Creamy Baked Ziti Recipe from Kraft Foods

Again, another recipe I tried from Kraft Foods. If you are curious where I am getting all these recipes from them it’s from their magazine I get in the mail called Food & Family. It’s a quarterly subscription. It used to be free and I {loved} this book. When they started charging for it I was a bit disappointed but understood why. I do pay for my subscription but out of all my recipe subscriptions I’ve tried in the past (Rachel Ray, Food Network, Food & Wine, Taste of Home, etc) this is by far my favorite and the one that I generally make 50% of the recipes out of each magazine. I’m lucky if I try 1 or 2 from the entire year subscription from the others.

Creamy Baked Ziti

Ingredients You’ll Need:

4 cups ziti pasta, uncooked
1 jar  (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
Preheat oven to 375

Now of course Kraft recommends their brands but I used what I had on hand or what was on sale. I have two boxes of ziti pictured but I only used one. Cook pasta as directed while preparing rest of meal.

In pan combine cream cheese, marinara, and tomatoes.

Stir until creamy and all cream cheese is melted.

Add in your cooked ziti.

Stir until all ziti is coated.

Take half the pasta and put in 9×12 baker.

Add half the mozzerella cheese and sour cream.

Add remaining pasta and remaining cheeses. My hubby is a cheese man so I added lots more cheese.

Bake 20 minutes at 375 uncovered.

When it comes out you have all kinds of melted goodness.

Doesn’t it look good?

In truth, none of us were thrilled. Both kids refused to eat it and they love pasta. I think the sour cream was too much and the cream cheese wasn’t a thrill either. I won’t make this recipe again but it got rave reviews so maybe it’s something your family could enjoy 🙂

Click here for print version

**This recipe was unsponsored. I know there are Kraft Blog Moms but I am not one**


  1. Amy says

    I always make mine with ricotta (15 oz mixed with one egg) instead of the cream cheese and sour cream, and everyone loves it. Just drop it in dollops throughout and very lightly mix before adding the mozz cheese on top. And we prefer rigatoni noodles cuz their fatter 🙂 Just in case you want to try it 🙂 Love your blog!

  2. I use Ricotta too. But yours certainly looks delicious and I love creame chese and sourcream so I’m sure it would be a hit . OH Yummy

    Great job

  3. Holly says

    Well it certainly looks yummy! lol I think I’ll give it a try and see what the family thinks! Thanks for sharing! 🙂

  4. Diane says

    I am not the cook in the house but I know whenever it is made we use Ricotta not sour cream but we are all cheese addicts so maybe that is why. Maybe it is healthier with the sour cream?

  5. trishden says

    This looks delicious and something I can eat sans the pasta. I wonder how good this sauce would taste on julianed zucchini? I know, but I can’t have sugar or carbs. Thanks for some recipe ideas.

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