CREAMY RICOTTA SPAGHETTI
Looking for a creamy spaghetti recipe? This Creamy Ricotta Spaghetti recipe from Delish.com.
Categories ricotta spaghetti creamy spaghetti ricotta pasta sauce ricotta pasta sauce
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- In a large skillet over low heat, heat oil. Cook garlic until fragrant, 1 minute, then stir in ricotta, 1/2 cup pasta water, and lemon zest. Whisk until creamy, then add spaghetti and toss until fully coated.
- Season with salt, garnish with red pepper flakes and basil, and serve.
WHOLE ROASTED RICOTTA PASTA
Brilliantly simple, this big-flavour pasta dish can be prepped in minutes, with incredible flavour and texture built up from its time in the oven. Kissed with herbs, oil and vinegar, this baked ricotta is a thing of real beauty.
Provided by Jamie Oliver
Categories Pasta Recipes Tomato
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C/350°F/gas 4. Pick most of the oregano leaves, then pound to a paste in a pestle and mortar with a pinch of sea salt. Peel and bash in the garlic, muddle in 3 tablespoons of oil and 1 tablespoon of vinegar, then season with black pepper.
- Halve the cherry tomatoes, deseed and roughly chop the peppers, peel and roughly chop the onion, slice the chillies in half lengthways, and add it all to a large roasting tray along with the capers. Pour over most of the flavoured oil and toss together.
- Make a little well in the centre of the tray, pop in the ricotta and rub all over with the remaining flavoured oil. Add a splash of water to the tray, place in the oven and roast for 50 minutes, or until the veggies are soft and just starting to caramalise.
- With 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mug of the starchy pasta water, and steam dry.
- Carefully lift the ricotta onto a board. Tip the drained pasta and a little of the pasta water into the tray and gently shake to loosen all the sticky goodness from the bottom. Toss together, then tip into a serving dish and break the beautiful ricotta over the top. Pick over the remaining oregano leaves and grate over the Parmesan, then serve.
Nutrition Facts : Calories 435 calories, Fat 14.2 g fat, SaturatedFat 5 g saturated fat, Protein 15.9 g protein, Carbohydrate 65 g carbohydrate, Sugar 8.9 g sugar, Sodium 0.7 g salt, Fiber 2.9 g fibre
BAKED PASTA WITH RICOTTA AND ROASTED VEGETABLES
Simple and healthy baked pasta is mixed with ricotta cheese, roasted vegetables and store-bought jarred marinara sauce. This pasta makes a great weeknight meal and a great way to feed kids a ton of vegetables.
Provided by Holly Ford
Categories Dinner Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to broil.
- Slice the vegetables into thick strips, and put them on a large baking sheet. Drizzle 2 tbsp of oil and season with salt & pepper. Toss well. Spread the vegetables evenly without crowding them. If needed, use two sheets. Place the sheet 6-inch below the heat source and broil for 10 minutes
- Meanwhile, cook pasta according to the package direction but 1 minute less.
- In a small mixing bowl, combine ricotta cheese, Parmesan cheese and the parsley. Mix well.
- Preheat the oven to 350˚F.
- In a large mixing bowl, add the cooked pasta, roasted vegetables, and the marinara sauce; mix well.
- In a 9x13 greased baking pan, put 1/2 the amount of pasta on the bottom. Spread the ricotta cheese mixture evenly and sprinkle 1/2 the amount of mozzarella cheese. Cover with the remaining pasta and mozzarella cheese on top. Bake the past for 25-30 minutes. Serve hot.
ROASTED GARLIC PASTA
This is such an easy recipe to pull together and you likely already have everything you need in the kitchen. Very versatile and delicious with or without meat. Great base recipe to be creative or leave it as is for a tasty, easy, and quick recipe that looks impressive. Can also sprinkle parmesan and fresh basil to garnish.
Provided by jocelyntcn
Categories Main Dish Recipes Pasta
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil.
- Bake in the preheated oven until cloves are tender and browned, about 45 minutes. Remove from the oven. Increase temperature to 450 degrees F (230 degrees C).
- Place 6 to 8 cloves in a blender or food processor. Add butter, salt, and pepper and blend until smooth. Scoop about 2 tablespoons of the mixture into a saucepan over medium heat. Add mushrooms and cook until softened, about 5 minutes. Remove from heat.
- Place cherry tomatoes in a bowl, toss with remaining olive oil, and season with salt and pepper. Spread over a baking sheet.
- Roast in the oven until soft and browned, about 10 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 13 minutes. Drain and toss with the mushrooms, roasted tomatoes, and remaining butter-garlic sauce.
Nutrition Facts : Calories 930.2 calories, Carbohydrate 93.4 g, Cholesterol 122 mg, Fat 55 g, Fiber 4.3 g, Protein 18 g, SaturatedFat 30.4 g, Sodium 385.2 mg, Sugar 1.1 g
ROASTED GARLIC-RICOTTA PASTA SAUCE
This is a flavourful and healthy alternative to traditional Alfredo sauce. Use with flat pastas like fettuccine. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa.
Provided by blucoat
Categories Sauces
Time 40m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes.
- Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
- Place the ricotta cheese and about 1/3 of a cup of the garlic mixture into a blender. With the blender on, slowly pour the remaining sauce through the opening in the blender lid; the sauce will thicken.
- Transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.
- Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.
CREAMY RICOTTA PASTA SAUCE
A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier than those that use heavy cream, which can be a bit too rich and filling. I mean, come on, I'm trying to save room for the tiramisu. Ricotta gives this sauce a cheesy tanginess that we don't get with heavy cream. I love to top this pasta with lots of ricotta salata, a great summer cheese.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes.
- Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.
- Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 42.4 g, Cholesterol 51.5 mg, Fat 9.4 g, Fiber 2.6 g, Protein 11.4 g, SaturatedFat 2.3 g, Sodium 616.7 mg, Sugar 1.1 g
DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE
I just love this recipe! Mum used to make this for us when we were kids. It's apparently a traditional Roman dish, great for vegetarians and very easy and quick to whip up, an awesome dish with a real 'rustic' feel to it! The kids will love it! It is to be served on top of steaming, hot pasta...wholemeal pasta works quite well with this recipe too! Enjoy!
Provided by LovelyRitaMeterMaid
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
- While pasta is on the go, finely dice your onion and crush your garlic.
- In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
- Add the ricotta to the pan, and stir through the onions and garlic well.
- At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
- Mix well and let simmer gently for 10 minutes.
- Drain pasta.
- Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
- Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.
Nutrition Facts : Calories 762.9, Fat 22.2, SaturatedFat 11.5, Cholesterol 64.9, Sodium 979.2, Carbohydrate 107.8, Fiber 6, Sugar 8, Protein 32.5
LEMON RICOTTA PASTA & SPINACH
This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.
Provided by Katia
Categories pasta
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
- In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
- Stir until well combined, taste and make sure you're happy with the seasoning.
- In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
- After 1 minute, drain and return pasta and spinach to the same pot.
- Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
- Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!
Nutrition Facts : Calories 538 kcal, Carbohydrate 64 g, Protein 26 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 314 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
25 WAYS TO USE RICOTTA CHEESE YOU'LL LOVE
These ricotta cheese recipes are so sinful and so good! From lasagna to pizza to calzones, there's really no dish that isn't made better with ricotta.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a ricotta recipe in 30 minutes or less!
Nutrition Facts :
CREAMY ROASTED GARLIC BUTTERNUT SQUASH PASTA
Best for nights when you're craving Italian, but also craving fall flavors.
Provided by Tieghan Gerard
Time 1h
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400° F. 2. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto around the squash. Bake 20 minutes, check the prosciutto, then bake another 10-15 minutes, until the squash is tender. 3. Add the butternut squash, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper. 4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.5. In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary. Cook until the butter is browning, then add the butternut puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan. 6. Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water. 7. Divide the pasta between plates. Top with parmesan and prosciutto. Twirl the pasta up. EAT and ENJOY.
Nutrition Facts : Calories 440 kcal, ServingSize 1 serving
RIGGIES WITH ROASTED VEGETABLE AND RICOTTA SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Cut off the end of the bulb of garlic, exposing all of the cloves, and drizzle with 2 tablespoons of the EVOO and season with salt and pepper. Wrap the bulb in foil to form a pouch, and roast until soft and sweet, 40 to 45 minutes.
- Drizzle 4 tablespoons of the EVOO on a nonstick baking sheet. Halve the eggplant and score with sharp paring knife to crosshatch the flesh. Season with salt and pepper and set into the oil, with the skin-side up. Roast until tender, 30 minutes, and then cool to handle.
- Char the red pepper over open flame on the stovetop or under the broiler. Cool in a covered bowl to handle, then peel and seed.
- Heat 2 tablespoons EVOO, 2 turns of the pan, in small Dutch oven over medium heat, add the onions and some salt and pepper and cook, partially covered, 10 to 12 minutes. Add the tomatoes and the basil. Break up the tomatoes and simmer 25 to 30 minutes over low heat.
- Heat a pot of water to boil. Cook the pasta until a little shy of al dente, 5 to 6 minutes. Reserve 1/2 cup of the starchy cooking water.
- Scrape the eggplant away from skin into the food processor. Squish the garlic away from the skins and add to processor along with tomatoes and onions, ricotta and roasted peppers. Puree the sauce until smooth and creamy.
- Drain the pasta and pour back into the hot pot. Add the sauce and the reserved pasta water. Toss to combine and adjust the seasoning. Pour into a casserole dish, top with the Parmigiano-Reggiano and pecorino. Cool completely and store in the refrigerator for a make-ahead meal.
- To serve, bring the casserole to room temp and bake at 375 degrees F until brown and bubbly.
WHIPPED RICOTTA PASTA WITH ROASTED TOMATOES
Whipped Ricotta Pasta is made with light and fluffy whipped ricotta along with roasted tomatoes, garlic, and spinach for a balanced pasta dinner idea!
Provided by Emily Richter
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 375ºF and cut the tomatoes in half and place them skin side down on a baking sheet.
- Drizzle the tomatoes with 1 tablespoon of olive oil and sprinkle season them with ¼ teaspoon of salt and ⅛ teaspoon of pepper.
- Prepare the garlic by cutting the tip of the garlic off, exposing the garlic cloves but leaving the root intact.
- Place each garlic clove in a piece of tin foil and drizzle with the remaining olive oil. Wrap the garlic tightly in the tin foil and place the garlic on the pan.
- Roast at 375ºF for 30 minutes.
- Remove the baking sheet from the oven and flip the tomatoes over so the tomatoes are skin side up. Place them back into the oven for an additional 10 minutes.
- Meanwhile, bring a large pot of salted water (salted to taste like the sea) to a boil and add the penne pasta. Cook until the pasta is al dente.
- Before straining the pasta, remove 1 cup of pasta water from the pot for later use. Strain pasta and set aside.
- Remove the baking sheet from the oven and let the tomatoes and garlic sit for 10 minutes.
- Carefully remove the tomato skins from the tomatoes and place them in a large skillet with sides. Squeeze the roasted garlic cloves from the garlic paper into the skillet.
- Break the tomatoes up with a spatula so that they turn into a sauce (this should happen easily) and use a spatula to smash the garlic cloves into a paste. Combine the two ingredients together.
- Add the tomato paste and ½ - ¾ cup of the pasta water to the skillet, whisk the ingredients together and bring it to boil over high heat.
- Turn the heat to low and let the mixture simmer for 10 minutes.
- Fold the spinach into the tomato mixture, cover the skillet, and let the spinach wilt in the tomato sauce (about 10 minutes)
- Meanwhile, place the ricotta cheese into a bowl and use a hand mixer to whip the ricotta. Whip the ricotta on high speed for about 2 minutes or until light and fluffy.
- When the spinach is wilted, remove the skillet from the heat and add 1/4 cup of whipped ricotta to the skillet. Whisk until combined. Repeat until you've added 1 cup of whipped ricotta to the sauce..
- Once combined, place the skillet back onto heat and heat on low until the sauce is warm.
- Fold the cooked pasta into the sauce.
- Serve the pasta with the remaining whipped ricotta and fresh herbs along with some grated parmesan cheese.
- Enjoy.
Nutrition Facts : Calories 398 kcal, Sugar 4 g, Fat 14 g, Carbohydrate 50 g, Fiber 3 g, Protein 18 g, ServingSize 1 serving
More about "roasted garlic ricotta pasta sauce food"
KALE AND RICOTTA PASTA - MEALTHY.COM
From mealthy.com
5/5 (5)Category DinnerServings 2Total Time 25 mins
- Boil, stirring a few times during the first few minutes to keep pasta from sticking, until al dente, about 10 minutes; drain.
WHOLE ROASTED CAULIFLOWER WITH ROASTED GARLIC RICOTTA ...
From rachaelrayshow.com
Estimated Reading Time 4 mins
RECIPE: PASTA BOLOGNESE WITH GARLIC RICOTTA - BLUE APRON
From blueapron.com
4.4/5 Total Time 25 minsCuisine ItalianCalories 870 per serving
ROASTED GARLIC RICOTTA PASTA SAUCE - MACHEESMO
From macheesmo.com
3.4/5 (149)Total Time 45 minsCategory EntreeCalories 438 per serving
10 BEST PASTA SAUCE WITH RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
RICOTTA CHEESE PASTA WITH TOMATO SAUCE, BASIL AND PINE NUTS
From philosokitchen.com
RICOTTA AND ROASTED RED PEPPER PASTA - THROUGHTHEFIBROFOG
From throughthefibrofog.com
Cuisine American, British, ItalianCategory Dinner, Lunch, Main DishServings 4Total Time 40 mins
- Add the peppers to the tray and drizzle with olive oil. Roast for approximately 30 minutes until they are tender.
PUMPKIN AND RICOTTA STUFFED PASTA SHELLS - IT'S NOT ...
From itsnotcomplicatedrecipes.com
Ratings 72Category Dinner, Main CourseCuisine ItalianTotal Time 2 hrs
- Preheat your oven to 180 degrees C (350 F).Peel the pumpkin, and chop into 1-inch (2.5cm) cubes. Toss in a little olive oil, and season with salt and pepper.
- Bring a large pan of salted water to a boil.Add the pasta shells and stir well. I cook them for about 8 minutes, stirring occasionally, but the time will differ between brands. When I use gluten-free shells they take about 5 minutes. Don’t be guided by the cooking time on the packet; the shells must be slightly undercooked as they will finish cooking when heated in the oven.
- Melt the butter in a saucepan over medium heat. Add the chopped garlic and stir frequently for 2 minutes.
EASY CREAMY GLUTEN FREE FETTUCCINE ALFREDO - FEARLESS DINING
From fearlessdining.com
Ratings 10Calories 325 per servingCategory Meal Recipes
ROASTED GARLIC BAKED RICOTTA - OLIVIA'S CUISINE
From oliviascuisine.com
4.4/5 (81)Estimated Reading Time 5 minsServings 4Total Time 1 hr 30 mins
- Cut 1/4 to 1/2 inch from the top of the garlic heads, exposing the cloves. Transfer the heads to a baking pan, cut side up, and drizzle with olive oil, salt and pepper.
- Wrap the heads with aluminum foil and roast for about 1 hour or until the cloves are soft and fragrant, almost caramelized on top.
- Remove from the oven - leave the oven on! - and allow them to cool enough to handle. Then, using your fingers (or a fork), squeeze the garlic out into a small bowl. Using a fork, mash the roasted garlic cloves until smooth and resembling a paste.
PASTA WITH RICOTTA AND TOMATO SAUCE - END OF THE FORK
From endofthefork.com
5/5 (13)Total Time 15 minsCategory Mains, StarterCalories 173 per serving
RICOTTA LEMON PASTA: ONE POT, 20 MINUTE RECIPE - TASTY OVEN
From tastyoven.com
4.8/5 (32)Total Time 20 minsCategory Main CourseCalories 702 per serving
- While pasta cooks mix the ricotta, salt, pepper, Parmesan, and lemon juice. Drain pasta, reserving the water for the sauce.
- Add the ricotta mix and stir until heated through. Add 1/2 cup of reserved pasta water and stir until combined well and creamy.
PUMPKIN RICOTTA MANICOTTI WITH ROASTED GARLIC BROWN BUTTER ...
From foodtalkdaily.com
Servings 8Total Time 1 hr 20 minsAuthor Whisked Away
PASTA WITH ROASTED GARLIC, TOMATOES, & RICOTTA | FINDING ...
From findingtimeforcooking.com
Estimated Reading Time 5 mins
RICOTTA PASTA - SKILLET RICOTTA PASTA WITH ROASTED BROCCOLI
From howsweeteats.com
5/5 (48)Category Main CourseCuisine AmericanTotal Time 30 mins
RECIPES - OLIVIERI
From olivieri.ca
Servings 4Total Time 30 mins
RECIPE: WHOLE GRAIN PASTA & TOMATO SAUCE WITH ROASTED ...
From blueapron.com
3.6/5 Total Time 25 minsCuisine ItalianCalories 640 per serving
LEMON RICOTTA SAUCE WITH PASTA AND SHRIMP - BELLY LAUGH LIVING
From bellylaughliving.com
5/5 (1)Total Time 20 minsCategory Dinner, Main DishCalories 627 per serving
10 BEST PASTA SAUCE WITH RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
ROASTED GARLIC RICOTTA PASTA SAUCE: WITH JUST A FEW ...
From pinterest.ca
RICOTTA BASED PASTA SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ROASTED GARLIC RICOTTA PASTA SAUCE | RECIPE | RICOTTA ...
From pinterest.com
RICOTTA RECIPES PASTA SAUCE - GO FOOD RECIPE
From gofoodrecipe.com
ROASTED CAULIFLOWER, GARLIC, LEMON AND RICOTTA PASTA RECIPE
From aldi.com.au
RICOTTA CHEESE SAUCE - CIAO ITALIA
From ciaoitalia.com
ROASTED GARLIC RICOTTA PASTA SAUCE | RECIPE | RICOTTA ...
From in.pinterest.com
WORLD BEST ROASTED FOOD RECIPES: ROASTED GARLIC-RICOTTA ...
From roastedfood.blogspot.com
ROASTED GARLIC RICOTTA PASTA RECIPES
From tfrecipes.com
ROASTED GARLIC-RICOTTA SAUCE | RECIPES WIKI | FANDOM
From recipes.fandom.com
SICILIAN SPIRAL PASTA WITH RICOTTA, WALNUTS AND ROASTED ...
From rachaelrayshow.com
ROASTED GARLIC RICOTTA PASTA SAUCE RECIPES
From tfrecipes.com
ROASTED GARLIC RICOTTA PASTA SAUCE | RECIPE | RICOTTA ...
From pinterest.ca
PASTA RICOTTA SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RICOTTA PASTA RECIPES RED SAUCE - GO FOOD RECIPE
From gofoodrecipe.com
ROASTED GARLIC RICOTTA PASTA SAUCE | RECIPE | RICOTTA ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love