19 Italian-Style Dinner Recipes Using Ricotta Cheese

You’re about to discover 19 mouthwatering Italian-style dinner recipes using ricotta cheese that’ll elevate your meal game. Think creamy Ricotta Stuffed Shells and luscious Spinach and Ricotta Lasagna—both are sure to impress your family and friends. Ever tried a Creamy Ricotta Pasta? It’s quick and versatile, too! From Ricotta and Herb Frittatas to Ricotta Gnocchi with Sage, there’s something for everyone. You’ll even find options like Ricotta-Stuffed Peppers if you’re feeling adventurous. Why not experiment with these dishes? After all, who wouldn’t want a little more ricotta magic in their life? Stick around and you’ll uncover even more delicious ideas!

Ricotta Stuffed Shells

Title: Ricotta Stuffed Shells
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 4
Required Equipment List: Large pot, baking dish, mixing bowl, spoon, oven
Cuisine Type: Italian

Ricotta Stuffed Shells are a comforting and delicious Italian dish that will take you back to family gatherings and cozy dinners. Large pasta shells are filled with a creamy ricotta mixture, combined with herbs and spices, then smothered in marinara sauce and baked to perfection. This dish isn’t only hearty but also incredibly satisfying, making it a perfect choice for a weeknight dinner or a special occasion with loved ones.

The beauty of this recipe lies in its simplicity and versatility. You can easily customize the filling by adding spinach, mushrooms, or even ground meat to the ricotta mixture. The melted cheese on top creates a golden crust, while the rich sauce seeps into the shells, enhancing their flavor.

Serve these stuffed shells with a side salad and garlic bread for a complete Italian feast that everyone will love.

Ingredients:

• 12 large pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil leaves (for garnish, optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Once boiling, add the pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
2. In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, oregano, basil, salt, and pepper. Mix well until all ingredients are combined and evenly seasoned.
3. Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking. Carefully fill each cooked pasta shell with the ricotta mixture, placing them seam-side up in the baking dish.
4. Pour the remaining marinara sauce over the filled shells, ensuring they’re well covered. Sprinkle the remaining mozzarella cheese on top for a delicious cheesy crust.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
6. Once baked, allow the stuffed shells to cool for a few minutes. Garnish with fresh basil leaves before serving for an extra touch of flavor and presentation.

Extra Tips: To save time, you can prepare the ricotta filling a day in advance and store it in the refrigerator. Additionally, feel free to experiment with different herbs or add sautéed vegetables to the filling for a unique twist.

If you prefer a bit of a kick, try adding crushed red pepper flakes to the marinara sauce. These stuffed shells also freeze well, making them a great option for meal prep or last-minute dinners! Enjoy your delicious creation!

Spinach and Ricotta Lasagna

Title: Spinach and Ricotta Lasagna
Prep Time: 30 minutes
Cook Time: 45 minutes
Number of Servings: 6
Required Equipment List: 9×13 inch baking dish, mixing bowl, saucepan, spatula, oven
Cuisine Type: Italian

This Spinach and Ricotta Lasagna is a deliciously comforting dish that combines layers of tender pasta with a creamy ricotta and spinach filling, all smothered in rich marinara sauce and topped with gooey melted cheese. Perfect for family dinners or gatherings, this recipe showcases the wonderful flavors of Italian cuisine, making it a beloved classic.

The combination of fresh spinach, ricotta, and mozzarella creates a delightful texture and taste that will leave everyone asking for seconds. Making this lasagna from scratch is easier than it sounds, and the preparation can be a fun activity to share with family or friends.

The layers of flavor come together beautifully as the lasagna bakes, resulting in a bubbly, golden top that’s simply irresistible. Serve it alongside a crisp salad and some garlic bread for a complete meal that’s sure to please.

Ingredients:

• 12 lasagna noodles
• 2 cups ricotta cheese
• 2 cups fresh spinach, chopped
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• Olive oil for greasing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil to prevent sticking and prepare for layering the lasagna.
2. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside to cool slightly. This will make them easier to handle while assembling the lasagna.
3. In a mixing bowl, combine the ricotta cheese, chopped spinach, egg, salt, black pepper, and Italian seasoning. Mix well until all ingredients are thoroughly combined, creating a creamy filling for the lasagna.
4. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Place four lasagna noodles on top of the sauce, followed by half of the ricotta and spinach mixture. Add a layer of mozzarella cheese, then another layer of marinara sauce.
5. Repeat the layering process with four more noodles, the remaining ricotta mixture, another layer of mozzarella, and more marinara sauce. Finally, top with the last four noodles, covering them with the remaining marinara sauce and a generous layer of mozzarella and Parmesan cheese.
6. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown. Let it sit for about 10 minutes before slicing and serving.

Extra Tips: For added flavor, consider sautéing some garlic and onions before adding the spinach to the ricotta mixture. You can also mix in other vegetables such as mushrooms or bell peppers to the filling.

If you prefer a bit of spice, adding crushed red pepper flakes to the marinara sauce can enhance the dish beautifully. Leftovers can be refrigerated and reheated, making this lasagna a great option for meal prep! Enjoy your delicious creation!

Creamy Ricotta Pasta

Title: Creamy Ricotta Pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Number of Servings: 4
Required Equipment List: Large pot, colander, skillet, wooden spoon, measuring cups, measuring spoons
Cuisine Type: Italian

Creamy Ricotta Pasta is a luscious and satisfying dish that brings a taste of Italy right to your dinner table. This recipe features al dente pasta combined with a creamy ricotta sauce, enhanced by garlic and fresh herbs. The ricotta cheese creates a velvety texture that clings beautifully to the pasta, while the addition of sautéed vegetables or proteins can easily make this dish a complete meal.

It’s perfect for a cozy weeknight dinner or a special occasion when you want to impress your guests with minimal effort. This dish isn’t only quick and easy to prepare but also highly versatile. You can customize it with your favorite vegetables like spinach, peas, or sun-dried tomatoes, and even add in protein such as grilled chicken or shrimp for a heartier meal.

The creamy ricotta sauce is light yet indulgent, making it a crowd-pleaser for both adults and kids alike. Serve it up with a sprinkle of Parmesan cheese and fresh basil for a delightful finishing touch.

Ingredients:

• 12 ounces pasta (such as fettuccine or penne)
• 1 cup ricotta cheese
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Red pepper flakes (optional, for heat)
• Fresh vegetables or cooked protein (optional, for customization)

Instructions:

1. Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant and lightly golden. If you’re using any vegetables, add them to the skillet and cook until tender.
3. Lower the heat and add the ricotta cheese to the skillet. Stir well to combine with the garlic and vegetables, then gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
4. Add the cooked pasta to the skillet, along with the grated Parmesan cheese and fresh basil. Toss everything together until the pasta is well-coated with the creamy sauce. Season with salt, pepper, and red pepper flakes if desired.
5. Serve the creamy ricotta pasta hot, garnished with additional Parmesan cheese and fresh basil for a vibrant touch. Enjoy your deliciously creamy creation!

Extra Tips: For added depth of flavor, consider incorporating a splash of lemon juice or zest into the ricotta sauce for a rejuvenating brightness. If you want a bit of texture, toast some pine nuts or walnuts to sprinkle on top before serving.

This dish pairs wonderfully with a side salad or crusty bread to soak up the extra sauce, making it a complete meal that delights the senses!

Ricotta and Herb Frittata

Title: Ricotta and Herb Frittata
Prep Time: 10 minutes
Cook Time: 20 minutes
Number of Servings: 4
Required Equipment List: Oven-safe skillet, mixing bowl, whisk, spatula
Cuisine Type: Italian

This Ricotta and Herb Frittata is a delightful and versatile dish that highlights the creamy richness of ricotta cheese paired with fresh herbs. Perfect for breakfast, brunch, or even a light dinner, this frittata is easy to prepare and offers a wonderful way to incorporate more vegetables and protein into your meal.

The combination of eggs, ricotta, and a medley of fresh herbs creates a fluffy and flavorful dish that can be enjoyed warm or at room temperature. Not only is this frittata delicious, but it’s also highly customizable. You can add your favorite vegetables, such as spinach, tomatoes, or bell peppers, or even different types of cheese for added flavor.

This recipe is a fantastic way to use leftover ingredients and can be easily scaled up or down depending on your needs. Serve it alongside a simple salad or some crusty bread for a complete meal.

Ingredients:

• 6 large eggs
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup fresh herbs (such as parsley, basil, or chives), chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup diced vegetables (optional, such as spinach or bell peppers)

Instructions:

1. Preheat your oven to 375°F (190°C). This temperature will guarantee that the frittata cooks evenly and develops a nice golden top.
2. In a mixing bowl, whisk together the eggs, ricotta cheese, Parmesan cheese, chopped herbs, salt, and black pepper until well combined. The mixture should be creamy and slightly fluffy.
3. In an oven-safe skillet, heat the olive oil over medium heat. If you’re using any diced vegetables, add them to the skillet and sauté for about 3-4 minutes until they’re tender.
4. Pour the egg and cheese mixture over the sautéed vegetables in the skillet. Stir gently to combine the ingredients, then allow it to cook undisturbed for about 5 minutes until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed up and the center is set. You can check for doneness by inserting a knife into the center; it should come out clean.
6. Once baked, remove the frittata from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature, garnished with extra herbs if desired.

Extra Tips: For a more flavorful frittata, consider adding garlic or onions to the sautéed vegetables. You can also experiment with different cheeses such as feta or goat cheese for a unique twist.

If you prefer a slightly crispy top, broil the frittata for an additional 1-2 minutes after baking. This dish can be made ahead of time and stored in the refrigerator for up to three days, making it a great option for meal prep!

Ricotta Gnocchi With Sage

Title: Ricotta Gnocchi With Sage
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 4
Required Equipment List: Large mixing bowl, fork, pot, skillet, slotted spoon, serving dish
Cuisine Type: Italian

Ricotta Gnocchi With Sage is a light and airy dish that embodies the essence of Italian cuisine. Made from fresh ricotta cheese, these gnocchi are incredibly easy to prepare, requiring minimal ingredients while delivering maximum flavor. The delicate texture of the gnocchi pairs beautifully with the nutty, aromatic flavor of sage, which is gently sautéed in butter to create a rich sauce that clings to each piece of pasta.

This dish is perfect for a cozy dinner at home or an elegant meal for entertaining guests. What sets these gnocchi apart is their simplicity and the use of ricotta instead of the traditional potato, leading to a lighter, more flavorful pasta. This recipe showcases the beauty of fresh ingredients and traditional techniques, making it a wonderful introduction to homemade gnocchi.

Served with a sprinkle of parmesan cheese and a touch of black pepper, Ricotta Gnocchi With Sage is sure to become a favorite in your culinary repertoire.

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg
• 1/2 cup grated Parmesan cheese
• Salt to taste
• 1/4 cup unsalted butter
• 10 fresh sage leaves
• Freshly ground black pepper (for serving)

Instructions:

1. In a large mixing bowl, combine the ricotta cheese, egg, and salt. Mix until smooth, then gradually add in the flour and Parmesan cheese, stirring until a soft dough forms. Be careful not to overmix; the dough should be slightly sticky but manageable.
2. Dust a clean surface with flour. Turn the dough out onto the floured surface and gently knead it a few times until it comes together. Divide the dough into four equal pieces and roll each piece into a long rope, about 1/2 inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi.
3. Use a fork to gently press down on each piece of gnocchi to create ridges, which will help the sauce adhere better. Place the gnocchi on a floured baking sheet and keep them dusted with flour to prevent sticking.
4. Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 3-4 minutes. Use a slotted spoon to remove the gnocchi and transfer them to a serving dish.
5. In a skillet, melt the butter over medium heat. Once melted, add the sage leaves and sauté for about 2 minutes until the butter is golden and the sage is crispy. Pour the sage butter over the cooked gnocchi and toss gently to coat.
6. Serve the gnocchi warm, topped with freshly ground black pepper and additional grated Parmesan cheese if desired.

Extra Tips: To guarantee your gnocchi are light and fluffy, avoid adding too much flour; it’s better to keep the dough slightly sticky. If you’re short on time, you can also use store-bought ricotta gnocchi as a substitute.

To elevate the dish, consider adding toasted pine nuts or sautéed vegetables like spinach or mushrooms to the sage butter before tossing with the gnocchi. Enjoy your homemade Italian delight!

Stuffed Zucchini Boats

Title: Stuffed Zucchini Boats
Prep Time: 15 minutes
Cook Time: 30 minutes
Number of Servings: 4
Required Equipment List: Baking dish, mixing bowl, oven, knife, spoon
Cuisine Type: Italian

Stuffed Zucchini Boats are a delicious and healthy dish that highlights the versatility of zucchini, making it a popular choice in Italian cuisine. This recipe involves hollowing out fresh zucchinis and filling them with a savory mixture of ricotta cheese, herbs, and spices, topped with a sprinkle of breadcrumbs and cheese.

The result is a flavorful and visually appealing dish that can be served as a main course or a side dish, perfect for family dinners or gatherings. The creamy ricotta filling combined with the tender roasted zucchini creates a satisfying texture that’s both hearty and light.

You can customize the filling by adding your favorite vegetables or proteins, making it a flexible recipe that can cater to various dietary preferences. These stuffed zucchini boats aren’t only tasty but also packed with nutrients, making them a great addition to any meal.

Ingredients:

• 4 medium zucchinis
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). While the oven is heating, wash the zucchinis and cut them in half lengthwise. Using a spoon, carefully scoop out the center of each zucchini half, creating a boat shape. Be sure to leave some flesh around the edges to maintain structure.
2. In a mixing bowl, combine the ricotta cheese, half of the grated Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined; the filling should be thick and creamy.
3. Spoon the ricotta mixture evenly into each hollowed zucchini half, pressing it down gently to pack it in. Place the stuffed zucchinis in a baking dish, cut side up, and drizzle with a little olive oil.
4. Sprinkle the remaining Parmesan cheese over the stuffed zucchinis and add a bit more breadcrumbs for extra crunch. This will create a golden, crispy topping when baked.
5. Bake the zucchini boats in the preheated oven for about 25-30 minutes, or until the zucchini is tender and the tops are golden brown. If desired, you can turn on the broiler for the last few minutes to achieve a more pronounced golden crust.
6. Once cooked, remove the zucchini boats from the oven and let them cool slightly before serving. Garnish with freshly chopped parsley if desired, and enjoy!

Extra Tips: For added flavor, consider incorporating chopped sun-dried tomatoes, spinach, or cooked ground meat into the ricotta filling. You can also experiment with different types of cheese, such as mozzarella or feta, to suit your taste.

If you have leftover filling, it can be baked in a small dish alongside the zucchini for a delicious side or dip. Serve these stuffed zucchini boats with a fresh salad or crusty bread for a complete meal!

Ricotta Pizza With Fresh Basil

Title: Ricotta Pizza With Fresh Basil
Prep Time: 15 minutes
Cook Time: 20 minutes
Number of Servings: 4
Required Equipment List: Baking sheet, rolling pin, oven, mixing bowl, spoon
Cuisine Type: Italian

Ricotta Pizza with Fresh Basil is a delightful and creamy take on traditional pizza that brings the fresh flavors of Italy right to your table. The soft, mild ricotta cheese pairs beautifully with a crispy crust, making each bite a flavorful experience. Topped with fresh basil and a drizzle of olive oil, this pizza isn’t only easy to prepare but also a great way to impress your family and friends during a casual dinner or a festive gathering.

This recipe encourages creativity, allowing you to incorporate your favorite toppings alongside the ricotta and basil. Whether you choose to add vegetables, meats, or a sprinkle of different cheeses, the versatility of this dish is sure to satisfy diverse palates. Perfect for any occasion, Ricotta Pizza is a celebration of fresh ingredients and simple preparation.

Ingredients:

• 1 pound pizza dough
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional toppings: cherry tomatoes, spinach, prosciutto

Instructions:

1. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up. Meanwhile, prepare a baking sheet by lining it with parchment paper.
2. On a lightly floured surface, roll out the pizza dough to your desired thickness, typically around ¼ inch thick. Transfer the rolled-out dough to the prepared baking sheet or a pizza peel if using a stone.
3. In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Season the mixture with salt and pepper to taste. This creamy blend will serve as the base layer for your pizza.
4. Spread the ricotta mixture evenly over the surface of the rolled-out dough, leaving a small border around the edges. Sprinkle the remaining mozzarella and Parmesan cheeses over the top for added flavor and texture.
5. Scatter fresh basil leaves over the cheese and drizzle olive oil on top. If desired, add any optional toppings such as cherry tomatoes or prosciutto for extra flavor.
6. Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly. If using a pizza stone, slide the pizza onto the stone for a crispier finish.
7. Once baked, remove the pizza from the oven and let it cool for a couple of minutes. Finish with a few extra basil leaves and a light drizzle of olive oil before slicing and serving.

Extra Tips: For a more robust flavor, consider adding minced garlic to the ricotta mixture or brushing the crust with garlic-infused olive oil before baking. If you enjoy a bit of heat, sprinkle some red pepper flakes on top before serving.

This ricotta pizza pairs well with a light salad or a glass of chilled white wine, making it a perfect dish for entertaining. Enjoy your delicious creation!

Baked Ricotta and Spinach Dip

Title: Baked Ricotta and Spinach Dip
Prep Time: 15 minutes
Cook Time: 25 minutes
Number of Servings: 6
Required Equipment List: Mixing bowl, baking dish, oven, spoon
Cuisine Type: Italian-American

Baked Ricotta and Spinach Dip is a creamy and flavorful appetizer that’s perfect for gatherings or as a cozy snack at home. This dish combines the richness of ricotta cheese with fresh spinach, garlic, and a blend of spices, creating a deliciously satisfying dip that can be served warm with crusty bread or fresh vegetables.

The baking process brings all the flavors together, resulting in a bubbly, golden top that’s irresistible. This dip isn’t only easy to prepare but also incredibly versatile. You can customize it by adding different herbs or cheeses, such as mozzarella or Parmesan, to enhance the flavor.

Serve it at your next party, game day, or family dinner, and watch as it quickly becomes a favorite among your guests. It’s a delightful way to enjoy the benefits of spinach while indulging in the creamy goodness of ricotta cheese.

Ingredients:

• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a bit of olive oil to prevent sticking and prepare for the dip mixture.
2. In a mixing bowl, combine the ricotta cheese, cream cheese, chopped spinach, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined and the spinach is evenly distributed throughout the cheese mixture.
3. Fold in the shredded mozzarella and grated Parmesan cheese, reserving a small amount of mozzarella for topping. This will add creaminess and a lovely cheesy texture to the dip.
4. Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the reserved mozzarella cheese on top for a cheesy, golden finish when baked.
5. Bake in the preheated oven for about 25 minutes, or until the dip is bubbly and the cheese is lightly browned on top. Keep an eye on it to avoid over-browning.
6. Once baked, remove the dip from the oven and let it cool for a few minutes. Garnish with fresh herbs if desired and serve warm with your choice of bread, crackers, or vegetable sticks.

Extra Tips: To elevate the flavor of your baked dip, consider adding a pinch of red pepper flakes for a hint of spice. You can also swap out the spinach for other greens like kale or Swiss chard if you prefer.

For a more robust flavor, try mixing in some sautéed onions or sun-dried tomatoes. This dip is best enjoyed fresh but can be stored in the refrigerator and reheated for later use. Enjoy your delicious creation!

Ricotta Meatballs in Marinara

Title: Ricotta Meatballs in Marinara
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 4
Required Equipment List: Mixing bowl, baking sheet, oven, saucepan, spoon, serving dish
Cuisine Type: Italian-American

Ricotta Meatballs in Marinara is a deliciously comforting dish that brings together the creamy richness of ricotta cheese and the hearty flavors of traditional Italian meatballs. These meatballs are lighter and fluffier than their beef-only counterparts, thanks to the addition of ricotta, making them a delightful twist on a classic favorite.

Served in a robust marinara sauce, these meatballs can be paired with pasta, crusty bread, or even enjoyed on their own for a satisfying meal. This recipe is perfect for busy weeknights or family gatherings, as it can be prepared in advance and reheated. The marinara sauce can also be made from scratch or purchased pre-made for added convenience.

With a handful of ingredients and straightforward cooking methods, you’ll have an impressive Italian dish that will please everyone at the table.

Ingredients:

• 1 cup ricotta cheese
• 1 pound ground beef or turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). In a mixing bowl, combine the ricotta cheese, ground beef or turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper. Mix until well combined, being careful not to overwork the meat.
2. Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper. This will help to prevent sticking and make cleanup easier.
3. Bake the meatballs in the preheated oven for 20 minutes or until they’re cooked through and browned on the outside. While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
4. Once the meatballs are cooked, carefully transfer them into the warm marinara sauce, allowing them to simmer for an additional 5-10 minutes. This will help the meatballs absorb the flavors of the sauce and keep them moist.
5. Serve the ricotta meatballs in marinara over pasta or in a bowl with crusty bread. Garnish with fresh basil if desired, and enjoy your hearty Italian meal.

Extra Tips: For added flavor, consider mixing some chopped fresh parsley or Italian seasoning into the meatball mixture. If you prefer a bit of heat, a pinch of red pepper flakes can be added to the marinara sauce.

These meatballs also freeze well, so make a double batch and store them for a quick meal later on!

Ricotta and Roasted Vegetable Tart

Title: Ricotta and Roasted Vegetable Tart
Prep Time: 20 minutes
Cook Time: 40 minutes
Number of Servings: 6
Required Equipment List: Tart pan, mixing bowl, baking sheet, parchment paper, oven
Cuisine Type: Italian

This Ricotta and Roasted Vegetable Tart is a delightful dish that beautifully combines the creamy richness of ricotta cheese with the earthy flavors of roasted vegetables. The flaky crust is filled with a smooth ricotta mixture, enhanced by seasonal vegetables like zucchini, bell peppers, and cherry tomatoes.

This tart isn’t only visually appealing but also packed with flavor, making it a perfect centerpiece for a casual dinner or a festive gathering. The versatility of this recipe allows you to customize the filling based on your favorite vegetables or what you have on hand.

The roasted vegetables add a depth of flavor and a slight sweetness that pairs wonderfully with the creamy ricotta. Serve it warm or at room temperature, and enjoy this Italian-inspired dish that’s sure to impress your family and friends.

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Ingredients:

• 1 pre-made pie crust (store-bought or homemade)
• 1 cup ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1 cup mixed vegetables (zucchini, bell peppers, cherry tomatoes, etc.)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Roll out the pie crust and fit it into a tart pan, trimming any excess dough. Prick the bottom with a fork to prevent bubbling during baking.
2. In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan, salt, and pepper. Mix until smooth and well combined. Set aside.
3. On a baking sheet lined with parchment paper, toss the mixed vegetables with olive oil, salt, and pepper. Spread them out in a single layer and roast in the preheated oven for 20 minutes, or until they’re tender and slightly caramelized.
4. Remove the roasted vegetables from the oven and let them cool slightly. Layer the roasted vegetables evenly over the ricotta filling in the tart crust.
5. Pour the ricotta mixture over the vegetables, spreading it evenly. Bake the tart in the oven for an additional 20 minutes, or until the filling is set and the top is golden brown.
6. Once baked, remove the tart from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing and serving.

Extra Tips: For an extra burst of flavor, consider adding herbs like thyme or oregano to the ricotta mixture. You can also sprinkle some extra Parmesan cheese on top before baking for a crispy, cheesy crust.

This tart can be made ahead of time and served warm or at room temperature, making it a great option for entertaining or meal prep. Enjoy the delicious flavors of Italy right from your kitchen!

Ricotta Pesto Pasta Salad

Title: Ricotta Pesto Pasta Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Number of Servings: 4
Required Equipment List: Large pot, colander, mixing bowl, spoon, knife
Cuisine Type: Italian

This Ricotta Pesto Pasta Salad is a revitalizing and flavorful dish that combines the creaminess of ricotta cheese with the vibrant taste of homemade pesto. Perfect for picnics, potlucks, or a quick weeknight meal, this pasta salad isn’t only easy to prepare but also packed with nutrients.

The combination of al dente pasta, fresh vegetables, and ricotta creates a satisfying and healthy dish that everyone will love. The beauty of this salad lies in its versatility; you can customize it with your favorite vegetables or add protein like grilled chicken or chickpeas for a heartier meal.

The pesto provides a burst of flavor, while the ricotta adds a creamy texture that perfectly balances the dish. Serve it chilled or at room temperature, and enjoy the delightful blend of tastes and textures in every bite.

Ingredients:

• 8 ounces pasta (such as fusilli or penne)
• 1 cup ricotta cheese
• 1 cup homemade or store-bought pesto
• 1 cup cherry tomatoes, halved
• 1 cup spinach leaves, roughly chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil (for drizzling)

Instructions:

1. Begin by cooking the pasta according to package instructions in a large pot of salted boiling water until al dente. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
2. In a mixing bowl, combine the ricotta cheese and pesto. Use a spoon to blend them together until smooth and creamy. Adjust the seasoning by adding salt and pepper to your taste.
3. Once the pasta has cooled, add it to the mixing bowl with the ricotta-pesto mixture. Gently toss the pasta until it’s evenly coated with the sauce.
4. Next, fold in the halved cherry tomatoes and chopped spinach leaves, being careful not to break the pasta. This will add freshness and color to your salad.
5. To serve, transfer the pasta salad to a serving dish and sprinkle with grated Parmesan cheese. Drizzle a little olive oil on top for extra flavor and garnish with additional pesto if desired.

Extra Tips: For a touch of zest, consider adding a squeeze of fresh lemon juice to the salad before serving. This will brighten up the flavors and add a revitalizing note.

You can also experiment with different types of pasta or add in other vegetables like bell peppers, olives, or artichokes to suit your taste. This pasta salad can be made ahead of time and stored in the refrigerator, allowing the flavors to meld together even more. Enjoy your delicious creation!

Creamy Ricotta Polenta

Title: Creamy Ricotta Polenta
Prep Time: 10 minutes
Cook Time: 30 minutes
Number of Servings: 4
Required Equipment List: Medium saucepan, whisk, wooden spoon, serving dish
Cuisine Type: Italian

Creamy Ricotta Polenta is a comforting Italian dish that showcases the smooth and rich texture of polenta combined with the light and creamy flavor of ricotta cheese. This dish serves as a perfect base for a variety of toppings, from sautéed vegetables to savory meats, making it versatile for any meal.

The addition of ricotta not only enhances the creaminess but also adds a subtle flavor that complements the cornmeal beautifully. Preparing this dish is simple and requires minimal ingredients, making it an excellent choice for both weeknight dinners and special occasions.

The polenta cooks slowly to develop its creamy consistency, and the ricotta can be stirred in at the end for a luxurious finish. Pair it with your favorite sauce or sautéed greens for a delicious and satisfying meal that will impress your family and friends.

Ingredients:

• 1 cup polenta (cornmeal)
• 4 cups water or chicken broth
• 1 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Freshly cracked black pepper to taste
• Fresh herbs (such as basil or parsley) for garnish

Instructions:

1. In a medium saucepan, bring the water or chicken broth to a boil over medium-high heat. Add the salt to enhance the flavor of the polenta.
2. Gradually whisk in the polenta, stirring constantly to prevent lumps from forming. Continue to whisk until the mixture thickens, about 2-3 minutes.
3. Reduce the heat to low and cover the saucepan. Let the polenta simmer for 20-25 minutes, stirring occasionally with a wooden spoon to guarantee it cooks evenly and doesn’t stick to the bottom.
4. Once the polenta is thick and creamy, remove it from heat. Stir in the ricotta cheese, grated Parmesan, and unsalted butter until everything is well combined and melted. Adjust the seasoning with freshly cracked black pepper to taste.
5. Serve the creamy ricotta polenta in a warm dish, garnished with fresh herbs. It can be enjoyed as a side dish or a base for your favorite toppings, such as sautéed mushrooms, roasted vegetables, or a rich meat sauce.

Extra Tips: For an extra layer of flavor, consider adding a pinch of garlic powder or a drizzle of olive oil while stirring in the ricotta. If you want a slightly firmer texture, let the polenta cool for a few minutes before serving, as it will thicken further upon standing.

This dish is best served warm, but any leftovers can be refrigerated and reheated for a quick meal. Enjoy your creamy creation!

Ricotta and Lemon Risotto

Title: Ricotta and Lemon Risotto
Prep Time: 10 minutes
Cook Time: 30 minutes
Number of Servings: 4
Required Equipment List: Medium saucepan, wooden spoon, measuring cups, ladle, serving bowl
Cuisine Type: Italian

Ricotta and Lemon Risotto is a creamy and comforting dish that showcases the delightful combination of velvety ricotta cheese and zesty lemon. This Italian classic is perfect for any occasion, whether it’s a family dinner or a special gathering.

The creamy texture of the risotto pairs beautifully with the bright acidity of lemon, creating a dish that’s both rich and invigorating. It’s a wonderful way to enjoy the flavors of Italy right in your own home.

Making risotto may seem intimidating, but it’s a straightforward process that allows you to easily incorporate various flavors. The addition of ricotta not only adds creaminess but also a subtle sweetness that balances the tangy lemon. This risotto will surely become a favorite in your culinary repertoire, and your guests will be asking for seconds!

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup ricotta cheese
• Zest of 1 lemon
• Juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, heat the vegetable broth over low heat, keeping it warm but not boiling. This will help the rice cook evenly when added.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This step adds depth to the flavor of the risotto.
3. Add the Arborio rice to the pan with the onions, stirring frequently for about 2 minutes until the rice is lightly toasted and coated in oil. This helps release the starches for that creamy texture.
4. Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir continuously until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is al dente and creamy.
5. Once the rice is cooked, remove the pan from heat and stir in the ricotta cheese, lemon zest, lemon juice, and grated Parmesan. Mix until all ingredients are well combined and creamy. Season with salt and pepper to taste.
6. Serve the risotto warm, garnished with freshly chopped parsley for a pop of color and added flavor.

Extra Tips: For an extra touch of flavor, consider adding a splash of white wine when you first start cooking the onions. This will enhance the overall taste of the dish.

Additionally, feel free to customize your risotto by incorporating seasonal vegetables, such as asparagus or peas, during the last few minutes of cooking for added texture and nutrition. Enjoy your delicious Ricotta and Lemon Risotto with a glass of crisp white wine for a complete Italian experience!

Ricotta-Stuffed Eggplant Parmesan

Title: Ricotta-Stuffed Eggplant Parmesan
Prep Time: 30 minutes
Cook Time: 45 minutes
Number of Servings: 6
Required Equipment List: Baking dish, skillet, mixing bowl, oven, knife, cutting board
Cuisine Type: Italian

Ricotta-Stuffed Eggplant Parmesan is a delightful vegetarian twist on the classic Italian dish. This recipe features layers of tender eggplant slices filled with creamy ricotta cheese, marinara sauce, and a blend of Italian herbs and cheeses. Baking the eggplant not only enhances its flavor but also makes it a healthier option compared to traditional fried versions.

This dish is perfect for a family dinner or a special occasion, sure to impress both vegetarians and meat-lovers alike. The ricotta filling is light and fluffy, enhanced with fresh basil and a sprinkle of Parmesan cheese, providing a beautiful contrast to the savory marinara sauce and the rich mozzarella topping.

This eggplant parmesan can be made ahead of time and reheated, making it an excellent option for meal prep or entertaining guests. Serve it alongside a crisp green salad and crusty bread for a complete Italian-inspired meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 large egg
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Olive oil for drizzling
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Begin by slicing the eggplants into 1/2-inch rounds and place them in a colander. Sprinkle with salt and let them sit for about 15-20 minutes to draw out excess moisture and bitterness.
2. While the eggplants are resting, prepare the ricotta filling. In a mixing bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, chopped basil, oregano, salt, and pepper. Mix well until all ingredients are thoroughly combined.
3. Rinse the salted eggplant slices under cold water and pat them dry with paper towels. In a skillet over medium heat, drizzle a little olive oil and lightly sauté the eggplant slices for 2-3 minutes on each side until they’re slightly golden. This step enhances the flavor and texture.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices on top, followed by half of the ricotta mixture, and then another layer of marinara sauce. Repeat the layers, finishing with a final layer of eggplant on top.
5. Pour the remaining marinara sauce over the top layer of eggplant and sprinkle with the remaining mozzarella cheese. Drizzle a bit of olive oil over the top and cover the dish with aluminum foil.
6. Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden. Let it cool for a few minutes before slicing and serving.

Extra Tips: To enhance the flavor of your ricotta filling, consider adding some minced garlic or a pinch of red pepper flakes for a bit of heat. If you’re short on time, you can skip the sautéing step for the eggplant and layer them raw, but be mindful that they may release more moisture during baking.

For extra crunch, top with breadcrumbs before the final bake. This dish can be stored in the refrigerator and reheated, making it a great make-ahead option for busy weeknights. Enjoy your delicious Ricotta-Stuffed Eggplant Parmesan!

Savory Ricotta Pancakes

Title: Savory Ricotta Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Number of Servings: 4
Required Equipment List: Mixing bowl, whisk, frying pan, spatula, measuring cups and spoons
Cuisine Type: Italian-American

Savory Ricotta Pancakes are a delightful twist on traditional pancakes, providing a light and fluffy texture that’s packed with flavor. These pancakes are made with rich ricotta cheese, which adds creaminess and depth, making them perfect for a savory breakfast or a light dinner.

Paired with fresh herbs like chives or parsley, these pancakes aren’t only delicious but also visually appealing, making them a wonderful addition to any meal. These pancakes are versatile and can be topped with a variety of accompaniments. Consider serving them with a dollop of sour cream or a drizzle of olive oil for an extra layer of flavor.

They can also be served alongside a fresh salad or sautéed vegetables for a complete meal. Whether you’re looking for a satisfying breakfast or a creative dinner option, Savory Ricotta Pancakes are sure to impress.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh chives or parsley
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• Olive oil or butter for cooking

Instructions:

1. In a mixing bowl, combine the ricotta cheese, flour, eggs, grated Parmesan cheese, chopped herbs, baking powder, salt, and pepper. Whisk together until the mixture is smooth and well combined. The batter should be thick but pourable.
2. Heat a frying pan over medium heat and add a small amount of olive oil or butter to coat the bottom. Once the oil is hot, pour about 1/4 cup of the pancake batter into the pan for each pancake, making sure to leave space between them.
3. Cook the pancakes for 3-4 minutes, or until bubbles start to form on the surface and the edges appear set. Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side until golden brown.
4. Once cooked, transfer the pancakes to a plate and keep warm while you repeat the process with the remaining batter. You may need to add more oil or butter to the pan for each batch.
5. Serve the savory ricotta pancakes warm, topped with sour cream, a sprinkle of fresh herbs, or a drizzle of olive oil for added flavor.

Extra Tips: For added flavor, you can experiment with different herbs like dill or basil in the batter. These pancakes can also be made ahead of time and reheated in a toaster or on a skillet before serving.

Pair them with a side of smoked salmon or sautéed mushrooms for a gourmet touch that will elevate your meal. Enjoy your savory creation!

Ricotta and Mushroom Stuffed Peppers

Title: Ricotta and Mushroom Stuffed Peppers
Prep Time: 15 minutes
Cook Time: 30 minutes
Number of Servings: 4
Required Equipment List: Baking dish, skillet, mixing bowl, spoon, oven
Cuisine Type: Italian

Ricotta and Mushroom Stuffed Peppers are a delightful and nutritious dish that brings together the creamy richness of ricotta cheese and the earthy flavors of mushrooms, all encased in sweet bell peppers. This recipe isn’t only visually appealing but also packed with flavors that make it a perfect vegetarian option for any meal.

The combination of herbs and spices enhances the filling, making each bite a delightful experience. The versatility of this dish allows you to customize the filling based on your preferences. You can add other vegetables, grains like quinoa or rice, or even some spices for an extra kick.

Whether served as a main course or a side, these stuffed peppers are sure to impress your family and friends at the dining table. They’re also great for meal prep, as they can be made ahead and reheated when needed.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup ricotta cheese
• 1 cup mushrooms, diced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). While the oven is heating, prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Place them upright in a baking dish and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Then, add the diced mushrooms and cook until they’re tender and the moisture has evaporated, about 5-7 minutes.
3. In a mixing bowl, combine the cooked mushroom mixture with the ricotta cheese, Italian seasoning, salt, pepper, and half of the grated Parmesan cheese. Mix until well combined.
4. Spoon the ricotta and mushroom filling into each prepared bell pepper, packing it gently to guarantee they’re filled to the top. Sprinkle the remaining Parmesan cheese over the stuffed peppers for a golden crust.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the tops are golden and the peppers are tender.
6. Once baked, remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh parsley if desired, and serve warm.

Extra Tips: For a bit of extra flavor, consider adding a splash of balsamic vinegar to the mushroom filling or mixing in some cooked quinoa for added texture and nutrition.

These stuffed peppers can be made ahead of time and stored in the refrigerator for up to three days, making them a convenient option for meal prep. They also freeze well, so you can enjoy them later on busy days!

Ricotta and Artichoke Pasta Bake

Title: Ricotta and Artichoke Pasta Bake
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Large pot, baking dish, mixing bowl, spoon, oven
Cuisine Type: Italian

This Ricotta and Artichoke Pasta Bake is a comforting and flavorful dish that combines creamy ricotta cheese, tender artichoke hearts, and your favorite pasta in a delightful baked casserole. Perfect for a family dinner or a gathering with friends, this dish isn’t only easy to put together but also provides a hearty meal that everyone will love.

The creamy ricotta offers a rich texture, while the artichokes add a unique depth of flavor that elevates the entire dish. Topped with a golden layer of melted cheese, this pasta bake is an excellent way to use pantry staples and create a satisfying meal in no time.

You can customize the recipe by adding vegetables or proteins of your choice, making it versatile for any palate. Serve it with a fresh salad and crusty bread for a complete Italian-inspired feast that will surely impress your guests.

Ingredients:

• 12 ounces pasta (penne or rigatoni)
• 15 ounces ricotta cheese
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup marinara sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a mixing bowl, combine the ricotta cheese, chopped artichoke hearts, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, dried oregano, salt, and pepper. Mix well until all ingredients are fully incorporated.
3. In a large baking dish, spread a thin layer of marinara sauce on the bottom. Add the cooked pasta to the ricotta mixture and stir until the pasta is evenly coated with the creamy mixture.
4. Transfer the pasta and ricotta mixture into the baking dish and spread it evenly. Pour the remaining marinara sauce over the top, followed by the remaining mozzarella and Parmesan cheeses.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
6. Once baked, remove the dish from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired, and enjoy!

Extra Tips: For added flavor, consider incorporating sautéed vegetables such as spinach, bell peppers, or mushrooms into the ricotta mixture. You can also experiment with different types of cheese, such as adding goat cheese for a tangy twist.

To make this dish ahead of time, assemble everything in the baking dish and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking from cold. Enjoy your delicious pasta bake!

Spinach Ricotta Stuffed Chicken

Title: Spinach Ricotta Stuffed Chicken
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 4
Required Equipment List: Baking dish, mixing bowl, skillet, oven
Cuisine Type: Italian

Spinach Ricotta Stuffed Chicken is a hearty and flavorful dish that showcases the delightful combination of creamy ricotta cheese and fresh spinach, all wrapped in tender chicken breasts. This recipe makes for an impressive yet easy-to-make meal, perfect for family dinners or entertaining guests.

The savory filling adds a burst of flavor, while the chicken remains juicy and succulent, making each bite a true delight. The dish isn’t only delicious but also packed with nutrients, thanks to the spinach. It’s a fantastic way to incorporate more greens into your diet without sacrificing taste.

Serve it alongside a simple salad or some roasted vegetables for a complete and satisfying meal that everyone will love.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup marinara sauce (optional, for serving)

Instructions:

1. Preheat your oven to 375°F (190°C). While the oven is heating, prepare the chicken breasts by placing them between two pieces of plastic wrap and gently pounding them to an even thickness with a meat mallet or rolling pin. This guarantees even cooking and tenderness.
2. In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are thoroughly combined and set aside.
3. Take each chicken breast and carefully cut a pocket into the side, being careful not to cut all the way through. Stuff each pocket generously with the ricotta and spinach mixture, then secure the openings with toothpicks or kitchen twine to keep the filling from escaping during cooking.
4. In a skillet, heat the olive oil over medium-high heat. Once hot, sear each stuffed chicken breast for about 3-4 minutes on each side until golden brown. This step adds flavor and helps seal the filling inside.
5. Transfer the seared chicken breasts to a baking dish and, if desired, spoon marinara sauce over the top. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. Slice and serve warm, optionally garnished with extra Parmesan cheese and fresh herbs.

Extra Tips: For added flavor, consider mixing in some fresh herbs like basil or parsley into the ricotta filling. You can also experiment with different cheeses such as mozzarella for a gooey texture.

If you’re feeling adventurous, try adding sun-dried tomatoes or artichoke hearts to the filling for a Mediterranean twist. This dish pairs wonderfully with a light side salad or roasted potatoes for a complete meal. Enjoy your deliciously stuffed chicken!

Ricotta Chocolate Chip Cookies

Title: Ricotta Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Number of Servings: 24 cookies
Required Equipment List: Mixing bowl, baking sheet, parchment paper, electric mixer or whisk, measuring cups and spoons
Cuisine Type: Italian-American

Ricotta Chocolate Chip Cookies are a delightful fusion of classic cookie flavors with a creamy twist from ricotta cheese. These cookies are soft, chewy, and packed with chocolate chips, making them a perfect treat for any occasion. The addition of ricotta not only adds moisture but also contributes a subtle richness that elevates the traditional cookie experience. Ideal for dessert or a sweet snack, they’ll surely become a favorite in your household.

What sets these cookies apart is their unique texture; they’re tender and melt-in-your-mouth delicious. The ricotta cheese helps to keep the cookies soft even as they cool, ensuring that each bite is as delightful as the first. These cookies are simple to whip up and are perfect for sharing with family and friends, or for enjoying on your own with a glass of milk or a cup of coffee.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and make cleanup easier.
2. In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer or a whisk to cream them together until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Add the ricotta cheese, egg, and vanilla extract to the creamed mixture. Mix until well combined and smooth. The ricotta will add a lovely creamy texture to the cookie dough.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
5. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the dough.
6. Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips: For an extra touch of flavor, consider adding a pinch of cinnamon or a handful of chopped nuts to the cookie dough. If you want a more pronounced chocolate flavor, use dark chocolate chips instead of semi-sweet. These cookies can be stored in an airtight container at room temperature for up to a week, making them a great make-ahead treat for gatherings or lunchboxes. Enjoy your deliciously unique Ricotta Chocolate Chip Cookies!

Conclusion

So, are you ready to plunge into the delicious world of ricotta cheese? With these 19 Italian-style dinner recipes, you’re not just cooking—you’re starting a culinary adventure that’ll make your taste buds dance like they’ve just won the lottery! From creamy pasta dishes to mouthwatering stuffed shells, each bite promises to be a little slice of heaven. Don’t you just love how ricotta can transform a simple meal into an unforgettable feast? Grab your apron and let’s get cooking!

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