Our favorite ricotta pasta - 7 recipes
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Top rated Ricotta pasta recipes
Three Cheese Pasta Bake
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By robynwatson
This delicious variation on traditional macaroni and cheese is easy to prepare and perfect for weeknight family din...
- 1 (16-ounce) package ziti
- 2 (10-ounce) containers refrigerated Alfredo sauce
- 1 (8-ounce) container sour cream
- 1 (15-ounce) container ricotta cheese
- 2 large eggs (lightly beaten)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 1/2 cups mozzarella cheese
Stuffed Pasta Shells
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By amylk103, Amy's Awesome Nest
Preheat oven to 350F. In a small saucepan, combine the sauce and 2 Tbsp of basil
- 1 jar (14 oz) spaghetti sauce
- 4 Tbsp chopped fresh basil or parsley, divided
- 12 jumbo pasta shells
- 1 cup part skim ricotta cheese
- 1/4 cup shredded part skim mozzarella cheese
- 2 egg whites, lightly beaten
- 1/3 cup chopped green onion
- 1/4 cup grated Parmesan cheese (optional)
Chicken Sausage, Pepper and Onion Pasta Fake-Bake
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By Melpat09
Place a pot of water on the stove to boil for pasta
- 1 pound rigatoni
- Salt
- 1 pound cooked chicken sausages
- 3 tablespoons extra-virgin olive oil, divided
- 1 green or red bell pepper, seeded and sliced
- 1 cubanelle pepper, seeded and sliced
- 1 large onion, thinly sliced
- 3 to 4 cloves garlic, chopped
- Ground black pepper
- 1/2 cup dry white wine or chicken stock, a couple of glugs
- 1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
- Handful chopped flat-leaf parsley
- 1/2 cup fresh basil, 10 leaves, torn or shredded
- 1 cup ricotta cheese
- 1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table
Baked Sicilian Pasta Rings
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By sarascharft
In a large saucepan or dutch oven, coat the bottom with olive oil and add the onion
- 1 lb. of Anelletti Pasta, found in most Italian groceries, make sure they are imported from Italy.
- 1 can of San Marzanos tomatoes crushed with your hand
- 3/4 lb. beef
- 1/4 ground pork
- 1 large onion - diced
- fresh basil
- olive oil
- 1/2 glass good Italian red wine
- salt & pepper
- 1 cup fresh cooked or frozen peas
- 1/2 lb. crumbled primosale cheese (or ricotta salata)
- 1 cup grated caciocavallo or pecorino romano
- 3 tbs. imported Tomato Paste
Tomato, Basil and Cheese Baked Pasta
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By Melpat09
Bring a large pot of water to a boil and salt the water
- 1 pound small shell pasta
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
- 3 large cloves garlic
- 1/2 small to medium yellow onion
- 1 (28-ounce) can crushed Italian tomatoes, any brand
- 1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
- Salt and pepper
- 1 cup store bought basil pesto sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- 1/2 pound fresh mozzarella
Lemon-Spinach Pasta
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By tina041
In large saucepan of boiling salted water, cook pasta until tender but firm, 10 minutes
- 4 cups penne pasta
- 1 tbsp butter
- 1 clove garlic, minced
- 1 cup light ricotta cheese
- 1/4 cup grated parmesan cheese
- 1 tsp grated lemon rind
- 2 tbsp lemon juice
- 1/2 tsp each salt and pepper
- 5 cups fresh spinach washed & trimmed
- 1/2 cup finely diced sweet red pepper
BLT Pasta Skillet
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By Scoro_5300
Preheat the oven to 400 degrees F
- Kosher salt
- 8 ounces whole wheat fusilli pasta
- 3 strips bacon
- 3 cloves garlic, thinly sliced
- One 28-ounce can whole peeled tomatoes, crushed by hand, with juices
- 1/4 teaspoon crushed red pepper
- 4 to 5 whole fresh basil leaves, plus more for garnish, optional
- 1/2 small head escarole, torn into bite-size pieces (about 4 cups)
- 1/2 cup part-skim ricotta cheese
- 1/4 cup freshly grated Parmesan
- 8 ounces part-skim mozzarella, cut into 1/2-inch cubes
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