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Baked Polenta with Tomato Sauce and Ricotta

I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the grits I was raised on in North Florida. This simple...

Author: Art Smith

Cassata Cake

Author: Warren Brown

Squash Blossoms Stuffed With Ricotta

Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms...

Author: Andrea Albin

Ricotta Filled Ravioli (Ravioli di Ricotta)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...

Author: Gianni Scappin

Raspberry Ricotta Cake

There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

Author: Alison Roman

Three Cheese Lasagna with Italian Sausage

An easy three-Cheese Lasagna with Italian Sausage.

Author: Amy Bond

Manicotti

It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian...

Author: Gina Marie Miraglia Eriquez

Shrimp and Crab Cannelloni

Author: Kevin Graham

Vegetarian Skillet Stuffed Shells

Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made...

Author: Anna Stockwell

Three Cheese Mushroom and Spinach Calzone

An easy Mushroom and Spinach Calzone that includes three different cheeses!

Author: Bon Appétit Test Kitchen

Quick Sausage and Mushroom Lasagna

If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.

Author: Bon Appétit Test Kitchen

Ricotta Fritters

Author: Lillian Chou

Sweet Potato Gnocchi with Brown Butter and Sage

These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.

Sour Cherry Crumble

Author: Daniel Humm

Ricotta Frittata

Author: Cesare Casella

Pizza Rustica

Author: Gina Marie Miraglia Eriquez

Italian Rice Pie (Pastiera di Riso)

Author: Gina Marie Miraglia Eriquez

Sweet Ricotta Pastries

Author: Gina Marie Miraglia Eriquez

White Pizza with Shaved Vegetables and Pesto

This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy, thin-shaved asparagus, zucchini, and leeks are...

Author: Katherine Sacks

Cacio e Pepe Pie

This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.

Author: Molly Baz

Grilled Watermelon Salad With Lime Mango Dressing and Cornbread Croutons

Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.

Author: JJ Johnson

Gnudi

One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk-it's been seven...

Author: April Bloomfield

Onion Frittata

Author: David Downie

Four Cheese Manicotti

A regular spoon works great for stuffing the manicotti noodles, but for a slightly faster fill you could use a piping bag instead.

Author: Dawn Perry

Broccoli and Garlic Ricotta Toasts with Hot Honey

Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.

Author: Claire Saffitz

Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest

I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light...

Author: Liz Neumark

Marinated Summer Squash with Hazelnuts and Ricotta

Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating...

Author: Molly Baz

Grain and Ricotta Pie

Author: Lidia Matticchio Bastianich

Roasted Red Peppers and Cherry Tomatoes With Ricotta

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

Author: Skye Gyngell

Sweet Ricotta Cheese Tart

Author: Elisa Mazzaferro-Rosenberg