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Our favorite ricotta pasta - 7 recipes

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VIDEO: Cheesy Cauliflower Pizza Cups

These Cheesy Cauliflower Pizza Cups are just what you need when snack o'clock rolls around!

 

Ingredients

Makes 6

  • 1/2 cauliflower head
  • 8 eggs for cauliflower mix
  • Pepper
  • Salt
  • 4-6 cups shredded cheese
  • 6 slices salami
  • 6 tbsp pizza Sauce

 

Method

  1. Boil diced cauliflower in salted water until tender.
  2. Blend, then transfer to mixing bowl.
  3. Mix in 2 eggs, pepper and 2 cups of shredded cheese
  4. Share the cauliflower mixture out between 6 ramekins, forming little cups
  5. Add 1 cup of shredded cheese
  6. Bake for 25 min at 375°F
  7. Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
  8. Top with cheese and return to oven for 7 min at 375°F
  9. Serve, and enjoy!

Top rated Ricotta pasta recipes

By

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
4.5/5 (17 Votes)

By

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)
4.3/5 (8 Votes)

By

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
4.3/5 (11 Votes)

By

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
3.5/5 (11 Votes)

By

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
3/5 (14 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

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