Ricotta Spinach Tacos Recipes

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STUFFED ZUCCHINI BITES WITH SPINACH AND RICOTTA



Stuffed Zucchini Bites with Spinach and Ricotta image

Hollowed out zucchini are the perfect vehicles for a delicious mixture of sauteed spinach, mushrooms and creamy ricotta in these fun bites!

Provided by Jaymee Sire

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

1 pound zucchini, sliced crosswise into 1 1/2- to 2-inch rounds
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 scallions, chopped
2 cloves garlic, minced
1 cup chopped mushrooms
4 to 5 cups baby spinach
1 1/2 cups part-skim ricotta

Steps:

  • Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
  • Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the mushrooms and chopped zucchini centers and cook, stirring frequently, until the mushrooms release their liquid and the zucchini start to soften, 5 to 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and drain off any excess liquid. Stir in the ricotta and season with salt and pepper.
  • Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes.

RICOTTA -SPINACH CASSEROLE



Ricotta -Spinach Casserole image

Make and share this Ricotta -Spinach Casserole recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

6 eggs
1 1/2 cups ricotta cheese
2 tablespoons instant minced onion
2 tablespoons flour
salt
1/2 teaspoon dry mustard
1 (10 ounce) package frozen chopped spinach, cook drained and well squeezed

Steps:

  • Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach.
  • Heat oven to 350 degrees F.
  • Grease a 1 1/2 quart casserole dish.
  • Pour in the spinach mixture.
  • Bake apprx 35 minutes or until a knife inserted in the middle comes out clean.

SPINACH, SHRIMP AND RICOTTA TACOS



Spinach, Shrimp and Ricotta Tacos image

I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons minced fresh cilantro
4 garlic cloves, minced, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (4 ounces each) chopped green chiles
1/4 teaspoon crushed red pepper flakes
10 ounces fresh baby spinach (about 12 cups)
12 corn tortillas (6 inches), warmed
Salsa and lime wedges

Steps:

  • In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes., Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.

Nutrition Facts : Calories 317 calories, Fat 11g fat (4g saturated fat), Cholesterol 114mg cholesterol, Sodium 468mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic exchanges

RICOTTA CREAMED SPINACH



Ricotta Creamed Spinach image

I love creamed spinach, and I have made it many different ways, milk, cream, cream cheese, yogurt, etc. Well I had a little leftover ricotta one night and thought why not. Now, you can easily alter the amounts in this dish. Some people may want theirs more creamy, whereas I like a little less creamy, more garlic and onion or less, but this is based on my taste.

Provided by SarasotaCook

Categories     < 30 Mins

Time 30m

Yield 8 side servings, 8 serving(s)

Number Of Ingredients 10

2 (7 ounce) bags Baby Spinach
1/2 cup ricotta cheese
2 tablespoons heavy cream
2 tablespoons parmesan cheese
1 small onion (cut in half and thin sliced)
2 teaspoons minced garlic
1 teaspoon olive oil
1 pinch nutmeg
salt
garlic

Steps:

  • Spinach -- In a large saute pan, heat to medium heat and add the olive oil. Saute the shallot and garlic until tender, just a couple of minutes. Then add in the spinach. I know if looks like a lot, but it reduces very quickly. Just cook until all the spinach is wilted.
  • Sauce -- As the spinach cooks, add the ricotta, cream, parmesan, nutmeg to a blender or small food processor and blend until creamy.
  • Finish -- Just finish the dish by adding in the ricotta, salt and pepper and cook on medium heat until the cheese is heated through.
  • Serve -- Plate up and enjoy. A little bit lighter version, but a great flavor with the onion and garlic.

Nutrition Facts : Calories 66.3, Fat 4.5, SaturatedFat 2.5, Cholesterol 14.1, Sodium 73.1, Carbohydrate 3.5, Fiber 1.2, Sugar 0.7, Protein 3.8

RICOTTA-SPINACH TACOS



Ricotta-Spinach Tacos image

Number Of Ingredients 0

Steps:

  • Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 103

CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE



Crispy Pierogies with Broccoli and Sausage image

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 364

ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA



One-Pot Spinach, Tomato, and Ricotta Pasta image

Quick and easy one-pot ricotta pasta.

Provided by Terri

Time 25m

Yield 4

Number Of Ingredients 9

1 (14.5 ounce) can fire-roasted diced tomatoes
1 (10 ounce) package frozen chopped spinach
1 ½ cups vegetable broth
1 cup water
1 ½ teaspoons garlic powder
1 (8 ounce) package penne pasta
8 ounces ricotta cheese
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 55.3 g, Cholesterol 19.8 mg, Fat 7.1 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 614.8 mg, Sugar 6.4 g

SPINACH-RICOTTA QUICHE



Spinach-Ricotta Quiche image

This savory quiche is perfect for breakfast, brunch, lunch, or served with a side salad for a light dinner. It's light and fluffy with a creamy texture, and bursting with delicious flavors!

Provided by Kim's Cooking Now

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h20m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
⅓ cup finely chopped red onion
1 (8 ounce) package fresh spinach
½ (14 ounce) package pastry for 9-inch double-crust pie
4 large eggs
¾ cup whole-milk ricotta cheese
¾ cup heavy cream
⅓ cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh basil
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
  • Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
  • Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
  • Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
  • Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
  • Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 13.9 g, Cholesterol 142.1 mg, Fat 23.9 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 11.2 g, Sodium 411.7 mg, Sugar 0.8 g

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