Cheesy Easy Baked Ziti Recipe (2024)

FAQs

Should baked ziti be covered when baking? ›

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!

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.

well, lasagna noodles! The noodles are stacked in a baking dish with cheese and sauce between each layer. Baked ziti, however, uses ziti noodles that are tossed with sauce and cheese. There's still some layering involved but only a little so it comes together quicker and easier than lasagna.

Add half the pasta to the baking dish, top with dollops of the ricotta, the remaining spinach, and scoop the remaining pasta on top. Top with the mozzarella and pecorino cheese. Drizzle with olive oil and bake until the cheese is browned, 16 to 22 minutes.

(You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.

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

Since it is super tart, sour cream should be used in moderation compared to ricotta. Like Greek yogurt, sour cream is best used in place of ricotta in recipes like dip — we wouldn't recommend layering it into your lasagna unless the recipe specifically calls for it, like in this taco lasagna recipe.

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.

I like using béchamel sauce instead of ricotta because it holds the mouthwatering lasagna layers together and gives the dish an overall creamy texture. Using béchamel is also the authentic Italian way to make lasagna.

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

Do Italians put meat in their lasagna? ›

In southern Italy lasagna is generally made with dried sheets of pasta layered with rich meat ragú, ricotta and mozzarella. In the north, especially in Bologna, the most popular version of lasagna features fresh egg pasta colored green with spinach and layered with ragú, bechamel and Parmigiano Reggiano.

Layer half the mozzarella into the pasta and reserve half for the top. It bakes up golden-brown — the hallmark of a good pasta casserole. Make sure there is enough sauce to use as a layer at the top, under the mozzarella. This will insulate the pasta and keep it from drying out.

USE COTTAGE CHEESE AS A SUBSTITUTE FOR RICOTTA CHEESE

Cottage cheese is pretty flavorless on its own, so it takes on the yumminess of your dish while adding a nice texture. Using it as a ricotta substitute is easy peasy! Just swap it in using a one-to-one ratio. It works great in pasta or on pizza.

While ricotta is included in certain varieties of lasagna in Italy, the style that serves as the primary inspiration for American recipes is the one from the region of Emilia Romagna. There, it's traditionally layered with pasta, bolognese, and béchamel—with no ricotta to be found.

Bake, uncovered, 350°F until lightly browned and bubbly, 60 to 70 minutes. Cover with foil if the top browns before the inside is fully heated. Freezing and reheating a baked ziti: Bake, covered with foil, at 350°F. (Make sure you remove any plastic wrap first.)

If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.

Should you cover the pasta when cooking it? It's okay to put a lid on the pot while you are waiting for the water to boil. However, after it starts to boil and you add the pasta to the water, you should remove the lid to prevent the water from bubbling over.

I boil my pasta to just under a minute of “al dente” and then after my layering it typically bake it uncovered because I want the crusty cheese on top.