Type what you have

Ingredients

• ✓ ricotta cheese
• cooking spray
• flour
• all-purpose flour
• sugar
• semisweet chocolate chip
• baking powder
• salt
• egg
• milk
• vanilla extract
• canola oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 18 cups of a muffin tin with nonstick cooking spray that contains flour.
2. 2 Mix flour, sugar, chocolate chips, baking powder, and salt together in a large bowl.
3. 3 Place ricotta cheese in a bowl and add eggs, 1 at a time, beating well after each addition. Whisk in milk and vanilla extract until blended.
4. 4 Fold cheese mixture and canola oil into flour mixture until just blended. Spoon batter evenly into the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 22 to 25 minutes. Remove muffins from the pan immediately and let cool on a wire rack.

By HOOKEDONJESUS

Ingredients

• ✓ ricotta cheese
• unsweetened chocolate
• honey
• vanilla extract

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool slightly.
2. 2 Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses; chill completely.

By Bren

Ingredients

• ✓ ricotta cheese
• puff pastry
• all-purpose flour
• pesto

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
2. 2 Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
3. 3 Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
4. 4 Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
5. 5 Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

By Magda

Ingredients

• ✓ ricotta cheese
• cream cheese
• confectioners sugar
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated.
3. 3 Fold in chocolate chips until well-blended. Cover bowl with plastic wrap and place in the refrigerator until chilled, at least 10 minutes.
4. 4 Serve and enjoy!

By Megan

Ingredients

• ✓ ricotta cheese
• ✓ ricotta cheese
• skim milk
• egg
• all-purpose flour
• baking powder
• salt
• canola oil

Instructions

1. 1 Gather all ingredients. Preheat a griddle to 325 degrees F (165 degrees C) or place a nonstick skillet over medium-low heat.
2. 2 Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
3. 3 Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
4. 4 Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
5. 5 Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake.
6. 6 Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.

By WestCoastMom

Ingredients

• ✓ ricotta cheese
• yellow cake mix
• white sugar
• egg
• vanilla extract
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
2. 2 Make yellow cake mix according to package directions. Pour batter into the prepared pan.
3. 3 Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
4. 4 Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.

By Gingee

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook ziti, uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
3. 3 Combine ricotta cheese, 1/4 cup Parmesan cheese, and egg in a bowl. Spread 1/3 spaghetti sauce in the prepared baking dish; top with 1/2 ziti, 1/2 ricotta mixture, 1/3 spaghetti sauce, 1 cup mozzarella cheese, and 2 tablespoons Parmesan cheese. Repeat layers, ending with remaining spaghetti sauce and Parmesan cheese. Cover baking dish with aluminum foil.
4. 4 Bake in the preheated oven until heated through, 45 to 50 minutes.

By Carol A

Ingredients

• ✓ ricotta cheese
• raisin bread
• peanut butter
• banana
• chocolate chip
• sugar
• cinnamon

Instructions

1. 1 Toast raisin bread in a toaster oven until lightly brown, 2 to 3 minutes.
2. 2 Spread peanut butter onto toasted bread. Top 1 slice with banana; top other slice with chocolate chips. Cover banana and chocolate chips with ricotta cheese. Sprinkle sugar and cinnamon on top.
3. 3 Toast in the toaster oven just until cheese is melted, 3 to 5 minutes. Sandwich slices together.

By Folkorb

Ingredients

• ✓ ricotta cheese
• bay leaf
• egg
• honey
• orange zest
• lemon juice
• all-purpose flour

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover.
2. 2 Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much.
3. 3 Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.

By Namaste Mama

Ingredients

• ✓ ricotta cheese
• cooking spray
• egg
• sugar
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with nonstick spray.
2. 2 Beat together eggs, sugar, vanilla, and cinnamon in a large bowl until smooth. Add ricotta cheese and mix until well combined. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.

By camille716

Ingredients

• ✓ ricotta cheese
• ground turkey
• bread crumb
• basil
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine turkey, ricotta, bread crumbs, basil, egg, salt, and black pepper in a bowl until just mixed.
3. 3 Scoop mixture into meatballs using a 1-ounce measure onto the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes; flip meatballs. Bake until browned and no longer pink in centers, about 5 minutes more.

By TipsyT

Ingredients

• ✓ ricotta cheese
• cooking spray
• egg
• pesto
• parmesan cheese
• black pepper
• green onion

Instructions

1. 1 Spray a large coffee mug with cooking spray.
2. 2 Whisk eggs, pesto, ricotta cheese, Parmesan cheese, and pepper together in a small bowl. Pour frittata mixture into coffee mug.
3. 3 Cook the frittata in a microwave oven for 1 minute and 30 seconds, stirring at thirty-second intervals (you will stir twice). Invert cooked frittata onto a plate or eat it right out of the coffee mug. Garnish with green onions.

By thedailygourmet

Ingredients

• ✓ ricotta cheese
• pork sausage
• cheese blend
• green onion
• sun-dried tomato
• portobello mushroom
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
2. 2 Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
3. 3 Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
4. 4 Bake 10-12 minutes or until mushrooms are tender.

By JimmyDean

Ingredients

• ✓ ricotta cheese
• spaghetti
• garlic
• basil
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, reserving 2 tablespoons of cooking water.
2. 2 Stir garlic, ricotta, and basil in a saucepan over medium-low heat until hot, about 4 minutes. Season to taste with salt and pepper; stir in spaghetti and reserved cooking water. Sprinkle with Parmesan cheese to serve.

By Rachel817

Ingredients

• ✓ ricotta cheese
• egg
• vanilla extract
• white sugar
• milk
• cornstarch
• pie crust
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Dissolve cornstarch in 1/2 cup milk in a large bowl; stir in ricotta, remaining 1 cup milk, eggs, vanilla, and sugar until well blended.
3. 3 Pour filling into unbaked pie crust.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Sprinkle top with cinnamon; cool.

By Linda C

Ingredients

• ✓ ricotta cheese
• olive oil
• nectarine
• olive oil
• bread
• almond
• honey
• mint

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil grate.
2. 2 Drizzle 1 teaspoon olive oil onto a small plate. Place nectarine wedges on the plate and cover all sides with oil. Brush both sides of bread with 2 tablespoons olive oil.
3. 3 Place nectarines onto the hot grate and grill 1 to 2 minutes per side; remove to a plate; cool slightly. Cut each wedge in 1/2 lengthwise to create 16 pieces.
4. 4 Place bread slices onto the hot grate and cook until grill marks appear and bread is toasted, about 1 minute per side; remove to a plate.
5. 5 Spread ricotta cheese onto each slice of toast. Arrange 8 nectarine slices onto each toast and top with almonds; drizzle with honey and sprinkle fresh mint on top. Cut each toast in half and serve.

By France Cevallos

Ingredients

• ✓ ricotta cheese
• cooking spray
• chicken breast
• pesto
• mozzarella string cheese
• garlic salt
• black pepper
• herbes de provence

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.
2. 2 Cut a shallow slice lengthwise down the middle of the top of each chicken breast using a sharp knife, starting and ending about 1 inch from the end. Partially fold the chicken breast in half along the slice to continue shallow, horizontal slices on both sides; slices should resemble an upside-down capital T.
3. 3 Spread 1/4 of the ricotta cheese into each pocket. Place string cheese and pesto over ricotta. Season outsides of breasts with garlic salt, black pepper, and cantanzaro herbs.
4. 4 Place chicken in the prepared casserole dish and cover with aluminum foil.
5. 5 Bake in the preheated oven for 25 minutes. Remove foil and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ ricotta cheese
• garlic
• olive oil
• gorgonzola cheese
• heavy cream
• salt
• sage
• cheesecloth
• walnut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Chop 1/2 inch off of the top of the garlic head, just enough to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
3. 3 Roast in the preheated oven until golden brown, 30 to 40 minutes. Let cool enough to handle, about 5 minutes.
4. 4 Measure out 2 tablespoons of roasted garlic and press with the side of a knife to smooth each clove into a paste.
5. 5 Beat ricotta cheese with an electric mixer in a medium bowl until soft. Add Gorgonzola and mix until smooth. Beat in cream until thickened, then add salt and garlic paste and mix until combined.
6. 6 Lay the sage leaves, bottom side-up, onto the center of the cheese cloth in a pattern. Carefully spoon the cheese mixture over the leaves, then gather and tie off the ends of the cheesecloth, forming the cheese into a shape.
7. 7 Move to a strainer over a dish and allow to drain for at least 24 hours in the refrigerator.
8. 8 Carefully unmold the cheese on the serving plate, with the sage leaves facing up.
9. 9 Lightly toast the chopped walnuts in a skillet over low heat until golden, 3 to 5 minutes. Remove from heat and let cool, about 5 minutes. Gently press the walnuts onto the cheese spread. Serve at room temperature.

By Annie Campbell

Ingredients

• ✓ ricotta cheese
• balsamic vinegar
• honey
• lemon juice
• black pepper
• naan bread
• peach
• prosciutto
• basil

Instructions

1. 1 Bring balsamic vinegar, honey, lemon juice, and pepper to a boil in a small saucepan over high heat. Reduce heat to low and simmer until mixture has reduced to ⅓ cup, about 15 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over charred side: top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
4. 4 Return flatbreads to the grill: cover and cook until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

By SunnyDaysNora

Ingredients

• ✓ ricotta cheese
• basil
• pine nut
• salt
• pepper
• eggplant
• olive oil
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.
2. 2 Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature.
3. 3 Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollati and sprinkle with Parmesan cheese.

By lorin

Ingredients

• ✓ ricotta cheese
• pie crust
• egg
• pumpkin
• brown sugar
• evaporated milk
• pumpkin pie spice
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
2. 2 Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Kirsten

Ingredients

• ✓ ricotta cheese
• chicken breast
• salt
• pepper
• spinach
• garlic
• egg
• mozzarella cheese
• spaghetti sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
3. 3 In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
4. 4 Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

By Maria Fontana

Ingredients

• ✓ ricotta cheese
• lasagna noodle
• olive oil
• garlic
• spinach
• mozzarella cheese
• salt
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; lay noodles flat onto a flat surface.
3. 3 Heat olive oil in a small skillet over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Transfer garlic to a large bowl. Add spinach, ricotta cheese, mozzarella cheese, and salt to the bowl; stir until evenly combined.
4. 4 Spread a heaping 1/4 cup spinach mixture into middle of each lasagna noodle. Roll noodles firmly around filling; arrange in a baking dish. Pour spaghetti sauce over rolls. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil; continue baking 5 minutes more. Sprinkle Parmesan cheese over rolls to serve.

By Chickentarian

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
• cooking spray
• zucchini
• salt
• black pepper
• mozzarella cheese
• parmesan cheese
• basil
• lemon juice

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Coat a baking sheet with cooking spray.
2. 2 Scoop out seeds from zucchini halves with a spoon; season cut sides with ½ teaspoon salt and ½ teaspoon black pepper.
3. 3 Combine ricotta, mozzarella, Parmesan, basil, lemon juice, and remaining ½ teaspoon each salt and black pepper in a bowl; divide among zucchini halves. Place stuffed zucchini on the prepared baking sheet.
4. 4 Bake in the preheated oven until zucchini are tender and filling beginning to brown, 15 to 20 minutes.

By chunker

Ingredients

• ✓ ricotta cheese
• pasta shell
• mozzarella cheese
• parmesan cheese
• egg
• parsley
• salt
• black pepper
• pasta sauce
• mushroom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.
3. 3 While the pasta is cooking, mix ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl until well combined.
4. 4 Combine pasta sauce and mushrooms in a medium bowl. Add remaining mozzarella and Parmesan cheeses; stir until well combined.
5. 5 Stuff shells with ricotta mixture and place in a 9x13-inch baking dish. Pour pasta sauce mixture over the shells.
6. 6 Bake in the preheated oven until edges are bubbly and the shells are slightly set, 35 to 60 minutes.
7. 7 Serve hot and enjoy!

By Renee

Ingredients

• ✓ ricotta cheese
• cooking spray
• pizza dough
• turkey sausage
• garlic
• kosher salt
• black pepper
• peach
• arugula
• microgreen

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly spray a large baking sheet with cooking spray.
2. 2 Stretch pizza dough into a rough rectangular shape, about 8 inches long. Place on the prepared baking sheet.
3. 3 Bake in the preheated oven until dough is mostly cooked through and beginning to brown, 10 to 14 minutes.
4. 4 Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 At the same time, heat a medium skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and crumbly, about 10 minutes. Remove to a paper towel-lined plate.
6. 6 While the sausage is cooking, place peach slices in a single layer on the preheated grill. Grill for 8 minutes, flipping once halfway. Remove and set aside.
7. 7 While the peaches are grilling, remove dough from the oven. Spread ricotta cheese evenly over top. Scatter garlic slices over the ricotta and season with salt and pepper. Lay cooked sausage on top.
8. 8 Return to the oven until toppings are heated through and crust has finished cooking, about 5 more minutes.
9. 9 Top flatbread with grilled peaches, arugula, and microgreens.

By larmcc

Ingredients

• ✓ ricotta cheese
• spaghetti squash
• olive oil
• salt
• black pepper
• mozzarella cheese
• egg
• parmesan cheese
• spaghetti sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brush the inside of squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
3. 3 Bake in the preheated oven until softened, about 45 minutes. Remove from the oven and let cool until easily handled, 5 to 10 minutes.
4. 4 Scrape out strands of squash with a fork and transfer them to a bowl. Adjust the oven temperature to 350 degrees F (175 degrees C).
5. 5 Mix 1/2 of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
6. 6 Spread 1/2 of the squash mixture in a 9x13-inch baking dish. Spoon 1/2 of the spaghetti sauce on top. Sprinkle with 1/2 of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
7. 7 Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

By BJBP

Ingredients

• ✓ ricotta cheese
• pork sausage
• corn tortilla
• monterey jack cheese
• cheddar cheese
• green chile
• egg
• heavy cream
• chili powder
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
2. 2 Heat a large skillet over medium-high heat. Add sausage; cook and stir until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Place 4 tortillas in the prepared pie plate, overlapping and extending ½-inch beyond rim; place remaining tortilla in center. Layer sausage, Monterey Jack cheese, Cheddar cheese, and green chiles over tortillas. Beat eggs, heavy cream, ricotta cheese, and chili powder together in a bowl; slowly pour into pie plate.
4. 4 Bake in the preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro; cut into wedges.

By Corinne Villa

Ingredients

• ✓ ricotta cheese
• cooking spray
• spinach
• egg
• kosher salt
• black pepper
• garlic powder
• marinara sauce
• cheese ravioli
• mozzarella cheese

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Squeeze thawed spinach between several layers of paper towels to remove as much excess moisture as possible. Transfer spinach to a medium bowl and stir in ricotta cheese, egg, salt, pepper, and garlic powder until well combined.
3. 3 Pour 1 cup marinara sauce in the bottom of the prepared baking dish. Arrange 1/2 of the ravioli in a single layer over the sauce. Pour 1 cup sauce over the ravioli, then spread ricotta mixture over the sauce and top with 1/2 cup mozzarella cheese. Top with remaining ravioli, remaining sauce, and remaining mozzarella.
4. 4 Cover with parchment paper and then cover tightly with foil. Freeze for up to one month.
5. 5 When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
6. 6 Place frozen covered lasagna in the preheated oven and bake for 1 1/2 hours. Uncover and bake until golden and bubbly, about 20 more minutes. Let stand for 10 minutes before serving.

By Allrecipes Editorial Team