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][quote=Anonymous]My baked ziti has a layer of provolone topped with sour cream, no ricotta, and I promise it's delicious

Baked Ziti Recipe https://share.google/xcxiXy2OHmb0MXaXZ

[/quote]

I promise you that is not baked ziti. Source: Lived in Italy many years.[/quote]

[b]Ah yes baked ziti, the famously authentic Italian dish.[/b]

I'm not PP, but seriously, when you're making food for yourself, eat what works for you.  It's your food.  [/quote]

Right? Lol [/quote]
It may not be authentically Italian, but it IS an authentic Italian-American dish.  This type of red-sauce type of food is what generations of Italian immigrant descendants have been raised on.  It is almost like a regional Italian cuisine, shaped by ingredients that were readily available.[/quote]

Most Italian American food is southern Italian or Sicilian.  Sicily and southern Italy do have pasta al forbi that is similar to based ziti:
https://www.saveur.com/culture/best-sicilian-baked-pasta/
https://blog.giallozafferano.it/allacciateilgrembiule/pasta-al-ragu-al-forno/
https://www.pasticceriafrisenda.it/shop/ricette/pasta-al-forno/

A lot of these recipes use a combo of bechamel and cheeses to get the creaminess — not ricotta.
[/quote]

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