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Our favorite ricotta pasta - 7 recipes

Chef Tips and Tricks

Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.

 

INGREDIENTS

  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon

METHOD

  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

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 (13 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 (10 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

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 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
0/5 (0 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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