Baked Ricotta Orecchiette Recipes

BAKED RICOTTA & TOMATO ORECCHIETTE WITH BROCCOLI, FRESH OREGANO & CHILLI

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4, and bring a medium pan of salted water to the boil over a high heat.
• Peel and finely slice the garlic and place in a small bowl. Pick in the oregano leaves, then add the chilli, a pinch of sea salt and black pepper and 2 tablespoons of oil. Mix together.
• Halve the lemon, and roughly chop the tomatoes. Transfer the lemon halves and tomatoes to a medium roasting tray, placing the ricotta in the centre.
• Spoon the chilli mixture over the ricotta and tomatoes, then roast for 30 minutes, or until the ricotta is golden.
• Add the pasta to the boiling water and cook for 10 to 12 minutes, or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
• Trim and chop the broccoli into small florets, then add to the pasta for the last 3 minutes.
• Scoop out a mug of cooking water, then drain the pasta and broccoli.
• When the time's up, remove the tray from the oven and, using tongs, carefully squeeze a little lemon juice into the tray, then set aside the lemon halves.
• Tip in the pasta and broccoli, finely grate in half the Italian hard cheese and mix everything together, breaking up the ricotta as you go, and adding a little pasta water to loosen, if needed. Season to taste, adding a bit more black pepper or lemon juice, if needed.
• Divide between your plates and finely grate over the remaining cheese.

ORECCHIETTE CON RICOTTA E POMODORINI: ORECCHIETTE PASTA WITH RICOTTA AND CHERRY TOMATOES

Steps:

• In a pot of boiling water, cook the pasta for about 8 minutes (remove before the 'al dente' stage). While pasta is cooking, heat the olive oil in a frying pan and cook the cherry tomatoes for about a minute. Add salt to taste.
• Drain the pasta, reserving some of the pasta water.
• Add the cooked pasta and ricotta cheese to the pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese, creating a creamy sauce.
• Cook pasta in the pan with all the other ingredients for another minute. Top with cilantro, drizzle with extra virgin olive oil and serve immediately.

BAKED RICOTTA ORECCHIETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
• Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
• Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
• Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.

BAKED RICOTTA

Steps:

• Heat oven to 350 degrees. In a mixing bowl, combine ricotta, egg whites, oregano and lemon zest. Season to taste with salt and pepper. Lightly oil an 8-inch springform baking pan. Pour in ricotta mixture, and smooth surface.
• Bake until ricotta is dry on top but not browned, about 30 minutes; it will have risen slightly but will remain a thin disk. Allow to cool slightly, and release from pan. Cut into wedges, and serve warm with a plate of roasted tomatoes. (See recipe.)

SHELLY'S BAKED RICOTTA

Steps:

• Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish.
• Pour marinara on top and top with mozzarella cheese.
• Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly.
• Shelly suggests to first make it in the oven and heat the leftovers in the microwave.

ORECCHIETTE WITH SALSA CRUDA AND RICOTTA

Steps:

• Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper. Let stand, stirring occasionally, 20 minutes.
• Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
• Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.