Recipe & picture courtesy of Ragu
Preparation time: 30 mins
Cook time: 45 mins
- 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
- Preheat oven to 350°. In medium bowl, combine ricotta, 1/2 cup mozzarella and parmesan cheese; set aside.
- 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.
- 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.
- Bake covered 30 minutes or until heated through and cheese is melted.
**Personal Review: No Review Yet**
Recipe & picture courtesy of Good Housekeeping
Prep Time 20 minutes
Cook Time 35 minutes
Total time 55 minutes
- 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
- Preheat oven to 375 degrees F. In large bowl, whisk ricotta, eggs, Romano, salt, and pepper until blended.
- In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and mint.
- 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**
Recipe & picture courtesy of Better Homes & Gardens
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
- 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.
- 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.
- 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.**