Let’s dive into the culinary world of pasta with ricotta cheese. Whether you’re a seasoned cook or a kitchen novice, these 5 amazing recipes will add a new, delectable spin to your pasta nights. With rich, creamy ricotta cheese as the star ingredient, these dishes are sure to leave your taste buds wanting more. So, without further ado, let’s embark on this gastronomic adventure!
1. Ricotta and Spinach Stuffed Shells (Calories: 480 per serving)
Begin your ricotta pasta journey with a classic, the Ricotta and Spinach Stuffed Shells. This Italian-inspired dish combines the wholesome goodness of spinach with the creamy richness of ricotta, all enclosed in pasta shells for a satisfyingly filling meal.
Ingredients:
- 24 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 egg
- Salt and pepper to taste
- Fresh basil leaves for garnish
Recipe:
- Preheat your oven to 375 degrees F.
- Cook the pasta shells according to the package instructions, then drain and set aside.
- Sauté spinach until wilted, let it cool, then chop finely.
- In a bowl, combine the ricotta, Parmesan, egg, spinach, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the ricotta mixture and arrange them in the baking dish.
- Top with the remaining marinara sauce and bake for 25 minutes or until heated through.
- Garnish with fresh basil leaves before serving.
2. Creamy Ricotta Pesto Pasta (Calories: 530 per serving)
This Creamy Ricotta Pesto Pasta dish is an exciting twist on a traditional pesto pasta, with the creamy ricotta adding a smooth, luxurious texture to the dish.
Ingredients:
- 500g spaghetti
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1 cup ricotta cheese
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Recipe:
- Cook the spaghetti as per the package instructions until al dente, then drain.
- For the pesto, blend basil, pine nuts, and garlic in a food processor until finely chopped. While the machine is running, slowly drizzle in the olive oil.
- Stir the pesto into the ricotta, season with salt and pepper.
- Toss the cooked pasta in the ricotta pesto until well coated.
- Serve topped with grated Parmesan cheese.
3. Lemon Ricotta Pasta with Broccoli (Calories: 440 per serving)
Add a zesty twist to your mealtime with this Lemon Ricotta Pasta with Broccoli. The tang of the lemon contrasts beautifully with the creamy ricotta, while the broccoli adds a healthy, crunchy bite.
Ingredients:
- 400g penne pasta
- 2 cups broccoli florets
- 1 cup ricotta cheese
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Recipe:
- Cook the pasta as per the package instructions until al dente. In the last 2 minutes of cooking, add the broccoli. Drain and set aside, reserving some pasta water.
- Mix together the ricotta, lemon zest, lemon juice, garlic, and Parmesan. Season with salt and pepper.
- Toss the pasta and broccoli with the ricotta mixture, adding pasta water if needed to make it creamy.
- Serve immediately.
4. Ricotta Tomato Sauce Pasta (Calories: 500 per serving)
This Ricotta Tomato Sauce Pasta is a perfect comfort meal. The rich, creamy ricotta pairs well with the tangy tomato sauce to create a velvety, satisfying pasta dish.
Ingredients:
- 500g fusilli pasta
- 1 can (400g) diced tomatoes
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Recipe:
- Cook the pasta as per the package instructions until al dente, then drain.
- Meanwhile, sauté the onion and garlic until fragrant. Add the diced tomatoes, season with salt and pepper, and simmer until the sauce has thickened.
- Stir in the ricotta and half the basil until well combined.
- Toss the pasta with the ricotta tomato sauce.
- Serve topped with the remaining basil.
5. Sweet Ricotta and Pear Pasta (Calories: 470 per serving)
The Sweet Ricotta and Pear Pasta is a unique take on pasta that leans towards the sweet side. The creamy ricotta, juicy pears, and a hint of cinnamon make this dish a delightfully sweet surprise.
Ingredients:
- 500g fettuccine pasta
- 2 ripe pears, peeled and diced
- 1 cup ricotta cheese
- 1/2 cup walnuts, chopped
- 1 tsp cinnamon
- 1/4 cup honey
- Salt to taste
Recipe:
- Cook the pasta as per the package instructions until al dente, then drain.
- Meanwhile, sauté the pears and walnuts until the pears are soft and the walnuts are toasted.
- Stir in the ricotta, honey, cinnamon, and salt until well combined.
- Toss the pasta with the ricotta and pear mixture.
- Serve immediately, garnishing with additional walnuts if desired.
And there you have it – 5 amazing ways to make delicious pasta dishes with ricotta cheese! Happy cooking and bon appétit!
Top 3 FAQ’s and Answers about ricotta cheese:
1. Can I make my own ricotta cheese at home?
Yes, you can certainly make your own ricotta cheese at home. It’s a simple process that requires just a few ingredients: milk, vinegar or lemon juice, and salt. You can find a detailed recipe of this Homemade Ricotta guide.
2. Can I substitute ricotta cheese with another type of cheese in these recipes?
While ricotta cheese has a unique flavor and texture, you can substitute it with other types of cheese in these recipes if necessary. Cottage cheese can be a good substitute, although it’s slightly less creamy. Mascarpone can also work, but it’s richer. Check out This article on ricotta substitutes for more options.
3. Can I store leftover ricotta pasta dishes, and how should I reheat them?
Yes, you can store leftover ricotta pasta dishes in the refrigerator for up to 3 days. When reheating, add a splash of milk or water to help rejuvenate the sauce. You can reheat in the microwave or on the stovetop over low heat.
Well, pasta lovers, it seems we’ve journeyed to the end of our ricotta road trip! After indulging in these five spectacular pasta dishes, we’re feeling as stuffed as our Ricotta and Spinach Stuffed Shells, as invigorated as the zesty Lemon Ricotta Pasta with Broccoli, and, dare I say, as sweetly satisfied as that unexpected Sweet Ricotta and Pear Pasta. Who knew pasta could take you on such a ride?
Before we bid adieu, remember that these recipes are merely a guideline, a culinary compass, if you will. Your kitchen is your playground, and these recipes your swing set. Feel free to add a dash of this, a sprinkle of that, or swap an ingredient for something that tickles your fancy. After all, some of the greatest dishes have been born from accidental (and daring!) experimentation.
If you’re wondering what experimentation to start with, might I suggest garlic? Yes, garlic – that small but mighty kitchen hero. A pinch of this pungent magic can add a flavor explosion to your ricotta pasta dishes. If you’re skeptical about the transformational powers of garlic, head over to our post on 7 ways fresh garlic will elevate these sensational recipes and prepare to be amazed.
Not only will you discover garlic’s power to take a dish from ordinary to ‘Oh my goodness, what is in this?’ but you’ll also learn the optimal time to add garlic to your cooking (spoiler: it’s not always at the beginning). With garlic’s strong flavor profile, it can either be your best friend or your worst nightmare. But fear not, after perusing this post, you’ll have all the tools you need to tame the garlic dragon!
Now, back to the cheesy subject at hand – Ricotta. This creamy wonder is not just for pasta, oh no. It can be the star of many other dishes, from delectable desserts to lovely lasagnas. So, if you’ve still got some ricotta left over (and I applaud your restraint if you do), fear not! There’s a world of ricotta-rich recipes waiting to be explored.
But, let’s not forget the humble pasta, the canvas to our ricotta masterpiece. It’s played a vital role in these recipes, cradling the rich, creamy ricotta in its tender embrace. Pasta, we salute you! So, whether you’re a spaghetti savant, a fusilli fanatic, or you have a soft spot for shells, I’m sure we can agree on one thing: pasta and ricotta, you’re a match made in culinary heaven.
As we wrap up, I want to extend a big thank you for joining us on this gastronomic journey. We laughed, we cooked, and hopefully, we didn’t cry (unless it was tears of joy at the heavenly taste of these dishes). I can’t wait for you to whip up these delightful pasta dishes and watch as the faces of your loved ones light up with every creamy, dreamy bite.
Bon appétit, my fellow pasta pioneers! Until we meet again, may your dishes be delicious, your ricotta rich, and your pasta perfectly cooked. Happy cooking!
