Basil Ricotta Macaroni And Cheese Recipes

TOMATO, BASIL AND CHEESE BAKED PASTA

Steps:

• Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
• Preheat a deep, big skillet or a medium sauce pot over medium heat.
• Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
• Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
• Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
• Preheat your broiler to high and place a rack in the center of the oven.
• Drain pasta shells. Add them to a flameproof casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

RICOTTA CHEESE AND BASIL FLATBREAD

Steps:

• 1. Preheat oven to 400°F. Spray a 10 x 15-inch baking pan with non-stick cooking spray. Combine garlic and olive oil, set aside.
• 2. Shape dough into a 9 x 13-inch rectangle. Place on prepared baking pan. Place the tray in the center of the oven and bake 12-15 minutes, or until light brown and cooked through. Remove from the oven. Brush with garlic oil, let stand 10 minutes.
• 3. Spread the ricotta on the cooked dough and top with the Parmesan cheese and the pecans. Use a pair of scissors to cut the basil leaves into pieces and sprinkle them over the flatbread. Serve immediately.
• Note: To make Basic Pizza Dough: Combine 1 tsp. active dry yeast with ¾ cup warm (about 110°F) water in a large bowl. Let sit 10 minutes to proof the yeast. Stir in
• 1¾ cups all-purpose flour, 1 Tbsp. extra-virgin olive oil, 1 tsp. kosher salt, ¼ tsp. ground black pepper and 1 Tbsp. honey. Mix until a dough forms then turn onto a floured surface. Knead 5 minutes or until smooth. Lightly coat inside of mixing bowl with olive oil and return dough to bowl. Cover with plastic wrap and place in a warm, draft-free place for 30 to 45 minutes or until dough has doubled in size. Punch down dough and proceed as indicated in step 2 of the recipe.

WHIPPED BASIL RICOTTA

Steps:

• Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.

MACARONI CHEESE WITH TOMATO AND BASIL

Steps:

• Cook the macaroni until done and drain.
• Combine cheeses, salt, pepper, cream and eggs in a bowl.
• Stir in macaroni and spread half of this mixture in a greased casserole dish.
• Arrange tomato slices and basil over this layer and top with remaining macaroni.
• Melt the butter in a frying pan and cook the breadcrumbs gently until golden.
• Combine breadcrumbs and cheese and sprinkle over the top.
• Bake at 180°C for 15-20 minutes until it's golden on top.

BASIL-RICOTTA SAUCE

Steps:

• Combine all ingredients in a large bowl.
• Season to taste with salt and pepper.
• Toss through with your favorite pasta.