Archive for the ‘Ricotta Cheese’ Category

Stuffed Shells with Vegetable Bolognese Sauce


Recipe & picture courtesy of Ragu

Preparation time: 30 mins
Cook time: 45 mins
Servings: 8

  • 1 container (15 oz.) ricotta cheese
  • 1 cup shredded mozzarella cheese (about 8 oz.)
  • 1/4 cup grated Parmesan cheese
  • 1 Tbsp. olive oil
  • 1 large sweet onion, finely chopped
  • 1 medium zucchini, chopped
  • 1 large carrot, chopped
  • 1 medium red or orange bell pepper, chopped
  • 1 jar (1 lb. 10 oz.) Ragu® Old World Style® Meat Pasta Sauce
  • 2 cups chopped baby spinach leaves
  • 1 box jumbo shells pasta (about 24 shells), cooked and drained
  1. Preheat oven to 350°. In medium bowl, combine ricotta, 1/2 cup mozzarella and parmesan cheese; set aside.
  2. In 4-quart saucepan, heat olive oil over medium-high heat and cook onion, zucchini, carrot and red pepper, stirring occasionally, 5 minutes or until vegetables are tender. Stir in Meat Sauce. Bring to a boil over high heat. Stir in spinach. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
  3. Meanwhile, evenly stuff shells with cheese mixture. In 13 x 9-inch baking dish sprayed with nonstick cooking spray, arrange shells. Pour sauce mixture over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
  4. Bake covered 30 minutes or until heated through and cheese is melted.

**Personal Review: No Review Yet**

Crustless Tomato-Ricotta Pie


Recipe & picture courtesy of Good Housekeeping

Prep Time 20 minutes
Cook Time 35 minutes
Total time 55 minutes
Serves 6

  • 1 container(s) (15-ounce) part-skim ricotta cheese
  • 4 large eggs
  • 1/4 cup(s) freshly grated Pecorino Romano cheese
  • 1/2 teaspoon(s) salt
  • 1/8 teaspoon(s) coarsely ground black pepper
  • 1/4 cup(s) low-fat (1%) milk
  • 1 tablespoon(s) cornstarch
  • 1/2 cup(s) (loosely packed) fresh basil leaves, chopped
  • 1/2 cup(s) (loosely packed) fresh mint leaves, chopped
  • 1 pound(s) ripe tomatoes, thinly sliced
  1. Preheat oven to 375 degrees F. In large bowl, whisk ricotta, eggs, Romano, salt, and pepper until blended.
  2. In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and mint.
  3. Pour mixture into nonstick 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices if necessary. Bake pie 35 to 40 minutes or until lightly browned and set around edge and center is puffed. Let stand 5 minutes before serving.

**Personal Review: No Review Yet**

Roasted Red Pepper Lasagna


Recipe & picture courtesy of Better Homes & Gardens

Serves 4-6
Prep: 20 minutes
Bake: 50 minutes

  • Nonstick cooking spray
  • 2 cups red pasta sauce, such as portobello mushroom or garden vegetable
  • 6 no-boil lasagna noodles
  • 1/2 of a 15-oz.container ricotta cheese
  • 6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
  • 1 Tbsp. Chianti or other red wine (optional)
  • 1/4 cup finely shredded Parmesan cheese
  • 1 cup roasted red sweet peppers, drained well and cut into strips
  1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.
  2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
  3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving.

  **Personal Review: Let’s just say I have never seen grown men inhale food as quickly as I did when I made this.  It tasted wonderful!  I browned some ground beef along with some onions, mixed the meat and onions in with the pasta sauce and layered as instructed.**