Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ ricotta cheese
• cooking spray
• spaghetti
• mozzarella cheese
• provolone cheese
• alfredo sauce
• parmesan cheese
• egg
• marinara sauce
• meatball

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until halfway cooked through, about 6 minutes. Drain.
3. 3 Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into the prepared baking dish. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
5. 5 Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.

By ardomagala

Ingredients

• ✓ ricotta cheese
• ground beef
• spaghetti sauce
• water
• mozzarella cheese
• parmesan cheese
• parsley
• egg
• lasagna noodle
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Turn off the heat; drain and discard grease.
3. 3 Stir spaghetti sauce into the skillet. Pour water into the empty sauce jar; cover, shake well, then pour liquid into the skillet. Stir until beef and sauce are well combined.
4. 4 Mix ricotta cheese, 1 1/4 cups mozzarella, 1/4 cup Parmesan, parsley, and egg together in a bowl until well blended.
5. 5 Spread 1 cup meat sauce over the bottom of a 9x13-inch baking dish. Top with 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 cup meat sauce. Repeat layers twice more with noodles, ricotta mixture, and meat sauce. Top with remaining noodles and meat sauce, then sprinkle remaining mozzarella and Parmesan over top.
6. 6 Spray a sheet of aluminum foil with cooking spray. Place the sheet, sprayed-side down, over the baking dish and seal tightly.
7. 7 Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake until heated through, about 15 more minutes. Let stand for 15 minutes before serving.

By Kraft

Ingredients

• ✓ ricotta cheese
• sweet potato
• olive oil
• shallot
• brown sugar
• salt
• black pepper
• ginger
• parmesan cheese
• sage

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork.
2. 2 Bake potatoes in the preheated oven until soft, about 1 hour. Remove from the oven and cool until potatoes can be handled, about 20 minutes.
3. 3 While the potatoes are cooling, reduce the oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
4. 4 Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and beginning to brown, about 10 minutes. Remove from the heat.
5. 5 Scoop sweet potato flesh out of each half, leaving a thin amount of flesh with the skins; set skins aside. Place flesh into a blender or food processor and blend until smooth. Add ricotta, brown sugar, salt, pepper, and ginger; blend until smooth.
6. 6 Transfer potato mixture to a bowl; stir in cooked shallots, Parmesan, and sage. Spoon into potato skins, and place onto the prepared baking sheet.
7. 7 Bake until heated through, about 30 minutes.

By frank11

Ingredients

• ✓ ricotta cheese
• bread
• tomato
• eggplant
• olive oil
• salt
• black pepper
• basil
• fontina cheese
• butter

Instructions

1. 1 Slice Italian bread info 8 thick slices. Slice each tomato into 4 slices.
2. 2 Remove some of the skin from the eggplant, leaving the rest of the skin on for a striped look. Slice the eggplant into eight 1/2-inch rounds.
3. 3 Heat olive oil in a skillet over medium heat. Season eggplant with salt and pepper; cook until soft, about 5 minutes per side. Watch that it does not burn. Remove to a plate and set aside.
4. 4 Spread ricotta over 4 slices of bread. Top each with 2 eggplant slices and 2 tomato slices. Season tomatoes with salt and pepper. Tear 2 basil leaves over each sandwich. Add 4 slices of fontina cheese. Spread butter over the remaining slices of bread and place over the cheese, buttered sides up.
5. 5 Melt remaining butter in a large skillet over medium heat. Add sandwiches to the skillet with the dry side down. Cover with a piece of foil and place a heavy pan on top. Toast sandwiches for 3 to 4 minutes. Flip over and cover again. Cook until cheese is melted, 3 to 4 minutes more.

By Mangialicious

Ingredients

• ✓ ricotta cheese
• fire-roasted diced tomato
• spinach
• vegetable broth
• water
• garlic powder
• penne pasta
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
2. 2 Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
3. 3 Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.

By Terri

Ingredients

• ✓ ricotta cheese
• cooking spray
• hot sausage
• onion
• mushroom
• spinach
• egg
• alfredo sauce
• milk
• lasagna noodle
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
2. 2 Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
3. 3 Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
4. 4 Combine Alfredo sauce and milk in a medium bowl. Mix well.
5. 5 Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
6. 6 Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
7. 7 Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.

By JANINEGOODWIN

Ingredients

• ✓ ricotta cheese
• elbow macaroni
• mozzarella cheese
• swiss cheese
• parmesan cheese
• provolone cheese
• sour cream
• heavy cream
• parsley
• italian seasoning
• garlic salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
2. 2 In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
3. 3 Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
4. 4 Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.

By Kim B

Ingredients

• ✓ ricotta cheese
• cheddar cheese
• mozzarella cheese
• parmesan cheese
• egg
• onion
• parsley
• garlic
• black pepper
• alfredo pasta sauce
• lasagna noodle
• lobster meat
• baby spinach

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place ricotta cheese into a large bowl. Stir in 1 cup Cheddar, 1/2 cup mozzarella, 1/2 cup Parmesan, and eggs. Mix in onion, parsley, garlic, and pepper.
3. 3 Spread 1 1/2 cups Alfredo sauce over the bottom of the prepared baking dish. Top with a layer of 4 lasagna noodles. Arrange 1/3 of the lobster meat over noodles, then cover with 1/3 of the spinach and another layer Alfredo sauce. Repeat layers twice more: noodles, lobster meat, spinach, and sauce. Sprinkle remaining Cheddar, mozzarella, and Parmesan over top. Give the whole pan a gentle shake to get everything settled in.
4. 4 Cover the baking dish loosely with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking until cheese is browned, about 10 more minutes.
5. 5 Let stand for 10 minutes before serving.

By Shelak

Ingredients

• ✓ ricotta cheese
• kosher salt
• eggplant
• black pepper
• spinach
• onion
• garlic
• italian seasoning
• parmigiano-reggiano cheese
• marinara sauce
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
3. 3 Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
4. 4 Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
5. 5 Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
6. 6 Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
7. 7 Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
8. 8 Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.

By Greg Feldman

Ingredients

• ✓ ricotta cheese
• eggplant
• salt
• all-purpose flour
• egg
• bread crumb
• vegetable oil
• romano cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
3. 3 Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
4. 4 Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
5. 5 Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
6. 6 Bake rolls in the preheated oven until filling is hot, about 25 minutes.

By Nikki Wilson

Ingredients

• ✓ ricotta cheese
• olive oil
• spicy sausage
• chicken thigh
• salt
• chicken broth
• tomato sauce
• orzo
• kosher salt
• parmigiano-reggiano
• parsley
• chive

Instructions

1. 1 Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.
2. 2 Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.

By John Mitzewich

Ingredients

• ✓ ricotta cheese
• tomato
• garlic
• basil
• salt
• black pepper
• egg
• lasagna noodle
• carrot
• spinach
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x12-inch baking dish.
2. 2 Combine tomatoes, garlic, basil, salt, and black pepper in a medium saucepan over high heat; bring to a boil. Reduce heat to low; simmer to blend flavors, about 10 minutes. Combine ricotta cheese and egg in a bowl.
3. 3 Lightly coat the baking dish with tomato sauce; place 3 noodles on top, lengthwise. Top with ¼ remaining tomato sauce; spread ⅓ ricotta mixture on top with a rubber spatula. Scatter ⅓ each carrots and spinach on top, followed by ¼ mozzarella. Repeat layers twice more. Place remaining 3 noodles on top; top with remaining ¼ each tomato sauce and mozzarella. Sprinkle with Parmesan cheese.
4. 4 Cover dish with aluminum foil; bake 30 minutes. Remove foil and bake until cheese is bubbling and lightly brown, about 10 minutes more. Let stand before cutting, 15 minutes.

By Cans Get You Cooking

Ingredients

• ✓ ricotta cheese
• bacon
• shallot
• cooking spray
• chicken breast
• garlic powder
• butter
• flour
• chicken broth
• heavy cream
• lemon juice
• white wine
• dill

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper-towel lined plate to drain, leaving bacon grease in the skillet. Chop bacon when cool enough to handle. Add shallot to bacon grease in the skillet and cook over medium-low heat until caramelized, 5 to 10 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Coat a glass casserole dish with cooking spray.
3. 3 Place the tip of a sharp knife 1 inch from the top of a chicken breast. Cut a shallow slice lengthwise down the center, stopping 1 inch from the bottom. Cut shallow slices horizontally across the top and bottom of the slice. Repeat with remaining chicken breasts.
4. 4 Combine chopped bacon, caramelized shallot, ricotta cheese, and garlic powder in a small bowl. Stuff each chicken breast with 2 to 3 tablespoons of the ricotta mixture and place in the prepared casserole dish.
5. 5 Cook in the preheated oven for 25 minutes.
6. 6 Meanwhile, melt butter in a saucepan over medium-high heat. Add flour and whisk to create a roux. Slowly pour in chicken broth, stirring constantly until smooth. Add in cream, lemon juice, white wine, and dill. Cook, stirring continuously, until slightly thickened, about 5 minutes.
7. 7 Remove chicken from the oven. Pour sauce over chicken breasts, return to the oven, and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes.
8. 8 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil chicken until slightly golden, about 3 minutes.

By thedailygourmet

Ingredients

• ✓ ricotta cheese
• spaghetti sauce
• mushroom
• pepperoni
• green bell pepper
• onion
• tomato paste
• garlic
• rigatoni pasta
• rotini pasta
• macaroni
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Combine spaghetti sauce, mushrooms, pepperoni, green pepper, onion, tomato paste, and garlic in a large saucepan. Cover; simmer for one hour.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, rotini, and macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Combine pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan; add to a 9x13 inch baking dish, alternating and ending with sauce mixture. Top with remaining 1/2 cup mozzarella.
5. 5 Bake in the preheated oven for 30 minutes. Let stand 5 to 10 minutes before serving.

By Jan O'Leary Merzlak

Ingredients

• ✓ ricotta cheese
• grit
• water
• salt
• cooking spray
• parmesan cheese
• asiago cheese
• egg
• garlic powder
• parsley
• red pepper
• salt
• tomato

Instructions

1. 1 In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
3. 3 Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.
4. 4 Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.
5. 5 Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.

By Peter Alfieri

Ingredients

• ✓ ricotta cheese
• pasta shell
• chicken breast
• kosher salt
• black pepper
• olive oil
• cheese blend
• flat-leaf parsley
• heavy cream
• heavy cream
• butter
• garlic
• italian seasoning
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of salted water to a boil over medium-high heat; cook the pasta shells according to package directions for al dente, 9 to 11 minutes. Drain and run under cold water until cool enough to touch. Set aside.
3. 3 Season chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet over medium heat. Add chicken; cook until browned and a thermometer inserted into the thickest portion of the chicken breast registers 165 degrees F (74 degrees C), about 18 minutes, turning halfway through. Remove from heat and transfer chicken from skillet to a cutting board.
4. 4 Shred chicken using 2 forks and set aside.
5. 5 Stir together ricotta, 1 1/2 cup Italian blend cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside.
6. 6 Combine 2 cups cream and butter in a deep, large skillet. Bring to a simmer over medium heat and cook for 2 minutes, stirring occasionally. Whisk in garlic, Italian seasoning, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 1 more minute.
7. 7 Add 2 cups Parmesan cheese and whisk until melted. Set sauce aside.
8. 8 Add 1 cup sauce to the bottom of a 9x13-inch baking dish.
9. 9 Using a spoon, fill each of the jumbo shells generously with the chicken-ricotta mixture. Lay them seam side up in the baking dish.
10. 10 Pour the remaining sauce all over the top of the jumbo shells. Sprinkle with remaining 1/2 cup Italian blend cheese and 1/2 cup Parmesan cheese.
11. 11 Bake in the preheated oven until bubbly and golden, 20 to 25 minutes. Garnish with more parsley if desired and serve.

By Britney Alston

Ingredients

• ✓ ricotta cheese
• chicken breast
• spaghetti sauce
• hot sauce
• apple cider vinegar
• water
• garlic powder
• onion
• green bell pepper
• mushroom
• egg
• lasagna noodle
• mozzarella cheese
• blue cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
2. 2 In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
3. 3 Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
4. 4 Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
5. 5 Remove from oven, cover and let stand for about 15 to 20 minutes before serving.

By liloneag

Ingredients

• ✓ ricotta cheese
• egg
• garlic powder
• parmesan cheese
• italian seasoning
• salt
• pepper
• all-purpose flour
• vegetable oil
• eggplant
• mozzarella cheese
• parsley
• spinach
• tomato pasta sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
3. 3 Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
4. 4 In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
5. 5 Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
6. 6 Bake in preheated oven for 30 minutes.

By Dinah