Quick Answer
Yes, you can use mozzarella instead of Parmesan cheese in pasta sauce, but the flavor will be different. Parmesan has a sharp, savory, nutty flavor that adds a lot of umami to pasta sauce. Mozzarella is mild, creamy, and sweet in comparison. Using mozzarella will give your pasta sauce a stringier, stretchier texture and a milky, soft cheese flavor rather than the sharp Parmesan punch.
Mozzarella vs Parmesan Flavor
Mozzarella and Parmesan are both Italian cheeses commonly used in cooking, but they have very distinct flavors:
Mozzarella
– Mild, milky flavor
– Slightly sweet, tangy flavor
– Soft, creamy texture when melted
– High moisture content
– Traditionally made from buffalo milk
Parmesan
– Sharp, savory, and salty flavor
– Slightly nutty and tangy
– Hard, granular texture when grated
– Low moisture content
– Traditionally made from cow’s milk
The flavor difference comes down to the different processes used to make the cheeses. Parmesan is aged for at least 10 months to develop its signature flavor. The aging process makes it dry, crumbly, and full of flavor crystals.
Mozzarella is not aged for nearly as long, so it retains a softer, rubbery texture and fresh dairy flavor. It does not develop the complex, nutty flavors that Parmesan gets during the aging process.
Using Mozzarella in Pasta Sauce
Here are some tips for using mozzarella in pasta sauce:
Finely shred or dice the mozzarella
Grating or shredding the mozzarella into small pieces will help it melt smoothly into the sauce. Leaving big hunks of mozzarella may result in clumps of cheese throughout the sauce.
Add at the end of cooking
Only add the mozzarella right before serving so it melts just enough without breaking down too much or turning rubbery from overcooking.
Use fresh mozzarella
Fresh mozzarella will melt the best in hot pasta sauce. Aged, drier mozzarella may not melt as smoothly.
Combine with some Parmesan
Mixing some Parmesan with the mozzarella can help replicate the sharp, salty flavor that Parmesan alone would add. Use about 1 part Parmesan to 3 parts mozzarella.
Season the sauce well
Since mozzarella on its own is mild, be sure to season the sauce assertively. Add ample salt, pepper, garlic, herbs, etc to boost the flavor.
Make baked ziti or lasagna
Melting mozzarella completely by baking it into casseroles like ziti or lasagna can help the cheese blend smoothly into the sauce.
Ideal Pasta Sauces for Mozzarella
Mozzarella works best in cream or cheese-based sauces where its soft, milky qualities can shine:
Alfredo Sauce
The rich, creamy base of alfredo is a natural fit for mozzarella. The cheese can amplify the sauce’s velvety texture and tang.
Vodka Sauce
The bright acidity of tomato vodka sauce helps balance the milky qualities of melted mozzarella.
Cacio e Pepe
Using a mix of mozzarella and Pecorino Romano rather than all Pecorino gives this peppery sauce a more mellow, creamy finish.
Carbonara
Mozzarella’s subtle flavor won’t overwhelm the bacon and egg in carbonara like sharp Romano can.
Bolognese
The rich meatiness of Bolognese can stand up to the milky mozzarella so it doesn’t make the sauce overly mild.
Tips for the Best Flavor
To make sure mozzarella cheese gives your pasta sauce the best possible flavor:
Season aggressively
Use ample herbs, salt, pepper, garlic, etc. to ensure the sauce is well-seasoned since mozzarella is so mild.
Add some Parmesan
A little bit of Parmesan mixed with the mozzarella can add back some of that savory, salty, nutty flavor.
Brown the mozzarella
Browning the mozzarella a bit in a hot pan or under the broiler can bring out some deeper, roasted flavors.
Use fresh mozzarella
The fresh, milky flavors of fresh mozzarella pair better with sauce than aged, drier mozzarella.
Make it a baked pasta
Baking the pasta and sauce with mozzarella fully melts and blends the cheese evenly throughout.
Nutrition Comparison
| Nutrient | Parmesan | Mozzarella |
|---|---|---|
| Fat | 10g | 6g |
| Protein | 10g | 9g |
| Carbs | 1g | 1g |
| Calcium | 70% DV | 20% DV |
Parmesan has a bit more fat than mozzarella since it is an aged cheese. Mozzarella has more calcium but Parmesan is still a significant source. Both are low carb options.
Cost Difference
Parmesan is significantly more expensive than mozzarella:
| Cheese | Average Price |
|---|---|
| Parmesan | $1.71/oz |
| Mozzarella | $0.71/oz |
Parmesan can cost over twice as much as mozzarella per ounce. However, a little Parmesan goes a long way since it has such a strong flavor.
Conclusion
While mozzarella and Parmesan each have distinct flavors and textures, mozzarella can be used in pasta sauce when you don’t have Parmesan. The sauce won’t have the salty, nutty punch of Parmesan, but will take on a mild, creamy cheese flavor. Make sure to season the sauce well and add some browned mozzarella at the end for the best results. For something like baked ziti or lasagna, the mozzarella will melt evenly into the sauce, so you likely won’t miss the Parmesan much. Just don’t expect the sauce to have that sharp Parmesan bite.