what can I do with ricotta cheese?

[sapphirestar]

I've ended up with most of a full 15-oz container of ricotta cheese. I only needed a tiny bit for a recipe. Now I'm wondering what I can do with the leftover cheese, and I haven't a clue. What do any of you like to do with ricotta? Thanks!

[yorkshirepud]

What about a cheesecake? Or a lasagne? Or stuffed pasta shells?

YP

[luckylori]

When we have spaghetti, I often serve it on the side. I usually mix a little milk and a spoonful of sugar into it, and just plop it on spaghetti. It's kind of like lasagna, only without the work. My kids love it.
Or you could do cannoli's.

[beacooker]

Not really an answer to your question (but I would make lasagna or stuffed shells with it), but just FYI - you can freeze the ricotta if you don't want to use it right away.

[sapphirestar]

oh, thanks, you guys! I knew you could help my befuddled mind. I've never done stuffed shells-- do you cook the shells, fill with cheese and then bake them? With sauce?

I love lasagna but it's supposed to be 95 degrees and high humidity today (and we don't have a/c!). So we may have to do the spaghetti with ricotta on the side idea, which sounds so easy!

Thanks again!

(And it's great to know about freezing it, too!)

[sneezles]

Here's a bsic recipe for shells:


* Exported from MasterCook *

Classic Stuffed Shells

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Ragú
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 30-ounce jar Ragú Old World Style Spaghetti Sauce
2 pounds part-skim Ricotta cheese
2 cups shredded part-skim Mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/8 teaspoon black pepper
1 12-ounce package jumbo shells -- cooked and drained

Preheat oven to 350 degrees F. Evenly spread 1 cup sauce in a 17" × 12" baking pan.

In a large bowl, thoroughly combine cheeses, eggs, parsley and pepper. Fill shells with cheese mixture and arrange in a single layer in baking pan.

Evenly top with remaining sauce. Bake 45 to 50 minutes or until bubbly.

Source:
"Ragú"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 473 Calories; 18g Fat (34.5% calories from fat); 29g Protein; 47g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 1038mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 0 0 921 0 0 0 4365

[KathrynY]

I have a recipe for a pizza that uses ricotta as the base:

3/4 cup ricotta
1 jar (small - 6 oz?) marinated artichoke hearts
1 tablespoon reserved marinade from artichoke hearts
1 teaspoon italian seasoning
2 cloves garlic, minced

Drain and chop artichoke hearts (reserving 1 tablespoon marinade).

Combine ricotta, chopped artichoke hearts, reserved marinade, italian seasoning and minced garlic. Spread over pizza dough. Top with sliced tomatoes, shredded mozzarella and chopped turkey bacon. Bake pizza for 20 minutes at 400F (or this time of year, we grill it for 5-10 minutes each side).

[Ohioan]

This is my old standby. You can lighten it up by using low-fat versions of the cheeses.


* Exported from MasterCook *

Stuffed Pasta

Recipe By : Me
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp oil
3/4 c chopped onions
1 clove garlic -- minced
1 lb ground beef, lean
1 1/2 tsps salt
1/4 tsp black pepper
1/4 tsp oregano
2 eggs -- beaten
1/2 lb ricotta cheese
1 c mozzarella cheese -- grated
3/4 c grated Parmesan cheese
1 lb manicotti -- or large shells
3 c tomato sauce
3/4 lb mozzarella cheese -- thinly sliced

Saute onions and garlic in oil. Add meat; cook over high heat, stirring frequently, until browned. Remove from heat. Mix in salt, pepper, oregano, eggs, ricotta, mozzarella, and 1/4 cup of the Parmesan. Stuff the pasta.

Spread 1 cup of the tomato sauce in a shallow baking dish. Arrange half the tubes over it, a layer of tomato sauce, then a layer of sliced mozzarella, sprinkled with half the remaining Parmesan. Repeat the sequence and bake in a 375F oven for 35 minutes.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 690 Calories; 36g Fat (46.5% calories from fat); 39g Protein; 53g Carbohydrate; 3g Dietary Fiber; 160mg Cholesterol; 1412mg Sodium. Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 4 1/2 Fat.

NOTES : Fully tested
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[jan83]

Aha, just what I was wondering as well. Does anyone have any non-savoury ideas besides cheesecakes? I've tried the Blueberry Almond Struesel Muffins (I found them okay, a little on the dense side but they sure looked impressive).

I've heard ricotta is great pureed well in a food processor or blender (to remove the grainy texture) with some vanilla (or maybe almond extract) and confectioner's sugar and spread on fruit or biscotti. Sounds delish and I have yet to try it! When I do, I'll have to report back.

Oh, and freezing ricotta? Sounds like a great idea. I don't think I could use the entire tub before it goes bad.

[valchemist]

dessert with ricotta?

these were a hit with us!


* Exported from MasterCook *

Strawberry Parfaits

Recipe By :Cooking Light Magazine. May 2001. Page: 111.
Serving Size : 3 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sliced strawberries -- divided
1/4 cup granulated sugar
1 cup fat-free ricotta cheese
4 ozs 1/3-less fat cream cheese -- softened
1/4 cup powdered sugar
1 tablespoon water
1 teaspoon vanilla extract
13 amaretti -- crushed (about 1 cup of crumbs)
1/2 cup fat free cool whip -- thawed

Directions.
1. Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth. Set strawberry puree aside.

2. Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers. Drizzle the remaining strawberry puree over each serving. Chill for 2 hours. Top each parfait with 2 tablespoons whipped topping and 1-1/2 teaspoons almonds. Yield: 4 servings.



Per Serving (excluding unknown items): 499 Calories; 13g Fat (22.6% calories from fat); 19g Protein; 78g Carbohydrate; 6g Dietary Fiber; 42mg Cholesterol; 346mg Sodium. Exchanges: 2 Lean Meat; 1 Fruit; 1 Fat; 2 Other Carbohydrates.

[BlueMoose]

I definitely recommend the Strawberry Parfaits also. They're really good! I blended the ricotta mixture in the blender so it got really smooth.

[Julie A]

I've got some in the fridge now I want to use up - made the Leek, Walnut and ricotta pizza from CL last year (I'm at work and don't remember the date). It was fantastic!
I'm thinking of doing the Spagetti with Spring Pesto tonight - which uses ricotta. It can be found by doing a search on the CL site - I don't know how to include the address in this reply, or I would.

Now I've got lots of other ideas thanks to this thread on what I can do with my ricotta.