yes, the ricotta and pasta with some sauce is delicious… I always use the full-size cans and whatever is left in the can is saved for another meal… or else I just make I’m looking for uses of ricotta salata in hot dishes… I seem to only find it used grated or sliced (etc) on cold dishes. Thanks, gals. of ricotta (or to taste), 200-250g (7-8 oz.) This site uses Akismet to reduce spam. So when I saw ricotta on sale at the store, I jumped at the chance to make this recipe for Spinach Ricotta Pasta that has been swimming around in the back of my head for a while. It looks just like this but with a tiny bit of tomato sauce added on top and then the cheese and all baked. Everybody would mix their own and add some Romano. Home » Pasta » Ricotta Pasta Sauce: 2 Ways. DIY This X’mas With 12 Lovely Recipes! Hi Frank, Yes I did read your post on the canned tomatoes which was very informative. 400-500g (3/4- 1 lb.) Happy Holidays! Bring a large pot of salted water to a boil and cook your desired pasta shape until al dente making sure to reserve 1/2 cup of pasta water. It’s the best (not a paid advert!). This no-cook pasta sauce is so easy and effortless the hardest part is boiling the pasta! If you love Italian food you've come to the right place! Really glad you’re enjoying the site. If you’re not into spinach, you could try frozen broccoli florets, but I’d make sure to chop them up into smaller pieces before adding them in. It’s surprisingly good. Add the milk and ricotta, then stir until relatively smooth (the ricotta may be slightly grainy). You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to. Start with two cloves of garlic, minced, and 2 Tbsp of olive oil. You could tell if they had a good year because lobster tails were used. Frank, would love to have you join me @ Promote Your Blog @ Shirley's Luxury Haven! Add the ricotta mixture and stir until completely coated (photos 4). It’s flavor is light and fresh flavor, making it great for warm weather dishes. Ciao and welcome to Inside The Rustic Kitchen. Then pass the ricotta through a sieve into a mixing bowl by pressing it through with a spoon. Budget Bytes » Recipes » Pasta Recipes » Easy Spinach Ricotta Pasta. Add the cooked and drained pasta to the sauce and toss to coat. I love easy dinners Mondays-Fridays. Add one cup of the ricotta and 1/2 cup of milk to the skillet with the garlic and oil. Do you think using the entire 14 oz can is too much? of pasta to the water and boil until the pasta is just tender. It would result in a very tomato-y sauce, of course, but it should still be good. I’m making this again this week with some fresh goat ricotta from our farmers market. So simple, but the quality of the ingredients make the dish. Meanwhile, in a frying pan, heat 2 1/2 Tablespoons of olive oil along with 2 or 3 Tablespoons of butter. Particularly like your instruction to drain the pasta, but not too well — how I always do it! Angelina used to make tomato sauce this way sometimes. Place the frozen spinach in a colander to thaw while you work on the pasta and sauce. Up next will be to make Chili with the NINA Brand to see how that campares in taste and texture. I made the pasta con ricotta recipe last night and my wife is loving me for it :). I’ve done something similar – but never adding the ricotta directly to the pot. Once it’s fairly dry, stir it into the sauce. Follow the same instructions as above but replace the parmeasn with lemon zest and instead of a generous amount of black pepper just sprinkle in a small amount (photo 3). Top with some more grated parmesan cheese if you like, and serve immediately. I think rigatoni or paccheri are particularly nice made this way. You'll never miss another recipe! . You can do the same with shrimp, but remove the shrimp from the skillet after cooking, and add it back to the finished pasta dish to avoid over cooking the shrimp. Sending you lots of sunshine from Athens! DIY This X’mas With 12 Lovely Recipes! Cheers, Jeff. The smallest size can I have is 14 oz. Mince the garlic and add it to a large skillet with the olive oil. The strands are still fairly long so they look nice on the plate, but the slightly shorter length helps other ingredients to incorporate into the mix. (Remember, ricotta is rather bland and you'll need to season well.). She used a plain marinara for us but made her “lobster gravy” for the adults. You may have noticed that, exceptionally, this tomato sauce does not begin by frying the garlic in oil. Do you know the origin of this dish or a little history about it. Then add grated parmesan (a spoonful per person should do) and mix again. Then add your pasta and cook it al dente. I have looked all over the internet for baked ziti recipes but none look like theirs. Have a nice weekend! Frank. Taste and adjust for seasoning. Whole milk ricotta is going to make the best sauce, so I highly suggest it for this recipe. This is one of my favorite Apulian (Barese) dishes from my childhood. Pass the ricotta through a sieve (also see the video for reference) and add to a mixing bowl with parmesan, salt and a generous amount of cracked black pepper (photos 1 & 2). It’s been such a long time since I’ve bought ricotta that I forgot which is my favorite brand, but this one was decent, IMHO. Once boiling, add 1/2 lb. Frank Pair it up with a medley of grilled vegetables and you’ll be in heaven! M-m-mm, can’t wait for it! Please read my disclosure. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant (but not browned). Sometimes, especially before I had to feed two little ones at every meal, I used to add a healthy glug of Tabasco to it. Welcome to the world of delicious recipes designed for small budgets. Promote Your Blog @ Shirley's Luxury Haven! Guess what’s for dinner!? So few people get that! This will be on my dinner table tomorrow night – need to run out for ricotta. Stay cozy by your fire (if it’s cool enough) or in your beautiful back garden. I just grab it in my hand and squeeze into a fist and let all the water drip out. The simple tomato sauce can be made from canned tomatoes that you have squeezed between your fingers (if they are of proper quality, they should melt down in no time into a sauce) or crushed tomatoes (which will give you a more assertive tomato flavor) or sieved tomatoes in jars, known as passata di pomodoro. Once the pasta is done cooking, drain it in a colander, but save about 1/2 cup of the cooking water to help loosen the sauce later if needed. Do I need to cook/steam it first? I used the Nina Canned tomatoes from Costco and the sauce turned out very good. No problem! xo. I am interested in the history/evolution of this dish. Place both in a large skillet and sauté over medium-low heat for one to two minutes, or just until it’s soft and fragrant. You can bulk up this spinach ricotta pasta and transform it from a side dish to a main dish by adding some chicken. If you tried this Ricotta Pasta or any other recipes on my blog please be sure to leave me a comment below to let me know how you got on, I love hearing from you. Those Nina tomatoes are an excellent choice (btw, have you checked out my post on canned tomatoes?) Actually, I think it would be much better with the rigatoni. Copyright and other intellectual property laws protect these materials. I’m sorry you didn’t post that photo, lighting notwithstanding… But it’s the taste that counts. I grew to love both as I grew older and still think of Christmas Eve when I smell seafood cooking. :) Is it from the South, Calabria, Siciliy, Apuglia? Came across your recipe in search of a quick pasta to serve tonight. I usually don't measure, I just mix the pasta after adding each dollop to see if I need more and keep adding until I reach the consistency I want. (That's Amore). This will come to the dinner table next week. Add a bit of the pasta water if the mixture seems too thick. Ciao Frank, I would never have thought twice re: the difference in American canned vs Italian imported. I’m looking for use of ricotta salata in hot recipes… have only seen it in cold ones or simply cut, grated on cold dishes.