Spinach And Ricotta Cheese Sauce For Pasta Recipes

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SPINACH AND RICOTTA CHEESE SAUCE FOR PASTA



Spinach and Ricotta Cheese Sauce for Pasta image

This is lovely served on any pasta. I think it originally came from an old WW Pasta Cookbook, so it's fairly low in calories and it's so simple that even my boyfriend cooks it. It makes quite a 'dry' pasta sauce.

Provided by -Sylvie-

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1 small onion, finely chopped
500 g fresh spinach, chopped
1/2 teaspoon fresh thyme, chopped
120 g ricotta cheese
1/2 teaspoon nutmeg, freshly grated
15 g pine nuts, toasted
salt, to taste
fresh ground black pepper
1 teaspoon vegetable stock, powdered (optional)
1 garlic clove, minced (optional)

Steps:

  • Heat the oil in a pan and fry the onion on a gentle heat until soft but not browned.
  • Add the thyme, garlic (if using) and spinach.
  • Continue to cook on low heat until the spinach leaves have wilted, approximately 2-3 minutes. If you're spinach was very wet and there is a lot of water in the pan, drain some off otherwise the sauce will be very runny. If you're not sure drain it into a separate bowl you can always add some later if you feel it's too thick.
  • Add the ricotta cheese and mix, using a wooden spoon, until it forms a smooth sauce.
  • Season, using nutmeg (I use more than stated above, but then I really like nutmeg), salt, freshly ground pepper and powdered vegetable stock to taste.
  • Sprinkle with toasted pine nuts and serve straight away on your favourite pasta.

Nutrition Facts : Calories 124.8, Fat 8.2, SaturatedFat 3, Cholesterol 15.3, Sodium 124.8, Carbohydrate 7.7, Fiber 3.3, Sugar 1.6, Protein 7.7

RICOTTA AND SPINACH FILLING FOR FRESH PASTA



Ricotta and Spinach Filling for Fresh Pasta image

Use this ricotta cheese and spinach filling for ravioli, tortellini, and other filled kinds of pasta. A variation is given for a spinach and pancetta filling.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner     Ingredient

Time 20m

Number Of Ingredients 7

1 cup whole milk ricotta cheese
10-ounces spinach (cleaned and trimmed)
1 large egg
1 cup Parmesan cheese (grated)
1/2 teaspoon nutmeg (freshly grated)
Salt (to taste)
Pepper (to taste)

Steps:

  • Gather the ingredients.
  • Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 5 to 10 minutes as you continue with the prep.
  • Boil a large saucepan of salted water . Plunge the spinach in to blanch it, then remove it 30 seconds later.
  • Drain and cool the spinach under cold running water to stop the cooking.
  • Finely chop the drained spinach.
  • In a medium bowl, combine the chopped spinach with ricotta cheese, egg, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.

Nutrition Facts : Calories 100 kcal, Carbohydrate 3 g, Cholesterol 40 mg, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 286 mg, Sugar 0 g, Fat 7 g, ServingSize 2 1/2 cups filling (50 portions), UnsaturatedFat 0 g

SPINACH AND RICOTTA PASTA



Spinach and ricotta pasta image

You can make Anna Del Conte's quick and easy spinach and ricotta pasta sauce in less time than it takes to cook the pasta.

Provided by Anna Del Conte

Categories     Main course

Yield Serves 2

Number Of Ingredients 8

150g/5½oz dried farfalle or tagliatelle
200g/7oz fresh spinach or defrosted frozen spinach
50g/1¾oz unsalted butter
1 garlic clove, finely chopped
125g/4½oz ricotta
freshly grated nutmeg
1 tbsp grated pecorino (or alternative vegetarian hard cheese)
salt and freshly ground black pepper

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.

PASTA WITH SPINACH AND RICOTTA CHEESE RECIPE



Pasta with Spinach and Ricotta Cheese Recipe image

Change up your day with our Pasta with Spinach and Ricotta Cheese Recipe. This Pasta with Spinach and Ricotta Cheese Recipe is just what they want.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 10 servings, about 1 cup each

Number Of Ingredients 10

1 lb. pappardelle pasta, uncooked
4 slices OSCAR MAYER Bacon, cut into 1-inch-thick slices
1 onion, chopped
3 cloves garlic, minced
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 cup milk
2/3 cup KRAFT Grated Parmesan Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
2 large plum tomatoes, chopped
1/8 tsp. crushed red pepper

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.

Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

SPINACH-RICOTTA STUFFED SHELLS



Spinach-Ricotta Stuffed Shells image

Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
2 28-ounce cans San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano
Pinch of red pepper flakes, plus more for topping
Kosher salt and freshly ground pepper
Kosher salt
9 ounces jumbo pasta shells (30 to 34 shells)
1 tablespoon extra-virgin olive oil
1 8-ounce bag fresh spinach
2 cups ricotta cheese
2 cups shredded low-moisture mozzarella cheese
1/3 cup finely chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for topping
2 teaspoons finely grated lemon zest
1 large egg, beaten
Freshly ground pepper

Steps:

  • Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
  • Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
  • Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
  • Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
  • To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
  • Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.

PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH



Pasta With Herbed Ricotta, Tomatoes and Spinach image

Provided by Molly O'Neill

Categories     dinner, easy, quick, weekday, pastas, main course, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

4 cups of fresh spinach, well rinsed and tough stems removed
2 cups fresh ricotta cheese
4 scallions, trimmed and minced
1/3 cup packed basil leaves, minced
2 tomatoes, chopped
2 tablespoons flat parsley, chopped
1/4 cup olive oil
Salt and freshly ground black pepper to taste
1 pound penne
1/2 cup pine nuts, toasted

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.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 588 milligrams, Sugar 4 grams

PASTA WITH SPINACH & RICOTTA



Pasta with Spinach & Ricotta image

With this recipe, pasta never looked so good. The sauce is an easy mixture of ricotta, fresh spinach and tomatoes and Parmesan cheese.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 9

12 oz. pasta, uncooked
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 cup chopped tomato es
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. oil
1/2 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. black pepper

Steps:

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

Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 49 g, Fiber 3 g, Sugar 5 g, Protein 19 g

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 AND RICOTTA PASTA BAKE



Spinach and Ricotta Pasta Bake image

This is very simple and tasty. It is great for mid week meals. For the tomato sauce you can substitute for your favorite pasta sauce. These can be made in small bowls for individual servings.

Provided by Pie Queen

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces pasta
1 1/2 cups ricotta cheese
10 ounces frozen spinach (thawed and drained)
1 pinch nutmeg
2 cups crushed tomatoes
1 teaspoon garlic salt
1/2 teaspoon crushed chili pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary

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.

Nutrition Facts : Calories 432.2, Fat 13.7, SaturatedFat 8.1, Cholesterol 47, Sodium 421.6, Carbohydrate 57.4, Fiber 6.3, Sugar 6.8, Protein 22

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2018-02-06 How To Make Spinach And Ricotta Cannelloni - Step By Step. Finely chop a shallot and garlic and saute in a pan with a little olive oil for 1-2 minutes. Add the tomato passata (pureed tomatoes) with some torn basil leaves, salt and pepper and simmer for around 5 minutes, set aside (photos 1 & 2). Tip: Making a simple tomato sauce with shallot ...
From insidetherustickitchen.com


RICOTTA AND SPINACH STUFFED PASTA SHELLS IN A ROSé SAUCE
On a work surface, chop the spinach. In a bowl, combine the spinach, ricotta, Parmesan and nutmeg. Season with salt and pepper. Mix well. Fill each pasta shell with about 2 tbsp of the ricotta mixture. Place the pasta shells over the sauce in the baking dish, open sides up. Cover the baking dish with foil.
From ricardocuisine.com


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