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want2beamom
Love my boys soooo much!!!
Member since 8/06 10164 total posts
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True love doesn't end with happily ever after...
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Baked ziti
Do you use fresh mozzarella? Anyone have a really awesome recipe? (doesn't have to have fresh mozzarella)
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Posted 5/23/13 11:42 AM  |
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BklynBabe12
LIF Adolescent
Member since 1/12 561 total posts
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Re: Baked ziti
I've done both.
Do you need a sauce receipe too?
Also some baked zitis are different. For instance, my inlaws are nothern Italians and they put mini meatballs in their ziti. We're from Sicily & Bari, and we have no meat in our baked ziti.
Which one would you want?
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| Posted 5/23/13 1:00 PM |
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want2beamom
Love my boys soooo much!!!
Member since 8/06 10164 total posts
Name:
True love doesn't end with happily ever after...
|
Re: Baked ziti
Posted by BklynBabe12
I've done both.
Do you need a sauce receipe too?
Also some baked zitis are different. For instance, my inlaws are nothern Italians and they put mini meatballs in their ziti. We're from Sicily & Bari, and we have no meat in our baked ziti.
Which one would you want?
No meat please!
I could always use a new sauce recipe!!!
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| Posted 5/23/13 1:47 PM |
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Re: Baked ziti
I like regular mozzarella, rather than fresh, in a baked pasta dish. I love fresh mozzarella, but because of it's high water content, it's not as stringy/stretchy/melty as regular mozz. So I think the regular kind lends itself to baked dishes more.
I tend to think of fresh mozzarella for fresher preparations -- salads, sandwiches, antipasto, etc.
But I think any kind of mozzarella on anything can't be bad! 
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| Posted 5/23/13 3:08 PM |
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dctead
It's 5 o'clock somewhere!
Member since 11/10 2139 total posts
Name:
Emily
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Re: Baked ziti
Posted by Century 21 Dallow - Christine Braun
I like regular mozzarella, rather than fresh, in a baked pasta dish. I love fresh mozzarella, but because of it's high water content, it's not as stringy/stretchy/melty as regular mozz. So I think the regular kind lends itself to baked dishes more.
I tend to think of fresh mozzarella for fresher preparations -- salads, sandwiches, antipasto, etc.
But I think any kind of mozzarella on anything can't be bad!
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| Posted 5/23/13 3:24 PM |
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want2beamom
Love my boys soooo much!!!
Member since 8/06 10164 total posts
Name:
True love doesn't end with happily ever after...
|
Re: Baked ziti
Posted by Century 21 Dallow - Christine Braun
I like regular mozzarella, rather than fresh, in a baked pasta dish. I love fresh mozzarella, but because of it's high water content, it's not as stringy/stretchy/melty as regular mozz. So I think the regular kind lends itself to baked dishes more.
I tend to think of fresh mozzarella for fresher preparations -- salads, sandwiches, antipasto, etc.
But I think any kind of mozzarella on anything can't be bad!
This has always been my thought as well...but Ive been looking up recipes bc I feel my ziti is basic at best, and was wondering if this could be the reason! Hope not, because I love shredding the cheese and eating it
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| Posted 5/23/13 3:26 PM |
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sameinitials
insert creative comment here
Member since 2/12 1998 total posts
Name:
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Baked ziti
Here's mine -
The recipe makes enough to fill a 4 qt pan. You can obv use fresh mushrooms and spinach; this was written based on what I have on hand. Sometimes I add olives, too. It looks basic, but I made it for a neighbor who had just had a baby and she emailed almost immediately upon eating it asking for the recipe.
1lb box ziti rigate
2 c ricotta
2 eggs
2 c mozzarella
1 3/4 c parmesan
2 jars sauce
10 oz box of frozen spinach, thawed and drained
1 large can mushrooms
2 cloves garlic, minced
1/2 large onion, diced
dried italian seasoning
red pepper flakes
1. Preheat oven to 450.
2. Saute mushrooms with 1 clove garlic, red pepper flakes, and italian seasoning. Add spinach to make sure there isn't any excess liquid. Combine spinach mixture with ricotta, eggs, about 1/2 c parmesan, and about 3/4 c mozzarella.
3. Saute onions, 1 clove garlic, red pepper flakes, and italian seasoning. Add sauce and let cook until slightly thickened. I also added a splash of balsamic vinegar.
4. Cook the pasta until barely al dente (probably for about a minute or two less than the box recommends for al dente pasta). Drain and toss with some sauce and around 1/4 c each mozzarella and parmesan.
5. Put about half the sauce in the bottom of the pan. Put pasta on top. Cover with ricotta mixture. Top with remaining sauce and cheese.
6. Bake until bubbly, melted, and browned on top, around 20-25 minutes.
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| Posted 5/23/13 7:04 PM |
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