105 you ricotta Recipes

ricotta cheese, preferably fresh or 1 1/4 cups whole milk ricotta cheese, eggs, chopped cooked and drained spinach, freshly grated parmigiano-reggiano cheese, fine dry breadcrumbs (or as needed), salt, fresh ground black pepper, grated fresh nutmeg, all-purpose flour (or as needed), chicken broth, butter, fresh sage leaves, freshly grated parmigiano-reggiano cheese, plus more, parmigiano-reggiano cheese , for passing, if you like

ricotta cheese (2-16 oz containers), monterey jack cheese (finely shredded ), romano cheese (finely shredded ), mozzarella cheese (finely shredded ), asiago cheese (finely shredded ), provolone cheese (finely shredded ), parmesan cheese (finely shredded ), parsley (finely chopped, preferably fresh but dried is fine ), tomato sauce, diced tomatoes, tomato paste, oregano, bay leaves (you can substitute both oregano and bay leaf with 1.5 tsp of italian seasoning), fresh garlic cloves (minced ), white onions (optional, minced finely, your choice ) or 1 large yellow onion (optional, minced finely, your choice), italian sausage (or a mixture of the two if you want is fine) (optional) or 1 1/2 lbs ground beef (or a mixture of the two if you want is fine) (optional), no-boil lasagna noodles

eggs, ground flax seeds, vanilla, cinnamon, baking powder, ricotta cheese (whatever you have on hand, i ve used all with success) or 2 tbsp fat-free cottage cheese (whatever you have on hand, i ve used all with success) or 2 tbsp cream cheese (whatever you have on hand, i ve used all with success), artificial sweetener

lean ground beef, penne pasta (or whatever pasta you like), chopped onion (i use sweet ), minced garlic (to taste), tomato sauce, dried oregano, dried thyme, dried basil, salt and pepper to taste, approximately 1 cup fresh sliced mushrooms ( or canned ), shredded mozzarella cheese (amount you like), shredded parmesan cheese (amount you like), cottage cheese , or ricotta if you prefer - about 1 cup

ground beef, tomato sauce (or homemade sauce if you like), tomato paste, cottage cheese or 1 (15 oz) container ricotta cheese, if you like that better, egg, beaten, chopped fresh parsley, lasagna noodle, uncooked, mozzarella cheese

whole wheat lasagna noodles, ground beef (get top round steaks, and tell the butcher to trim off the fat and ground it up for you), sargento reduced-fat mozzarella cheese, shredded (the only reason i mention sargento is because it boasts 4.5 g of fat per serving as opposed to 5), reduced-fat parmesan cheese, grated (the only kind i have seen is kraft), part-skim ricotta cheese, fat-free ricotta cheese, tomatoes, tomato sauce, onions, chopped, garlic, minced, oregano, extra virgin olive oil, roll paper towels, aluminum foil, lasagna noodle, pan for this recipe , i used a 10 . 5 x 10 . 5 x 2 . 5 (the pan must be 2.5-inch high but the length and width is negotiable, you just might have to adjust)

pizza crust (i use no-knead food processor thin crust pizza dough), broccoli (steamed and chopped ), boneless chicken breast, olive oil, oregano (to taste), basil (to taste), part-skim ricotta cheese, mozzarella cheese (divided ), cheddar cheese (divided ), dry mustard, crushed red pepper flakes (more if you like it hot, less if you don tsp)

zucchini, washed, sliced into thin rounds, potatoes, peeled, cut into thin rounds, onion, chopped, olive oil, garlic cloves, minced, ricotta cheese, crumbled (or anthotiro, if you can get it), mizithra cheese, grated (you can sub parmesan), fresh mint, minced (1 tblsp. dried), salt and pepper, flour, water

eggs, ricotta, spring onions, sliced, tomato, chopped, x 14 oz can of asparagus, red, green or yellow bell pepper, chopped, tblsp milk to lighten mixture, ground chili powder - optional, olive oil or butter or cooking spray, optionals - you can add any type vegetable you like to this dish .

brown rice, chicken stock, butter, salt, zucchini, salt, ground chicken or 1 lb ground turkey, ricotta cheese, sage leaves, chopped, stewed tomatoes, chicken stock, garlic , smashed, chipotle chile in adobo, chopped with a little of the sauce (more if you wish, i used 2) (optional), buttermilk, cornstarch, shredded cheese, of your choice (i used sharp cheddar ), fresh cubed brown bread, crusts removed or 1 cup white bread (i used brown)

ricotta cheese, frozen spinach, egg, cannelloni tubes (or enough to use up filling ), parmesan cheese (packaged grated kind is fine ), cheddar cheese (grated ), dried dill, salt (or to taste), pepper (or to taste), onion salt (or to taste), roasted garlic (2 big cloves), tomato sauce, fresh shiitake mushroom (hard to come by, can subsitute for any other mushrooms you like)

pasta shell (not the jumbos you stuff, or the small ones, they don tsp work well, you could sub with a rigatoni or ), frozen chopped spinach, thawed and drained well, artichoke hearts , in water, drained and chopped, onion, fine chopped, minced garlic (more if you want, to taste), ricotta cheese (don tsp use the low fat), fontina cheese, grated (mozzarella would be a good substitute), parmesan cheese, grated (1/4 cup for the cheese mixture, 1/4 cup for the topping), egg (extra large would be fine), grated fresh nutmeg, olive oil, pasta water, red pepper flakes, salt, pepper

no-boil lasagna noodles, ricotta cheese, frozen chopped spinach, thawed & squeezed dry, onion, finely chopped and sauteed, mozzarella cheese, grated (i use a blend of what ever white cheese i have), parmesan cheese, evaporated milk, flour, ground nutmeg, white pepper, ground pork, ground beef, mushrooms, chopped onion, garlic cloves, your favorite spaghetti sauce, diced tomatoes, beef bouillon cube, dried oregano (you can use more , to taste), dried basil (you can use more , to taste), dried thyme (you can use more , to taste), honey powder, worcestershire sauce, tabasco sauce

lean ground beef, onion, chopped, garlic clove, minced, salt, spaghetti sauce, wide egg noodles, cooked, ricotta cheese (or you can use cottage cheese or 8 oz of cream cheese), egg, dried oregano, mozzarella cheese, shredded (or you can use cheddar or a cheddar blend), parmesan cheese, grated

crescent roll dough (they make it without the triangle shaped cuts in it now, so if you can find it, use it. if not, the ), part-skim ricotta cheese, light cream cheese, chopped fresh rosemary, honey, sliced canned mango (in light syrup), grapes (halved ), chopped dates, canned mandrin orange section (in light syrup, any fruit of your liking will do fine. you could even use nuts too if you want, i wo), honey, white wine, lemon juice, splenda granular (or sugar ), light syrup , from canned fruit

more) large pasta shells (cooked al dente), cottage cheese (approx. - i don tsp measure!), more) ricotta (i used low fat), shredded parmesan (i just shook it in, prob. 1/4 cup), thawed frozen chopped spinach, squeezed dry, approx . 1/4 cup, dried basil, salt & pepper to taste, sauce, chopped onion (est. 1/4 - 1/2 cup), cream of mushroom (or any you desire, see above), more sour cream, little less than 1 soup can full of milk or chicken broth, shredded cheese (about 1/2 to 3/4 cup) i used italian blend, cubed cooked chicken breasts , however much you have, about 1 breast (i had some grilled, but you can used canned), dried tarragon (again, to taste, i don tsp measure), dried thyme ( ), roasted garlic and bell pepper seasoning - just shook it in (not necessary), shredded cheese (yes more , for sprinkling on top of shells before baking)

pastry, all- vegetable shortening, flour, granulated sugar, cinnamon, any cooking wine (or water), egg, slightly beaten, beaten egg white or milk, oil for frying, cardboard cut into an oval 4-5 inches long, metal cannoli tubes for frying, ricotta cheese- well drained, vanilla, powdered sugar (or less if you prefer them to be less sweet), chocolate chips

vinaigrette, champagne vinegar, mild honey, meyer lemon juice (a tad less regular lemon juice if meyers are not available), salt, coarsely ground black pepper, high-quality extra virgin olive oil (probably not the kind you cook with but the 1 you save to finish off special dishes), sliced (or tiny diced ) pancetta, olive oil (for cooking pancetta), firm, but ripe, pears, baby arugula or regular arugula torn into smaller pieces, ricotta salata or fresh parmesan (or percorino or other sharp, nutty hard cheese)