Thinking of using Mark Bittman's baked ziti recipe. If I sub out 4 ounces of mozzarella and use ricotta instead, would that have unintended consequences? Too much moisture? Not enough taste? Maybe add in more parmesan?
Any thoughts would be greatly appreciated. Basically, I have 8 ounces each of good mozzarella and ricotta. Trying to figure out what to make for tonight! Lasagna seemed a bit much, so was going to go baked ziti route.
Chowhound folks, please comment!