uart baking dish.
Cook pasta in boiling water, until firm
Both the Ricotta and Butternut filling can be
utmeg, to taste. Mix in ricotta cheese.
Spread 1/4
Preheat oven to 350\u00b0F. Cook pasta in boiling, salted water for 10-12 mins, or until tender. Rinse under cold running water until cool then set aside.
Heat oil in a large frying pan over medium heat. Cook onion and garlic for 2 mins, or until onion is soft. Add peppers, eggplant, olives, tomato sauce, salami and pasta. Transfer to a large baking dish. Place spoonfuls of ricotta over pasta and sprinkle with mozzarella. Bake for 20 mins, or until browned. Serve topped with basil.
oil in a large pasta pot. Add pasta, stir to separate and
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.
Preheat oven to 425*.
Spray 7x11 baking dish with cooking spray.
Blend together onions, tomatos, taco mix and black beans.
You can use the food processor if you prefer a smooth.
sauce.
Spread 1 cup of tomato mixture on bottom of pan.
Add cooked pasta.
Dot with ricotta cheese and then spread ricotta over pasta mixture.
Stir ground beef into remaining tomato mixture.
Spoon over ricotta.
Sprinkle with cheese.
Bake 25-30 minute.
Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup cooking liquid. Return to pan.
Mix egg yolks, cream, mozzarella, Gorgonzola, 1/2 the Parmesan and reserved cooking liquid in a bowl until combined. Add to pasta along with white parts of spring onions. Cook, stirring, over low heat, for 2 mins. Season. Sprinkle with remaining Parmesan, green parts of spring onions and pine nuts. Serve with mixed salad greens.
Cook spaghetti as directed on package.
While spaghetti is cooking, mix Ricotta cheese, Parmesan cheese, parsley, salt and pepper.
When spaghetti
is
done \"al dente\" drain lightly and place in serving
platter.
Toss
with
butter
and
then Ricotta cheese mixture.
If a
little
dry, add a little water from cooking spaghetti.
Sprinkle
with
additional
Parmesan cheese and pepper.
Serve immediately.
Makes 4 to 6 servings.
nto pieces.
Put the ricotta and half of the pizza
o a boil for the pasta. When the water comes to
ven to 350\u00b0F. Combine pasta sauce, garlic, oregano and sugar
alt to a boil. Add pasta and boil until tender, 7
50\u00b0F.
Cook the pasta to a large saucepan of
e cannoli shells set the ricotta in a colander inside of
Preheat the oven to 400\u00b0F. Oil a shallow 2 1/2-quart baking dish.
Combine the zucchini, garlic, ricotta, 3/4 cup of the Parmesan cheese, pine nuts, egg yolks, thyme and red pepper flakes in a medium bowl. Season to taste.
Spread the pasta sauce in the prepared dish. Spoon the zucchini mixture into the uncooked pasta shells and place in the dish. Cover with foil.
Bake for 30 mins. Uncover and bake for about 15 mins or until the pasta is tender and the cheese browned. Serve sprinkled with basil and remaining Parmesan cheese.
Preheat the oven to 350\u00b0F.
Cook the pasta in a large pot of boiling salted water according to package directions. Drain.
Meanwhile, combine the spinach, ricotta, Parmesan, salami, egg and nutmeg in a large bowl. Season and mix well. Stuff the ricotta mixture into the shells (about 2 tsp in each). Place in a lightly greased 12 x 8-inch baking dish.
Combine the pasta sauce, cream and rosemary in a medium bowl. Pour over the pasta shells. Sprinkle with mozzarella cheese
Bake for 20-25 mins. Serve.
ntil well combined.
Blend ricotta, spinach and parmesan in food
Transfer to the bowl with ricotta. Add Parmesan cheese, egg,
ntil al dente. Drain the pasta and return it to the