Pasta With Ricotta And Sun Dried Tomatoes Recipes

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PASTA WITH SUN-DRIED TOMATOES



Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

  • Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
  • For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
  • Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA



Pasta With Fresh Tomato Sauce and Ricotta image

This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.

Provided by David Tanis

Categories     easy, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound dried pasta, such as farfalle or penne
Salt and pepper
2 tablespoons butter, softened
Crushed red pepper (optional)
2 ½ cups Quick Fresh Tomato Sauce, warm (see recipe)
6 ounces ultra-fresh ricotta, at room temperature
Grated pecorino
Basil leaves, for garnish

Steps:

  • Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
  • Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
  • Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
  • Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

BAKED PASTA WITH SUN-DRIED TOMATOES AND RICOTTA CHEESE



Baked Pasta With Sun-Dried Tomatoes and Ricotta Cheese image

I love this recipe for busy nights, or at the end of a stressful day when we want easy comfort food. This is easy, but not cheap-tasting and is healthy. I use whole-wheat penne for the pasta, so I usually use a bit more tomato juice since whole-wheat pasta tends to need more liquid.

Provided by spatchcock

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil, divided
1 onion, peeled and chopped
2 garlic cloves, peeled and minced
1/4 cup sun-dried tomato, drained and chopped
1 (14 1/2 ounce) can diced tomatoes, drained
1 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper
8 ounces penne pasta
8 ounces ricotta cheese
1/2 cup parmesan cheese, grated

Steps:

  • In a large skillet heat 2 tablespoons oil over medium-high heat.
  • Add onion and sauté for 4 minutes or until starting to brown.
  • Add garlic and sun-dried tomatoes; sauté 3 more minutes.
  • Add tomatoes, paprika, salt and pepper.
  • Stir well, reduce heat, cover and simmer 20 minutes.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Cook pasta for 7 minutes or until tender and still a bit firm.
  • Drain and toss with remaining 1 tablespoon olive oil.
  • Preheat oven to 350°F.
  • In a large bowl combine ricotta, pasta and sauce; mix gently to combine.
  • Pour into a medium-sized baking dish and top with Parmesan cheese.
  • Bake for 20 minutes or until bubbly and lightly browned.
  • Serve garnished with chopped parsley and additional Parmesan cheese.

Nutrition Facts : Calories 500.5, Fat 22.9, SaturatedFat 8.7, Cholesterol 41.1, Sodium 610.3, Carbohydrate 59.5, Fiber 8.8, Sugar 6.6, Protein 17.4

PASTA WITH RICOTTA AND SUN-DRIED TOMATOES



Pasta with Ricotta and Sun-Dried Tomatoes image

I absolutely love this quick and easy creamy pasta!

Provided by Michelle Finley Baker

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 pound tagliatelle pasta
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
1 cup sour cream
1 cup ricotta cheese
½ cup grated Parmesan cheese
¾ ounce chopped fresh flat-leaf parsley
¾ ounce chopped fresh basil

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
  • Cook sun-dried tomatoes in a large skillet over medium heat for 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese. Mix in parsley and basil. Toss in pasta and mix to combine.

Nutrition Facts : Calories 745.3 calories, Carbohydrate 98.8 g, Cholesterol 51.8 mg, Fat 28.1 g, Fiber 6.6 g, Protein 29.7 g, SaturatedFat 13.4 g, Sodium 376.7 mg, Sugar 4.2 g

FOUR-CHEESE BAKED PASTA WITH SUN-DRIED TOMATOES



Four-Cheese Baked Pasta with Sun-Dried Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt
1 28-ounce can whole plum tomatoes, crushed by hand
1 pound mezzi rigatoni
4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
1/2 cup grated parmesan cheese (about 1 ounce)
1/2 cup chopped fresh parsley
1/2 cup roughly chopped sun-dried tomatoes (not oil-packed)
1 pound part-skim mozzarella cheese, cubed
1 1/2 cups grated asiago cheese (about 6 ounces)
8 ounces part-skim ricotta cheese
1 head garlic
2 tablespoons extra-virgin olive oil, plus more for the baking dish
1 onion, chopped
1 bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste

Steps:

  • Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.
  • Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and set aside.
  • Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside.
  • Lightly brush a 9-by-13-inch baking dish with olive oil. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining 1/4 cup each parmesan and parsley; toss. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs.
  • Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes. Let rest 10 minutes before serving.

PASTA WITH SUN-DRIED TOMATOES, RICOTTA, AND PEAS



Pasta With Sun-Dried Tomatoes, Ricotta, and Peas image

Make and share this Pasta With Sun-Dried Tomatoes, Ricotta, and Peas recipe from Food.com.

Provided by Abby Girl

Categories     Pasta Shells

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb medium pasta shell
table salt
1 cup frozen peas
2 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
1 1/2 cups ricotta cheese
1 cup sun-dried tomato (oil packed, drained, rinsed, patted dry, and chopped coarse)
1/4 cup parmesan cheese, grated
2 teaspoons fresh mint leaves, finely chopped
ground black pepper
parmesan cheese, garnish

Steps:

  • Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
  • Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately.

Nutrition Facts : Calories 735.4, Fat 22.8, SaturatedFat 10.1, Cholesterol 52.5, Sodium 502.4, Carbohydrate 101.2, Fiber 6.9, Sugar 9.4, Protein 31.6

SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS



Spaghetti with Sun-Dried Tomatoes & Pine Nuts image

Categories     Salad     Nut     Tomato     Dessert     Pine Nut     Boil

Yield serves 4 to 6

Number Of Ingredients 8

1/2 cup sun-dried tomatoes
1 pound spaghetti
3 tablespoons extra-virgin olive oil
8 to 10 garlic cloves, minced or pressed
1/4 cup toasted pine nuts
1/4 cup minced fresh parsley (optional)
Salt and pepper to taste
Grated Parmesan or crumbled ricotta salata (optional)

Steps:

  • Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
  • While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
  • When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
  • Ingredient Notes
  • Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
  • Serving & menu ideas
  • Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.

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