Every baked ziti on every menu we have read in St. Augustine, with the price each place charges, their photos and videos, and a link to the menu.
6 places in St. Augustine have baked ziti on the menu, from $13.19 at Vinny's Pizza to $32.49 at St. Augie's Pizza. Highest rated: Casa Benedetto's (4.6), St. Augie's Pizza (4.6). 5 of 6 list a price.
Baked Ziti at Piesanos Stone Fired Pizza - St Augustine is $15.49 in St. Augustine. Piesanos Stone Fired Pizza - St Augustine on 200 Cbl Dr #101 is an italian. The menu lists 1 baked ziti at $15.49, below the St. Augustine median of $16. Also on the menu: bbq, bolognese, caesar salad.
Casa Benedetto's on 197 Blackford Way is a southern italian rated 4.6 (827 reviews). The menu lists 1 baked ziti. Also on the menu: beer, caesar salad, calamari.
Baked Ziti at Violas is $16 in St. Augustine. Violas on 6149 A1A S is a restaurant. The menu lists 1 baked ziti at $16, around the St. Augustine median of $16. Also on the menu: bbq, beer, caesar salad.
Spaghetti or Baked Ziti at Vinny's Pizza is $13.19 in St. Augustine. Vinny's Pizza on 105 Yacht Club Dr is a restaurant. The menu lists 2 baked zitis, from $13.19 for the Spaghetti or Baked Ziti to $13.51, below the St. Augustine median of $16. Also on the menu: bbq, caesar salad, cheesecake.
Baked Ziti Pizza at St. Augie's Pizza is $32.49 in St. Augustine. St. Augie's Pizza on 113 1/2 King St is a pizza rated 4.6 (789 reviews). The menu lists 1 baked ziti at $32.49, above the St. Augustine median of $16. Also on the menu: bbq, chicken, chicken parm.
Baked Ziti at Elkhouse Eatery is $16 in St. Augustine. Elkhouse Eatery on 6357 A1A S is a new american. The menu lists 1 baked ziti at $16, around the St. Augustine median of $16. Also on the menu: ahi tuna, caesar salad, chicken.
6 of the 199 restaurants and bars we track in St. Augustine list baked ziti. Prices run from $13.19 at Vinny's Pizza to $32.49 at St. Augie's Pizza, with a median of $16. Most of them sit along A1A S and Blackford Way. The highest rated is Casa Benedetto's (4.6).
