Type what you have

Ingredients

• ✓ ricotta cheese
• butter
• green onion
• garlic
• spinach
• monterey jack cheese
• sour cream
• corn tortilla
• enchilada sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a saucepan over medium heat. Add green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in spinach and cook for 5 minutes. Remove from the heat and mix in 1 cup Monterey Jack, ricotta cheese, and sour cream.
3. 3 Warm one tortilla in a skillet over medium heat until flexible, about 15 seconds. Repeat to warm remaining tortillas. Spoon about 1/4 cup spinach mixture onto the center of each tortilla, roll tortilla around filling, and place into a 9x13-inch baking dish with the seam facing down. Pour enchilada sauce over top and sprinkle with remaining 1 cup Monterey Jack.
4. 4 Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes.
5. 5 Serve and enjoy!

By SADONIA2

Ingredients

• ✓ ricotta cheese
• ground turkey
• green onion
• taco seasoning mix
• water
• tomato
• green chile pepper
• egg
• flour tortilla
• sour cream
• salsa

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
2. 2 In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
3. 3 Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.

By Brenda Britten

Ingredients

• ✓ ricotta cheese
• all-purpose flour
• egg
• panko bread crumb
• parmesan cheese
• chicken breast
• salt
• black pepper
• vegetable oil
• cherry tomato
• shallot
• taco seasoning
• mozzarella cheese
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
2. 2 Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
3. 3 Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
4. 4 Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
5. 5 Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
6. 6 Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By jonjonmarante

Ingredients

• ✓ ricotta cheese
• butter
• green onion
• garlic
• chicken breast
• spinach
• chili powder
• black pepper
• salt
• sour cream
• monterey jack cheese
• mozzarella cheese
• flour tortilla
• enchilada sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.
3. 3 Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.
4. 4 Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
5. 5 Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

By duboo

Ingredients

• ✓ ricotta cheese
• lasagna noodle
• onion
• red bell pepper
• corn kernel
• garlic
• black bean
• refried black bean
• tomato sauce
• salsa
• cilantro
• cottage cheese
• sour cream
• monterey jack cheese
• olive
• cilantro

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). 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.
2. 2 Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
3. 3 In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
4. 4 Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
5. 5 Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

By Chris J

Ingredients

• ✓ ricotta cheese
• enchilada sauce
• corn tortilla
• black pepper
• salt
• egg
• pepper jack cheese
• spinach
• cumin
• chili powder
• corn
• black bean
• salsa
• garlic
• red bell pepper
• jalapeno pepper
• sweet onion
• olive oil
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
3. 3 Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
4. 4 Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

By My Hot Southern Mess

Ingredients

• ✓ ricotta cheese
• spinach
• parmesan cheese
• egg
• red bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch deep-dish pie plate.
2. 2 In a large bowl, stir together the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper. Spread in the prepared pie dish so that it is a little thinner in the middle.
3. 3 Bake for 40 to 45 minutes in the preheated oven, until the center is set, and the edges are lightly browned.

By CANDLELADY9AH

Ingredients

• ✓ ricotta cheese
• egg
• matzah sheet
• marinara sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat ricotta cheese and eggs together in a bowl until well combined. Set aside.
3. 3 Briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.
4. 4 Spread 1 thin layer marinara sauce in a deep 11x15-inch baking dish; top with 1 layer moistened matzah sheets, breaking pieces as needed to completely cover marinara. Spread 1 layer ricotta mixture over matzah; sprinkle mozzarella cheese over ricotta layer. Repeat layering with remaining ingredients, ending with 1 layer matzah, marinara, and mozzarella cheese, respectively.
5. 5 Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.

By Weekend Cook

Ingredients

• ✓ ricotta cheese
• egg
• garlic powder
• onion powder
• italian seasoning
• mozzarella cheese
• spaghetti sauce
• roast beef

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, combine the ricotta cheese, egg, garlic powder, onion powder, Italian-style seasoning and half the mozzarella cheese and mix well. Place a spoonful of mixture onto a slice of roast beef and roll. Repeat with remaining beef.
3. 3 Spread 1/2 cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish. Place the beef rolls in the baking dish seam side down. Pour the remaining sauce over the beef rolls.
4. 4 Bake covered at 375 degrees F (190 degrees C) for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 3 minutes, uncovered, until cheese is melted.

By Tiffany

Ingredients

• ✓ ricotta cheese
• all-purpose flour
• egg
• mozzarella cheese
• parmesan cheese
• water
• egg

Instructions

1. 1 Make the dough: Place flour into a large bowl and make a well in the center. Crack eggs into the well; gently beat eggs with a fork until blended, then use the fork to gradually draw flour in from the sides. Mix until all flour is incorporated.
2. 2 Turn dough out onto a lightly floured surface; knead until smooth and elastic, 3 to 4 minutes. Cover with plastic wrap and let rest for at least 20 minutes.
3. 3 Make the filling and egg wash: Mix ricotta, mozzarella, and Parmesan together in a bowl. Whisk water and egg together in another bowl.
4. 4 Bring a large pot of salted water to a boil.
5. 5 While the water is coming to a boil, prepare the ravioli: Lightly flour the work surface again. Roll dough into a thin sheet; cut with a heart-shaped cookie cutter. Brush the edges of each heart with egg wash. Spoon filling into the center of 1/2 of the hearts. Place remaining hearts, egg wash-side down, over filling; press edges together to seal.
6. 6 Working in several batched, cook ravioli in boiling water until they float to the top, 1 to 2 minutes, then cook for 3 to 4 more minutes. Use a slotted spoon to transfer to a colander.

By Luvzcookin123

Ingredients

• ✓ ricotta cheese
• mozzarella cheese
• parmesan cheese
• egg
• italian seasoning
• sausage
• marinara sauce
• flatbread

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine ricotta cheese, 1/2 of the mozzarella cheese, Parmesan cheese, egg, and Italian seasoning in a bowl.
3. 3 Cook sausage in a skillet over medium heat until no longer pink, 5 to 10 minutes; drain. Stir in marinara sauce.
4. 4 Spread 1/6 of the cheese mixture evenly on each flatbread; cover with sausage mixture. Top with remaining mozzarella cheese.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

By apk979

Ingredients

• ✓ ricotta cheese
• fettuccini pasta
• butter
• chicken breast
• heavy cream
• salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
3. 3 In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.

By Gregory Huey

Ingredients

• ✓ ricotta cheese
• ground beef
• traditional sauce
• water
• parmesan cheese
• ziti pasta
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Meanwhile, brown ground beef in a large nonstick skillet over medium-high heat.
3. 3 Combine sauce and water in a large bowl. Stir in browned ground beef, ricotta, Parmesan cheese, and uncooked ziti. Pour ziti mixture into a 13x9-inch baking dish. Cover tightly with aluminum foil.
4. 4 Bake in the preheated oven for 55 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered for an additional 5 minutes. Let stand 10 minutes before serving.

By RAG

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
• fettuccine
• butter
• mushroom
• spicy pork sausage
• spinach
• lemon juice

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
2. 2 Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
3. 3 Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.

By Lisabeth Moore

Ingredients

• ✓ ricotta cheese
• ziti pasta
• tomato sauce
• mozzarella cheese
• parsley
• asparagus
• olive oil
• onion
• red bell pepper

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 ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
3. 3 Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
4. 4 Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
5. 5 Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
6. 6 Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
7. 7 Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.

By PaulD

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
• lasagna noodle
• broccoli
• mozzarella cheese
• green onion
• basil
• nutmeg
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
3. 3 In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
4. 4 Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
5. 5 Bake in preheated oven for 30 minutes.

By Susan Harshbarger

Ingredients

• ✓ ricotta cheese
• pie crust
• spinach
• salt
• black pepper
• nutmeg
• mozzarella cheese
• parmesan cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Press bottom pie crust into a glass pie dish.
2. 2 Combine spinach, salt, pepper, and nutmeg in a large bowl. Add ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into the bottom pie crust. Place second pie crust on top of filling, seal and trim edges.
3. 3 Bake in the preheated oven for 40 minutes. Let stand for 10 minutes and cut into wedges.

By Julie

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
• pork sausage
• garlic
• rosemary
• butter
• all-purpose flour
• water
• heavy cream
• maple syrup

Instructions

1. 1 Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until slightly cooked, about 3 minutes. Add garlic and rosemary; continue to cook until sausage is browned and crumbly, 3 to 5 more minutes. Remove to a mixing bowl with a slotted spoon, leaving drippings in the pan and the heat set at medium-high.
2. 2 Stir butter into the pan until melted. Gradually whisk in flour until smooth. Reduce heat to medium and cook until flour is light brown, 3 to 5 minutes. Gradually whisk in water, cream, and maple syrup and cook until gravy has thickened, 3 to 5 more minutes.
3. 3 Meanwhile, crumble sausage into smaller bits.
4. 4 Once gravy has fully thickened, stir in cooked sausage and ricotta cheese. Reduce heat and simmer for 12 to 15 more minutes until the consistency is like sour cream. If gravy is too thin, whisk in more flour, 1 tablespoon at a time.

By Brian Muir

Ingredients

• ✓ ricotta cheese
• all purpose baking flour
• flaxseed meal
• white sugar
• baking powder
• salt
• butter
• buttermilk
• egg

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
2. 2 Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
3. 3 Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
4. 4 Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.

By Gabby Morano

Ingredients

• ✓ ricotta cheese
• jumbo shell pasta
• mozzarella cheese
• asparagus
• prosciutto
• parmigiano-reggiano cheese
• salt
• garlic powder
• black pepper
• three cheese sauce

Instructions

1. 1 Cook shells according to package directions. Rinse cooked shells under cold water and drain. Cover and set aside.
2. 2 Preheat oven to 350 degrees F.
3. 3 Mix together ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano Reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
4. 4 Pour 1 cup of Barilla Three Cheese Sauce into 9x13-inch baking dish.
5. 5 Fill each shell with one heaping tablespoon of filling; place in baking dish.
6. 6 Pour remaining sauce over shells. Cover with foil.
7. 7 Bake for 45 minutes or until thoroughly heated. Let stand 5 minutes before serving.

By Barilla

Ingredients

• ✓ ricotta cheese
• green bell pepper
• ground beef
• turkey sausage
• onion
• spaghetti sauce
• mushroom
• mozzarella cheese
• white rice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of lightly salted water to a boil. Reduce heat to medium-high to maintain a rolling simmer. Cook peppers until starting to get soft, about 5 minutes. Transfer to a paper towel-lined plate to drain.
3. 3 Heat a nonstick skillet over medium heat. Add ground beef, sausage, and onion. Cook and stir, breaking up the beef, until onion is soft and meat has lost all its pink color, 5 to 6 minutes. Transfer to a bowl with a slotted spoon.
4. 4 Mix spaghetti sauce, 1/2 cup mozzarella cheese, ricotta cheese, and cooked rice into the beef mixture. Divide among 4 bell peppers and transfer peppers to a baking dish. Sprinkle remaining mozzarella cheese on top of the peppers.
5. 5 Bake in the preheated oven until cheese melts and begins to brown, 25 to 30 minutes.

By Krissy Eggemeyer

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
• olive oil
• oregano
• basil
• chicken breast
• tomato
• alfredo sauce
• lasagna noodle
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil, oregano, and basil in a skillet over medium-high heat; saute chicken in hot oil until cooked through, about 10 minutes.
3. 3 Mix tomatoes and Alfredo sauce together in a bowl.
4. 4 Spread 1/3 of the sauce mixture in the bottom of a 9x13-inch baking dish; add 1/3 of the lasagna noodles. Spread 1/3 of the ricotta cheese over noodles and top with 1/4 of the mozzarella cheese and 1/4 of the Parmesan cheese. Repeat 1 more layer of 1/3 of the sauce mixture, 1/3 of the noodles, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/3 of the Parmesan cheese. Spread chicken mixture over cheese layer and top with remaining 1/3 of the sauce mixture, 1/3 of the noodles, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/4 of the Parmesan cheese. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 1 hour. Remove foil and sprinkle remaining 1/4 of the mozzarella cheese and 1/4 of the Parmesan cheese. Continue baking until cheeses are melted and lightly browned, about 15 minutes more.

By ambernina92

Ingredients

• ✓ ricotta cheese
• lasagna noodle
• egg
• cream of mushroom soup
• cheddar cheese
• parmesan cheese
• sour cream
• herb and garlic soup mix
• broccoli
• carrot
• corn kernel

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
4. 4 In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
5. 5 Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.

By Christine Tolisano

Ingredients

• ✓ ricotta cheese
• ground beef
• salt
• black pepper
• avocado oil
• onion
• garlic
• marinara sauce
• parmesan cheese
• mozzarella cheese
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside.
3. 3 Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
4. 4 Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off heat.
5. 5 Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl.
6. 6 Place meat mixture in an 8x8-inch oven-safe casserole dish. Spread cheese mixture over meat and sprinkle with remaining 1 cup mozzarella cheese.
7. 7 Bake in the preheated oven until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving

By Bren

Ingredients

• ✓ ricotta cheese
• manicotti shell
• crabmeat
• parsley
• onion
• alfredo pasta sauce
• chicken broth
• sugar
• basil
• marjoram
• garlic powder
• thyme

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
3. 3 In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
4. 4 In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
5. 5 Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

By Brandee