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Baked Ziti - Sour Cream or Ricotta?

17 years ago

I'm trying to develop a good baked ziti recipe. I have read several dozen and they seem to be divided between sour cream, ricotta or niether.

What do YOU like? I'm looking for a meatless for summer and one with Italian sausage for winter.

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Comments (7)

albertar
17 years ago
Karen
Baked ziti is not baked ziti without ricotta cheese. Thats what gives it that special taste, LOL
As much as I like sour cream, just the thought of making baked ziti with it.....ugh!!
Alberta
lblack61
17 years ago
Ditto to Alberta
Ricotta Cheese is the only way to go. I know some people will use cottage cheese in their lasagna, but it doesn't have the same melting properties. Sour Cream doesn't have the same melting power either, and it wouldn't have the same flavor. I always add Ricotta cheese and grated Parmesean to any quickie pasta dish I make on the stove, and the combo goes in whatever oven pasta dish I make. They seem to complement each other well.
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I saved this one back in 2004 - I don't think I made it! But it looks very good. Penne Quattro Formaggi Con Prosciutto ÂJennifer Garner (Baked Pasta with Four Cheese Sauce and Prosciutto) from: Gourmet Gatherings Pasta: 1 one-pound box penne rigate, uncooked 1 tablespoon kosher salt 2 tablespoons extra-virgin olive oil Pasta Sauce: 6 tablespoons unsalted butter, plus 1 tablespoon for buttering the baking dish 1 medium onion, diced 1/2 cup all-purpose flour 5 1/2 cups whole milk 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper Pinch cayenne pepper 1 cup (about 4 ounces) grated Parmigiano-Reggiano 2 1/2 cups (about 10 ounces) grated GruyÃ¨re cheese 1 1/2 cups (about 6 ounces) grated Fontina cheese 1/2 cup (about 2 ounces) dolce lattÃ© Gorgonzola cheese 1 1/2 tablepoons Dijon mustard 1/4 pound prosciutto, thinly sliced, torn by hand into small 1/2-inch pieces Breadcrumb Topping: 3 tablespoons butter 1/2 teaspoon kosher salt 1 1/2 cups coarse breadcrumbs 1/4 cup Italian parsley, finely chopped 2 teaspoons fresh thyme leaves, chopped Preheat the oven to 375?. Prepare Baking Dish: Butter a 3-quart gratin dish; set aside. Cook Penne Pasta: Bring a large saucepan (at least 4 qt.) of water to boil. Add the salt, then the pasta, and cook until al dente, about 8 minutes. Drain. Place pasta into a large metal bowl and toss with 2 tablespoons olive oil; set aside. Make Cheese Sauce: Make a roux by melting the butter in a large saucepan over medium heat. When the butter is hot, add the onion and cook until softened but not browned, about 5 minutes. Turn the heat up to medium-high and add the flour all at once. Whisking constantly, cook the flour for 2-3 minutes (do not brown). While whisking, slowly pour in milk. Continue cooking, whisking slowly but constantly until the mixture thickens. Remove from heat; whisk in salt, black pepper, and cayenne pepper. With a spoon, stir in all of the cheese and allow to melt and blend in. Stir in the mustard and prosciutto pieces. Pour the cheese sauce onto cooked pasta and toss gently to coat. Transfer immediately to the prepared gratin dish. Cover tightly with foil. Bake for 15 minutes or until steamy and hot. Make the breadcrumb topping: Melt the butter in a large sautÃ© pan over medium heat. Add the salt to the melted butter. Add the breadcrumbs and toast until nice and crunchy, stirring occasionally, about 4 minutes. Remove from heat and mix in herbs. Serve: Place a spoonful of baked penne in a soup plate or bowl, garnish generously with toasted breadcrumbs. Serves 14 as a first course (8-10 as a main course).
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Here is Loris recipe it's so good! The crepes only take a few minutes to make. If you don't want to do that...but I'm telling you they're good! Just cook Penne or any other heartier pasta and layer the pasta, the filling in Lori's recipe and tomato sauce. Maybe grate some Parm or Moz for the top. PS: You need that spinach to night Popeye!!!!! Go get 'em! Canneloni Stuffed With Spinach And Ricotta My notes: Lori's recipe. Originally called for 2 pounds fresh spinach, cooked and drained. I have served with the cream sauce or a tomato sauce. Proscuitto is a nice addition Crepes 6 eggs 1 1/2 Cup flour 1/4 Tsp salt 1 1/2 Cup water Filling 1 Package frozen spinach thawed and 1 1/2 Cup ricotta 3/4 Cup parmesan 2 egg yolks Pinch nutmeg salt and pepper 1 TBSP butter Unsalted 1 Cup heavy cream Combine first 4 ingredients in bowl with electric mixer. Ler stand at least 1/2 hour ( I don't always). Cook individual crepes over med heat. Combine spinach , ricotta, egg yolks. 1/4 cup parmesan, nutmeg, salt and pepper. Blend well with a fork. Prehaet oven to 350. Grease a casserole dish with the butter. Spread mixture onto to crepes and roll up. Lay seam side down in the dish. Sprinkle with remaining 1/2 cup parmesan. and por the cream over top. Bake until they turn golden,about 20 minutes.
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I use cottage cheese also. (DH loves it and eats it like it is ice cream as a snack) My trick so i don't need to buy ricotta is to first put the cottage cheese alone in the mixing bowl and smash it with a potato masher tool. Just takes a minute and breaks up the curd. Then add the tomato, etc. Most NY pot-luck baked ziti from an Italian deli is so darn dry. (and probably prepared a day in advance). Needs moisture while it cooks. Sometimes i'll put a bottom layer of thin sliced sweet potato, zucchini, caramelized onions with mushrooms... I always make a veggie one that i've put in a layer of spinach. Extra veggies. Always the bottom layer so the pasta top 2/3rds stays creamy. Crisping the top is what makes it so delish and special. Any time you can get a full and filling meal in one pot is a winner. You have a good recipe. So much better than a basic Mac-n-greasy-cheese. I satisfy the meat eaters by tucking proscuito all over the top. Pressing it in with some staying on top to crisp with the final cheese crisping and bubbling. I don't cook for kids that often so your pre-made meat-balls is a really good solution.
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carrie630
17 years ago
ditto on the ricotta! Carrie ( I mix an egg in with the ricotta plus some tomato sauce and parmesan)
33Cat
17 years ago
My Italian Granny taught me how to make ziti znd lasagna. Ricotta, 2 eggs, some parsley, salt and pepper,parmesan, mozzarella, and some sauce to loosen it up. More mozzarella and sauce between the layers and on top. Cut a loaf of warm bread and you'll be good to go!
not_a_contessa
17 years ago
Know what Karen, I've never had baked ziti with sour cream, but my English father taught me to put sour cream on my apple pie, on bananas, and later I found I love it on pierogi, etc. It's great on baked potato or potato pancakes.

I also love it straight out of the carton, fattening though it may be. So the thought of using sour cream on baked ziti sounds interesting, and I may even decide to try it, with some fresh chives.

DH will also put sour cream on anything, or eat it straight. We're a pair of little piggies.

Mary
bakemom_gw
Original Author
17 years ago
Mary, my number one favorite food is Lays Potato Chips in sour cream onion dip. Heaven.

I agree with the ricotta pointers here. Seems like sour cream or cottage cheese wouldn't perform like I would want.

NOW, next question, how do YOU put it together? Layers? Mix all. I have read recipes that have all different kinds of methods to prepare this dish. It's making my head spin.
not_a_contessa
17 years ago
Italy has many regions, and each one has its own style of cooking, and that's why your head is spinning. Same here, trying to teach myself how to make good barbequed ribs.

As I recall, the cooked ziti are sauced, and then ricotta is folded in, and grated parmesan or romano cheese is sprinkled on top, then it is baked. You could also add cubed mozzarella with the ricotta. If you like fresh herbs, by all means, add them too.

I don't see why it couldn't be layered. You'll know how you like it best after you've tried it a couple of ways.

It's been probably 30 years or so since I fixed it, and my Latvian DH doesn't like it, and now it's too heavy for my old tummy.

My sister fixes baked cavatelli and she calls it her signature dish. I would imagine it's made the same way as baked ziti.

I prefer my cavatelli with extra virgin olive oil, minced fresh garlic, broccoli cooked al dente, and coarsly grated parmesan.

Mary

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