PENNE WITH RICOTTA
Make and share this Penne With Ricotta recipe from Food.com.
Provided by Josh Gowans
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil, add the penne and cook for 10 minutes or until tender but still firm to taste.
- In the meantime, finely slice the onion and cook in a small pot with some olive oil or butter. Heat a 1/2 cup of water, add in the vegetable bouillon. Once the onion is properly cooked (should be tender), add everything else in, including the bouillon -- salt and pepper to taste. Stir the sauce frequently over low heat, should turn into a nice even mixture.
- Once the pasta is finished cooking, drain and add to the sauce. Stir a few times, turn off the heat, cover the pot, and let set for 5 to 10 minutes.
Nutrition Facts : Calories 462.4, Fat 28.6, SaturatedFat 14.2, Cholesterol 71.7, Sodium 91.8, Carbohydrate 45.2, Fiber 6.2, Sugar 0.9, Protein 8.3
FOUR CHEESE BAKED PENNE
Provided by Ellie Krieger
Categories main-dish
Time 1h20m
Yield 6 servings, serving size 2 1/2 cups
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.
- Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.
- Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.
- Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium
- Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc
CHEESY SPINACH BAKED PENNE
Making homemade tomato sauce for this recipe really allows you to control what goes into it. Here, it's mixed up with chunks of mozzarella for extra bursts of cheesy goodness, along with cottage cheese for all the satisfying qualities of ricotta with only a fraction of the fat and calories.
Provided by Food Network Kitchen
Categories main-dish
Time 1h21m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray.
- Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente.
- While the pasta cooks, heat the oil in a medium pot set over medium heat. Add the fennel seeds and garlic and cook until aromatic, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes. Remove from the heat, discard the basil and season with additional salt and pepper. Pour over the cooked pasta and toss well to coat. Add the cubed mozzarella and transfer half the pasta to the prepared baking dish.
- Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two to three times. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Drop in spoonfuls over the pasta in the baking dish. Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.
- Bake until bubbly and golden brown on top, about 30 minutes. Let stand for 10 minutes, and then scatter the torn basil over the top.
BAKED PENNE WITH SAUSAGE AND RICOTTA
Penne pasta, Italian sausage, ricotta, mozarella, and parmigiano-regianno baked into a delicious, bubbly supper. You can make this ahead, refrigerate, covered overnight, and reheat before serving.
Provided by KathyP53
Categories Penne
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- In a large saucepan, heat 1 tablespoons of olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf, and fennel. Season with salt and pepper and bring to a boil. SImmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the pot, discard the bay leaf.
- Meanwhile, Cook the penne in a larg pt of boiling water until al dente. Drain the pasta and return it to the pot. Stir the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the pasta.
- Spoon the pasta into a 9X13" baking dish. Pour the remaining tomato sauce over the pasta and dollup large spoonfuls of ricotta on top. Gently fold some of the ricotta into the pasta, don't overmix, you should have pockets of ricotta. Scatter the mozarella cubes on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes or until bubbling and golden on top. Let rest for 20 minutes before serving.
Nutrition Facts : Calories 741.5, Fat 41, SaturatedFat 18.1, Cholesterol 103.6, Sodium 1013.3, Carbohydrate 61.1, Fiber 8.2, Sugar 6.6, Protein 34.4
BAKED PENNE FLORENTINE
This Baked Penne Florentine is easy, cheesy and oven-ready in just 20 minutes-and no one will believe you when you say it's a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine tomatoes, tomato paste, oregano and garlic.
- Drain pasta; place in large bowl. Reserve 1/2 cup of the tomato mixture. Add remaining tomato mixture to pasta along with the ricotta, spinach and 1/2 cup shredded cheese; mix lightly.
- Spoon pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with reserved tomato mixture and remaining shredded cheese.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g
BAKED PASTA WITH SUN-DRIED TOMATOES AND RICOTTA CHEESE
I love this recipe for busy nights, or at the end of a stressful day when we want easy comfort food. This is easy, but not cheap-tasting and is healthy. I use whole-wheat penne for the pasta, so I usually use a bit more tomato juice since whole-wheat pasta tends to need more liquid.
Provided by spatchcock
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet heat 2 tablespoons oil over medium-high heat.
- Add onion and sauté for 4 minutes or until starting to brown.
- Add garlic and sun-dried tomatoes; sauté 3 more minutes.
- Add tomatoes, paprika, salt and pepper.
- Stir well, reduce heat, cover and simmer 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil.
- Cook pasta for 7 minutes or until tender and still a bit firm.
- Drain and toss with remaining 1 tablespoon olive oil.
- Preheat oven to 350°F.
- In a large bowl combine ricotta, pasta and sauce; mix gently to combine.
- Pour into a medium-sized baking dish and top with Parmesan cheese.
- Bake for 20 minutes or until bubbly and lightly browned.
- Serve garnished with chopped parsley and additional Parmesan cheese.
Nutrition Facts : Calories 500.5, Fat 22.9, SaturatedFat 8.7, Cholesterol 41.1, Sodium 610.3, Carbohydrate 59.5, Fiber 8.8, Sugar 6.6, Protein 17.4
BAKED PENNE WITH THREE CHEESES
I don't believe in serving kids macaroni and cheese every day. It should be treated as an indulgence, because that's what it is. This is my version of the classic macaroni and cheese Xea's grandmother makes. Older kids can easily make this by themselves. Add a big green salad and they can have dinner ready before you get home from work!
Provided by Antonia Lofaso
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
- In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
- Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
- Pour the sauce over the pasta and top with the breadcrumbs.
- Bake for about 40 minutes, until the top turns a golden brown.
PENNE WITH QUICK TOMATO SAUCE AND RICOTTA CHEESE
There's nothing better than pasta! America fell in love with pasta, and I don't see any end to it, ever! So boil up a batch and there's sure to be the makings for a great, simple sauce, right in your pantry!
Provided by FLUFFSTER
Categories One Dish Meal
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare pasta according to package instructions.
- While pasta is cooking, combine the tomatoes, basil and garlic in a blender or food processor.
- Blend at low speed until tomatoes are completely pureed.
- Pour mixture into a large saucepan. Heat to boilng, reduce the heat and simmer 5 minutes.
- When pasta is done, drain well.
- Return pasta to cooking pot,add the tomato sauce and heat over low heat until sauce is simmering and the pasta is covered with sauce.
- Remove pot from heat and stir in ricotta and Parmesan cheese until evenly distributed.
Nutrition Facts : Calories 372.3, Fat 6.3, SaturatedFat 3, Cholesterol 16.4, Sodium 124.2, Carbohydrate 68.2, Fiber 10.1, Sugar 3.7, Protein 13.3
BAKED PENNE
Get the beefy, cheesy dish you want when you follow this baked penne recipe! Put together this ooey-gooey baked penne pasta in just 15 minutes!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine first 4 ingredients in medium bowl; set aside. Brown meat with vegetables in large nonstick skillet. Stir in pasta sauce, cream cheese mixture and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
- Spoon into 2-qt. casserole; top with remaining mozzarella. Cover.
- Bake 20 min. or until heated through, uncovering after 15 min.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
TURKEY MEATBALLS AND RICOTTA BAKE WITH PENNE
This is like a mini meatball lasagna, I use my recipe#136292 for this but you can use your own favorite tomato sauce, you will need about 7-8 cups of sauce for this recipe but you can use more sauce then stated when layering if desired, this is a great way to use up any leftover sauce that you have --- I have also made this recipe using my recipe#69173 this recipe can be doubled and baked in a larger baking dish to feed a crowd, prep time includes preparing meatballs and cooking the pasta :)
Provided by Kittencalrecipezazz
Categories Penne
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- For the meatballs, mix all meatball ingredients together adding in enough bread crumbs to bind the mixture together.
- Form into about 1-inch size balls.
- In a large skillet heat oil and cook the meatballs, shaking the skillet until browned and cooked through (about 6-7 minutes) transfer the meatballs to paper towels to drain.
- Cook the penne in a large pot of boiling salted water until JUST firm-tender; drain.
- Set oven to 375 degrees.
- Grease a 4-quart baking dish.
- In a small bowl mix together shredded mozzarella and Parmesan cheese.
- Spoon about 1-1/2 cups sauce in the bottom of the baking dish, then spread half of the meatballs on top of sauce.
- Then spoon HALF of the pasta on top.
- Spread HALF of the remaining sauce and HALF of the cheese mixture over pasta.
- Top with remaining meatballs and then drop dollups of ricotta cheese over meatballs.
- Spread remaining pasta over the ricotta.
- Top with remaining sauce, and then sprinkle with remaining mozza/Parmesan mixture.
- Bake for about 35-40 minutes or until golden.
- Let stand for 15 minutes before serving.
PENNE WITH RICOTTA AND ASPARAGUS
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
- Bring the water back to a boil and add the penne.
- Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.
Nutrition Facts : @context http, Calories 769, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 902 milligrams, Sugar 6 grams
BAKED PENNE
This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
- Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
- Bake 20 min. or until heated through, uncovering after 15 min.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g
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5/5 Total Time 2 hrs 15 minsServings 8
- Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the sauce; discard the bay leaf.
- Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot. Stir in the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the penne.
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