LEMONY RICOTTA SPAGHETTI
This creamy pasta pairs the bright flavor of lemon with the peppery notes of arugula.
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1 cup of pasta cooking water and drain.
- Combine the ricotta, lemon zest, lemon juice and 1/2 teaspoon each salt and pepper in a large bowl. Whisk in 1/2 cup of the reserved pasta cooking water and the baby arugula. Toss with the pasta, adjust the seasoning with salt and pepper and the consistency with more of the reserved water if needed. Serve hot.
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BAKED SPAGHETTI WITH RICOTTA RECIPE - (3.8/5)
Provided by Rindarose166
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Prepare the spaghetti according to the directions on the box. Cook to al dente. Drain. Lightly spray nonstick cooking spray inside a 13x9-inch baking pan or 2 9-inch round pans. Toss the spaghetti together with the sauce and pour it into the pan. In a medium mixing bowl, combine the Ricotta, parmesan, mozzarella, egg, and spices. Spread the cheese stuff over top of the spaghetti. Cover with foil. Bake at 375°F for 45 minutes or until cheese is bubbly. Or, cook it at 375°F for 20 minutes and then turn the broiler on high for about 3 minutes. You'll end up with that pizza-like cheese on top. If using the broiler method, keep a close eye on the dish, and remove when the cheese is browned and bubbly. Allow to cool and rest for about 15 minutes, then serve.
ONE-POT LEMON RICOTTA SPAGHETTONI
Move over spaghetti: Your wider cousin, spaghettoni, is moving up the trending charts. Though only slightly thicker than regular spaghetti, the extra width helps it soak up the flavors of the sauce--in this case tangy lemon juice and fragrant scallions and garlic. This dish is cooked in just one pot (no need to bring water to a boil beforehand!), so it's a super quick and easy choice for weeknights. We top it off with creamy ricotta, salty Parmesan and bitter lemon zest for a bold but balanced finish.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large heavy-bottomed pot (an oval Dutch oven or round braiser works well here, but any large pot will do) over medium-high heat. Add the scallion whites, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened and starting to caramelize, 3 to 4 minutes. Add the oregano, crushed red pepper flakes and garlic and cook, stirring, until the garlic is softened and fragrant, about 1 minute.
- Add the lemon juice, 5 1/2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot, scraping up any brown bits that may have formed on the bottom. Put the spaghettoni in the pot and spread it out as much as you can. Bring the water to a boil and cook, stirring frequently to make sure the pasta doesn't stick to the bottom of the pot, until the pasta is al dente, the mixture looks creamy and starchy and almost all of the water is evaporated, 10 to 12 minutes.
- Turn off the heat and stir in the Parmesan, ricotta and lemon zest until the cheeses have melted and the sauce is very creamy, about 1 minute. Divide the pasta into 4 bowls and garnish each with scallion greens and a few more cracks of black pepper.
SPAGHETTI WITH PANCETTA AND RICOTTA
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water and then drain.
- Meanwhile, combine the olive oil and pancetta in a large wide pot over medium-high heat. Cook, stirring occasionally, until the pancetta is golden brown and crisp, 3 to 5 minutes. Stir in 1 teaspoon pepper, then add 3/4 cup of the reserved cooking water and the spaghetti, tossing until combined. Stir in the ricotta and 2 tablespoons pecorino, tossing constantly to evenly coat. (The ricotta will seem thick at first, but as it combines with the hot cooking water it will create a creamy sauce.) Add more cooking water a few tablespoons at a time if the sauce is too thick or dry. Season with salt.
- Divide the spaghetti among bowls. Sprinkle with the remaining 2 tablespoons pecorino and 2 teaspoons pepper.
Nutrition Facts : Calories 560, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 45 milligrams, Sodium 611 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 23 grams, Sugar 1 grams
BAKED SPAGHETTI CASSEROLE WITH RICOTTA CHEESE
If you love pasta, you'll love this baked spaghetti casserole made with ricotta and cream cheese. This easy recipe is made with a ground beef tomato sauce and layers of creamy, cheesy goodness. Family friendly and ready in less than an hour.
Provided by Nikole Berg
Categories Main Dish
Time 1h
Number Of Ingredients 12
Steps:
- In a large nonstick skillet (or any skillet, add oil if not non-stick) add ground beef, chopped onions, garlic and season with salt and pepper. Cook over medium high heat until meat is browned. Drain excess grease. Add jarred marinara sauce and Italian seasoning. Stir to combine and simmer while you prepare the pasta noodles.
- Cook pasta to al dente in heavily salted water. Drain, but don't rinse. Add pasta to ground beef tomato sauce mixture. Coat noodles with sauce. Remove from heat.
- Microwave the cream cheese for 30 seconds or until very soft. Add to a medium bowl along with the ricotta and parmesan cheese. Stir until well combined.
- Spray a 9 by 13 inch casserole dish with cooking spray. Layer half the noodle mixture on the bottom. Spread all the cream cheese mixture over the noodles. Top with the remaining noodle mixture. Layer the sliced cheese over the top.
- Bake uncovered in a preheated oven at 375º F. for 35 minutes or until hot and bubbly. To brown the top, turn heat to broil and bake for an additional 5 minutes or until the top is golden brown.
Nutrition Facts : Calories 520 kcal, Carbohydrate 29 g, Protein 35 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 118 mg, Sodium 447 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA
I found this in an old issue of Food and Wine. It sounds quick and good. Here's how the magazine describes it. A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff. The filling is simply tossed with cooked rigatoni that's then topped with fontina and baked to a golden brown.
Provided by lazyme
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees F.
- Oil a 9-by-13-inch baking dish.
- In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes.
- Drain.
- Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
- Meanwhile, squeeze as much of the water as possible from the spinach.
- Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper.
- Stir in half the fontina.
- Stir the spinach mixture into the pasta.
- Top with the remaining fontina and Parmesan.
- Drizzle the remaining 2 tablespoons oil over the top.
- Bake the pasta until the top is golden brown, 15 to 20 minutes.
- VARIATION:.
- You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
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.
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