Reply to Am I the only middle aged mother who didn’t know “ziti” is just red/meat sauce and ricotta?

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Reply to "Am I the only middle aged mother who didn’t know “ziti” is just red/meat sauce and ricotta?"

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]It’s basically an Italian American mac and cheese — but far easier to make. And there’s no way to screw it up. Amazing. [/quote]

Actually it’s really easy to screw up. If the proportions are wrong or it’s overbaked the ricotta gets all dry and curdy.  So gross.  Stuffed shells are even worse for this — almost no one can get them appropriately creamy.  Maybe because people use reduced fat ricotta?

We ate ziti all the time growing up but never the thing Americans refer to as baked ziti.  We often did it  with home mad red sauce and a mix of hot and sweet sausage.  I feel like at some point they started selling penne instead of ziti, but in the 70s, ziti was more common than penne.  I think the only real difference is that penne ends are angled like a quill.  The penne might also be skinnier.  [/quote]

There's really no need to bake it. I don't see any point in baking it. If you really want to brown some mozzarella on top, just broil it for a couple minutes. But really, shredded mozzarella can melt if the pasta is hot enough anyways, so even broiling is honestly unnecessary. I don't even think the mozzarella is needed on top.[/quote]

I mean, if you're struggling to pay for cheese or the energy to bake it, sure, depression version not baked ziti would be sort of edible. But it won't be good. [/quote]

Putting a pound of mozzarella cheese on top of entrees is only done in obese gluttonous America. Nobody in Italy does that.[/quote]

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