PASTA WITH RICOTTA BOLOGNESE
An easy, great and hearty pasta dish. Portions can be easily increased even though this is for one.
Provided by MarraMamba
Categories < 60 Mins
Time 35m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a non-stick pan and cook the onion, garlic and pepper until slightly softened. Add the minced beef, turn up the heat and continue to cook until the beef is browned through.
- Add the chopped tomato, tomato puree and herbs, turn down the heat and simmer for 20 minutes.
- Meanwhile, cook the pasta following package instructions.
- Stir the ricotta cheese into the beef mix and serve this with the pasta, sprinkling with Parmesan cheese before serving.
PASTA BOLOGNESE
Provided by Anne Burrell
Categories main-dish
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
- Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
- Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
- Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
- During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
- While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
- Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.
GNOCCHI BOLOGNESE WITH RICOTTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings (makes extra sauce)
Number Of Ingredients 12
Steps:
- In a saucepan over medium-high heat, add the olive oil and heat to the verge of smoking. Add the ground meat and cook, stirring, for 2 minutes. Reduce the heat to medium and continue to stir and cook until the meat is medium well, about 5 minutes. Next, deglaze the pan with the wine, stirring and scraping. Then add the onions and continue to cook until well cooked off, an additional 5 minutes.
- To the same pan, add the red sauce, thyme, garlic and salt and pepper to taste. Continue to cook over medium heat until the sauce comes to a boil; reduce the heat to low and simmer for 30 minutes.
- Add the cream and cook on low heat for 10 minutes. Add the cooked gnocchi and stir with a spoon to allow the sauce to coat the gnocchi. This should take 2 minutes.
- To serve, spoon the sauced gnocchi into a bowl, top with the ricotta and finish with Parmesan cheese.
ONE-POT PASTA WITH RICOTTA AND LEMON
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
- Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
- Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
RIGATONI WITH RICOTTA CHEESE
This is very good. If you can't find the Barilla Al Forne Sauce, any spaghetti sauce tastes just great. I always use extra cheese in my recipes. I'm a cheese-a-holic. You know--admitting it is the first step LOL. Enjoy the recipe!
Provided by kzbhansen
Categories Cheese
Time 2h10m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°.
- Spray a 9x13-inch pan with Pam.
- Cook rigatoni as per directions on package; drain.
- Beat eggs in a small bowl.
- Stir in ricotta cheese, parmesan cheese and parsley.
- To assemble casserole:.
- Spread 2 cups pasta sauce to cover bottom of pan.
- Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
- Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
- Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
- Cover with foil and bake 60-70 minutes until bubbly.
- Uncover and continue cooking for another 5 minutes until cheese melts.
- Let stand 15 minutes before serving.
STUFFED PASTA BAKE BOLOGNESE
Combine two favourites - bolognese and stuffed pasta shells - to make the ultimate pasta bake. Serve bubbling from the oven for true comfort food
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 2h30m
Number Of Ingredients 18
Steps:
- To make the bolognese, heat the oil in a wide ovenproof pan over a medium heat. Fry the onion, celery and carrot with some seasoning for 20 mins until soft and lightly golden. Tip in the beef mince, turn up the heat and fry, stirring regularly, for another 10 mins until the mince browns. Add the garlic, fry for a minute, then pour in the wine and bubble for a few mins more, scraping the pan to release any bits. Stir through the purée, bay leaves and tomatoes, with a canful of water. Simmer for 1½ hrs, covered for the first hour, then remove the lid and bubble until the tomatoes have broken down. Season with salt, pepper, the sugar and balsamic vinegar.
- Tip the pasta shells into a large heatproof bowl with a pinch of salt, and pour over a kettle of boiled water. Cover and leave to soften for 15-20 mins - they need to retain some firmness so you can fill them.
- Heat the oven to 200C/180C fan/gas 4 and drain the pasta. Use a fork to mash the mascarpone with the mozzarella, chopped basil, garlic and some black pepper in a bowl.
- The bolognese should be a little wetter than you'd like as the pasta shells will absorb some of the liquid as it bakes. Remove from the heat, giving it a final stir. Using a teaspoon, fill the pasta shells with some of the mascarpone mixture, pressing the mix in with your index finger. Nestle the shells into the sauce, filled-side up. Bake for 20-30 mins until the top is golden and bubbling, and the pasta is tender. Grate over some parmesan and finish with a few basil leaves.
Nutrition Facts : Calories 630 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
More about "pasta with ricotta bolognese recipes"
RICOTTA BOLOGNESE PENNE PASTA BAKE - OLIVE AND ARTISAN
From oliveandartisan.com
Reviews 4Estimated Reading Time 3 minsServings 2-4Total Time 35 mins
- Over medium/high heat, use a large skillet to brown the ground beef. Once browned, add the salt, chopped onions, and chopped peppers. Cook down until the onions are tender. Add the minced garlic, chopped oregano, and canned tomatoes. Stir together breaking down the whole tomatoes with a spoon. Let simmer on low for 10 minutes.
- Add the ricotta to the bolognese sauce with the lemon zest and combine. Stir the cooked penne pasta into the bolognese sauce, and pour into a casserole dish. Top with mozzarella cheese, cherry tomatoes, and drizzle with olive oil. Place under a broiler on low until the cheese has melted or in a 400 degree oven for about 10 minutes.
PASTA WITH RICOTTA - MANGIA BEDDA
From mangiabedda.com
5/5 (7)Category Main CourseCuisine ItalianCalories 211 per serving
RECIPE: PASTA BOLOGNESE WITH GARLIC RICOTTA - BLUE APRON
From blueapron.com
4.4/5 Total Time 25 minsCuisine ItalianCalories 870 per serving
PASTA BOLOGNESE - ONCE UPON A CHEF
From onceuponachef.com
BEST PASTA DISHES TO EAT IN BOLOGNA AND WHERE TO EAT THEM.
From emiliadelizia.com
BAKED RICOTTA PASTA | MILKADAMIA
From milkadamia.com
BAKED ZITI BOLOGNESE IS THE DEFINITION OF ITALIAN COMFORT FOOD
From today.com
PASTA CON LA RICOTTA (PASTA AND RICOTTA CHEESE ... - MEMORIE DI …
From memoriediangelina.com
10 BEST BAKED RIGATONI WITH RICOTTA RECIPES - YUMMLY
From yummly.com
PASTA WITH SALUMI BOLOGNESE RECIPE - SARAH GRUENEBERG | FOOD
From foodandwine.com
PASTA BOLOGNESE WITH PEAS AND RICOTTA | GIANT FOOD
From recipecenter.giantfood.com
STROZZAPRETI PASTA BOLOGNESE - COOKING WITH NONNA
From cookingwithnonna.com
RIGATONI WITH BOLOGNESE SAUCE AND TOPPED RICOTTA
From lulusloveforfood.com
PASTA BOLOGNESE RICOTTA | GALBANI CHEESE
From galbanicheese.com
BOLOGNESE PASTA BAKE WITH RICOTTA | FOOD TO LOVE
From foodtolove.co.nz
TAGLIATELLE WITH TOMATO SAUCE AND RICOTTA - THE ITALIAN CHEF
From italianchef.com
FIVE-INGREDIENT PASTA WITH BOLOGNESE SAUCE - BOWL OF DELICIOUS
From bowlofdelicious.com
PASTA ALLA BOLOGNESE – BERTOLLI
From bertolli.com
21 RIDICULOUSLY CREAMY RICOTTA PASTA RECIPES | ALLRECIPES
From allrecipes.com
FETTUCCINI BOLOGNESE WITH WHIPPED RICOTTA - A PERFECT FEAST
From aperfectfeast.com
12 ITALIAN PASTA WITH RICOTTA RECIPES - THE PASTA PROJECT
From the-pasta-project.com
PASTA WITH BOLOGNESE SAUCE WITH PANCETTA, BEEF AND MORE
From more.ctv.ca
PAPPARDELLE BOLOGNESE AND FRESH RICOTTA | FAIRWAY MARKET
From fairwaymarket.com
SPINACH, RICOTTA AND BOLOGNESE PASTA BAKE RECIPE - FOOD NEWS
From foodnewsnews.com
SAUSAGE BOLOGNESE PASTA WITH RICOTTA - CHERRY ON MY SUNDAE
From cherryonmysundae.com
SPINACH, RICOTTA AND BOLOGNESE PASTA BAKE RECIPE - NEW IDEA FOOD
From newideafood.com.au
21 BETTER-THAN-THE-RESTAURANT ITALIAN PASTA RECIPES
From bhg.com
PASTA E RICOTTA - COOKING WITH NONNA
From cookingwithnonna.com
RIGATONI BOLOGNESE RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
RICOTTA PASTA WITH BEEF - 20 MINUTE MEAL! (RIGATONI BEEF)
From kitchengidget.com
SIMPLE BAKED PASTA WITH BOLOGNESE SAUCE - THE SPRUCE EATS
From thespruceeats.com
LASAGNA BOLOGNESE WITH FRESH PASTA, RICOTTA, AND BéCHAMEL SAUCE
From maddysavenue.com
MY FAMILY'S FAVORITE PESTO PASTA BOLOGNESE. - HALF BAKED HARVEST
From halfbakedharvest.com
PASTA WITH GUANCIALE, RADICCHIO AND RICOTTA - FOOD & WINE
From foodandwine.com
MIRACLE MEAL: CREAMY RICOTTA PASTA WITH BROCCOLI - KITCHN
From thekitchn.com
PAPPARDELLE RAGU ALLA BOLOGNESE SAUCE RECIPE - CIAOFLORENTINA
From ciaoflorentina.com
10 BEST PASTA RICOTTA CHEESE RECIPES - YUMMLY
From yummly.com
PASTA BAKE: RICOTTA, BASIL AND CHERRY TOMATO CANNELLONI RECIPE
From foodnewsnews.com
SUNDAY DINNER: NO-HOLDS-BARRED LASAGNA BOLOGNESE RECIPE
From seriouseats.com
SARDINIAN PASTA WITH OLIVES AND RICOTTA SALATA RECIPE - MUTTI
From mutti-parma.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #pasta #pasta-rice-and-grains #number-of-servings
You'll also love