TOTAL PENNE RIGATE WITH MUSHROOMS AND RICOTTA
A classic pairing - mushroom & Ricotta gets a fibre boost!
Provided by Andrew Hall
Time 45m
Number Of Ingredients 13
Steps:
- Preheat broiler. Grease glass baking dish; set aside. Cook pasta according to package directions; drain.
- In large saucepan, heat oil over medium heat; cook onion, mushrooms, garlic, oregano, salt and pepper for 8 to 10 minutes or until onion is tender and mushrooms are golden brown. Add tomato sauce and bring to simmer; cook for about 5 minutes or until slightly thickened. Stir in basil.
- Add pasta and half of the mozzarella to pan; stir to combine. Transfer half of the pasta mixture into prepared baking dish; dollop half of the ricotta over top. Repeat layers. Sprinkle with remaining mozzarella. Broil for 5 minutes or until cheese is melted and browned. Sprinkle with parsley and serve warm.
Nutrition Facts : Calories 370 kcal, Carbohydrate 47 g, Protein 17 g, Fat 13 g, Cholesterol 25 mg, Sodium 390 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
PENNE WITH RICOTTA AND PEAS
Provided by Mark Bittman
Categories quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
- Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
- Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 20 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
PENNE WITH RICOTTA AND ASPARAGUS
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
- Bring the water back to a boil and add the penne.
- Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.
Nutrition Facts : @context http, Calories 769, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 902 milligrams, Sugar 6 grams
PENNE FRITTATA WITH BASIL AND RICOTTA
Pasta, creamy ricotta, and eggs are baked together to create a dish that's great any time of the day at any temperature.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes one 10-inch frittata
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, salt, and pepper. Stir in cooked pasta and chopped basil.
- Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.
PENNE RIGATE WITH RICOTTA
Make and share this Penne Rigate With Ricotta recipe from Food.com.
Provided by Mrs. K
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil Penne Rigate (directions on box).
- Cut onions into slices.
- Place onions into pan along with 2 tablespoons of butter and 1/2 cup of water cook until onions are tender.
- Add 1 tablespoon of parsley, 1/2 cup ricotta cheese, 1 pinch nutmeg, 1 pinch cinnamon, 1/2 cup of heavy whipping cream, 1 teaspoon of Vegetable stock and stir.
- Then add the Penne Rigate, sprinkle minced garlic, and seasoned salt and garlic salt and mix.
- Now You Can Enjoy!
Nutrition Facts : Calories 637.9, Fat 22.5, SaturatedFat 13.4, Cholesterol 71.7, Sodium 134.7, Carbohydrate 88.7, Fiber 4, Sugar 3.9, Protein 19.2
PENNE RIGATE WITH FOUR CHEESES
Make and share this Penne Rigate With Four Cheeses recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a covered pasta pot over high heat, bring water to a rapid boil.
- Meanwhile, in a large saute pan, heat the oil over medium heat.
- Add in wine and garlic; cook, stirring, until reduced by half.
- Add in cream and decrease heat to low.
- Simmer until slightly thickened, about 3 minutes.
- Add provolone, scamorza, and Pecorino Romano.
- Cook, stirring, until cheese has melted, about 7 minutes.
- Season to taste with salt and pepper; remove pan from heat and set aside (the cheese will bind when the hot pasta is added).
- While the sauce is simmering, add salt and penne rigate to the boiling water; cook, uncovered, over high heat until pasta is al dente.
- Scoop out about 1 cup of the pasta water and set aside; drain pasta.
- Return cheese mixture to medium heat; add 2 T reserved pasta water and the butter; heat through.
- Add penne and, using a wooden spoon, cook for 5 minutes while tossing to coat evenly, adding more pasta water if necessary.
- Add half of the Parmigiano-Reggiano and toss well.
- Transfer to a large serving platter and sprinkle with remaining cheese.
- Serve immediately.
Nutrition Facts : Calories 624.9, Fat 29.7, SaturatedFat 14.8, Cholesterol 73.2, Sodium 1336, Carbohydrate 60.5, Fiber 2.4, Sugar 2.8, Protein 14.6
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