RICOTTA SPAGHETTI
A good alternative to regular macaroni and cheese!
Provided by Rachel817
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, reserving 2 tablespoons of the cooking water.
- Stir the garlic, ricotta, and basil in a saucepan over medium-low until hot, about 4 minutes. Season to taste with salt and pepper; stir in the spaghetti and reserved water from cooking the pasta. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 44.7 g, Cholesterol 14.2 mg, Fat 4.6 g, Fiber 1.8 g, Protein 12.8 g, SaturatedFat 2.5 g, Sodium 80.2 mg, Sugar 1.7 g
TOMATO, BASIL AND CHEESE BAKED PASTA
For kids ages 12 to 16 years.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
- Preheat a deep, big skillet or a medium sauce pot over medium heat.
- Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
- Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
- Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
- Preheat your broiler to high and place a rack in the center of the oven.
- Drain pasta shells. Add them to a flameproof casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.
BASIL AND RICOTTA CANNELLONI
In Rome, fresh ricotta made from sheep's milk is more widely available than that made from cow's milk, but either will work in this recipe. An abundance of zucchini blossoms (fiori di zucche) made it easy for Kovel to use them as a topping, but if you can't find them, it's not a problem; they are an optional flourish here.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Lightly coat a rimmed baking sheet with oil. Working in three batches, drop pasta into boiling water, stirring to ensure it doesn't stick. Cook until pliable but still retaining some chew, about 3 minutes. Using a slotted spoon or mesh spider, transfer, one at a time, to oiled pan and lay flat, turning to lightly coat. Drizzle with additional oil as necessary to prevent sticking.
- Return water to a boil; add onion and cook until bulb is tender and greens are still bright, about 4 minutes. Using slotted spoon, transfer to a colander. Add basil to boiling water and cook just until bright, 30 seconds; drain and transfer to colander with onion, reserving 1/4 cup blanching water. Firmly press onion and basil to remove as much liquid as possible; transfer to a cutting board and finely chop. Place in a medium bowl and stir in ricotta, yolks, lemon zest, half of the Pecorino Romano, and 1 1/2 teaspoons salt; season with pepper. Stir thoroughly to combine. (Filling can be made 1 day ahead and refrigerated in an airtight container.)
- Preheat oven to 400 degrees. Butter a broilerproof 9-by-13-inch baking dish. Lay a square of pasta on a clean work surface; spoon 3 tablespoons ricotta mixture in a line about 1 inch away from and parallel to a short edge. Roll pasta up to enclose filling, making a tube about 1 1/2 inches in diameter. Repeat with remaining pasta squares and filling. Place cannelloni snugly in buttered baking dish, in a single layer of three rows of six. Stir reserved blanching water into cream, lightly season with salt and pepper, and spoon over cannelloni. Carefully tear zucchini blossoms in half lengthwise and drape a half-blossom over each cannellono. Sprinkle remaining Pecorino Romano over pasta to cover; lightly drizzle with oil. Bake, uncovered, until cannelloni are bubbling and hot in centers, about 15 minutes. Turn oven to broiler setting; broil until golden brown on top, about 5 minutes more. Let cool slightly before serving.
WHIPPED BASIL RICOTTA
This whipped basil ricotta comes together in just a few minutes. It makes a great topping for crusty bread, as a dip, or even in your favorite pasta dish.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.
Nutrition Facts : Calories 0.6 calories, Carbohydrate 0.1 g, Sodium 110.1 mg
CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA
Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.
Provided by Melissa Clark
Categories easy, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
- Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
- Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
- Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.
More about "basil ricotta macaroni and cheese recipes"
RECIPE: LEMONY RICOTTA PASTA WITH BASIL - KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
CREAMY RICOTTA MAC AND CHEESE » THE FAST RECIPE …
From thefastrecipe.com
4.7/5 (7)Category Main Course, Pasta RecipesCuisine AmericanCalories 643 per serving
BASIL RICOTTA MACARONI AND CHEESE - FRAMED COOKS
From framedcooks.com
Reviews 12Category DinnerCuisine ItalianTotal Time 20 mins
BASIL & RICOTTA RAVIOLI - A HINT OF ROSEMARY
From ahintofrosemary.com
10 BEST BAKED MACARONI RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
RANKING: INA GARTEN'S EASY WEEKNIGHT PASTA RECIPES - INSIDER
From insider.com
LIGHTLY CHEDDARED SPINACH RICOTTA MAC AND CHEESE - FOOD52
From food52.com
RICOTTA MAC AND CHEESE - THE DAILY MEAL
From thedailymeal.com
RECIPE: EASY BAKED PENNE WITH RICOTTA AND BASIL
From wholefoodsmarket.com
MACARONI WITH SAUSAGE & RICOTTA - EATINGWELL
From eatingwell.com
21 RIDICULOUSLY CREAMY RICOTTA PASTA RECIPES
HOMEMADE LEMON BASIL RICOTTA - SIMPLY SCRATCH
From simplyscratch.com
TOMATO BASIL BAKED MACARONI AND CHEESE | LIFE, LOVE …
From lifeloveandsugar.com
PASTA WITH RICOTTA CHEESE AND BASIL - GIALLOZAFFERANO …
From giallozafferano.com
10 BEST BAKED MACARONI RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
10 BEST RICOTTA CHEESE MAC AND CHEESE RECIPES
From yummly.com
10 BEST BAKED MACARONI RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
RECIPE: PESTO PANCETTA & FIVE CHEESE RAVIOLI WITH CORN, ZUCCHINI ...
From
MACARONI BIANCO WITH RICOTTA AND FRESH MOZZARELLA RECIPE
From foodandwine.com
You'll also love