Type what you have

Ingredients

• ✓ ricotta cheese
• spinach
• butter
• onion
• parmesan cheese
• egg
• nutmeg
• salt
• black pepper
• butter
• phyllo dough
• egg yolk

Instructions

1. 1 Make filling: Place spinach in a skillet over medium heat and cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
2. 2 Heat butter in a skillet over medium heat. Cook onion in hot butter until slightly softened, about 3 minutes. Add chopped spinach; cook and stir for 2 minutes. Transfer mixture to a bowl to cool slightly, about 5 minutes.
3. 3 Stir ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper into cooled spinach mixture until well combined. Set filling aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Make pie: Grease a 9-inch pie dish or tart pan with melted butter. Unwrap phyllo dough. Keep sheets covered with a damp cloth to prevent them from drying out.
6. 6 Lay 1 sheet of phyllo over the prepared dish flush with the edge, so excess phyllo hangs over only one side. Press sheet gently into the dish and brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner with up to 12 sheets, brushing each with butter and working clockwise, laying each at a slight angle to the previous sheet.
7. 7 Spoon filling evenly into the phyllo-lined dish. Using the back of a spoon, make 6 indentations in filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
8. 8 Fold overhanging phyllo dough, one sheet at a time, into the center to cover filling, brushing each with butter. Brush the top of pie with butter.
9. 9 Bake in the preheated oven until phyllo is dark golden brown, about 40 minutes. Remove and let cool slightly before slicing.

By PaolaAlbanesi

Ingredients

• ✓ ricotta cheese
• spinach artichoke dip
• egg
• lemon juice
• red pepper flakes
• salt
• pepper
• pasta shell
• white sauce
• gruyere cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.
3. 3 Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.
4. 4 Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.
5. 5 Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
6. 6 Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.
7. 7 Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
8. 8 Bake in the preheated oven until golden brown and bubbling, about 25 minutes.

By John Mitzewich

Ingredients

• ✓ ricotta cheese
• salt
• thyme
• marjoram
• parmesan cheese
• butter
• nutritional yeast
• almond meal
• onion
• kale
• butternut squash
• almond milk
• nutmeg
• black pepper
• salt
• marjoram
• arrowroot flour
• butter
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
2. 2 Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg.
3. 3 Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat.
4. 4 Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil.
5. 5 Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
6. 6 Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin.
7. 7 Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.

By Angela Sackett Superhotmama

Ingredients

• ✓ ricotta cheese
• egg
• salt
• black pepper
• nutmeg
• all-purpose flour
• olive oil
• morel mushroom
• garlic
• vegetable broth
• green pea
• salt
• black pepper

Instructions

1. 1 Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
2. 2 Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil.
4. 4 Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
5. 5 Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ ricotta cheese
• baguette
• basil
• black mission fig
• balsamic vinegar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place the baguette slices on an ungreased, foil-lined baking sheet.
3. 3 Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
4. 4 Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

By Rachel Wolkofsky Pollack

Ingredients

• ✓ ricotta cheese
• mozzarella cheese
• egg
• parmesan cheese
• traditional sauce
• lasagna noodle

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ricotta, 1 cup mozzarella cheese, eggs, and 1/4 cup Parmesan cheese in a large bowl; mix well and set aside.
3. 3 Spread 1 cup sauce in a 9x13-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 uncooked noodles and remaining sauce. Cover the dish tightly with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour. Remove the foil and sprinkle with remaining 1 cup mozzarella and 1/4 cup Parmesan cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

By RAG

Ingredients

• ✓ ricotta cheese
• fusilloni pasta
• grana padano cheese
• turmeric
• black pepper
• salt

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

By Buckwheat Queen

Ingredients

• ✓ ricotta cheese
• mascarpone cheese
• sun-dried tomato
• bread crumb
• oregano
• salt
• pepper
• squid
• butter
• garlic
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ricotta cheese, mascarpone cheese, sun-dried tomatoes, bread crumbs, oregano, salt and pepper until well blended. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Trim the ends of the squid bodies to make them an even size, and rinse out the tubes. Spoon the cheese mixture into the cavities of the squid until full, and secure the open ends with toothpicks. Place in boiling water, and cook for 6 minutes.
3. 3 Remove the stuffed calamari tubes from the water, and place in a baking dish. Bake for 20 minutes in the preheated oven.
4. 4 Melt butter in a large skillet over medium heat. Add garlic and sesame seeds. Place the calamari tubes in the skillet, and fry on all sides until golden brown. Remove toothpicks before serving.

By Nicole MacDonald

Ingredients

• ✓ ricotta cheese
• egg
• ham
• genoa salami
• mozzarella cheese
• prosciutto
• pie crust
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ricotta in a large mixing bowl. Beat in eggs, one at a time, with an electric mixer on low speed. Stir in ham, salami, mozzarella, and prosciutto until well combined.
3. 3 Line the bottom and sides of two 9-inch pans with pie crusts. Divide ricotta mixture between the pans. Sprinkle each pie with Parmesan cheese, then cover filling with remaining pie crusts. Crimp the edges and cut several slits in the top crust to allow steam to escape.
4. 4 Bake in the preheated oven until crust is golden brown, about 1 hour. Cool pies on wire racks.

By PAMSTER2

Ingredients

• ✓ ricotta cheese
• walnut
• parmesan cheese
• bread crumb
• oregano
• chicken breast
• vegetable oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lightly grease a large baking dish.
3. 3 Mix ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano in a bowl.
4. 4 Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture.
5. 5 Arrange chicken breasts in a single layer in the prepared baking dish, and brush with oil.
6. 6 Bake in the preheated oven until chicken is no longer pink and juices run clear, about 45 minutes.

By Julie1271

Ingredients

• ✓ ricotta cheese
• ziti pasta
• mozzarella cheese
• egg
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti pasta and cook for 8 to 10 minutes or until al dente; drain and rinse.
3. 3 Combine cooked ziti, ricotta cheese, mozzarella cheese, egg, and 1 ½ cups spaghetti sauce in a medium bowl.
4. 4 Transfer into the prepared baking dish. Top with remaining spaghetti sauce, then sprinkle with Parmesan cheese.
5. 5 Bake in the preheated oven for 30 minutes; let stand for 15 minutes before serving.

By BUCHKO

Ingredients

• ✓ ricotta cheese
• pie crust
• mozzarella cheese
• egg
• sweet capicola
• hot capicola
• pepperoni
• egg white

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie dishes; set aside.
2. 2 Mix together ricotta cheese, mozzarella cheese, and eggs in a large bowl until well combined. Roughly chop sweet capicola, hot capicola, and pepperoni; fold into cheese mixture. Divide evenly between the prepared pie dishes.
3. 3 Top each with a remaining pie crust, crimping the edges together to seal. Brush the top of each pie with beaten egg white.
4. 4 Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.

By SMZCOZ

Ingredients

• ✓ ricotta cheese
• egg
• vanilla extract
• cinnamon
• sugar
• orange zest
• whiskey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
2. 2 Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
3. 3 Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

By CLIFFYW

Ingredients

• ✓ ricotta cheese
• tagliatelle pasta
• sun-dried tomato
• sour cream
• parmesan cheese
• flat-leaf parsley
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
2. 2 Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.

By Michelle Finley Baker

Ingredients

• ✓ ricotta cheese
• lasagna noodle
• mozzarella cheese
• firm tofu
• spinach
• parmesan cheese
• pasta sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
2. 2 In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
3. 3 Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
4. 4 Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

By BETTIE

Ingredients

• ✓ ricotta cheese
• mozzarella cheese
• garlic
• salt
• black pepper
• whole-wheat penne pasta
• ground turkey
• spaghetti sauce

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C).
2. 2 Stir ricotta cheese, mozzarella cheese, garlic, salt, and pepper in a bowl; set aside on counter to allow to come to room temperature.
3. 3 Bring a pot of water to a boil; cook penne in boiling water until cooked through yet firm to the bite, about 11 minutes. Drain and transfer to a large mixing bowl.
4. 4 While pasta cooks, place a skillet over medium heat. Crumble turkey into the skillet; cook and stir until turkey is completely browned. Drain and add to pasta.
5. 5 Spread 2 tablespoons of spaghetti sauce into the bottom of a 13x9-inch baking dish; stir the rest of the spaghetti sauce into pasta and turkey mixture. Spoon about half of the pasta mixture into the baking dish; top with cheese mixture and spread into an even layer. Spread remaining pasta mixture over cheese layer. Cover with aluminum foil if desired.
6. 6 Bake in the preheated oven until slightly brown on top, about 30 minutes.

By Jessica Murfin

Ingredients

• ✓ ricotta cheese
• lasagna noodle
• pork sausage
• spaghetti sauce
• parmesan cheese
• mozzarella cheese
• spinach

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, then lay noodles on a paper towel.
2. 2 While the noodles are cooking, cook sausage in a large skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain.
3. 3 Mix 2 jars spaghetti sauce and ricotta together in a large bowl. Mix Parmesan and mozzarella together in a medium bowl.
4. 4 Add sausage and spinach to ricotta mixture. Stir in all but 1 cup Parmesan-mozzarella mixture until combined.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Coat the bottom of a 9x13-inch baking dish with a thin layer of spaghetti sauce from the remaining jar. Place 3 to 4 noodles lengthwise and side-by-side onto sauce; place 3 to 4 more noodles on top, overlapping and in a staggered pattern. Add a generous layer of sausage-ricotta mixture.
7. 7 Repeat layers twice more. Layer remaining noodles on top of the lasagna, pour over remaining spaghetti sauce, and cover with reserved 1 cup Parmesan-mozzarella mixture.
8. 8 Bake in the preheated oven until golden brown, about 45 minutes.

By Paul Kahl

Ingredients

• ✓ ricotta cheese
• penne pasta
• ground beef
• pasta sauce
• mozzarella cheese
• parmesan cheese
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
4. 4 In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
5. 5 In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
6. 6 Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

By Regan

Ingredients

• ✓ ricotta cheese
• white sugar
• all-purpose flour
• egg
• cinnamon
• orange zest
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
2. 2 Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
3. 3 Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

By Nicole

Ingredients

• ✓ ricotta cheese
• orecchiette pasta
• egg
• salt
• black pepper
• lemon
• cayenne pepper
• pesto

Instructions

1. 1 Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes.
2. 2 Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.
3. 3 Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.

By John Mitzewich

Ingredients

• ✓ ricotta cheese
• heavy cream
• sugar
• sour cream
• sugar
• dark rum
• coffee
• ladyfinger

Instructions

1. 1 Beat cream and 3 tablespoons sugar together in a bowl using an electric mixer until stiff peaks form. Refrigerate until ready to use.
2. 2 Beat ricotta cheese, sour cream, and sugar together in a bowl. Fold in whipped cream; add rum.
3. 3 Pour coffee into a bowl. Dip ends of 1/2 of the ladyfingers in coffee. Arrange ladyfingers dipped-side down into a single layer in a 2- to 2 1/2-inch deep rectangular serving dish. Spread 1/2 of the ricotta-cream mixture on top. Repeat dipping and arranging remaining ladyfingers; spread remaining ricotta-cream mixture on top. Cover with plastic wrap; refrigerate until fully chilled, 10 to 12 hours.

By Jude

Ingredients

• ✓ ricotta cheese
• confectioners' sugar
• egg
• vanilla extract
• almond extract
• rum extract
• lemon zest
• lemon juice
• orange zest

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
2. 2 Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
3. 3 Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

By LYNN SEVERNS

Ingredients

• ✓ ricotta cheese
• spaghetti
• parmesan cheese
• italian seasoning
• egg white
• basil
• tomato
• provolone cheese

Instructions

1. 1 Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
2. 2 Cook spaghetti according to package directions. Rinse with cold water, and drain.
3. 3 While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
4. 4 Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top.
5. 5 Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.

By Karen C. Greenlee

Ingredients

• ✓ ricotta cheese
• lasagna noodle
• pecorino romano cheese
• mozzarella cheese
• black pepper
• olive oil
• black pepper
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.
4. 4 Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.
5. 5 Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.

By Peggy Oliver

Ingredients

• ✓ ricotta cheese
• confectioners' sugar
• almond
• mini semi-sweet chocolate chip
• amaretto liqueur
• cannoli shell
• confectioners' sugar
• cocoa powder
• maraschino cherry

Instructions

1. 1 In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
2. 2 Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
3. 3 Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.

By KITTYCATGRL

Ingredients

• ✓ ricotta cheese
• turkey sausage
• parmesan cheese
• mozzarella cheese
• egg
• prosciutto
• parsley
• pie crust

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 8 minutes. Drain grease.
3. 3 Mix together Parmesan cheese, mozzarella cheese, ricotta cheese, and eggs in a large bowl until well combined. Stir in cooked sausage, prosciutto, and parsley until incorporated.
4. 4 Roll 1 pie crust into an 11-inch circle on a lightly floured work surface. Transfer to a pie plate, leaving a 1/2-inch overhang. Pierce crust all over with a fork. Spread sausage mixture over crust. Roll remaining pie crust into a 12-inch circle; place on top. Seal and flute edges. Cut several slits in top crust to permit steam to escape.
5. 5 Bake in the preheated oven until center is set and crust is browned, about 1 hour.

By Diane Felico

Ingredients

• ✓ ricotta cheese
• basil
• all-purpose flour
• parmigiano-reggiano
• egg yolk
• nutmeg
• white pepper
• salt
• lemon

Instructions

1. 1 Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
2. 2 Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
3. 3 Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
4. 4 Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

By Callinectes Sapidus

Ingredients

• ✓ ricotta cheese
• manicotti pasta
• mozzarella cheese
• parmesan cheese
• parsley
• salt
• black pepper
• spaghetti sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool on waxed paper or aluminum foil to prevent noodles from sticking together.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt, and pepper; fill manicotti with cheese mixture.
4. 4 In a 9x13-inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.

By Mary

Ingredients

• ✓ ricotta cheese
• egg
• italian seasoning
• mozzarella cheese
• parmesan cheese
• spinach
• salt
• pepper
• bread dough

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.
3. 3 Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.
4. 4 Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.

By Tosha Fields

Ingredients

• ✓ ricotta cheese
• ziti pasta
• meatball
• marinara sauce
• italian seasoning
• garlic powder
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
3. 3 Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
4. 4 Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
6. 6 Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!

By Karla Harmer