or cooking the penne.
Stir together the ricotta, 1/4 cup
Stir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.
Meanwhile, cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain penne.
Stir 1/4 cup cooking water into ricotta mixture, then stir in penne. Thin with additional cooking water if desired and season with salt and pepper.
Boil Penne Rigate (directions on box).
Cut onions into slices.
Place onions into pan along with 2 tablespoons of butter and 1/2 cup of water cook until onions are tender.
Add 1 tablespoon of parsley, 1/2 cup ricotta cheese, 1 pinch nutmeg, 1 pinch cinnamon, 1/2 cup of heavy whipping cream, 1 teaspoon of Vegetable stock and stir.
Then add the Penne Rigate, sprinkle minced garlic, and seasoned salt and garlic salt and mix.
Now You Can Enjoy!
eaf.
Meanwhile, Cook the penne in a larg pt of
bowl.
Cook the penne in a large pot of
o drain.
Cook the penne in a large pot of
Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside.
In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest.
Moisten with some of the reserved pasta water to make a sauce-like consistency.
Season to taste with salt and pepper.
Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.
Preheat oven to 350*F.
In saucepan, over medium heat, cook ground beef until browned; pour off fat.
Add pasta sauce.
In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, and egg.
In lightly greased 2-1/2 quart baking dish, layer half the penne, sauce mixture, and cheese mixture.
Repeat layers.
Sprinkle remaining mozzarella cheese over top.
Bake 35 to 40 minutes or until hot and bubbly.
Cook the penne according to package instructions. Drain well. Return to pan.
Heat the oil in a large frying pan on high. Saute the onion and garlic for 2-3 mins, until tender. Stir in the tomato and sugar and simmer 10 mins. Add the eggplant and basil. Combine with pasta and arugula. Serve topped with the ricotta and extra basil leaves.
br>Mix the eggs, cream, ricotta and nutmeg together until smooth
nd mushrooms. Serve topped with ricotta and additional thyme.
rocessor and puree with the ricotta, 3 tablespoons of the Parmesan
Cook penne to al dente in a large pot of boiling salted water.
Reserve 1 ladle of cooking water, then drain pasta and transfer to serving bowl.
While pasta is cooking, fry bacon until crisp in a skillet, and transfer to plate lined with paper towels to drain.
Drain most of grease from skillet, leaving a small amount in skillet.
Add onions and cook until golden.
Stir onions and ricotta into pasta along with reserved pasta cooking water.
Crumble the bacon and sprinkle it over the pasta along with the basil.
ooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1
rom heat and stir in ricotta and Parmesan cheese until evenly
Cook pasta according to package directions, drain, reserving 1/2 cup or so of pasta water.
Meanwhile, heat oil in a deep skillet over medium low heat and cook the garlic about 3 minutes.
Increase heat to medium high add eggplant and tomatoes, season with salt and pepper, cover and cook about 12 minutes, stirring once, until tomatoes burst.
Meanwhile combine ricotta and mint.
Add pasta and basil to tomato mixture and stir; add pasta water if needed.
Serve pasta in bowls, topped with ricotta mixture; garnish with shaved Parmesan.
o a boil, add the penne and cook for 10 minutes
igh heat.
Add the penne and cook until tender but
ombine.
Fold in penne pasta and ricotta cheese, transfer to two
Cook the pasta according to package instructions. About 2 mins before the end of the cooking time, ladle out 2/3 cup cooking water and reserve, then add the peas. Drain pasta and peas in a colander.
Pour the reserved pasta water back into the pan and heat. Add the salmon and cook for 2 mins over a low heat. Stir in the cooked pasta, arugula, ricotta and lemon juice and warm gently. Season to taste with salt and pepper. Pour into a serving dish.