CLASSIC BAKED PENNE PASTA WITH RICOTTA
This Classic Baked Penne Pasta with Ricotta recipe is one that every home cook should have in their recipe repertoire. The easy baked pasta recipe comes together quickly.
Provided by About a Mom
Categories Dinner
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 g, Calories 456 kcal, Sugar 5 g, Sodium 1028 mg, Carbohydrate 28 g, Fiber 3 g, Protein 28 g, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 111 mg, UnsaturatedFat 8 g
PENNE WITH RICOTTA
Make and share this Penne With Ricotta recipe from Food.com.
Provided by Josh Gowans
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 462.4, Fat 28.6, SaturatedFat 14.2, Cholesterol 71.7, Sodium 91.8, Carbohydrate 45.2, Fiber 6.2, Sugar 0.9, Protein 8.3
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.
PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, pastas, main course, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 588 milligrams, Sugar 4 grams
RUFFLED PASTA WITH HERBED RICOTTA AND PINE NUT BROWN BUTTER
Steps:
- Stir together ricotta, Parmigiano-Reggiano, herbs, pepper, and 1/4 teaspoon salt in a large serving bowl.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
- While pasta is boiling, heat butter and oil in a deep 12-inch heavy skillet over moderate heat until foam subsides. Add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes.
- Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat. Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine. Thin with some of remaining reserved cooking water if necessary. Serve immediately.
SPINACH PENNE WITH RICOTTA AND PINE NUTS
Make and share this Spinach Penne With Ricotta and Pine Nuts recipe from Food.com.
Provided by TattooedMamaof2
Categories Penne
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Toast pine nuts in oven until golden.
- Meanwhile, bring a large pot of salted water to a boil. Cook penne according to package directions, add the fresh spinach during the last 2 minutes of cooking. Drain and return to the pot.
- Add the oil and season generously with salt and pepper. Toss well to combine, and add the pine nuts, ricotta and Parmesan.
Nutrition Facts : Calories 475.7, Fat 18.1, SaturatedFat 5.4, Cholesterol 24.6, Sodium 190.3, Carbohydrate 66.5, Fiber 11.1, Sugar 0.9, Protein 16.1
PASTA WITH HERBED RICOTTA AND PINE NUTS
Make and share this Pasta with Herbed Ricotta and Pine Nuts recipe from Food.com.
Provided by mianbao
Categories Fruit
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika.
- Boil a large pot of warer; cook pasta until al dente.
- While pasta is cooking, in a small skillet, melt margarine.
- Add pine nuts and onion, stirring occasionally over medium heat for about 5 minutes, until pine nuts are lightly browned and onion is softened.
- Set aside.
- In a small bowl, beat cheese with remaining ingredients.
- Stir in pine nuts and onion.
- When pasta is done, drain well; toss with sauce.
- Top with freshly ground pepper and garnishes.
- VARIATIONS: - substitute raw cashews for pine nuts
Nutrition Facts : Calories 468.9, Fat 24.2, SaturatedFat 6, Cholesterol 23.5, Sodium 111.6, Carbohydrate 49.1, Fiber 3, Sugar 3.1, Protein 15.6
PENNE WITH HERBED RICOTTA
Provided by Lillian Chou
Categories Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Ricotta Fall Spring Summer Winter Family Reunion Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
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.
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HERB AND RICOTTA FILLED PASTA - RAZZLE DAZZLE LIFE
From razzledazzlelife.com
Reviews 9Category DinnerServings 6Total Time 50 mins
- Preheat the oven to 350 degrees. Add 8-10 cups of water to a large stock pot. Place it over medium high heat to bring it to a boil. Add 1-2 teaspoons of salt to flavor the water. Once the water begins to boil, add the Pennone pasta. Boil over medium high for 10 minutes, check the pasta by removing one piece. Pasta is done when it is al dente.
- Add the mild italian sausage to a skillet that is over medium heat. Cook the sausage and begin crumbling it up with a spatula or spoon. Cook for 8-10 minutes, or until it is no longer pink.
- After the meat is thoroughly cooked, add the marinara sauce to the skillet. Simmer the sauce on low for 5 minutes. Once it begins to bubble, add the spinach and stir it in thoroughly. Remove the skillet from the heat and set aside.
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