What is a substitute for ricotta cheese in baked ziti?

Finding a good substitute for ricotta cheese in baked ziti can be tricky. Ricotta provides the creamy, rich texture that makes baked ziti so comforting and delicious. However, there are several potential alternatives that can work in a pinch.

Why Use Ricotta in Baked Ziti?

Before looking at substitutes, it’s helpful to understand why ricotta is typically used in baked ziti in the first place. Here are some of the main reasons:

Creamy Texture – Ricotta has a creamy, soft texture that creates a smooth sauce when mixed with tomatoes and sauce.
Mild Flavor – While flavorful, ricotta has a relatively mild flavor that blends well with ziti and allows other seasonings to shine.
Moistness – Ricotta helps keep baked ziti moist and prevents it from drying out during baking.

Bindings – Its texture helps bind the other ingredients together into a cohesive baked pasta dish.

For the best results, you’ll want to find a ricotta substitute that can replicate some of these properties in your baked ziti.

Cottage Cheese

Cottage cheese is often considered the best and most convenient substitute for ricotta cheese in recipes like baked ziti. Here’s how it compares:

Texture – Small curds give a similar creaminess.
Flavor – Cottage cheese is mild like ricotta.
Moistness – The moisture content helps keep dishes like baked ziti from drying out.

You can use an equal amount of cottage cheese in place of ricotta in baked ziti recipes. The curds may remain visible, but they tend to melt into the other ingredients when baked.

Tips for Using Cottage Cheese

Choose lowfat or whole milk cottage cheese.
Drain excess liquid by straining the cottage cheese through a cheesecloth or paper towel.

For a smoother texture, blend the cottage cheese in a food processor or blender before adding to the recipe.

Part-Skim Ricotta Cheese

If you can find it, part-skim ricotta can be used in place of whole milk ricotta. Here’s how it compares:

Texture – Still creamy but slightly grainier than whole milk ricotta.

Flavor – Less rich than whole milk varieties but still has a mild, milky taste.
Moistness – Contains a bit less moisture than whole milk ricotta.

This lower-fat substitute contains around 6-10g of fat per 1/2 cup versus 14g in whole milk ricotta. You can replace measure-for-measure in baked ziti recipes.

Tips for Using Part-Skim Ricotta

You may need to drain excess liquid using cheesecloth or a paper towel before adding it to the ziti.
Stirring in a spoonful of cream cheese or cream can help improve the texture.
Adding a bit of extra sauce helps compensate for the slightly drier texture.

Cream Cheese

For a creamy texture reminiscent of ricotta, cream cheese is a handy kitchen staple you can use instead. Here’s how it measures up:

Texture – Extremely smooth and creamy when blended.
Flavor – Much richer than ricotta with a tangy dairy flavor.

Moistness – Very moist with a high fat content.

Use about 8 oz. of cream cheese as a substitute for 1 cup of ricotta. Blend it until completely smooth before mixing into baked ziti.

Tips for Using Cream Cheese

Choose a brick-style cream cheese rather than a whipped or spreadable version.

Regular full-fat cream cheese works best. Reduced-fat varieties don’t get as smooth when blended.
Mix in a splash of milk if the texture seems too thick after blending.
Add Italian seasoning to help balance the flavor.

Farmer’s Cheese

Farmer’s cheese is a fresh, mild cheese similar to ricotta that can work well in baked pasta dishes. Here are its characteristics:

Texture – Slightly firmer than ricotta when raw but softens beautifully when baked.
Flavor – Fresh, mild, and tangy with a hint of acidity.

Moistness – Moderate moisture content.

You can substitute farmer’s cheese measure-for-measure for ricotta. Just be sure to stir it well or blend it for a smooth texture.

Tips for Using Farmer’s Cheese

Drain off any excess whey using cheesecloth or paper towels.

Stirring in a small amount of heavy cream can improve moistness.
For more richness, use full-fat farmer’s cheese if you can find it.

Part-Skim Mozzarella

Fresh mozzarella can make a delicious, melty alternative in baked ziti. Here’s how it stacks up against ricotta:

Texture – Soft and moist when fresh but firmer than ricotta.
Flavor – Milky and mild but with more complex flavor notes.
Moistness – High moisture content.

Use about 3/4 pound of diced or shredded mozzarella in place of 1 cup of ricotta. Part-skim is ideal for reducing fat.

Tips for Using Mozzarella

Choose fresh mozzarella packed in water or part-skim low moisture mozzarella.
Drain off excess water or whey before adding to the ziti.

Dice or shred the cheese into small pieces to help it melt evenly.
Add some grated parmesan to boost the flavor.

Greek Yogurt

As a rich, thick yogurt, Greek yogurt can mimic some of ricotta’s properties. Here’s how it compares:

Texture – Extremely thick and creamy.
Flavor – Tangy and tart, unlike ricotta’s mildness.
Moistness – Very moist and juicy.

Substitute 3/4 cup Greek yogurt for every 1 cup of ricotta. Choose lowfat or whole milk yogurt depending on your preference.

Tips for Using Greek Yogurt

Make sure to choose plain Greek yogurt with no flavoring.
Mix in a pinch of salt, pepper, and lemon juice to help balance the tanginess.

Drain the yogurt through a cheesecloth or paper towels if it seems watery.
Stir in a tablespoon of cream cheese or olive oil for added richness.

Tofu Ricotta

For a non-dairy option, you can make a simple tofu “ricotta” to use instead. Here’s an overview:

Texture – Silky and smooth when blended.
Flavor – Very mild with subtle bean flavor.
Moistness – Moderate moisture from the tofu.

Use about 12 oz of drained firm tofu blended with lemon juice and seasonings to replace 1 cup ricotta.

Tips for Using Tofu Ricotta

Press the tofu first to remove excess water.
Add nutritional yeast for a cheesy flavor.

Stir in olive oil or cashew cream for added richness.
Season with garlic powder, onion powder, salt, and pepper.

Making Substitutions Work

While the cheeses above can all work as substitutes, you may need to adjust other aspects of the recipe to end up with great results:

Add extra sauce or tomatoes if the substitute seems dry.
Increase seasonings like salt, pepper, and Italian herb blends to boost flavor.
Stir in a bit of cream or olive oil if the texture seems off.

Top with extra cheese like parmesan or mozzarella to make up for flavor differences.
Adjust baking time up or down as needed based on moisture levels.

Choosing the Best Substitute

When deciding which ricotta substitute to use, consider factors like:

Ingredients on hand – Use what you already have like cottage cheese or Greek yogurt.
Flavor – Mozzarella or feta provide more complexity while tofu is mildest.
Texture – Cream cheese or blended cottage cheese gives a smoother consistency.

Fat content – Whole milk ricotta or full-fat cheeses add more richness.
Dietary needs – Dairy-free options include tofu, olive oil, or cashew cream.

Ricotta Substitute Comparison

Here is a quick overview of the different ricotta cheese substitutes for baked ziti:

Substitute	Texture	Flavor	Moistness	Notes
Cottage Cheese	Creamy	Mild	Moist	Blend for smoother consistency
Part-Skim Ricotta	Grainy	Mild	Moderate	Drain liquid before using
Cream Cheese	Smooth	Tangy	Very Moist	Full-fat works best
Farmer’s Cheese	Firm at first but softens	Slightly tangy	Moderate	Stir in cream for richness
Mozzarella	Stringy	Complex	Very Moist	Part-skim, drain excess liquid
Greek Yogurt	Smooth and thick	Tangy	Moist	Drain if watery
Tofu Ricotta	Smooth	Mild	Moderate	Add seasonings for flavor

Sample Recipe

To give you an idea, here is a sample baked ziti recipe using cottage cheese as a ricotta substitute:

Ingredients

1 pound ziti pasta
1 jar (24 oz) marinara sauce

1 container (15 oz) cottage cheese
1 egg
1/4 cup parmesan cheese

8 ounces mozzarella cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano

Salt and pepper to taste

Instructions

Preheat oven to 375°F. Cook ziti according to package directions until al dente.
In a bowl, combine cottage cheese, egg, parmesan, basil, oregano, salt, and pepper. Mix until well combined.

Add cooked drained ziti and marinara sauce to the cheese mixture and stir to coat pasta.
Transfer to a 9×13 baking dish. Top with mozzarella cheese.
Bake for 25-30 minutes until hot and bubbly.

Let stand 5 minutes before serving.

The Bottom Line

Ricotta cheese gives baked ziti its distinctive creamy texture, but several substitutes can work well too. Cottage cheese, part-skim ricotta, cream cheese, farmer’s cheese, mozzarella, Greek yogurt, and tofu ricotta can all mimic ricotta’s properties to different degrees. Consider the flavor, texture, moistness, and dietary needs you want when selecting an alternative. With a few tweaks to seasonings, sauce, and extra cheese, these substitutes can help you create delicious baked ziti sans ricotta.