Pastina With Ricotta Recipes

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ITALIAN BAKED CHICKEN AND PASTINA



Italian Baked Chicken and Pastina image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
  • Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Nutrition Facts : Calories 432 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 49 milligrams, Sodium 674 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 21 grams, Sugar 6 grams

PASTINA RISOTTO WITH PEAS AND PROSCIUTTO



Pastina Risotto with Peas and Prosciutto image

You'll love this creamy herbed-Italian risotto simmered in Progresso® chicken broth with fresh herbs, Parmesan cheese and bacon.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
3/4 cup finely chopped onion
Salt
3/4 lb uncooked pastina, orzo, riso or stelline
1/4 teaspoon freshly ground pepper
2 cups frozen green peas
2 tablespoons unsalted butter
1 1/2 teaspoons finely chopped fresh oregano
1 1/2 teaspoons finely chopped fresh thyme
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped prosciutto or bacon, cooked until very crisp, well drained
1/2 cup fresh carrot juice

Steps:

  • Bring the broth to a low simmer in a saucepan.
  • Heat the olive oil in a large saucepan over medium-high heat until hot. Add the garlic and cook briefly until light brown. Add the onion and a pinch of salt, lower the heat to medium, and cook until the onion is soft but not brown, about 2 to 3 minutes. Add 2 cups of the simmering broth and bring to a boil. Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper.
  • Simmer, ladling in the broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is about three-fourths done, about 10 minutes. Add the peas and the remaining simmering broth and cook until the peas are tender and the pasta is al dente, about 3 minutes. Remove from the heat and add 1 tablespoon of the butter, the oregano, thyme, Parmesan, and 3 tablespoons of the bacon. Stir well. The consistency should be quite loose, like a thick soup.
  • During the last few minutes of cooking, stir in the carrot juice. Whisk in the remaining 1 tablespoon butter until just melted. Top with remaining bacon.

Nutrition Facts : Calories 670, Carbohydrate 90 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 7 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 9 g, TransFat 0 g

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.

PASTA WITH RICOTTA AND TURMERIC



Pasta with Ricotta and Turmeric image

A quick and filling meal for two is just minutes away. While fusilloni pasta cooks, whip up a sauce made with creamy fresh ricotta, ground turmeric, and add a touch of pepper.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 2

Number Of Ingredients 6

6 ounces fusilloni pasta
1 cup ricotta cheese, drained
¼ cup finely grated Grana Padano cheese
1 teaspoon ground turmeric
½ teaspoon ground black pepper
1 pinch salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
  • Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.
  • Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 68.1 g, Cholesterol 40.9 mg, Fat 12.6 g, Fiber 3.2 g, Protein 26.5 g, SaturatedFat 7 g, Sodium 283 mg, Sugar 3.2 g

PASTIA



Pastia image

Pastia is what Italians make at Easter.

Provided by Connie Malagrino

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 20

Number Of Ingredients 9

½ pound thin egg noodles, cooked
½ cup butter
1 ½ cups white sugar
1 quart milk
1 pint heavy cream
1 ounce anise extract
3 tablespoons vanilla extract
12 eggs
8 ounces ricotta cheese

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta. Spoon into 9x13 inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. Cool and serve.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 21.9 g, Cholesterol 166.5 mg, Fat 18.5 g, Fiber 0.1 g, Protein 7.7 g, SaturatedFat 10.5 g, Sodium 165.8 mg, Sugar 17.9 g

PASTINA WITH RICOTTA



Pastina With Ricotta image

This is from the Soprano's Cookbook. Pastina with milk, salt and butter reminds me of my childhood. This is similar.

Provided by Oolala

Categories     Lunch/Snacks

Time 7m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup Italian pastina, uncooked
salt
1/2 cup ricotta cheese
2 teaspoons unsalted butter

Steps:

  • Bring 8 cups water to a boil. Add pastina and salt to taste. Cook stirring frequently, about 5 minutes, until tender.
  • Drain the pastina but reserve some of the water.
  • Put the pastina in a bowl with the ricotta and the butter and mix well. Add some of the reserved water if the pasta seems dry.
  • Serve immediately.

Nutrition Facts : Calories 70.5, Fat 5.9, SaturatedFat 3.8, Cholesterol 20.8, Sodium 26.1, Carbohydrate 0.9, Sugar 0.1, Protein 3.5

PASTINA RISOTTO WITH ROASTED TOMATO AND PEPPER SAUCE



Pastina Risotto with Roasted Tomato and Pepper Sauce image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h15m

Yield approximately 48 small bites

Number Of Ingredients 19

Kosher salt
1 pound pastina or other small pasta shape, *see note
4 tablespoons extra-virgin olive oil
2 cloves minced garlic
2 tablespoons chopped fresh oregano leaves
1 1/2 cups water
1 cup chicken stock, canned low-sodium chicken broth, or water
Freshly ground black pepper
1 1/2 cups Roasted Tomato and Pepper Sauce, recipe follows
1/2 cup freshly grated Parmesan, plus more for garnish
6 cups firmly packed spinach leaves, large stems removed, torn
1 (28-ounce) can whole peeled tomatoes
3 red peppers, cored and cut into large pieces
10 garlic cloves, smashed
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary, roughly chopped
Kosher salt
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the center as it will be cooked more.
  • Reserve 1 cup of the pasta water, then drain the pasta, rinse with cold water, and drain again. Drizzle with 2 tablespoons olive oil to keep the pasta from sticking together. (You can prepare the pasta to this point up to 8 hours ahead; refrigerate it until you are ready to finish the dish).
  • Heat 2 tablespoons olive oil in a large pot over high heat. Add the garlic and saute until browned. Add the oregano and cook briefly to release its fragrance, then add 1 1/2 cups water. Bring the liquid to a boil, add the partially cooked pasta, and stir to coat. Add 1 cup stock or broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes.
  • Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt. Thin, if desired, with some of the reserved pasta water. Remove from the heat, place in serving spoons and sprinkle with grated Parmesan. Serve warm.
  • Note: If you don't have any small pasta shapes in the pantry, you can grind spaghetti in your food processor until it's reduced to short lengths.
  • Put the rack in the center of the oven and preheat the broiler to high.
  • Smash the tomatoes with your hands and put them and their juice to a large bowl. Add the peppers, garlic, oil, vinegar, and rosemary. Season with salt and pepper and mix the ingredients well. Pour out onto a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes. Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender.
  • Puree the mixture in batches in a blender. (Do not fill the blender more than half full and hold a kitchen towel firmly over the blender lid while pureeing. Hot liquids can expand causing the lid the pop off and the hot liquid to splatter.) If not using right away, allow to cool to room temperature before refrigerating.
  • Yield: about 4 1/2 cups

PASTIERA DI PASQUA (ITALIAN EASTER TART WITH RICOTTA)



Pastiera di Pasqua (Italian Easter Tart with Ricotta) image

This orange-flavored Italian Easter tart recipe is a classic dessert from Naples. Sometimes referred to as a "Neapolitan grain pie", pastiera di pasqua is made with cooked wheat grains and ricotta cheese.

Provided by Nesrine

Categories     Holidays and Events Recipes     Easter     Desserts

Time 2h45m

Yield 8

Number Of Ingredients 15

1 ⅓ cups cooked wheat grains
¾ cup whole milk
1 tablespoon unsalted butter
2 medium lemons, zested, divided
1 (15 ounce) container ricotta cheese
1 ¾ cups white sugar
2 large eggs
2 large egg yolks
1 tablespoon orange flower water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup chopped candied orange peel
2 sheets frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon powdered sugar, or more to taste

Steps:

  • Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
  • Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
  • Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
  • Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
  • Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.

Nutrition Facts : Calories 721.5 calories, Carbohydrate 95.8 g, Cholesterol 143.6 mg, Fat 32.5 g, Fiber 3.6 g, Protein 15.5 g, SaturatedFat 10.8 g, Sodium 256.6 mg, Sugar 46.5 g

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