SPAGHETTI WITH RICOTTA CHEESE RECIPES

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CREAMY SPAGHETTI SQUASH WITH RICOTTA AND SPINACH | RECIPES ...



Creamy Spaghetti Squash with Ricotta and Spinach | Recipes ... image

This casserole is luscious and super-creamy. It makes a great side dish or meatless main meal. Spaghetti squash is an excellent alternative to pasta and makes for a hearty and satisfying veggie-packed dish. Thanks to its neutral taste, think of the winter squash as a blank canvas you can embellish with your favorite ingredients. Switch up the flavor profile by swapping crumbled feta for the mozzarella and fresh dill for the basil. Add some protein by topping your portion with a poached or sunny side-up egg. We’ve microwaved the squash for ease in prep, but you could also roast it the oven if you prefer.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 12

1 large Uncooked spaghetti squash halved lengthwise and seeded
1 tsp Extra virgin olive oil
1 small Uncooked onion(s) finely chopped
2 cup(s) Grape tomatoes halved
2 large clove(s) Garlic clove(s) chopped
6 oz Fresh baby spinach (about 6 cups)
15 oz Part-skim ricotta cheese
0.5 cup(s), shredded Part-skim mozzarella cheese divided
3 Tbsp Grated Parmesan cheese divided
0.25 cup(s) Basil fresh, chopped
1 tsp Table salt
0.5 tsp Black pepper freshly ground (or to taste)

Steps:

  • Preheat oven to 400°F.
  • Put squash halves on microwave safe plate, cut- side down; microwave on HIGH until tender and squash can easily be scooped out with a fork, 10-12 minutes.
  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat; cook onion, stirring occasionally, until golden and tender, 5 minutes. Stir in tomatoes and garlic; cook, stirring frequently, until tomatoes start to soften, 3 minutes.
  • Add spinach; cook, stirring, just until wilted, 1 minute. Remove from heat.
  • Scoop “spaghetti” strands into skillet; toss to coat. Stir in ricotta, 1/4 c mozzarella, 2 Tbsp Parmesan, basil, salt and pepper. Transfer to a 2- to 3-qt baking dish; sprinkle with remaining mozzarella and Parmesan.
  • Bake until bubbly around edges and top is lightly golden, 15-20 minutes.
  • Serving size: 1 c

Nutrition Facts : Calories 81 kcal

RICOTTA CHEESE GNOCCHI RECIPE - NYT COOKING



Ricotta Cheese Gnocchi Recipe - NYT Cooking image

You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They’re starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don’t have to be only that. “Gnocco” translates literally as “lump” (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.

Provided by Mark Bittman

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 8

Salt
One 15-ounce container ricotta cheese, preferably whole milk
2 eggs, lightly beaten
1 1/4 cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup flour
3 tablespoons unsalted butter
10 or more sage leaves

Steps:

  • Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
  • Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
  • When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 419, UnsaturatedFatContent 8 grams, CarbohydrateContent 29 grams, FatContent 24 grams, FiberContent 2 grams, ProteinContent 22 grams, SaturatedFatContent 14 grams, SodiumContent 564 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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