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What's the secret to GREAT baked ziti?

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What's the secret to GREAT baked ziti?

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Janet from Richmond | | Mar 20, 2008 04:40 AM

Tomorrow night we are having friends over for food, drink and basketball. I plan on making a baked ziti and serve salad and bread to go along with it. My ziti is always about 90% there, but misses the mark every so slightly. I use sausage, make a tomato sauce, mix fresh mozz in it and on top. I usually bake it at about 400 for 30 minutes. Should I cover it when baking until the end? Add ricotta? Lower temp? Bake then broil?

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