How To Use Ricotta Cheese In Pasta

21 Ridiculously Creamy Ricotta Pasta Recipes

Sausage and Ziti in the Oven Ricotta is a mild Italian cheese that is often served with pasta, spinach, and tomatoes to create a delectable taste combination that is hard to beat. When you load ravioli, manicotti, or giant shells with it, it works perfectly since it is soft enough to spread. Consequently, if you’re in the mood for a creamy pasta meal, try one of these top-rated ricotta pasta recipes.

Ricotta Spaghetti

Spaghetti with ricotta and fresh herbs This ricotta spaghetti dish with garlic and basil, prepared in classic Italian manner, transforms the most basic of materials into a sumptuous feast. Fill warmed serving dishes halfway with the hot pasta and season with finely ground black pepper and a squeeze of fresh lemon juice for extra zest. Advertisement Advertisement

White Cheese Chicken Lasagna

Lasagna with white cheese and chicken A tomato-free lasagna recipe is created by layering shredded cooked chicken, noodles, a hearty helping of ricotta, spinach, and white sauce on top of a bed of spinach. Give this 5-star recipe a try the next time you’re looking for a substantial pasta meal to serve at a family gathering.

Gnudi (Ricotta Gnocchi)

Photograph courtesy of Kim’s Cooking Now showing a portrait of herb gnocchi The traditional filling for these ricotta-based gnocchi (also known as gnudi in Italy) is spinach; however, this recipe calls for fresh basil instead. You can prepare them in minutes and serve them hot with melted butter, pesto, or a tomato sauce for a filling meal. Advertisement

Spinach and Cheese Stuffed Pasta Shells

cheesy spinach pasta shells photographed from above Credit: BaddMonkeyJumbo pasta shells are packed with a combination of ricotta, basil, garlic, fennel seeds, and spinach, and then baked till golden brown. Cover with your favorite tomato spaghetti sauce and bake for a quick and easy evening supper for the whole family. Extra shells may be stuffed and frozen in individual quantities for quick and easy dinners.

Pasta with Ricotta and Turmeric

Pasta with Ricotta and Turmeric (recipe below) Photograph courtesy of Buckwheat Queen You can prepare a delicious sauce with only four ingredients while the fusilloni pasta is cooking: Ricotta cheese from Italy, shredded Grana Padano cheese, turmeric, and black pepper are combined in this dish. Fold the pasta into the sauce, including a small amount of pasta water as needed, to create a delicious meal for two in under 20 minutes.

Hearty Vegetable Lasagna

Lasagna with Hearty Vegetables *Sherri* is credited with this image. Consider making this popular, highly-rated veggie lasagna, which has a creamy combination of ricotta and mozzarella cheeses, as well as a generous amount of tomato sauce. Just have a listen to what reviewer M M has to say: “Wow, I just can’t say enough good things about this dish. After 50 years of being a vegetarian, I can honestly say that my lasagna has never tasted as nice as this.” Advertisement Advertisement

Three-Cheese Pasta Bake

cheesy spaghetti dish photographed as a portrait Photograph courtesy of bikerfamily A creamy sauce made with ricotta cheese and grated Parmesan cheese is tossed with ziti pasta and served immediately.

Transfer the spaghetti to a baking dish and top with a layer of mozzarella cheese for a quick and easy pasta bake that tastes great. Toss in some leftover roast ham or sprinkle with bread crumbs for a little of crunch and flavor.

Spinach and Ricotta Tortellini

Carson’s Mommy provided the recipe for the spinach ricotta tortellini. Classic Italian filling of fresh ricotta and spinach is filled into squares of pasta, which are then baked. To discover how to fold the pasta dough into ring-shaped tortellini, watch this cooking video. You can prepare the tortellini ahead of time and store it in the refrigerator for up to a day or two – they just take a few minutes to cook!

Spaghetti Lasagna Florentine with Crab

Lasagna with ricotta and crab Photograph courtesy of Charlize Jamieson Ricotta and Parmesan cheese sauce are combined with tender crab flesh for a rich and creamy dish. This Italian-inspired seafood lasagna is made by layering cooked spaghetti on top of a tomato sauce rich in vegetables and seasonings to taste. You may experiment with different types of shellfish – shrimp or mussels would also work well as alternatives. Advertisement

Baked Ziti with Sausage

Sausage and Ziti in the Oven This famous baked pasta meal made with Italian sausages, ricotta, and ziti pasta, according to recipe writer Ashley, is continuously in demand by people who have tried it. Cover the dish securely with aluminum foil to ensure that the food cooks evenly and stays wet during the cooking process. If you desire a vegetarian twist, substitute plant-based sausages for the pork.

Roasted Butternut Squash and Spinach Lasagna

Lasagna with butternut squash and spinach Photograph courtesy of Rebekah Rose Hills Every mouthful of this brightly colored lasagna has layers of butternut squash, ricotta, and spinach to wow the senses. For extra flavor, spread a layer of pesto or sautéed mushrooms on top. To cut through the richness of the lasagna, serve it with a simple Italian salad on the side.

Three Cheese Manicotti II

Manicotti with parmigianaCredit: CookieMonster13 Manicotti shells are big pasta tubes that are filled with a variety of ingredients. Using this recipe, the ravioli are filled with a rich cheese blend of ricotta, mozzarella, and Parmesan. Reviewer Debra Power recommends filling the pasta shells with a piping bag, which she describes as follows: “It’s really quick and a lot easier!” Advertisement

Homemade Four Cheese Ravioli

Even though it takes time to make your own ravioli pasta from scratch, this dish is definitely worth the effort. Ricotta, cream cheese, mozzarella, and provolone cheeses are used to make the filling. Serve with marinara sauce and a dollop of creamy pesto cream on top for an appetizer worthy of a restaurant. Even though it takes time to make your own ravioli pasta from scratch, this dish is definitely worth the effort. Ricotta, cream cheese, mozzarella, and provolone cheeses are used to make the filling.

Turkey Bake with Whole Wheat Pasta

Credit: Kimberly for the turkey bake pasta. This substantial midweek dish is made with whole wheat penne, low-fat ricotta, and ground turkey to produce a filling pasta bake that is sure to please. You may use any sort of pasta you choose, including gluten-free and lentil varieties.

Cacio e Pepe Lasagna

Lasagna with Cacio e Pepe Photograph courtesy of Buckwheat Queen Sahara B, a recipe contributor, puts her own spin on the famous Italian meal ‘cacio e pepe’ (which translates to ‘cheese and pepper’) by boiling noodles, ricotta, mozzarella, and Pecorino in individual ramekins for convenient serving instead of a traditional lasagna.

Depending on your preference, garnish with parsley and paprika. Advertisement

Creamy Ricotta Pasta Sauce

Ricotta orrechiette is a kind of pasta made with ricotta cheese. Chef John is to be credited for this. According to Chef John, “Ricotta gives this sauce a cheese-y tanginess that we don’t get by using heavy cream.” The orecchiette pasta is topped with a generous amount of ricotta salata, which is a wonderful summer cheese. Pesto is used in this dish, but you could instead use caramelized mushrooms, leftover grilled vegetables, or sun-dried tomatoes to add some diversity to the sauce.

Pumpkin Lasagna

Two serves of pumpkin lasagna are placed on plates. Recipe courtesy of Allrecipes There will be no disappointment with this 5-star lasagna cooked with pumpkin, mushrooms, nutmeg, and ricotta cheese! In fact, it may well become your favorite pasta meal for the fall season. “I had the impression that I was eating a seasonal meal in a posh French restaurant,” says Nora, who wrote the review.

Pasta alla Norma (Eggplant Pasta)

Italian-style pasta dish prepared with fried eggplant, ricotta cheese, juicy tomatoes, and fresh basil is a delicious vegetarian dinner for anybody who like Italian food. Photo courtesy of Allrecipes.com. To make it even more special, garnish with shredded ricotta salata cheese. Advertisement

Spinach and Ricotta Lasagna Rolls

Rolls of lasagna When it comes to Italian cuisine, ricotta and spinach are a traditional match. There is no exception in the case of these homemade pasta roll ups, which are a delectable alternative to homemade lasagna. If you are short on time, you may substitute fresh lasagna noodles from the grocery store. Serve with a sage butter sauce for a dinner that is bursting with flavor and vibrancy.

Kale Lasagna with Meat Sauce

We are all aware of how well spinach complements ricotta cheese in terms of flavor, but kale is an excellent replacement in this thick and meaty lasagna. It takes some time to prepare, as with any excellent lasagna, but you can make the sauce in advance in a slow cooker and construct the layers the following day. We are all aware of how well spinach complements ricotta cheese in terms of flavor, but kale is an excellent replacement in this thick and meaty lasagna. It takes some time to prepare, as with any excellent lasagna, but you can make the sauce in advance in a slow cooker and construct the layers the following day.

Delicious Meatless Baked Ziti

In a glass dish, baked ziti with red sauce and cheese. Photograph courtesy of Kim’s Cooking Now This creamy baked pasta dish, made with ricotta, goat cheese, and shredded mozzarella, is a warming meal for the whole family. Instead of only mushrooms and spinach, this vegetarian recipe may accommodate a variety of soft vegetables such as zucchini, eggplants, or broccoli florets, to name a few examples. Advertisement

EASY LEMON RICOTTA PASTA & SPINACH

It is possible that this content contains affiliate links. For more information, please go to mydisclosure policy. This zesty lemon ricotta pasta with spinach is one of my favorite weekday meals since it can be prepared in less than 15 minutes. Simple, fresh ingredients, wonderful flavor, and little work are the hallmarks of this dish. This no-cook sauce is one of my favorite go-to recipes from when I was in college, and it can be made in no time at all. Combine creamy ricotta, parmesan cheese, garlic, extra virgin olive oil, and a squeeze of fresh lemon juice in a large mixing bowl.

Easy to make, inexpensive, excellent for satisfying carb cravings, and really delicious.

And what about the luscious ricotta cheese?

Don’t forget to include your greens in order to make this simple pasta dish healthier and more full. It’s possible to substitute spinach for other delectable veggies or even protein sources such as grilled chicken or fish. You can do everything you set your mind to.

Watch how to make it

• Pappardelle, ricotta, parmesan cheese, baby spinach
• Lemon
• Extra virgin olive oil
• Garlic
• Salt and pepper

• Combine the ricotta, parmesan, extra virgin olive oil, garlic, lemon zest, salt, and pepper in a large mixing bowl
• Set aside. Taste and adjust seasoning as needed
• Combine well. In the meantime, cook your pasta until it is al dente.

• Make sure to save some of the pasta boiling water. Cook for 1 minute after adding the spinach to the saucepan. Drain the noodles and spinach and put them back in the saucepan. Stir in the ricotta sauce and the cooking water until everything is nicely combined. Add a drizzle of olive oil, freshly grated Parmesan cheese, and lemon wedges (if desired) to finish the dish. Take pleasure in. Grazie
• Buon appetito

Recipe notestips

This dish is for you if you want fresh and creamy spaghetti that is ready in minutes, is affordable, and is kid-friendly. Aside from that, whole grain pasta has far more natural fiber and micronutrients than white pasta does. When it comes to a bowl of spaghetti, whole-grain is the healthier choice, and it also helps you feel filled for a longer period of time. We adore it and devour it on a near-daily basis, if not daily. ADDING SPINACH TO PASTA: HOW DO I DO IT? Blanched (or rapidly cooked) spinach works well in this recipe, and boiling the spinach and pasta together in a single pot saves time and effort by eliminating the need for additional dishes.

Be careful not to overcook it.

SUBSTITUTIONS What do you think about adding a twist?

Along with the lemon and ricotta combination, here are a few other wonderful options to consider.

• Veggies sautéed or grilled (asparagus, peas, zucchini, artichokes)
• Salad greens (arugula, basil, chives)
• Cherry tomatoes or chopped sun-dried tomatoes are excellent choices. grilled chicken breasts
• Salmon cooked in a grill or a smoker

MAKE MORE EASY PASTA DISHES THAT CAN BE PREPONED IN 15 MINUTES OR LESS?

• Among the pasta dishes are cream cheese pasta, spaghetti with garlic and extra virgin olive oil, garlic mushroom spaghetti, marinara sauce over spaghetti, and walnut sauce pasta.

In the event that you make this vivacious lemon ricotta pasta with spinach, please leave a remark, rate it, or post a photo of it on Instagram with the hashtag #theclevermealon. I would much appreciate hearing from you!

Lemon ricotta pastaspinach

This light and zesty lemon ricotta pasta with spinach is a quick and easy weekday supper that can be prepared in less than 15 minutes. Simple, fresh ingredients, wonderful flavor, and little work are the hallmarks of this dish. Course:pasta Cuisine:Italian Pasta with lemon ricotta as a key phrase 3 servings; 538 kcal per serving

• 1/2 pound (8 ounces/220 grams) pasta (spaghetti, linguine, penne, fusilli, etc.)
• 1 cup (9 ounces/250 grams) whole-milk ricotta
• 8 ounces (230 grams) fresh baby spinach, rinsed One large unwaxed lemon, with zest and juice
• Three lemon wedges, to serve (optional)
• One tablespoon extra virgin olive oil, plus enough for drizzling
• One-third cup (35 grams) grated Parmesan cheese, plus extra to serve 2 tablespoons olive oil
• 1 garlic clove, grated or pressed
• Salt and black pepper to taste

• Cook the pasta to al dente in a large pot of boiling salted water according to the package recommendations, draining well after each batch. In the meantime, prepare the ricotta sauce. In a medium-sized mixing bowl, combine the ricotta, the olive oil, the parmesan cheese, the garlic, the lemon zest, and the lemon juice. Season with 1/4 teaspoon salt and a generous sprinkling of freshly ground pepper
• Stir until everything is fully incorporated, then taste to ensure you are satisfied with the seasoning. When you’re down to your last minute of cooking time, keep 1/2 cup of the cooking water and throw in some spinach to finish the dish off! Stir thoroughly and gently press the leaves down into the water to completely immerse them. After 1 minute, drain the pasta and return it to the same pot with the spinach. Combine the ricotta sauce with a portion of the saved cooking water in a large mixing bowl. Stir carefully to ensure that the pasta is uniformly coated in the sauce
• Add additional cooking water as needed to get a smooth and creamy texture. Garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges, if preferred, and serve shortly after preparing (for extra freshly squeezed juice, but I leave it optional). Furthermore, I enjoy adding a generous sprinkle of red pepper flakes, so you might want to experiment with it. Enjoy

Cooking water: Add the pasta water in little amounts at a time, as you may not need all of it. You don’t want to dilute the flavor of the sauce; instead, you want the spaghetti to be lovely and moist. If you feel that the conserved water is insufficient, you may add a couple of tablespoons of milk. If you want to catch the creamy ricotta sauce, you can use any short, big, or long pasta shapes that work well for you! I like spaghetti, although penne, fusilli, and conchiglie are all OK. Mini pasta types such as orzo or even elbow macaroni do not work well in this recipe because they are too little.

The following are the calories: 538kcal|64g carbohydrate|26g protein|20g dietary fat|10g saturated fat|Cholesterol:53mg sodium:314mg potassium:743mg fiber:5g sugar:4g vitamins: 7661IU vitamin C 41 mg calcium 403mg iron4mg calcium 403mg iron4mg iron4mg iron4mg iron4mg iron4mg iron4 mg iron4mg iron4

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Photographs courtesy of Joe Lingeman; food styling courtesy of Jesse Szewczyk At dinnertime, if there is one sort of cuisine that I can always depend on to be desired by everyone in my family, it is spaghetti. This is one of the only foods that my meat-averse kid will eat, and because pasta recipes are inexpensive, quick to prepare and can be frozen for later use, my husband and I are usually on board as well. The transition from fall to winter always results in me seeking dishes that are both easy and filling — which is exactly what this creamy lemon-ricotta spaghetti provides.

And, thanks to the generous amount of broccoli packed inside that sauce, this recipe guarantees that my family gets an additional portion of veggies. Did I mention that it can be prepared in under 20 minutes? Photographs courtesy of Joe Lingeman and Jesse Szewczyk

The Creamy, Catch-All Sauce That Works with Any Vegetable or Protein

If you exclude the seasonings salt and pepper, there are just five basic components in this recipe. In addition, they are all critical — particularly the two that combine to make the sauce. In a food processor, blend together the ricotta and lemon (both the zest and the juice) until smooth. Because the sharpness of the citrus brightens up the creamy, rich cheese, you’ll get the perfect balance of flavors. It is then possible to regulate how thick you want your sauce to be by adding a last splash of starchy pasta water.

• It’s a great canvas for any veggies you choose to incorporate into the dish.
• (It is rapidly cooked in the same pot as the pasta, saving you from having to wash an extra dish!) If you’re not a fan of broccoli, try using peas, arugula, or cherry tomatoes instead.
• One more comment about ricotta: You can absolutely make your own, but in the spirit of a real Miracle Meal, I like to use a store-bought kind whenever possible.
• The smooth, creamy texture of the ricotta mixture is achieved by the use of a technique I learned from Kitchn’s Associate Food Editor Kelli Foster: Using a food processor to whisk cottage cheese instantly alters the texture from lumpy to deliciously airy, as she believes it should be.
• When you mix ricotta into a sauce, it can still be a little gritty, despite the fact that it isn’t quite as texturally unique as cottage cheese.
• Give it a go and you’ll understand what I’m talking about.

Ingredients

• 1 big head broccoli
• 1 medium lemon
• 1 pound dry, short pasta, such as orecchiette, fusilli, or farfalle
• Kosher salt
• 1 large head broccoli
• 1 cup ricotta cheese made with whole milk
• Peppercorns that have been freshly ground
• Red pepper flakes
• Parmesan cheese

Instructions

1. Bring a large saucepan of strongly salted water to a boil over medium-high heat, then remove from heat and drain. Prepare 1 big head of broccoli by cutting it into tiny florets. To make the lemon juice, finely grate the zest of 1 lemon and squeeze the liquid until you have 3 tablespoons
2. Cook the pasta for 2 minutes less than al dente, according to the package directions, after bringing the water to a rolling boil. In the meantime, make the sauce. Place the lemon zest, lemon juice, and 1 cup ricotta cheese in the bowl of a food processor equipped with the blade attachment and pulse until the mixture is smooth. Season with kosher salt, freshly ground black pepper, and red pepper flakes, if using, until well combined. Process for about 20 seconds, pausing and scraping down the sides as required, until the mixture is airy and smooth. When the pasta is 2 minutes less than al dente, add the broccoli florets and simmer for another 2 minutes, until the broccoli is tender. Using 1 cup of the pasta water, drain the pasta and broccoli
3. Set aside the remaining water. Bring the pasta and broccoli back to a boil in the pot. Combine the ricotta mixture and 1/4 cup pasta water in a mixing bowl. Toss the pasta with the sauce, adding additional pasta water if necessary, until the sauce coats and adheres to the pasta. Season with black pepper and Parmesan cheese, if preferred, after tasting the dish.

Recipe Notes

The leaves can be kept in an airtight container and refrigerated for up to 3 days if they are not used immediately. Variation with vegetables: Instead of broccoli, you might add peas, arugula, or chopped cherry tomatoes to the sauce as you’re mixing it with the pasta. It’s also possible to include your favorite protein, such as leftover rotisserie chicken or cooked Italian sausage, to the dish.

Ricotta Pasta Sauce: 2 Ways

The most delectable Ricotta Pasta Recipe you’ll ever taste. There are two ways to prepare this dish: with fresh and zingy lemon zest or with heaps of parmesan and crushed black pepper. This no-cook pasta sauce is so simple and straightforward that the most difficult step is boiling the noodles! I enjoy a quick and easy spaghetti meal, especially after a long day at work when I’m hungry, exhausted, and simply want something to eat. This ricotta pasta is really delicious, nearly as good as an extremely light cacio e pepeor mac and cheese, but it’s more fresher, lighter, and much simpler!

This is a no-cook pasta sauce, similar to ourSalsa di Nocirecipe, which means all you have to do is combine the sauce ingredients in a bowl before tossing with cooked pasta and a bit of the pasta water you saved.

How to get a smooth and creamy ricotta sauce that’s not grainy

There’s an extremely simple and straightforward approach to ensure that the ricotta sauce is smooth and creamy, rather than gritty or lumpy, while making this dish. Make sure there isn’t any excess water left in the ricotta by draining it from the liquid first (I do this by letting the ricotta sit in a sieve for a few minutes allowing any liquid to drain off). Then, using a spoon, squeeze the ricotta through a sieve into a mixing bowl to remove any lumps. The ricotta will be smooth and tasty when finished, and it will be ideal for preparing a fast pasta sauce.

How to make Ricotta Pasta: 2 Ways

Preparing the pasta: Bring a big pot of salted water to a boil and cook your choice pasta shape until al dente, reserving 12 cup of the pasta water along the way. Pass the ricotta through a sieve (for reference, check the video) and combine it with the parmesan, salt, and a substantial quantity of freshly cracked black pepper in a large mixing bowl (photos 12).

Lemon ricotta version

To make this dish, follow the same directions as before, but substitute the parmesan with lemon zest and, instead of a liberal quantity of black pepper, sprinkle in a little bit of cayenne pepper (photo 3). Once the pasta has been cooked, drain it and return it to the saucepan. Toss in the ricotta mixture until it is well coated with the sauce (photos 4). Add a splash of pasta water and whisk to loosen the sauce; the sauce should be smooth and creamy when finished; serve immediately (photo 56).

Top tips for making this recipe

• Make sure the ricotta is free of any excess liquid before you begin (I do this by placing the ricotta in a strainer for a couple of minutes and allowing any excess liquid to drain off)
• You may use any pasta form you choose for this pasta sauce, but I’ve found that a shorter noodle shape works best for this sauce. It’s usually a good idea to set aside a little extra pasta water than you think you’ll need (just in case). I set aside 12 cups, but depending on the consistency of the ricotta, you may not need the entire amount. Due to the fact that it will thicken and lose its creamy quality when allowed to cool, this pasta sauce is best served immediately. This dish does not freeze well, but it is so quick and simple to prepare that it is not necessary.

More simple pasta recipes you might like

• Spaghetti alla Carbonara
• Penne alla Vodka – Pasta with Tomato Vodka Sauce
• Artichoke Pasta – Simple 10 Minute Recipe
• Cavatelli and Broccoli Pasta
• Penne alla Vodka

If you make thisRicotta Pastaor any other dish on my site, please let me know how you liked it by leaving a comment below; I like hearing from readers like you. Please follow me onFACEBOOK, INSTAGRAM, and PINTEREST to see more wonderful meals and to find out what I’m up to in my spare time. The majority of our recipes include step-by-step images, useful hints and methods to ensure that everything is done correctly the first time, and in some cases, video! Recipes can be saved.

Ricotta Pasta

Two variations of the most delectable Ricotta Pasta Recipe are available, both of which include fresh and zingy lemon zest as well as loads of parmesan and crushed black pepper. This no-cook pasta sauce is simple and straightforward; the only difficult part is cooking the noodles! Italian CuisineCook Time10 Minutes Coursepasta Italian CuisineCook Time10 Minutes Time allotted: 10 minutes Servings4servings Calories534kcal

Cheese and pepper version

• 14 cups short pasta (400g)
• 1 cup full fat ricotta (250g)
• 12 cups freshly grated parmesan
• 12 cups pasta water (120ml)
• 15 oz. Season with salt and pepper to taste

To make lemon ricotta pasta

• A 15oz package of short pasta (4 cups / 400g)
• 1cup of ricotta (250g)
• The zest of 1 lemon
• 12 cup of pasta water (120ml)
• Season with salt and pepper to taste

Ricotta cheese and pepper version

• Bring a large pot of salted water to a boil, then cook your choice pasta form until al dente, reserving 12 cup of the pasta water along the way. Pass the ricotta through a sieve and combine it with the parmesan, salt, and a liberal quantity of freshly cracked black pepper in a mixing bowl
• Once the pasta has been cooked, drain it and return it to the saucepan. In a separate bowl, combine the ricotta mixture and toss until well covered. Add a splash of pasta water and whisk to release the sauce
• The sauce should be smooth and creamy at this point
• And then serve.

Lemon ricotta version

• Replace the parmesan with lemon zest and, instead of a big quantity of black pepper, sprinkle in a little amount
• Otherwise, follow the same directions as above. Once the pasta has been cooked, drain it and return it to the saucepan. In a separate bowl, combine the ricotta mixture and toss until well covered. Add a splash of pasta water and whisk to release the sauce
• The sauce should be smooth and creamy at this point
• And then serve.

• Make sure the ricotta is free of any excess liquid before you begin (I do this by placing the ricotta in a strainer for a couple of minutes and allowing any excess liquid to drain off)
• You may use any pasta form you choose for this pasta sauce, but I’ve found that a shorter noodle shape works best for this sauce. It’s usually a good idea to set aside a little extra pasta water than you think you’ll need (just in case). I set aside 12 cups, but depending on the consistency of the ricotta, you may not need the entire amount. Due to the fact that it will thicken and lose its creamy quality when allowed to cool, this pasta sauce is best served immediately. This dish does not freeze well, but it is so quick and simple to prepare that it is not necessary.

The following are the nutritional values: 534kcal|77g carbohydrate|25g protein|13g fat |8g saturated fat|Cholesterol:43 mg|Sodium:250mg potassium:304mg fiber|sugar:3g vitamin A:386IU calcium:289mg iron:2mg

• Unless otherwise noted, I always use extra virgin olive oil in all of my recipes
• Nevertheless, For the greatest results and flavor, whether I use canned or jarred tomatoes of any type, I always use this particular brand. The majority of veggies are medium in size, unless otherwise noted. Fan (convection) ovens are used to test and develop all of the recipes. Learn more about the formulas used to compute nutrition. Check out our must-have Italian Pantry Staples for inspiration. You may also locate all of ourEssential Kitchen Tools for Italian Cooking in one one location.

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Stealthy Recommendation Make use of your preferred sort of pasta. The sauce is the main attraction here, and it will go well with any dish you choose. Nutritional Information Per Serving: 425 calories; 21 grams of fat; 44.1 grams of carbs; 16 grams of protein; 23 milligrams of cholesterol; 430 milligrams of sodium a complete nutritional program

Amount Per Serving
Calories425	Calories from Fat192
% Daily Value*
Total Fat21g	33%
	Saturated Fat6g	30%
	Trans Fat0.1g
	Polyunsaturated Fat2.1g
	Monounsaturated Fat11.8g
Cholesterol23mg	8%
Sodium430mg	18%
Total Carbohydrate44.1g	15%
	Dietary Fiber4g	17%
	Sugars6.3g
Protein16g

A 2,000-calorie diet is used to calculate the percent Daily Values.

Depending on your calorie requirements, your daily values may be more or lower than the following:

	Calories:	2,000	2,500
Total Fat	Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300 mg
Sodium	Less than	2,400mg	2,400mg
Total Carbohydrate	300g	375g
	Dietary Fiber	25g	30g

A 2,000-calorie diet is used to calculate the percent daily values. Depending on your calorie requirements, your daily values may be greater or lower:

Reviews

Jacqulyne de Jardins expresses herself as follows: The pasta meal that follows has to be one of my favorite dishes that I’ve made on the site so far. Simply said, it’s your standard spaghetti dish, with the addition of creamy ricotta cheese. I omitted the ricotta and served it first to my vegan friend before putting it back in for my own consumption. Definitely a win-win situation for all parties. Dom Clement expresses himself as follows: This was delicious in every way! With the addition of some leftover meatballs, this dish was a smash!

• This dish is amazing; the combination of ricotta cheese and tomato sauce is delicious.
• Yummm.
• It was the perfect vehicle for sopping up the creamy sauce.
• According to Jeremy Hughes, “I’ve been experimenting with ricotta cheese in the sauce in recent weeks.” I really feel as like I’ve been missing out on something all these time!
• Honestly, I can’t express my gratitude enough for how great the sauce was.

Pasta con la ricotta (Pasta and Ricotta Cheese)

Pasta and ricotta are the perfect combination for an unplanned supper or a weekend feast. When you combine tomato, ricotta, and parmesan cheese, the result is a mild taste combination that is eerily similar of traditional southern-style lasagna. Instead of hours, as with lasagna, you’ll be done in less than 30 minutes—the amount of time it would take to bring water to a boil and cook your pasta. That’s what I call a time-saver in my book.

Ingredients

This recipe serves 4-6 people.

• 400-500g (3/4-1 lb.) of short pasta (see Notes)
• 200-250g (7-8 oz.) of canned tomatoes, whole or crushed, or passata (see Notes)
• 400-500g (3/4-1 lb.) of short pasta (see Notes)
• 400-500g (3 a garlic clove, peeled and gently smashed
• A sprig of parsley
• Olive oil
• 250-300g (7-8 oz.) ricotta (or to taste)
• A pinch of salt and pepper
• Season with salt to taste
• Grated parmesan cheese (to your preference)

Directions

Prepare the pasta by bringing the water to a boil. Meanwhile, make the sauce: in a heavy saucepan or pot, combine the tomato, a drizzle of olive oil, the whole garlic clove, the basil (if using), and a pinch of salt, and bring to a gentle simmer for 10-15 minutes, just long enough to lightly cook the tomato and blend the flavors—or, if you prefer, keep it at the lowest possible heat until the pasta is done. Remove the garlic clove from the dish. When the water comes to a boil, add a good amount of salt.

As soon as the pasta is finished cooking, drain it (but not completely) and place it in a large saucepan with the tomato sauce over low heat.

I don’t generally measure; instead, I just mix the pasta after each dollop to check if I need to add more and continue to do so until the desired consistency is achieved.

After that, add the grated parmesan (about a teaspoon per person) and combine thoroughly.

Season with salt and pepper to taste. (Keep in mind that ricotta is fairly bland, so you’ll want to season it thoroughly.) If you’d like, top your pasta and ricotta with a little additional grated parmesan cheese before serving right away.

Notes

This sauce may be served with practically any type of short pasta, including penne. This method of preparing rigatoni orpaccheri is especially appealing to me. In Puglia, they would use orecchiette as a pasta dish. Similarly, I’ve experimented with curly lasagna noodles (also known as reginette) and like them when they were broken into small pieces. It is possible to make a simple tomato sauce from canned tomatoes that have been squeezed between your fingers (if the tomatoes are of good quality, they should melt down into a sauce in no time), crushed tomatoes (which will give you a more assertive tomato flavor), or sieved tomatoes in jars, known as passata di pomodoro.

1. Instead, you just mix the garlic and oil into the tomatoes while they are still raw.
2. A lighter, more mellow-tasting sauce with only the faintest touch of garlic results as a result, which is exactly what you want here to compliment the delicate taste of the ricotta.
3. It’s a pleasantly pleasant surprise.
4. Ricotta cheese is used in the preparation of pasta con la ricotta, which is an Italian dish.

• 400-500g (3/4-1 lb.) of short pasta (see Notes)
• 200-250g (7-8 oz.) of canned tomatoes, whole or crushed, or passata (see Notes)
• 400-500g (3/4-1 lb.) of short pasta (see Notes)
• 400-500g (3 a garlic clove, peeled and gently smashed
• A sprig of parsley
• Olive oil
• 250-300g (7-8 oz.) ricotta (or to taste)
• A pinch of salt and pepper
• Season with salt to taste
• Grated parmesan cheese (to your preference)

Directions

1. Prepare the pasta by bringing the water to a boil. Meanwhile, make the sauce: in a heavy saucepan or pot, combine the tomato, a drizzle of olive oil, the whole garlic clove, the basil (if using), and a pinch of salt, and bring to a gentle simmer for 10-15 minutes, just long enough to lightly cook the tomato and blend the flavors—or, if you prefer, keep it at the lowest possible heat until the pasta is done. Remove the garlic clove and, when the water comes to a boil, generously season it with salt. After that, add your pasta and cook it until it is al dente. As soon as the pasta is finished cooking, drain it (but not completely) and place it in a large saucepan with the tomato sauce over low heat. Mix thoroughly, then add a few dollops of ricotta, just enough to cover the pasta but not enough to completely ‘bury’ it in the sauce. I don’t generally measure
2. Instead, I just mix the pasta after each dollop to check if I need to add more and continue to do so until the desired consistency is achieved. If the mixture appears to be excessively thick, a small amount of the pasta water can be added. After that, add the grated parmesan (about a teaspoon per person) and combine thoroughly. Season with salt and pepper to taste. (Keep in mind that ricotta is fairly bland, so you’ll want to season it thoroughly.) Serve immediately, garnished with more grated parmesan cheese if desired, and enjoy!

Frank A. Fariello, Jr. is an American businessman who lives in New York City.

Lemon Ricotta Pasta You’ll Eat Straight Out Of The Pan

Parker Feierbach is a professional photographer based in Los Angeles, California. This recipe is ideal for the spring season. It’s bright and airy, and it immediately captured our attention. If you are unable to get bucatini, substitute any long pasta such as spaghetti or linguine! Are you looking forward to more spaghetti dinners in the near future? Here are some 70 pasta recipes to check out! Yields:4servings Preparation time: 0 hours and 10 minutes Time allotted: 0 hours 25mins 1 pound of Bucatini or Spaghetti 1c.ricotta a half cup of extra-virgin olive oil 1/2 cup pecorino or Parmesan cheese, freshly grated 1 lemon, with the zest and the juice Kosher salt is a kind of salt that is kosher.

1. Cook the pasta according to package directions in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and combine the ricotta, oil, pecorino, lemon juice, and zest in a medium-sized mixing bowl. Sea salt and pepper to taste
2. Sprinkle with red pepper flakes to finish. Toss the spaghetti with the ricotta mixture and 1/4 cup of the pasta water that was saved. If the sauce is too thick, add some of the pasta water that was saved. Prepare the dish by sprinkling basil on top, adding additional pecorino, and a drizzle of olive oil

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Easy Spinach Ricotta Pasta Recipe

Ilooovericotta is a kind of cheese. Light and fresh in flavor, it is ideal for foods that are served throughout the warmer months. So when I noticed ricotta on sale at the grocery store, I leaped at the chance to prepare this Spinach Ricotta Pasta dish that had been swimming around in the back of my mind for quite some time. It was delicious!

Customize Your Spinach Ricotta Pasta:

Because of the simplicity of this pasta recipe, it is very easy to alter it by changing out or adding ingredients to make it your own unique creation.

Can I Use a Different Vegetable?

I added frozen spinach, which is one of my favorite adaptable vegetables, to the dish to help provide a bit green and fiber to the dish. In the event that you don’t like for spinach, you might substitute frozen broccoli florets; however, I’d recommend chopping the florets into smaller pieces first.

Can I add Meat?

By adding some chicken to this spinach ricotta pasta, you can turn it from a side dish into a main meal. (See recipe below.) Simply cut up some chicken breast and sauté it in a pan with a little olive oil and garlic at the beginning of the cooking process to get it started. In order to avoid overcooking the shrimp, you may cook them in a separate pan and then add them back to the completed pasta dish once they’ve been removed from the skillet.

Use Good Ricotta

This spinach ricotta pasta meal may be made more substantial by adding some chicken, turning it from a side dish into a main dish. All you have to do is cut up some chicken breast and sauté it in a pan with some olive oil and garlic to get things going in the beginning. In order to avoid overcooking the shrimp, you may cook them in a separate skillet and then add them back to the completed pasta dish after they’ve been removed from the heat.

Easy Spinach Ricotta Pasta

This fast and sumptuous Spinach Ricotta Pasta is created with ricotta cheese and features a creamy and garlicky spinach sauce that is made simple by the use of the cheese. Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Servings:4

• 1/2lb.uncooked fettuccine ($0.75)
• 2Tbspolive oil ($0.32)
• 2 clovesgarlic ($0.16)
• 1/2cupmilk ($0.24)
• 1cupwhole milk ricotta ($1.22)
• 1/4tspsalt ($0.02)
• Freshly cracked pepper ($0.05)
• 1/4lb.frozen chopped spinach ($0.40)
• 1/4lb.frozen

• In a colander, drain the frozen spinach and set it aside to defrost while you prepare the pasta and sauce. Bring a large saucepan of water to a boil, then add the pasta and cook until al dente. After boiling until just al dente, strain the pasta in a sieve to remove the excess water. Keep about 1/2 cup of the pasta boiling water aside to use later to soften the sauce if it becomes too thick. Preparing the ricotta sauce while the pasta is cooking is a good idea. Garlic should be minced and added to a big pan along with the olive oil. Cook for 1-2 minutes over medium-low heat, or until the vegetables are tender and aromatic (but not browned). Stir in the milk and ricotta until the mixture is pretty smooth (the ricotta may be slightly grainy). Allow the sauce to come to a gentle simmer when it has been heated thoroughly. As the sauce cooks, it will thicken a little bit more. Season with salt and pepper once it has thickened enough to coat the back of a spoon (3-5 minutes). Pour in the ricotta sauce after squeezing the frozen spinach to eliminate as much extra water as possible (you may do this by squeezing it in your fist). Stir the spinach into the sauce until it is well spread throughout. Using your taste buds, adjust the salt and pepper as needed. Remove the pan from the heat and add the cooked and drained pasta to the sauce, tossing to combine. If the sauce gets too thick or dry, a tiny bit of the pasta boiling water can be added to thin it down. Serve when still heated.

In a colander, drain the frozen spinach and set it aside to defrost while you finish the pasta and the sauce. Toss the pasta in a large saucepan of boiling water and cook until al dente. After boiling until just al dente, strain the pasta in a sieve to remove any excess liquid. Keep about 1/2 cup of the pasta boiling water aside to use later if necessary to loosen the sauce. The ricotta sauce can be made in advance of cooking the pasta. Add the garlic to a large pan with the olive oil and cook over medium heat until the garlic is golden brown.

Stir in the ricotta and milk until the mixture is pretty smooth (the ricotta may be slightly grainy).

As the sauce simmers, it will thicken a little bit.

Pour in the ricotta sauce after squeezing the frozen spinach to eliminate as much extra water as possible (you may do this by holding it in your fist).

If necessary, adjust the seasonings with salt or pepper. To finish, turn off the heat and stir in the cooked and drained pasta until well coated. A tiny bit of the pasta cooking water can be used to thin up a thick or dry sauce if needed. Warm up the dish before serving it to guests.

How to Make Spinach Ricotta Pasta – Step by Step Photos

Remove roughly 1/4 pound of frozen spinach from the freezer to allow it to defrost before you begin. It should be defrosted in a colander so that any extra moisture may drain away. Because the amount is negotiable, I used a rough estimate of 1/4 of a one-pound bag. Start by bringing a big pot of water to a boil for the pasta. Once the water is boiling, add 1/2 pound of pasta and continue to cook until the pasta is barely soft. Delallo pasta is one of my favorites because it has a wonderful rough texture that makes it easy to soak up spaghetti sauce.

• Once the pasta is finished cooking, drain it in a strainer, reserving approximately 1/2 cup of the cooking water to use later to soften the sauce if it becomes too thick to handle.
• Begin with two minced garlic cloves and two tablespoons of extra-virgin olive oil.
• Make an effort not to let it get brown.
• Every brand is also a little bit different from the others.
• To the pan with the garlic and oil, add one cup of the ricotta and 1/2 cup of milk and mix well.
• It’s normal for the oil to sit on top and the ricotta to still be lumpy or gritty, but that’s not a problem.
• As it cooks, the sauce will thicken a little.

Make sure to squeeze out as much moisture as possible from the spinach before cooking it.

Once it’s almost completely dry, add it to the sauce.

Turn the heat down to a minimum.

To loosen up the sauce if it gets too thick or dry, add a small amount of the pasta cooking water that has been saved during the pasta cooking process.

The strands are still rather long, which makes them appear attractive on the dish, but the somewhat shorter length makes it easier to integrate additional components into the mixture.

So there you have it.

When prepared in bigger quantities, this meal can be served as a side dish alongside grilled or roasted meats or as a vegetarian main dish. When paired with a selection of grilled veggies, you’ll be in culinary bliss!.

Pasta with Ricotta

If you’re looking for a quick and easy meal option at the last minute, spaghetti with ricotta is the dish for you! This easy 2-ingredient dish is the ultimate Italian comfort meal, and it can be prepared in just 10 minutes. A recipe for pasta with ricotta, orpasta ca ricotta, as we call it in Sicilian, isn’t really necessary. I’ve been debating whether or not to write this piece for quite some time. I all, cooking pasta and tossing it with ricotta hardly counts as a recipe, does it? My mother used to prepare this meal (and still does) when she wanted a quick and simple pasta dish that didn’t need much effort and she happened to have a container of ricotta in the fridge.

As you can see, it’s not a really elegant dish, and it’s certainly not the kind of thing you’d serve to guests at your home.

We hold this as a very significant family custom.

Memories of mom’s homemade ricotta:

Ricotta pasta brings back happy memories from my youth. On a Sunday afternoon, my dad and I would take a drive to the countryside to see a dairy farm, and this is what I remember. We’d go out and get a couple of gallons of raw, unpasteurized milk. After that, we would drive all the way back home, where my mother would prepare fresh ricotta. The last time I saw my father, he was sitting at the kitchen table with an enormous bowl in front of him, sipping the hot whey in which small mounds of ricotta were floating.

When I first tried them, I thought them to be terribly monotonous, and the handmade ricotta did not excite me in the slightest.

Making my own ricotta is really on my to-do list, which is rather big!

Some of my favorite recipes with ricotta:

Ricotta is used in a number of my favorite meals, whether they are sweet or savory. Ricotta is so important to my cooking that I have an entire category of dishes dedicated to it! Here are a few examples: Sicilian Cannoli with Ricotta Filling Mortadella, Ricotta, and Pistachio Pesto Pizza Sicilian Cannoli with Ricotta Filling The Sicilian Ricotta Pie from Mom’s kitchen I could go on and on about this! But for the time being, allow me to demonstrate how simple it is to make Pasta with Ricotta.

How to make Pasta with Ricotta:

To prepare the pasta, bring a large pot of salted water to a boil, add the salt, and simmer until the pasta is al dente. Meanwhile, in a medium-sized mixing basin, combine the ricotta and the remaining ingredients. Stir in just enough pasta water to make a smooth, creamy sauce out of the ricotta cheese.

I use around 1 cup. If necessary, season with salt to taste. Place the spaghetti straight into your pasta dish by scooping it out with a pasta scooper. Place a large spoonful of the ricotta mixture over the spaghetti and toss until all of the strands are covered. Serve as soon as possible!

Tips and suggestions for Pasta with Ricotta:

• The spaghettini that my mother uses for this recipe is traditional, but you may use spaghetti or a shorter noodle like as penne, rigatoni, or fusilli if you prefer. This dish serves between 3 and 4 people, depending on the size of the portions. Some ricotta types are drier than others, depending on the kind. It’s important to save aside some pasta water to use as needed to achieve a creamy texture. Pasta with ricotta should be consumed as soon as possible. When warmed, it does not quickly regain its creamy consistency.

Simply said, that’s all there is to it. Please don’t tell me that it’s plain, or that it requires additional ingredients such as Parmigiano-Reggiano, black pepper, garlic, or any other type of seasoning. If you desire, you may substitute any other component for the ones listed above. However, this is the way my mother has always made it, and this is the way I will continue to make it going forward. When it comes to precision, I don’t fool around! If you have any leftover ricotta in the fridge and need to use it up fast, try cooking pasta with ricotta.

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Pasta with Ricotta

• Pasta with Ricotta is one of the simplest Italian comfort food dishes to prepare. Stir ricotta into a bowl of boiling pasta and serve immediately. Preparation time: 5 minutes Preparation time: 5 minutes The Main Course is the first course in the sequence. Cuisine:Italian Pasta with ricotta is the keyword here. Servings:4servings Calories:211kcal

• 1/2 pound pasta (about 225 grams)
• 475 grams whole milk ricotta (approximately 1 pound)
• Salt to taste

• 475 grams whole milk ricotta (a little more than 1 pound)
• 1/2 pound spaghetti (about 225 grams)
• Salt to taste

• The spaghettini that my mother uses for this recipe is traditional, but you may use spaghetti or a shorter noodle like as penne, rigatoni, or fusilli if you prefer. Some ricotta types are drier than others, depending on the kind. It’s important to save aside some pasta water to use as needed to achieve a creamy texture. Pasta with ricotta should be consumed as soon as possible. When warmed, it does not quickly regain its creamy consistency. Please keep in mind that the nutritional information provided is an estimate and may vary depending on the precise portion size consumed.

The following are the nutritional values: 211kcal|42g carbohydrate|7g protein|1g fat|1g saturated fat|1mg cholesterol|4mg sodium|126mg potassium|2 g fiber|2 g sugar|12mg calcium|1 mg iron

Skillet Ricotta Pasta with Roasted Broccoli.

This skillet ricotta pasta is a delicious midweek dinner option! Sauce is made in minutes and may be served over your favorite pasta with roasted broccoli on the side. It’s as simple as it gets! This week, I’m a member of teameasydinner! In our family, getting back into the rhythm of things has been a challenge this season, so nightly dinners have been as straightforward as possible. It gets extra points if it’s something that everyone enjoys and can be prepared in 30 minutes or less! Because, here’s the thing: this is really simple to accomplish.

After you have taken into consideration the time it takes to preheat your oven, the complete meal should take no more than 20 minutes to prepare.

Broccoli is currently the most popular veggie in our household.

Even Eddie, who prefers raw to roasted (eeeek), like it, and I find myself needing it more and more often.

I mean, how? Who am I?!

Making this creamy ricotta sauce in a pan takes only a few minutes and comes together in a flash. It not only makes the pasta dish appear wonderfully light, but it also provides the pasta with a cozy creamy covering. It’s like a large, cuddly, indulgent embrace, but without the heaviness.

Here’s how it goes down:

Prepare some pasta – any shape would do! – and set aside a little amount of the starchy pasta water. Roast the broccoli until it has reached the desired roastiness. 20 minutes at 425 degrees in the oven yields ideal results in my opinion. This is the time and temperature that I use for roasting broccoli. While the broccoli is roasting, sauté some garlic in olive oil until it is fragrant. Whisk in the ricotta cheese until the mixture is smooth and sauce-like in consistency. In a separate bowl, whisk in the pasta water until it becomes even MORE smooth.

Add the broccoli to the mix.

Yes, you are correct.

What’s great about this is that it can be used as a basis for anything you happen to have in the fridge that day. Add a slew of veggies, some grilled chicken, or perhaps shrimp to round off the meal. It may be really basic or completely laden with clean-out-the-fridge ingredients. It’s up to you!

Skillet Ricotta Pasta with Roasted Broccoli

2 to 4 individuals may eat this dish. Preparation time: 20 minutes Cooking Time: 10 minutes Time allotted: 30 minutes This ricotta spaghetti in a skillet is the ideal weeknight supper! An ultra-smooth ricotta sauce wraps your favorite noodles, which are then served with roasted broccoli on top.

• Cavatappi pasta (or any noodle of your choice!) 3 cups broccoli florets, 2 tablespoons olive oil, kosher salt and pepper
• 3 cups broccoli florets minced garlic
• 1 cup ricotta cheese
• 1 tablespoon freshly squeezed lemon juice
• 12 to 34 cup pasta water
• Crushed red pepper flakes for topping
• Optional parmesan cheese for dusting
• 12 to 34 cup saved pasta water

• The oven should be preheated at 425 degrees Fahrenheit. Prepare a baking sheet by spreading the broccoli florets on it and tossing them with 1 tablespoon of olive oil (you can also use spray olive oil if you prefer!). Season with salt and pepper all over the surface of the dish. Toss in the oven for 20 minutes, or until the potatoes are golden and slightly burnt
• Bring a pot of salted water to a boil, and prepare your pasta according to package directions while the broccoli is roasting on the stovetop. Keep in mind to save aside some pasta water. In a nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium-low heat until shimmering. Cook for 1 minute once you’ve added the garlic. Reduce the heat to low and add the ricotta cheese, stirring constantly. If you want it to be creamy, you’ll have to wait a few minutes. Season with a generous amount of salt and pepper. Continue to stir in the lemon juice and 12 cup of the pasta water until the sauce is smooth and silky. To make the sauce thinner or smoother, you can add a little extra pasta water. Enjoy! This will all be determined on the brand of ricotta you use. Toss the ricotta mixture together and season with additional salt and pepper if desired. Don’t forget to taste it before adding the pasta and tossing thoroughly to coat the spaghetti in the ricotta mixture. Toss in the roasted broccoli and season with crushed red pepper flakes before serving it out to your guests! If you like, you may top it with parmesan cheese.

The Main Course is the first course in the sequence. Cuisine:American It has an incredible richness to it!