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I'm trying to figure out how to make baked ziti, and I'm beginning to discover there are as many recipes as there are cooks. I've found recipes with and without ricotta as well as with and without mozzarella. Some of the recipes with ricotta layer it with the noodles like a lasagna and others mix everything all together. Some recipes mix the mozzarella in, some use it just on top. <img alt="" class="inlineimg" src="/images/smilies/dizzy2.gif" style="border:0px solid;" title=":dizzy:"><br><br><br><br>
Right now I'm leaning towards a method of mixing the noodles with a "meaty" ragu and some tofu ricotta, packing it into a casserole and topping it with bechamel (in lieu of mozzarella) and soy parm.<br><br><br><br>
Any advice is appreciated. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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That's usually what I do - I mix the pasta with veggies, ricotta (or "ricotta") & pasta sauce (and lots of it, b/c the noodles soak it up). Then I top it with cheese or cheezy sauce (depending on its vegan-ness) & bake it at 350 for 1/2 hour.<br><br><br><br>
I find that if you mix the cheezy stuff in with the pasta, it doesn't lend a very rich or satisfying flavor unless you use a ton of it. If you put it on top, you get more of that richness.
 
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