Easy Ricotta Spaghetti Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, reserving 2 tablespoons of the cooking water.
• Stir the garlic, ricotta, and basil in a saucepan over medium-low until hot, about 4 minutes. Season to taste with salt and pepper; stir in the spaghetti and reserved water from cooking the pasta. Sprinkle with Parmesan cheese to serve.

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1 cup of pasta cooking water and drain.
• Combine the ricotta, lemon zest, lemon juice and 1/2 teaspoon each salt and pepper in a large bowl. Whisk in 1/2 cup of the reserved pasta cooking water and the baby arugula. Toss with the pasta, adjust the seasoning with salt and pepper and the consistency with more of the reserved water if needed. Serve hot.
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Steps:

• Heat the oil in a large frying pan. Cook the shallot and courgettes for 8 mins until softened. When they are just beginning to colour, add the garlic and cook for 2 mins more.
• Cook the pasta following pack instructions. Drain, reserving a little of the water. Tip the pasta into the courgette pan with the basil, lemon zest, Parmesan and pine nuts. Season, dot over the ricotta and mix gently so that you don't break it up too much. Serve sprinkled with extra Parmesan, if you like.

Steps:

• Preheat the oven to 375°F. Prepare the spaghetti according to the directions on the box. Cook to al dente. Drain. Lightly spray nonstick cooking spray inside a 13x9-inch baking pan or 2 9-inch round pans. Toss the spaghetti together with the sauce and pour it into the pan. In a medium mixing bowl, combine the Ricotta, parmesan, mozzarella, egg, and spices. Spread the cheese stuff over top of the spaghetti. Cover with foil. Bake at 375°F for 45 minutes or until cheese is bubbly. Or, cook it at 375°F for 20 minutes and then turn the broiler on high for about 3 minutes. You'll end up with that pizza-like cheese on top. If using the broiler method, keep a close eye on the dish, and remove when the cheese is browned and bubbly. Allow to cool and rest for about 15 minutes, then serve.

Steps:

• Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
• Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
• Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
• Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

Steps:

• In a skillet heat the sausage drippings, then brown your hamburger meat.
• Drain meat and return to skillet.
• Add spaghetti sauce and brown sugar, heat on low while spaghetti cooks.
• When pasta is ready, put in warmed bowls, top with sauce, add three tablespoons of ricotta to each bowl, Stir ricotta into the sauce and top with Parmesan cheese.

Steps:

• Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
• While pasta is on the go, finely dice your onion and crush your garlic.
• In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
• Add the ricotta to the pan, and stir through the onions and garlic well.
• At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
• Mix well and let simmer gently for 10 minutes.
• Drain pasta.
• Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
• Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.