Pasta With Spinach And Ricotta Cheese Recipes

SPINACH & RICOTTA PASTA BAKE

Steps:

• Preheat oven to 350F/180C.
• Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
• Cook pasta for time per packet MINUS 1 minute.
• SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
• Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
• Add pasta and stir to combine. Transfer to a heatproof baking dish.
• Top with Pasta Sauce, top with cheese. Loosely cover with foil.
• Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
• Serve while hot and fresh!

SPINACH AND RICOTTA PASTA

Steps:

• Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water.
• If using fresh spinach, cook it with a splash of water in a saucepan for 1-2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop.
• Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2-3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up.
• Season with the nutmeg, percorino, salt and pepper and serve.

LOW-FAT SPINACH AND RICOTTA PASTA

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil and cook pasta according to package directions.
• Meanwhile, in a large skillet heat oil over medium heat. Add onions and garlic and sauté until onions are soft and fragrant, about 5 minutes, making sure the garlic doesn't brown.
• Add spinach and basil to the skillet and stir until wilted.
• Then add ricotta cheese and milk (and optional lemon juice and zest) to skillet and stir well.
• Drain pasta, reserving 1/4 cup or so of the cooking water.
• Combine cooked pasta and ricotta mixture in a large bowl. If it is too thick, add a bit of the cooking water to the mixture.
• Serve immediately with some freshly ground black pepper and an optional 1 teaspoon of grated Parmesan cheese per serving.

PASTA WITH SPINACH AND RICOTTA CHEESE RECIPE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions and garlic to reserved drippings; cook 2 to 3 min. or until crisp-tender, stirring frequently.
• Add ricotta, milk and Parmesan to onion mixture; cook 2 min., stirring frequently. Stir in spinach; cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally. Add tomatoes, crushed pepper and bacon; mix well.
• Drain pasta. Add to spinach mixture; mix lightly.

PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH

Steps:

• Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
• Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
• Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.

BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO

Steps:

• Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
• In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.

ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA

Steps:

• Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
• Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
• Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.

SPINACH AND RICOTTA BAKED PASTA

Steps:

• Set oven to 350 degrees.
• Butter a 4-quart baking dish.
• Cook pasta in boiling water, until firm-tender; drain.
• Place the cooked pasta in the casserole dish.
• In a large pot of boiling water BLANCH the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.
• In a bowl combine spinach, ricotta, sour cream, eggs, Parmesan cheese, dill, pepper and salt.
• Spoon mixture over the pasta in the casserole dish; toss lightly to combine.
• Bake for 25-30 minutes or until golden brown.
• Let stand for 5 minutes before serving Cut in wedges-- enjoy!

PASTA WITH SPINACH & RICOTTA

Steps:

• Cook pasta as directed on package.
• Meanwhile, combine all remaining ingredients in large bowl.
• Drain pasta. Add to cheese mixture; toss to coat.

SPINACH AND RICOTTA PASTA BAKE

Steps:

• Tomato sauce - Combine the tomatoes, garlic salt, chili flakes, basil, oregano and rosemary.
• Combine the cooked pasta with spinach, ricotta and nutmeg.
• Place the pasta in a dish and top with tomato sauce. Bake in oven at 350F for 15-20 minutes. Serve with fresh ground black pepper and parmasan.