Baked Pesto Ricotta Food

PASTA WITH RICOTTA PESTO

Steps:

• In a food processor mince basil, garlic and parsley. Add oil through food tube and process for 10 seconds or until thick.
• Add ricotta cheese and process using on/off turns until blended.
• Pour pasta in serving dish and pour pesto over and then top with tomatoes.
• Sprinkle with grated cheese.
• Serve with grated cheese.

PASTA WITH RICOTTA RECIPE

Steps:

• Bring a large pot of water to a boil. Salt generously and boil spaghetti until al dente.
• Meanwhile, place ricotta in a medium sized bowl. Scoop as much pasta water as needed to create a smooth, creamy sauce. I add about 1 cup. Add salt to taste if necessary.
• Scoop the cooked spaghetti directly into 4 pasta bowls using a spaghetti scooper.
• Divide the ricotta mixture among the bowls. Stir the ricotta into the spaghetti and serve immediately.

BASIL PESTO AND RICOTTA LASAGNA

Steps:

• Add the ricotta into a bowl and pour in the milk. Add also the grated Parmigiano Reggiano and stir thoroughly until you get a smooth batter. Season with salt and freshly ground black pepper to taste.
• Tear the mozzarella with your hands into small pieces. Also keep the basil pesto and fresh pasta sheets at hand.
• Now that all the ingredients are ready, prepare the lasagna and heat the oven to 200°C (400°F).
• Start by spreading two tablespoons of ricotta on the bottom of the baking pan, then top it with a few sheets of fresh pasta to cover the entire surface of the pan.
• Cover the pasta with 3 tablespoons of ricotta and 1 tablespoon of pesto, spreading it out evenly. Then add the bite-sized mozzarella.
• Continue making 4 more layers, until you have finished all the ingredients. The last layer will be made of ricotta, pesto and mozzarella.
• Sprinkle the top with breadcrumbs and drizzle with extra virgin olive oil.
• Bake the lasagna for about 20-25 minutes, until golden brown.
• You can serve the lasagna immediately, or, even better, let it cool down and serve after a few hours, or the next day, quickly reheating in a hot oven.

BAKED MUSHROOMS WITH RICOTTA & PESTO

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.
• Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish. Mix the ricotta, pesto and garlic and spoon into the mushrooms (there's enough to pile it up quite high). Sprinkle over the Parmesan and drizzle over the rest of the oil.
• Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If this doesn't happen, put the dish under a preheated grill for a few minutes. If the mushrooms have given off a lot of juice after baking, you can drain some of it off.
• To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.

PESTO PUFF PASTRY PINWHEEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
• Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
• Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
• Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
• Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

BAKED ROTINI PASTA WITH RICOTTA PESTO

Steps:

• Puree the basil leaves, almonds, garlic and salt together in a food processor.
• With motor running, gradually add the olive oil thru the feeder tube.
• Stir in 2 tablespoons of the Parmesan cheese and set aside.
• Cook pasta in boiling salted water until still a little firm about 8 minutes, then drain.
• In another bowl, combine pesto, ricotta, half the mozzarella and the black pepper.
• Add the pasta and toss to blend.
• Pour into a 1 1/2 quart shallow baking dish and top with the remaining 2 tablespoons of Parmesan and the rest of the mozzarella.
• Bake at 350° for 30 minutes or until cheese is melted and bubbly.

RICOTTA-PESTO PASTA WITH SAUSAGE AND KALE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, for about 9 minutes (pasta will not be fully cooked.) Drain, reserving 1/2 cup cooking water. Set aside.
• While pasta is cooking, place sausage in a large skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate and leave grease in the pan.
• Add oil to the skillet and saute for 5 minutes. Add garlic and cook for 1 minutes. Add kale, nutmeg, pepper flakes, salt, and pepper. Deglaze the pan with white wine and cook until kale is soft, 5 to 10 more minutes.
• Return sausage back to the pan. Add ricotta, pesto, and 6 ounces mozzarella cheese. Add reserved pasta and cooking water. Taste and season with salt and pepper if needed. Pour into the prepared casserole dish and sprinkle remaining mozzarella over top. Cover with foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes. Let cool 10 minutes before serving.

BAKED PESTO RICOTTA

Steps:

• Combine ingredients.
• Spread in ovenproof dish.
• Bake at 180 C for 20 - 30 minutes until firm.
• Cool, slice and serve on crusty bread.

SPINACH PESTO & RICOTTA

Steps:

• Cook pasta for 8-10 minutes until tender but firm.
• Reserving 1/2 cup of the cooking water, drain pasta and return to pot.
• In large skillet, melt 1 tbsp butter over med heat; cook onion& garlic, stirring occasionally, for 5 minutes or til softened.
• Stir in spinach and basil; cover and cook for 2 minutes.
• Uncover and cook, stirring for 2 minutes longer.
• Transfer to food processor.
• Add remaining butter, salt& pepper and puree til smooth.
• Add reserved pasta water and blend well.
• Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, parmesan cheese and lemon juice; toss to combine.
• Serve each with a dollop of remaining ricotta; sprinkle with pine nuts.