Baked ziti is a classic Italian-American pasta dish made by cooking ziti, a tubular pasta, in a tomato sauce and cheese and then baking it in the oven. The dish is similar to lasagna but uses ziti instead of lasagna noodles. One of the commonly used cheeses in baked ziti is ricotta cheese. So does baked ziti contain ricotta cheese? The short answer is yes, baked ziti traditionally contains ricotta cheese as one of the main ingredients. However, there are some variations that may use other cheeses instead of or in addition to ricotta.
What is Baked Ziti?
Baked ziti is made by boiling ziti, draining it and then layering it in a baking dish with tomato sauce, ricotta cheese, mozzarella cheese and sometimes ground beef or Italian sausage. The dish is then baked until the cheese is melted and browned on top.
Some key features of traditional baked ziti are:
– Ziti – This refers to ziti pasta, which is a medium-sized tubular pasta with smooth sides. It is frequently used in casseroles and baked pasta dishes.
– Tomato sauce – Simple tomato-based sauce made with tomatoes, onion, garlic, herbs and seasonings.
– Ricotta cheese – This is a key ingredient in baked ziti. Ricotta is a soft Italian cheese made from whey leftover from cheese production. It has a milky, mild taste.
– Mozzarella cheese – Low-moisture mozzarella is commonly used to get a nice melted, cheesy topping. Shredded mozzarella melts beautifully in the hot oven.
– Meat – Ground beef or Italian sausage are often cooked with the tomato sauce for added flavor and protein. But baked ziti can also be meatless.
– Herbs – Oregano, basil, parsley are commonly used to add fresh Italian flavor.
– Spices – Black pepper, red pepper flakes add seasoning. Some recipes also use fennel seed.
– Egg – Beaten eggs help bind the ricotta into a creamy layer in between the ziti.
– Baked – The ziti assembled with sauces and cheeses bakes in the oven until hot and bubbly.
The distinctive components of baked ziti are the pasta tubes, tomato sauce, gooey melted cheese and herbs. The ricotta cheese adds important protein and a cool, creamy contrast to the tomato sauce.
Ricotta is a Typical Cheese Used in Baked Ziti
Yes, most traditional baked ziti recipes do contain ricotta cheese. It is one of the signature ingredients in the dish.
Ricotta cheese provides several benefits to baked ziti:
– Creamy, smooth texture – Ricotta has a creamy, thick texture that creates a smooth cheese layer between the ziti and sauce. This contrasts nicely with the tomato sauce.
– Mild flavor – Ricotta has a mild, fresh dairy flavor that complements but doesn’t overpower the tomato sauce and seasonings.
– Protein – Ricotta adds protein from the milk whey it’s made from. This makes the dish more nutritious and filling.
– Bind – Beaten eggs added to the ricotta help it set into a firmer layer that binds the pasta together.
– Moisture – The soft ricotta adds moisture and prevents the dish from drying out during baking.
– Italian flavor – Ricotta is an iconic Italian cheese so it adds to the Italian flavor profile.
Here is a typical ratio of cheeses used in baked ziti:
– 1 lb (450g) ricotta cheese
– 1 lb (450g) shredded mozzarella cheese
– 1/4 cup (25g) grated Parmesan cheese
The smooth, thick ricotta complements the stretching, melting mozzarella and adds a nice cheese balance. Just using mozzarella would make baked ziti stringy and rubbery. The ricotta gives it a creamier, richer cheese flavor and texture.
What Kind of Ricotta Works Best?
Whole milk or part skim milk ricotta can both be used in baked ziti. Whole milk ricotta will provide a richer flavor and creamier texture. Part skim milk ricotta has a slightly lighter, more milky flavor. It may dry out slightly more during baking.
When buying ricotta for baked ziti, you want a fresh ricotta that is:
– Creamy, not grainy
– Soft, not firm
– Moist, not dried out
– Mild dairy flavor
– No salt added variety (unless recipe calls for salted)
Some ricotta brands have added gums and stabilizers for a thicker consistency. This type of ricotta is acceptable to use in baked ziti if you don’t have access to fresh.
For best results, use high quality, fresh ricotta if you can find it. This will provide the authentic texture and flavor.
Can I Substitute Cottage Cheese for Ricotta?
Cottage cheese is sometimes used as a substitute for ricotta cheese in baked ziti due to its similar mild flavor and creamy texture. However, there are a few differences:
Differences between ricotta and cottage cheese:
| Ricotta | Cottage Cheese |
|---|---|
| Made from milk whey | Made from curds of pasteurized cow’s milk, not whey |
| Higher fat content, around 18-22% fat depending on whole or part skim milk varieties | Lower fat content, 4% fat for regular cottage cheese |
| Smooth, creamy texture with no visible curds | Chunkier, curd-like texture |
| Soft, spreadable consistency | Firmer, spoonable consistency |
| Mild, fresh dairy flavor | Tangier, more acidic dairy flavor |
| Higher moisture content, around 70-80% | Lower moisture content, around 80% |
As you can see from the table, ricotta and cottage cheese differ quite a bit in their taste, texture and moisture content.
Here are some tips for substituting cottage cheese for ricotta:
– Use small curd cottage cheese – the texture will be most similar to ricotta
– Drain excess liquid from the cottage cheese so it’s not watery
– Mix in a tablespoon or two of cream cheese to make it creamier and smoother
– Add a pinch of lemon juice to brighten the flavor
– Adjust any seasonings in the recipe as needed since cottage cheese is more tangy
– Prepare for a slightly firmer and chunkier cheese layer compared to ricotta
While acceptable in a pinch, cottage cheese does not exactly mimic the properties of fresh ricotta. For best flavor and texture, ricotta is still the recommended cheese for baked ziti.
Are There Any Ricotta Substitutes for Lactose Intolerance?
For those who are lactose intolerant or avoid dairy, there are a few possible substitutions for ricotta in baked ziti:
– Tofu – Firm or extra firm tofu can be blended into a ricotta-like consistency. Add olive oil, lemon juice and seasonings to improve flavor.
– Cashew cream – Soaked raw cashews blended with water make a creamy, dairy-free “cheese.” Add nutritional yeast and seasonings.
– Plant-based ricotta – Vegan ricotta style cheeses are made from nuts or soy. Brands like Kite Hill and Miyoko’s make tasty vegan ricottas.
– Low fat cottage cheese – The lower fat content means less lactose, so it may be tolerated better. Drain before using.
– Lactose-free ricotta – Some brands like Green Valley Creamery make ricotta from lactose-free milk.
– Soy ricotta – Made from tofu or soy milk, soy-based ricottas mimic the texture well. Green Valley Creamery makes one.
Be aware that non-dairy substitutes may not melt and brown the same way as traditional ricotta in the oven. The texture may also differ. Adjust seasonings to enhance flavor. Overall, lactose-free dairy ricotta is the closest match for traditional ricotta in baked ziti if you need a dairy-free option.
Can I Make Baked Ziti Without Ricotta?
Baked ziti can certainly be made without ricotta cheese. However, for best flavor and texture, it’s recommended to use a substitute creamy, mild cheese. Here are some ways to make ricotta-free baked ziti:
– Double the mozzarella – Use extra shredded mozzarella in place of ricotta. This will provide gooey cheese but less creamy texture.
– Add cream cheese – Use about 8 ounces of cream cheese blended with eggs and an Italian cheese like Parmesan or asiago.
– Stuff with cheese – Mix shredded mozzarella, Parmesan, herbs and garlic into the hot cooked ziti noodles before assembling and baking.
– Top with béchamel – Make a white sauce of butter, flour and milk. Add nutmeg and Italian cheeses. Use as a topping instead of ricotta.
– Use mascarpone – The smooth, thick Italian cream cheese makes a good ricotta replacement. Add seasonings for flavor.
– Make cheesy sauce – Stir fontina, gouda or other melty cheese into hot tomato sauce to make a cheesy tomato sauce if omitting ricotta.
No matter what cheese you use, include some melty mozzarella on top to get the required browned, cheesy crust when baking. Omitting ricotta loses some of the creamy cheese impact, but baked ziti can still be tasty.
What About Adding Spinach or Meat?
Many baked ziti recipes add ingredients like spinach or meat to the dish. Here’s how these ingredients affect the finished dish:
Spinach:
– Chopped fresh spinach or defrosted frozen spinach is often added to the ricotta cheese layer.
– This adds color and vegetable nutrition to the dish.
– The mild spinach flavor goes well with the creamy ricotta.
– Spinach does not significantly change the texture, though adds a little extra moisture.
– Can use regular or baby spinach leaves. Blanch or sauté first to wilt.
– Amounts added range from about 1/2 to 1 pound spinach.
– No need to pre-cook if blending into the ricotta cheese.
Ground Beef or Sausage:
– Cooked ground beef or sausage is often layered into baked ziti to add heartiness.
– Meat boosts the protein and makes it more of a meal.
– Italian sausage adds nice fennel and garlic flavor.
– Ground beef adds a meaty, beefy flavor and chewy texture contrast.
– Meat is typically sautéed ahead and simmered in the tomato sauce.
– About 1/2 to 1 pound of meat is usually added.
– Meat does not significantly affect the ricotta flavor or texture.
Both spinach and meat pair well with the cheeses in baked ziti without obscuring the ricotta character. They complement and add more interest to the dish.
Conclusion
In summary, traditional baked ziti does contain ricotta cheese as a key ingredient. The creamy, mild ricotta adds moisture, protein, binding and the signature cheese layer between ziti, sauce and mozzarella. Cottage cheese or lactose-free substitutions can be used but don’t exactly mimic ricotta. For the classic baked ziti flavor and texture, ricotta cheese is recommended, along with mozzarella and Parmesan. Added spinach and meat complement the cheeses nicely. Though ricotta can be omitted, the dish loses some of its essence without the creamy, smooth ricotta layer contrasting with the tomato sauce.
