A Surprising (And Very Welcome) Tip for Better Baked Ziti
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Lin November 20, 2017
I started using mascarpone in place of ricotta several years ago and really prefer now. Thank you for your idea.
caninechef November 13, 2017
Recommending this idea is a bit out of place for the recipe for Al Forno's Penne with Tomato, Cream, and Five Cheeses. The recipe as written calls for 2 cups cream and 2 tablespoons of ricotta making me think that the list of suggestions is purely the result of a search engine. One thing the Al Forno recipe does not need is more cream.
BMarie November 13, 2017
Our family has always used cottage cheese instead of ricotta. Texture and consistency are more superb and by mixing in an egg, holds mixture together nicely in lasagna and other layered dishes.
damon November 13, 2017
I, too, had this problem with ricotta in ziti & lasagna, but on the advice of an old Italian woman I met in the grocery store, I started mixing a half a block of cream cheese plus 2-3 tablespoons of cream into a container of ricotta, and the result was a subtle elevation in taste and a definite elevation in creaminess!
Catherine L. November 15, 2017
Interesting! Sounds like it would give it a nice tart flavor as well. I'll definitely try this next time I feel a baked pasta urge coming on.
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