Type what you have

Ingredients

• ✓ ricotta cheese
• butter
• egg
• tomato
• basil
• salt
• black pepper
• oregano
• parmesan cheese

Instructions

1. 1 Brush the inside of a microwave-safe mug with butter.
2. 2 Crack eggs into mug and top with ricotta cheese, tomatoes, and basil; season with salt, pepper, and oregano.
3. 3 Cook in the microwave for 1 minute; stir and continue cooking in 15-second intervals, until set, about 1 minute more. Sprinkle Parmesan cheese over eggs.

By Alice

Ingredients

• ✓ ricotta cheese
• eggplant
• olive oil
• garlic powder
• spinach leaf
• tomato
• onion
• garlic
• mozzarella cheese
• parmesan cheese
• tomato pasta sauce
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brush both sides eggplant slices with oil. Place on a baking sheet; sprinkle with garlic powder. Bake until beginning to soften, about 10 minutes.
3. 3 Heat 2 tablespoons oil in a large skillet over medium heat. Add spinach, tomatoes, onion, and garlic; cook and stir until spinach wilts and tomatoes begin to release their juices, about 2 minutes. Combine ½ cup mozzarella, ½ cup Parmesan cheese, and ricotta in a medium bowl; set aside.
4. 4 Place eggplant slices in a greased 9x13-inch baking dish. Top with spinach mixture; spread cheese mixture in a thin layer over spinach. Top with sauce; sprinkle with remaining ¼ cup mozzarella, ¼ cup Parmesan cheese, and Italian seasoning.
5. 5 Bake in the preheated oven until eggplant is tender and easily pierced with a fork, about 30 minutes.

By Julie3333

Ingredients

• ✓ ricotta cheese
• pancake mix
• skim milk

Instructions

1. 1 Whisk together pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to reach desired consistency.
2. 2 Heat a lightly oiled griddle over medium-high heat.
3. 3 Drop batter by large spoonfuls onto the preheated griddle; cook until bubbles form and edges are dry. Flip and cook until bottom is browned. Repeat with remaining batter.

By BARBARALB

Ingredients

• ✓ ricotta cheese
• all-purpose flour
• splenda granular
• baking powder
• egg substitute
• blueberry

Instructions

1. 1 In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
2. 2 Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.

By TRROUBLE07

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
• egg
• turkey sausage
• butter
• italian seasoning
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 Heat a small skillet over medium-high heat. Cook and stir Italian sausage in hot skillet until browned and crumbly, 4 to 6 minutes. Drain and discard grease.
2. 2 Melt butter in a skillet over medium heat. Pour eggs into skillet and sprinkle with sausage and Italian seasoning. Cook, occasionally lifting edge with spatula to allow uncooked eggs to flow underneath, until omelet is almost set, 4 to 6 minutes; flip.
3. 3 Spread ricotta cheese and spaghetti sauce on top of the omelet; cook until omelet is completely set, 3 to 5 minutes. Sprinkle shredded mozzarella cheese over the top, fold in half, and transfer to a plate.

By gatorgirl

Ingredients

• ✓ ricotta cheese
• oat
• water
• orange zest
• honey
• orange segment
• walnut
• brown sugar

Instructions

1. 1 In medium saucepan, bring water to a boil. Stir in oats. Cook uncovered over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally until most of the liquid is absorbed. Stir in ricotta, orange zest, and honey. Top with orange segments, walnuts, and brown sugar.

By Quaker

Ingredients

• ✓ ricotta cheese
• spinach
• sour cream
• parmesan cheese
• cheddar cheese
• egg
• milk
• hot pepper sauce
• cumin
• black pepper
• lemon pepper
• parsley
• salsa

Instructions

1. 1 Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
2. 2 In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
3. 3 In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
4. 4 Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.

By Sparkles

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
• 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
• olive oil
• panko bread crumb
• parmesan cheese
• egg
• basil
• parsley
• salt
• black pepper
• cayenne pepper
• nutmeg
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Brush 1 tablespoon oil over the bottom of a springform pan.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add bread crumbs and cook until golden, 1 to 2 minutes. Stir in 1 tablespoon Parmigiano-Reggiano; cook and stir until toasted and golden brown, about 1 minute. Spread mixture over the bottom of the prepared pan.
3. 3 Whisk eggs in a bowl until pale yellow, thick, and frothy. Stir in basil, parsley, salt, black pepper, cayenne, and nutmeg. Whisk in ricotta cheese and 1 ounce Parmigiano-Reggiano. Drop spoonfuls of mixture into the pan and spread over bread crumbs. Gently tap the pan against a work surface to settle ricotta layer. Sprinkle remaining 2 tablespoons Parmigiano-Reggiano over top and drizzle with remaining 1 tablespoon oil.
4. 4 Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to loosen the sides. Cool in the pan for 15 to 20 minutes. Unlatch and remove the ring.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place a wire rack onto baking sheet; place tart onto the rack.
6. 6 Broil under the preheated broiler until golden brown, 2 to 3 minutes. Cut into six pieces to serve.

By John Mitzewich

Ingredients

• ✓ ricotta cheese
• pancetta
• onion
• red pepper
• egg
• italian seasoning
• salt
• mustard
• black pepper
• milk
• bread
• cheese blend

Instructions

1. 1 Grease a 9 x 13 (3 L) baking dish.
2. 2 In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
3. 3 Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
4. 4 Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
5. 5 Cover and refrigerate overnight.
6. 6 When ready to serve, preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.

By Egg Farmers of Ontario

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
• pastry
• butter
• red onion
• spinach
• heavy cream
• parmesan cheese
• egg
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9-inch deep-dish pie pan; prick all over the bottom with a fork.
2. 2 Bake crust in the preheated oven for 10 minutes. Remove from the oven and let cool until needed.
3. 3 While the crust is cooling, melt butter in a skillet over medium heat; add onion and cook for 1 minute. Stir in spinach and cook until starting to wilt, about 1 minute. Cover and cook until condensation builds inside the skillet, about 1 minute. Remove the lid, stir to combine, and turn off the heat.
4. 4 Blend ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor until smooth.
5. 5 Spread spinach mixture evenly over crust, then pour in ricotta and egg mixture.
6. 6 Bake in the preheated oven until the center is set and the top is lightly browned, about 40 minutes. Let stand for 10 minutes before serving.

By Kim's Cooking Now

Ingredients

• ✓ ricotta cheese
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• baking soda
• salt
• half and half
• egg
• butter
• lemon extract
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
3. 3 Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
4. 4 Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

By Kim's Cooking Now

Ingredients

• ✓ ricotta cheese
• water
• milk
• baking soda
• egg
• lemon zest
• vegetable oil
• sugar
• vanilla extract
• self-rising flour
• self-rising flour
• butter
• lemon juice

Instructions

1. 1 Whisk cold water and baking soda in a mixing bowl. Add ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla; whisk until smooth, breaking up any lumps of cheese as you mix.
2. 2 Whisk in 1 cup plus 2 tablespoons self-rising flour, melted butter, and lemon juice until most of flour disappears into batter. Let batter sit at room temperature for 15 minutes.
3. 3 Heat a lightly oiled griddle over medium-high heat.
4. 4 Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By John Mitzewich

Ingredients

• ✓ ricotta cheese
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg
• butter
• maple extract
• cooking spray
• pecan

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, brown sugar, baking powder, baking soda, and salt together in a bowl; set aside.
3. 3 Beat buttermilk, ricotta cheese, and eggs in a large bowl with an electric mixer until smooth. Stir in melted butter and maple extract, then stir in flour mixture until just combined but still lumpy; don't overmix or the waffles will be tough and chewy.
4. 4 Lightly coat waffle iron with cooking spray, as needed, according to manufacturer's instructions. Add about 1 cup batter depending on the size of the waffle iron, spreading evenly; sprinkle with 2 to 3 tablespoons pecans.
5. 5 Cook in the preheated waffle iron until waffle is golden brown and the iron stops steaming, making sure the waffle is fully cooked before lifting the lid (the steam slows down once the waffles are done), 3 to 5 minutes. Place waffle on a baking sheet, without stacking, cover loosely with aluminum foil; place in the preheated oven to keep warm. Repeat with remaining batter.

By lutzflcat

Ingredients

• ✓ ricotta cheese
• lemon juice
• cornstarch
• blueberry
• sugar
• milk
• egg
• sugar
• lemon
• nutmeg
• salt
• all-purpose flour
• baking powder

Instructions

1. 1 Mix together 2 tablespoons lemon juice and cornstarch in a small bowl until cornstarch dissolves.
2. 2 Stir together blueberries and 3 tablespoons sugar in a medium saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover the saucepan, remove from heat, and set aside.
3. 3 Whisk together ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt in a large bowl until well blended. Add flour and baking powder; whisk until batter is combined.
4. 4 Heat a lightly oiled griddle or large skillet over medium-high heat. Drop batter in 1/4 cup portions onto the hot griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

By hopefuleesoon

Ingredients

• ✓ ricotta cheese
• milk
• all-purpose flour
• water
• egg
• vegetable oil
• sugar
• salt
• vanilla extract
• cooking spray
• butter
• cream cheese
• egg
• powdered sugar
• lemon
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Make the batter: Combine milk, flour, water, eggs, oil, sugar, salt, and vanilla in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down the sides as needed. Let batter sit at room temperature for 30 minutes.
3. 3 Meanwhile, make the filling: Whisk ricotta cheese, cream cheese, egg, 2 tablespoons powdered sugar, lemon zest, and salt together in a mixing bowl until thoroughly combined. Cover and refrigerate until needed.
4. 4 When batter has rested, heat a 10-inch, nonstick skillet over medium-high heat. Spray with cooking spray and pour in about 1/4 cup batter.
5. 5 Immediately swirl batter around to coat the bottom of the skillet. Cook until the surface looks dry, about 1 minute.
6. 6 Flip crêpe and briefly cook the other side, about 30 seconds. Transfer to a plate. Repeat to cook and stack remaining crêpes.
7. 7 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking dish.
8. 8 Spoon 3 to 4 tablespoons filling onto each crêpe, about 1 inch from the edge nearest you. Fold the edge over filling and flatten slightly.
9. 9 Fold in both sides, then roll crêpe into a small filled rectangle (blintz), ending with the seam on the bottom.
10. 10 Melt butter in a large skillet over medium heat. Working in batches, cook several blintzes at a time until golden brown, turning gently, about 1 minute per side. Transfer to the prepared baking dish.
11. 11 Bake in the preheated oven to firm up the filling, about 12 minutes.
12. 12 Cool blintzes for 10 minutes, then dust lightly with remaining powdered sugar and serve.

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