Quick Answer
There are several good alternatives to ricotta cheese that can be used in ziti and other baked pasta dishes:
- Cottage cheese – Small curd is best as it has a similar texture to ricotta.
- Mascarpone – Has a rich, creamy flavor.
- Goat cheese – Tangy flavor.
- Neufchâtel – Mild and creamy.
- Fromage blanc – Delicate and subtly tangy.
- Pot cheese – Similar to ricotta but denser.
- Queso fresco – Mild and fresh Mexican cheese.
- Feta – Brings a salty, tangy flavor.
- Mozzarella – For an authentic Italian flavor.
The key is to use a cheese that can melt into a sauce consistency like ricotta does. Avoid hard cheeses like parmesan as they won’t melt properly. The cheese should be drained if liquidly. Mixing cheeses can also add more complexity.
What Makes Ricotta Unique?
Ricotta has some unique properties that make it work so well in baked ziti and lasagna:
- Creamy, spoonable texture
- Neutral, mild flavor
- High moisture content
- Ability to melt smoothly into a sauce
- Light body without oiliness
- Acts as a binding agent
- Mixes well with other ingredients
The light body and mild flavor allows ricotta to blend into the dish without overpowering other flavors. It melts evenly throughout, acting as a creamy binder to hold the ingredients together.
When selecting an alternative, you want to try match some of ricotta’s properties while also considering how it will work with the other ziti ingredients.
Cottage Cheese
Cottage cheese is one of the most popular and readily available substitutes for ricotta in baked ziti. Use small curd cottage cheese for a texture closest to ricotta. The curds give it a similar granular appearance when cooked.
Pros:
- Small curd size replicates ricotta texture
- Mild flavor won’t clash with ziti ingredients
- Low fat varieties available
- Melts smoothly when baked
- Much cheaper than ricotta
Cons:
- Higher moisture content so drain well before using
- Can have a slightly tangy flavor
- Not an exact match for ricotta’s creaminess
Use about the same volume of cottage cheese as you would ricotta. You may want to supplement it with a small amount of cream cheese or mascarpone to improve the texture. Drain excess liquid by lining a strainer with cheesecloth.
Mascarpone
Mascarpone is an Italian triple-cream cheese. It has a rich, almost buttery flavor profile.
Pros:
- Very smooth and creamy like ricotta
- Adds a luxurious, silky texture
- Mild, fresh flavor
- Melts beautifully into a perfect sauce
- Pairs well with Italian seasonings
Cons:
- Higher fat content than ricotta
- Can be expensive
- Hard to find in some areas
- Flavor may seem too rich if used alone
Use about 3/4 the volume of mascarpone compared to ricotta. Combining with a little cottage or goat cheese can balance the texture. The creaminess pairs wonderfully with tomato sauce and cheese.
Goat Cheese
Goat cheese is a tangy, distinctive alternative to ricotta. Its crumbly texture gives great mouthfeel.
Pros:
- Distinctive tart flavor
- Soft, crumbly texture when warm
- Adds a rich, creamy element
- Melts smoothly into the other ingredients
Cons:
- Can clash with some seasonings
- Strong flavor isn’t for everyone
- Doesn’t exactly mimic ricotta texture
- More expensive than some options
Use about half the volume of goat cheese compared to ricotta. Combining with cottage or cream cheese is recommended. The tang pairs well with sweet tomato sauce.
Neufchâtel
Neufchâtel is a soft French cheese similar to cream cheese. It’s milder in flavor with a creamy, spreadable texture.
Pros:
- Light and creamy consistency
- Melts smoothly into a perfect sauce
- Mild flavor won’t overwhelm
- Low fat options available
- Cheaper than ricotta
Cons:
- Can’t exactly replicate ricotta’s granular texture
- Not quite as rich and moist as ricotta
Use about the same amount of Neufchâtel as you would ricotta. Mixing with a little cottage or feta cheese can improve the texture. Make sure to drain any excess liquid by lining a strainer with cheesecloth.
Fromage Blanc
Fromage blanc is a fresh French cheese with the texture of yogurt. It has a subtle tangy, milky flavor.
Pros:
- Very smooth, creamy texture
- Naturally low in fat
- Melts easily into sauce
- Delicate, subtly tangy flavor
Cons:
- Can be difficult to source
- Not an exact match for ricotta richness
- Thinner consistency needs draining
- Requires cheesecloth lining when draining
Use about the same amount of fromage blanc as ricotta and drain overnight in the refrigerator through a cheesecloth-lined strainer to remove excess liquid. May work best combined with feta or goat cheese for texture.
Pot Cheese
Pot cheese is a fresh, unripened cheese like ricotta, made from cow’s milk. It has a mild, fresh dairy flavor.
Pros:
- Very similar creamy texture to ricotta
- Melts smoothly when baked
- Fresh, clean flavor
- Much cheaper than ricotta
Cons:
- Hard to find in many areas
- Not quite as rich tasting as ricotta
- Drier and denser consistency
Use the same amount of pot cheese as ricotta. Supplementing with a little cream cheese or mascarpone can improve moisture and richness. Drain off any excess liquid by lining a strainer with cheesecloth.
Queso Fresco
Queso fresco is a fresh Mexican cheese made with cow or goat milk. It has a mild, milky flavor with a crumbly farmer’s cheese consistency.
Pros:
- Mild, slightly salty flavor
- Crumbles nicely when baked
- Adds rich texture
- Melts fairly smoothly
- Inexpensive and accessible
Cons:
- Drier and denser than ricotta
- Doesn’t fully emulsify into sauce
- Can have a rubbery texture if too much used
Use about 3/4 the amount of queso fresco compared to ricotta. Supplementing with cottage or cream cheese helps create a smoother consistency. Makes an authentic flavor pairing with Mexican style ziti.
Feta
Feta is a classic Greek cheese that brings a salty, tangy flavor. It can add a distinctive kick to ziti.
Pros:
- Intense creamy, tangy flavor
- Salty overtones cut through rich sauce
- Crumble softens nicely when baked
- A little goes a long way
Cons:
- Too much feta can overpower
- Saltiness must be balanced carefully
- Doesn’t melt into totally smooth sauce
Use about 1/4 to 1/3 the amount of feta compared to ricotta. Combining with cottage cheese or mascarpone is recommended to smooth out the texture. A little feta adds a burst of flavor.
Mozzarella
Mozzarella is a mild, soft Italian cheese. Fresh mozzarella gives an authentic flavor to ziti.
Pros:
- Mild, milky flavor
- Silky melted texture
- Traditional pairing with tomato sauce
- Widely available
Cons:
- Not as creamy and rich as ricotta
- Low moisture content makes it stringy
- Full fat versions can be greasy
Use about 1 1/2 times as much mozzarella by volume compared to ricotta. Part skim or fresh mozzarella work best. Supplementing with a little cream cheese or mascarpone improves creaminess. The classic cheese pairing for Italian American comfort food.
Mix and Match Cheeses
Ricotta has a unique flavor and texture that’s hard to mimic exactly. Often the best results come from mixing and matching multiple substitutes. This can compensate for weaknesses of individual cheeses.
Here are some recommended combinations:
- Cottage cheese + mascarpone or cream cheese
- Goat cheese + cottage cheese
- Feta + cottage cheese or mascarpone
- Neufchâtel + mozzarella
- Cottage cheese + cheddar or parmesan
The mixins balance out moisture content, texture, flavor and melting properties. Mixing cheese types also adds more overall flavor complexity compared to ricotta alone.
Aim for about 1 cup of total cheese per pound of ziti. Adjust moisture by draining excess liquid from cottage cheese or straining through cheesecloth.
Tips for Replacing Ricotta
Here are some top tips for getting the best results when replacing ricotta:
- Drain excess moisture from cottage cheese or strain through cheesecloth overnight
- Use about 1 cup total cheese per pound of dry ziti
- Combine multiple cheeses for best texture and flavor
- Cut stronger cheeses like goat or feta with milder cheeses
- Adjust seasoning if substitutes are salty
- Add a little cream cheese or mascarpone for richness
- Match cheese flavors to other dish ingredients
- Use softer cheeses that melt well when baked
- Shred hard cheeses so they melt better
- May need less cheese volume than ricotta
Taste as you go when making the sauce and adjust for saltiness, richness and creaminess. Bake a small test portion to ensure your cheese combo melts and mixes well before making the whole batch.
Non-Cheese Substitutes
In a pinch, you can even make a creamy ziti without cheese at all. Some options include:
- Pureed silken tofu
- Greek yogurt
- Pureed cauliflower
- Mashed potatoes
- White beans
- Cashew cream
- Heavy cream
- Milk thickened with a roux
- Bechamel or mornay sauce
These need extra seasoning to provide enough flavor. Combining a non-dairy option with a little cheese can provide better results.
The cheese really makes baked ziti so delicious, so try your best to use one of the recommended substitutions above if you’re out of ricotta. With some creative mixing and matching, you can come up with a creamy, flavorful cheese sauce the whole family will love.
Conclusion
Ricotta cheese gives baked ziti its distinctive creamy texture and mild flavor. When you’re out of ricotta, viable alternatives include cottage cheese, mascarpone, goat cheese, neufchâtel, fromage blanc, pot cheese, queso fresco, feta, and mozzarella. Mixing and matching cheeses can improve the end result. Draining excess moisture and using less volume than ricotta is usually needed. With the right cheese combo and cooking technique, you can make a delicious ricotta-free ziti. Be creative and taste as you go to get the creaminess and flavor just right.