recipe with ricotta cheese
- The Best recipe with ricotta cheese
- Ricotta-Stuffed Spinach and Ricotta Stuffed Shells
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Ricotta-Stuffed Spinach and Ricotta Stuffed Shells Works
- ❓ Frequently Asked Questions About Ricotta-Stuffed Spinach and Ricotta Stuffed Shells
The Best recipe with ricotta cheese
What I love most about this recipe is how it works for everything—whether you’re feeding a crowd for a dinner party or just making a quick meal for the family. The ricotta’s mild taste lets other flavors shine, whether it’s in a tangy marinara, a zesty lemon sauce, or just mixed with herbs and roasted veggies. My kids love it because it’s not too sweet, not too salty—just right. And because it’s made with whole milk ricotta, it’s got a nice texture that holds up in baking or cooking without turning mushy. It’s one of those dishes that feels indulgent but isn’t, which is why I keep it on hand for anytime—holidays, weeknights, or even just because I’m craving something fresh. Plus, it’s a great way to use up extra cheese or veggies you have on hand. My family doesn’t care how simple it is; they just want to eat it, and that’s what matters.
Ricotta-Stuffed Spinach and Ricotta Stuffed Shells
A delightful dish featuring jumbo pasta shells stuffed with a creamy ricotta mixture, baked with a light tomato sauce and topped with melted cheese. Perfect for a comforting family meal.
🥘Ingredients
- 12 oz (340g) jumbo pasta shells
- 15 oz (425g) ricotta cheese
- 1 large egg
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (30g) finely chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1/2 cup (120ml) heavy cream
- 1/4 cup (30g) grated Parmesan cheese
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- Fresh basil leaves (optional, for garnish)
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Boil the jumbo pasta shells according to package instructions until al dente. Drain, rinse with cold water, and set aside. -
2
In a large bowl, mix ricotta, egg, Parmesan, parsley, salt, and pepper until well combined. -
3
Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce in the bottom of a large baking dish. Place drained pasta shells in the dish, filling each with the ricotta mixture. -
4
Pour remaining tomato sauce over the shells, ensuring they are well coated. Sprinkle half of the mozzarella and Parmesan cheese on top. -
5
Bake for 20 minutes. Remove from oven, sprinkle remaining cheese on top, and return to oven for another 10-15 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Kitchen shears
- Large baking dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a lighter version, use part-skinned ricotta or low-fat ricotta.
- Add spinach or mushrooms to the ricotta filling for extra flavor and nutrients.
- Make ahead: Assemble shells and refrigerate for up to 24 hours before baking.
Substitutions
- Substitute mozzarella with a blend of mozzarella and fontina for a richer flavor.
- Use whole wheat pasta shells for a higher fiber option.
Watch Video Of How Ricotta-Stuffed Spinach and Ricotta Stuffed Shells Works
❓ Frequently Asked Questions About Ricotta-Stuffed Spinach and Ricotta Stuffed Shells
What is the best way to ensure ricotta cheese doesn’t turn rubbery in baked dishes?
To prevent ricotta from becoming rubbery, use fresh, high-quality ricotta (preferably homemade or artisanal) and drain it well by placing it in a fine-mesh strainer over a bowl for 10–15 minutes before using. Stirring in a little cold water or milk (just enough to loosen it slightly) can also help maintain its texture. Avoid overmixing, as this can compact the cheese. For baked dishes, consider adding a bit of egg or cornstarch to help stabilize it.
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Can I substitute ricotta with another cheese, and if so, what are the best alternatives?
Yes! If you don’t have ricotta, these cheeses work well in a 1:1 ratio:
– Cottage cheese (blended smooth) – adds creaminess but may be slightly grainier.
– Mascarpone – ultra-creamy and rich, great for desserts like tiramisu.
– Burrata – similar to ricotta but richer; works well in pastas or salads.
– Phyllo cheese (for a lighter texture) – blends well in baked goods.
For savory dishes, feta or goat cheese can add tang, while cream cheese works best in sweet applications (like cheesecakes).
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Why does ricotta cheese separate when baking, and how do I fix it?
Ricotta often separates due to overheating, overmixing, or lack of binding agents. To prevent this:
– Stir gently (not vigorously) while baking to keep it cohesive.
– Add 1–2 tbsp of flour or cornstarch to thicken it slightly.
– Use a lower oven temp (350°F/175°C) to avoid cooking the ricotta too quickly.
– Incorporate an extra egg or yogurt for structure (e.g., in lasagna or lasagna rolls).
If separation occurs, whisk in a splash of milk or cream before serving.
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How can I make ricotta cheese at home if I don’t have it on hand?
Making fresh ricotta is simple! Here’s a quick method:
1. Heat 2 cups milk (whole or half-and-half) in a saucepan until it reaches 185°F (85°C)—just before it simmers.
2. Whisk in 1 tbsp lemon juice or vinegar (or ½ tsp citric acid) and let sit for 5–10 minutes until curds form.
3. Strain through a cheesecloth-lined sieve into a bowl, pressing gently to remove excess liquid.
4. Chill for 1 hour to firm up. Store in the fridge for up to 5 days or freeze for longer.
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What’s the best way to store ricotta cheese to keep it fresh longer?
To extend ricotta’s shelf life:
– Refrigerate in an airtight container with a damp paper towel to retain moisture.
– Cover loosely (ricotta can absorb odors) and store for 4–5 days.
– Freeze for longer storage: Portion into ice cube trays, then transfer to a bag. Thaw in the fridge before using.
– Avoid freezing raw ricotta for more than 3 months—it may develop a grainy texture. For baked dishes, freeze cooked ricotta (like in lasagna) and thaw gently.
