How to Make Perfect Spicy Ziti w/ Ricotta

Spicy Ziti w/ Ricotta. Bring a large pot of lightly salted water to a boil. Scoop half the ziti and sauce into the baking dish. Then spoon the ricotta mixture over the ziti.

Mix cooked sausage and pasta in with ricotta mixture. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. You can cook Spicy Ziti w/ Ricotta using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Spicy Ziti w/ Ricotta

1. Prepare 1 lb of ziti noodles.
2. Prepare 4 C of tomato-meat sauce (see my recipes if needed).
3. Prepare 1 T of crushed pepper flakes.
4. You need 8 oz of ricotta cheese.

Drain well in a colander set in the sink. Combine the ricotta, parmesan and cream in a large bowl. Season with salt and pepper to taste. Stir together just a couple of times (do not mix completely).

Spicy Ziti w/ Ricotta step by step

1. Boil noodles until al dente. Drain. Run under cool water to stop the cooking process. Drizzle with olive oil or butter to prevent oxidation..
2. Bring meat sauce to a simmer. Add crushed pepper flakes. Cook 5 minutes..
3. In a large mixing bowl, combine noodles and meat sauce. Mix together..
4. Add ricotta cheese. Mix together..
5. Alternatively, transfer to a casserole dish after adding ricotta cheese, sprinkle mozzarella or parmesean atop, and bake at 400° for approximately 5-10 minutes or until cheese is melted and bubbly..
6. Variations; Grilled vegetables, diced tomatoes, roasted or raw bell peppers, roasted or creamed garlic, shallots, habanero, bacon, pancetta, prosciutto, salami, capicola, pepperjack cheese, mushrooms, mozzarella, grilled sausage, goat cheese, eggplant, leeks, ramps, lemon, marjoram, parsley, paprika, chives, scallions, rosemary, thyme, basil, spinach, arugula, asiago, fontina, gruyere, parmigiano reggiano, pecorino, romano, heavy cream, Italian seasoning, celery seed, fennel seed, peppercorn melange, zucchini, yellow squash, capers,.

Drain the pasta and rinse under cool water to stop the cooking and cool it down. The thing that ricotta adds to a baked ziti is creaminess, but unless it's a great ricotta, that creaminess comes at too high of a texture cost. But Parmesan cream sauce adds an insane amount of creaminess that's perfectly smooth. If bad ricotta is the hair-shirt of baked ziti, my Parmesan cream is satin negligee. Ricotta cheese is a traditional addition to baked ziti, but I leave it out because it has a tendency to get dry and grainy when baked.