PESTO MEAT LOAF
This is one of my favorite meat loaf recipes. The salsa gives it just the right amount of tang, and if you grow basil, the pesto is a tasty way to use it.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.
Nutrition Facts : Calories 344 calories, Fat 22g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 336mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
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.
RICOTTA AND PESTO MEATLOAF
For anyone who knows me, I am a pesto fanatic. I would put it in cereal if I could (well...maybe not). But I found this recipe a while back (can't remember where) and it is wonderful and full of flavor and incredibly easy to make! I'm not a huge meat loaf fan, but this I love!
Provided by Lingering_Dream
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Knead first 3 ingredients together and then mix in egg.
- Press into greased loaf pan.
- Spoon on several tablespoons of tomato sauce on top of meatloaf.
- Bake uncovered at 375 degrees for 1 hour and 10 minutes.
Nutrition Facts : Calories 449.3, Fat 28.3, SaturatedFat 12.4, Cholesterol 161.3, Sodium 449.2, Carbohydrate 17.2, Fiber 5.7, Sugar 6, Protein 32.7
SPINACH AND RICOTTA CHEESE ROLLED MEATLOAF
Fancy meatloaf! Great to serve when you have company! And it's delicious! Another great recipe from R. Reisman.
Provided by Redsie
Categories Meat
Time 1h
Yield 1 meatloaf, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F Spray an 8x4 inch loaf pan with cooking spray.
- To make meatloaf: In a bowl, mix all meatloaf ingredients. On a 12-inch square piece of waxed paper, pat out mixture into an 8-inch square.
- To make filling: In a nonstick skillet sprayed with cooking spray, cook onions over medium heat for 5 minutes until lightly browned. Stir in spinach and garlic; cook for 2 minutes. Turn off heat; add cheeses, stirring until combined. Spread over meatloaf. Using the waxed paper as a guide, roll up the meatloaf; carefully place in loaf pan seam side down. Spread barbecue sauce over top; sprinkle with cheese.
- Bake 40 to 45 minutes. Let rest for 10 minutes before carefully inverting onto a serving platter. Slice.
Nutrition Facts : Calories 231, Fat 10.3, SaturatedFat 5.3, Cholesterol 100.9, Sodium 347.4, Carbohydrate 10.6, Fiber 1.3, Sugar 2.4, Protein 23.1
PASTA WITH RICOTTA PESTO
I thought this would be interesting for a fast no-meat supper or side dish. Recipe source: Bon Appetit (February 1986)
Provided by ellie_
Categories Cheese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 682.2, Fat 26.8, SaturatedFat 8.3, Cholesterol 127.1, Sodium 82.2, Carbohydrate 86.9, Fiber 5.1, Sugar 4.3, Protein 24.1
RICOTTA-STUFFED MEATLOAF
This was a Sunday dinner staple for some years in our family. Over time, tastes changed, spouses and children were added, (in some spouses' cases subtracted!) and then we thought the recipe was lost. This is a good approximation of what we used to have, and perhaps just a little bit healthier as well. Hope you like it! Mangia!
Provided by Cinnamom in Illinois
Categories Meat
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, mix ground turkey, ground beef, TWO of the eggs, the breadcrumbs, garlic, oregano and tomato paste together.
- The best way to do this is with your hands, so if the meats are brought almost to room temp, it will be easier and not quite such a shock to tender fingers. Make sure all the ingredients are mixed together evenly; set aside.
- In a separate mixing bowl, stir together the ricotta, Parmesan, parsley and remaining egg. If the mix seems a little runny, add a little extra Parmesan. Set aside.
- In a large roasting pan, place one half of the meat mixture and form into a rectangle, with the center a little lower than the sides.
- Spoon all of the ricotta mixture in the center of the meat loaf, leaving at least one inch all the way around.
- Carefully place the rest of the meatloaf mix around and over the top of the ricotta. The easiest way to do this so that the ricotta doesn't "escape" is to start from the sides and the ends and work inward. Smooth and shape the loaf gently and top with mozzarella cheese. An alternate to shredded cheese is to lay thin slices in a decorative pattern down the center.
- Bake uncovered for 60-75 minutes, or until internal temperature reaches 180 degrees.
- Let rest for 10 minutes before cutting into individual servings.
- Delicious with oven-roasted potatoes and a tomato-basil salad. Buon Appetito!
Nutrition Facts : Calories 467.6, Fat 29.2, SaturatedFat 13, Cholesterol 196.9, Sodium 439.7, Carbohydrate 11.4, Fiber 0.9, Sugar 1.9, Protein 37.9
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GROUND BEEF SKILLET PASTA WITH PESTO AND RICOTTA
From justalittlebitofbacon.com
5/5 (6)Total Time 33 minsCategory Main CourseCalories 725 per serving
- Add the ground beef, onion, and salt to a large, nonstick skillet. Bring to medium heat and saute for 5 minutes, or until the onion is soft and the ground beef has mostly lost its pink color. Add the garlic and saute for 2 more minutes.
- Mix together the pureed whole tomatoes, tomato sauce, and water. Spread the pasta out in the skillet and then pour the tomato mixture over the pasta, making sure to push down the pieces so that all the pasta is submerged. Bring to a boil, then cover the skillet and simmer on low for 20 minutes. Stir the pasta once or twice while it's simmering.
- Taste the pasta to make sure it's cooked through (if not, cover and simmer for 2-3 minutes more), then stir in 2 tablespoons of the pesto and dollop spoonfuls of the ricotta over the top. Cover the skillet and take it off the heat to let it rest for a couple of minutes.
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