leftover ricotta cheese

[kellysuea]

I have about 2 1/2 cups of ricotta cheese that I need to do something with. I was thinking about maybe a ricotta cheese sauce that I can make and then freeze. Does anyone have a recipe for something like that, or any other ideas...? Thanks!!

[MaryH]

Although it won't use as much as you have leftover - you can use the cheese in omletes. Add some fresh vegetables - whatever's on hand - and it's quite good.

[Gail]

Before even hazarding a guess, it'd be good to know what you used it for originally so we don't duplicate... http://www.cookinglight.com/bbs/smile.gif

[Susan]

I got some great advice on this previous thread: http://www.cookinglight.com/bbs/Forum1/HTML/000757.html

~~Susan~~

[Gail]

Originally posted by Susan:
I got some great advice on this previous thread: http://www.cookinglight.com/bbs/Forum1/HTML/000757.html


~~Susan~~

BUSTED!! One of the few times I didn't think to run a search-- must be since I'm sick right now and my head's clogged up. Good girl, Susan. Thanks for keeping me honest!



[This message has been edited by Gail (edited 12-27-2000).]

[Tiger]

You can just freeze the ricotta cheese as is, than defrost it when you need it. Sometimes I make the white pizza dip on the Lipton Garlic soup mix box and that's real good.

[carolynne]

I just used up some leftover ricotta cheese on a wonderful recipe from the CL 2000 book- smashed potatoes with broccoli. My husband and I loved it.

[SusanL]

Tiger, could you post the recipe for white pizza dip from the Lipton Garlic soup mix box? TIA!

[Susan]

Gail, you crack me up! Hope you feel better soon!

[MrsReber]

I had some leftover after making stuffed shells for Christmas. I whipped up a batch of ziti with ricotta and mozzerella for my husband and I. It's in the freezer now, just waiting for the perfect day when I really don't want to cook. I also used some as a topping on my pizza last night. And my Italian grandmother introduced us to simply loading ricotta on top of pasta and marinara sauce. We used to always do that with ravioli. Then again, I like to eat it straight out of the container. http://www.cookinglight.com/bbs/smile.gif

[BarrieCov]

I have used leftover ricotta mixed with spinach (defrosted frozen, well drained). You can stuff shells, as MrsReber suggests, or you can do a quiche with it - I add onions, etc. when I do this.

[JillC]

Regarding freezing ricotta....
I've noticed that the texture changes; its not as smooth. It's still fine for something like lasagna, but I wouldn't use ricotta that's been frozen for something where its important for it to be smooth and creamy.
Jill

[Ohioan]

How about beating an egg or two into the ricotta, along with some sugar and some grated lemon rind and then baking it for a nice dessert, kind of a cross between a cheesecake and a custard?

Cheers,
Phoebe

[MrsReber]

I thought of another one- how about a calzone? I still haven't tried making one yet, but it's on my list of things to do.

[miswin]

I top toast or plain bagels with ricotta cheese and sprinkle with some sugar. If I really feel like being bad I even put some chocolate chips on top. I love my sweets in the morning so this is breakfast often.

[JulieAnn]

A CL recipe I like is Polenta Casserole with Mushrooms, tomatoes and Ricotta. I use probably twice the ricotte called for and add golden raisins.