Baked Ziti Recipe - The Cookie Rookie® (2024)

FAQs

What is a substitute for ricotta cheese in Baked Ziti? ›

Cottage cheese: As far as ricotta substitutes go, light and mild cottage cheese is your best bet. In fact, some people prefer to use cottage cheese because it has a similar flavor and fewer calories.

Baked ziti is tossed with an extruder style, dried pasta similar to a penne, and then tossed with marinara sauce, ricotta and mozzarella cheeses, and then baked in the oven. Lasagna is made by layering pasta sheets, often fresh pasta sheets, marinara sauce, ricotta cheese and mozzarella, and then baked.

Should I cover Baked Ziti while it's baking? Yes. Cover loosely with foil so it doesn't stick to the cheese, then bake for 20 minutes. Then remove the foil so the cheese can go bubbly and golden!

This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven.

Mascarpone

Mascarpone is a rich, soft Italian cheese. It's similar to cream cheese in texture but is made with heavy cream rather than milk. If you're wondering what is ricotta cheese substitute for desserts, mascarpone is a great option.

You can substitute it, but consider these few factors, there is a lot more salt in cream cheese than in ricotta so you will have to adjust the over all salt. Cream cheese is a bit more tart than ricotta.

Ziti, of course! Another tube-shaped pasta, such as penne or rigatoni, would work nicely too. Marinara sauce – If I have the time, I like to use my homemade marinara sauce here, which comes together with a quick 20-minute simmer on the stove.

Baked Ziti is a popular Italian-American dish that is not commonly found in Italy.

Acidic ingredients like tomatoes and citrus can react with aluminum (the most common metal used in bakeware), creating a metallic taste in your food. This is why lasagna and other casseroles with acidic ingredients are often baked in glass.

Oftentimes, baked ziti can end up watery if the tomato sauce isn't thick enough.

Can I prep baked ziti the night before? ›

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.

Mix all the ricotta cheese and half of the mozzarella with the ziti. Spray a 13x9 pan with Pam. Cover the bottom half of the pan with about half the sauce. Put the ziti mixture on top of sauce.

I like using disposable aluminum pans because they are freezer-safe and oven-safe. They are a really easy way to store the unbaked ziti. The key to a great baked ziti is properly layering the ingredients.

Ultimately, what that means is that, when you bite into a piece of pasta to determine if it is done, you should see just a touch of white at the center of the noodle. It should be a light color and not too stark of a difference, lest it is underdone. The pasta should be somewhat firm, but definitely not crunchy.

Add in salt and pepper to taste. For the cheese layer, use mozzarella cheese and Parmesan cheese. These are our two favorites for lasagna!

Cottage cheese, cream cheese, buttermilk, goat cheese, and mascarpone are some of the most popular ricotta replacements. They can make your dish equally creamy, soft in texture, and sweet.

Mozzarella has a milky and salty flavor profile with a smooth and enjoyable texture. Ricotta on the other hand has a nutty taste with a thicker and cremier texture. Both kinds of cheese taste amazing and can pair well with many dishes.