Penne With Herbed Ricotta Food

EASY BAKED PENNE WITH RICOTTA AND BASIL

Steps:

• Preheat oven to 350°F.
• Bring a large pot of salted water to a boil over high heat. Add the penne and cook until tender, about 9 minutes. Drain and set aside to let cool for about 5 minutes.
• Meanwhile, combine ricotta cheese, basil, 1 1/2 cups of the pasta sauce and pepper in a large bowl. Transfer pasta to bowl with cheese mixture and toss gently to coat.
• Spread 1/2 cup of the remaining pasta sauce over the bottom of a 7x11-inch baking dish. Spoon pasta mixture into dish and spread out evenly.
• Drizzle remaining sauce over the top, sprinkle with mozarella and bake until golden brown and hot throughout, about 30 minutes.

BAKED PENNE

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

CLASSIC BAKED PENNE PASTA WITH RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and set aside in a large bowl. Add the egg, ricotta cheese, mozzarella cheese, 1/4 cup chopped parsley and 2/3 of the sauce. Mix until combined.
• Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish and spoon in penne mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
• Bake in preheated oven for 30 minutes; let stand for 15 minutes and sprinkle with parsley before serving.

PENNE WITH LEMON, RICOTTA AND BASIL

Steps:

• Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside.
• In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest.
• Moisten with some of the reserved pasta water to make a sauce-like consistency.
• Season to taste with salt and pepper.
• Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.

PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH

Steps:

• Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
• Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
• Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.

ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS

Steps:

• Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
• Serve immediately, topped with ricotta, pine nuts, and Parmesan.

PENNE WITH RICOTTA

Steps:

• Bring a pot of salted water to a boil, add the penne and cook for 10 minutes or until tender but still firm to taste.
• In the meantime, finely slice the onion and cook in a small pot with some olive oil or butter. Heat a 1/2 cup of water, add in the vegetable bouillon. Once the onion is properly cooked (should be tender), add everything else in, including the bouillon -- salt and pepper to taste. Stir the sauce frequently over low heat, should turn into a nice even mixture.
• Once the pasta is finished cooking, drain and add to the sauce. Stir a few times, turn off the heat, cover the pot, and let set for 5 to 10 minutes.

PENNE WITH HERBED RICOTTA

Steps:

• Stir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.
• Meanwhile, cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain penne.
• Stir 1/4 cup cooking water into ricotta mixture, then stir in penne. Thin with additional cooking water if desired and season with salt and pepper.

30 WAYS TO COOK PENNE PASTA

Steps:

• Cook penne according to directions on package.
• Heat olive oil in a skillet over medium heat. Add garlic and sauté 1-2 minutes, until garlic starts to get fragrant.
• Toss in pasta and season with salt and pepper.