Pete Wells

"Recall those chefs and food writers telling us that pasta is its own course, not a side dish, when you’re enjoying a springy cube of baked ziti with your chicken francese at Parm."

Jessica Hirsch

"Gosh this baked ziti did it for me. It is AMAZING. Its crunchy (because they sear the piece after they cook it in the oven – genius) cheesy from the cheese baked into every nestle but also the dollop of fresh ricotta on top and meaty from the meat gravy poured over the whole thing."

Jay Cheshes

"Their baked ziti, a far cry from the casserole mush of so many suburban suppers, is perfect al dente baked pasta in sweet marinara with crispy bits around the edges (from searing portions to order on all sides on the flattop)."

Daniel Gritzer

"Their ziti, a sculpture of perfectly aligned noodles, didn't appear to have much if any ricotta baked into it. Instead, they had spooned a fresh ricotta cream on top of the pasta after it had been baked."

Julie R. Thomson

"The team at HuffPost Taste has become a little obsessed with Parm’s ziti. So much so that despite all the new places to eat, we’ve gone back to Parm again and again. And again. Not for the meatball parm sub, which is awesome. Not even for the mozzarella sticks. Just for the baked ziti."

Erin Mosbaugh

"Look beyond the sandwiches to a plate of butter-drenched baked littleneck clams and a cube of baked ziti crisped up on the griddle."

Jean-Philippe Gerbi

"You are probably wondering what the big deal is. Well, first of all, after baking the ziti, they fry them in a pan, giving to the sides a nice crunch. Second, there is a lot of cheese: mozzarella and ricotta. Last there is a lot of tomato sauce, so it is not dry like baked ziti can be in some restaurants."

Lauren Cecchi

"Baked ziti at Parm, enough said. It is the perfect amount of pasta, sauce and ooey gooey ricotta and mozzarella cheese. P.S. You will need to unbutton your pants after this meal."