October 23, 2022
          • Reply
          • Hi Beth, I would add — a bit of oregano, Italian seasoning, whole or ground fennel seeds, paprika, red pepper flakes, salt, and pepper. Hope that helps!

            • — Jenn on October 24, 2022
  • Hosted friends for dinner yesterday and it was easy to make, not time consuming, and incredibly flavorful! I love how reliable and consistent Jenn’s recipes are. Another 5 star recipe!

    • I can’t find mozzarella cheese labeled “whole milk”, everything is “part skim”. Would really appreciate knowing what kind of cheese everyone is using. Thanks!

      • Hi Jane, the package may not actually specify “whole milk” on it; it may just say mozzarella cheese. Have you seen that anywhere?

  • Made this for dinner tonight- added a container of sliced mushrooms and sliced bell pepper to the sausage while browning and wilted 1 bag of spinach just before removing from the pan. Was amazing! Hubby had 3 servings 😍

  • Made this as is and was perfectly seasoned and enjoyed by all. Question: Is there a way to make this vegetarian?

    • — Lisa Fleischmann
    • Reply
    • So glad you liked it! Several readers have commented that they’ve made vegetarian versions of this and have added sauteed veggies (like bell peppers, mushrooms, etc.) in place of the sausage. That said, I really prefer this with sausage because it adds so much flavor. You may want to consider this lasagna recipe instead. Hope that helps!

    • I have made a similar dish with grilled vegetables like peppers, broccoli and zucchini and no meat. Very yummy !

  • Absolutely delicious!! It comes together so quickly, too!! I will definitely make this again.

  • I’m making this for the 10th time probably by now for Saturday. What’s the earliest I can make this without freezing?

    • I’d say you could make this about 2 days in advance. Glad to hear this has been on repeat!

  • Yum.

  • Nice, but a little bland. Do not much like the cream, not enough tomato flavor. Used salt free tomatoes, but still too salty – maybe due to sausages. Will make again with a few adjustments. Fairly easy, a little over one hour.

  • I made this recipe exactly as written and oh my!! We LOVED this, we couldn’t stop eating it!! This recipe will be a keeper! Thanks so much Jenn!!

  • Delicious!!! I wish I would’ve made extra sauce. I’m Italian & very picky about my pasta dishes. The sauce was to die for! I added a lil more sugar to the sauce & Italian seasonings when I was cooking my ground sausage. Definitely make this again!

  • This is an excellent baked ziti recipe. It has become in my family the ONLY baked ziti recipe.

  • Definitely a family pleaser! I can tell my 4 year old likes it because she’s silent at the dinner table. I made with half and half because my local store was out of cream, but otherwise followed the recipe. Very good, very easy, will definitely make regularly.

  • I made this tonight for my daughter’s birthday dinner party and it was scrumptious! Everyone wanted the recipe. The cream and fresh basil put it over the top. Will definitely be a forever favorite. Thanks Jenn, your recipes never disappoint!!

  • I’ve made this several times since I saw it on the cover of Jenn’s second cookbook. I have to say this is the easiest and best comfort food ever. I half the recipe but pretty much keep the sauce and cheeses measurements the same. The result is a super creamy super cheesy chocked full of fresh hot Italian sausage and fragrant with fresh basil awesomely good baked ziti. And the best part is that it is done in less than an hour, fills the house with tantalizing aromas and looks picture perfect when it comes bubbling out of the oven.

  • Made this tonight… only alteration was adding a bit of extra Romano Cheese and it was SO beyond delicious. We’ll definitely be making this again. Can’t wait to try some more recipes..

  • I have made this twice for my family of 5 and an entire pan was gone before I knew it. One of my families favorites!!! So good and easy to make.

  • This recipe turned out great and the instructions were very clear – even though I have very little cooking experience. The pictures and ingredient notes were especially helpful. I’ll definitely be trying more from this site!

  • I’m planning on making this next weekend for 28 family members. I will be making 3x the recipe and would like to know if I can use a large restaurant size baking pan or one roasting pan and a single 9 x 13? I would appreciate your guidance and any baking time adjustments you would suggest. Thanks for your help and your great recipes!

    • Hi Joan, What are the dimensions of the large baking/roasting pan that you plan to use? (You just want to ensure that a double portion of the recipe will fit into it.) I don’t think the time in the oven will be significantly impacted but they may take just a few additional minutes as the oven will be more crowded). Please LMK how it comes out!

      • Sorry for the delay. The metal pan I bought from a restaurant supply is approximately 20” x 12”. Thanks for your help!

        • Hi Joan, I think a double portion of this will fit nicely in that size pan. Hope everyone enjoys!

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