Frederic Melton
Ricotta is a versatile ingredient that can be used in a variety of dishes, both sweet and savoury. It is a key ingredient in many Italian dishes, such as lasagna, pasta, and cheesecake, adding a rich and creamy texture. One popular recipe that combines ricotta and cheddar cheese is the creamy ricotta mac and cheese. This dish is a comfort food loved by both adults and children, featuring macaroni coated in a creamy, cheesy sauce made with ricotta, cheddar, and other ingredients. The combination of these cheeses creates a delicious and indulgent meal that can be easily prepared and enjoyed any day of the week.
| Characteristics | Values |
|---|---|
| Type of Pasta | Elbow macaroni, shells, or rotini |
| Pasta Cooking Time | 7 minutes |
| Cheddar Cheese | High-quality sharp cheddar, not pre-grated |
| Ricotta Cheese | Whole milk ricotta |
| Additional Cheeses | Mozzarella, Parmesan, Asiago, Monterey Jack, or Gouda |
| Additional Ingredients | Heavy cream, milk, flour, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper |
| Vegetables | Spinach, baby spinach, or roasted vegetables |
| Meat | Crispy bacon |
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Ricotta mac and cheese
Ingredients:
- Elbow macaroni
- Cheddar cheese
- Mozzarella cheese
- Ricotta cheese
- Heavy cream
- Pasta cooking water
- All-purpose flour
- Dijon mustard
- Fine sea salt
- Black pepper
- Baby spinach (optional)
- Red pepper flakes (optional)
- Lemon zest (optional)
- White pepper (optional)
- Fresh herbs (optional)
Steps:
First, cook the pasta. Bring a large pot of water to a boil, add salt, and cook the macaroni according to the packet instructions. Reserve about 1 cup of the cooking water and drain the pasta.
Next, grate the cheddar and mozzarella.
Then, make the sauce. In a pan, mix the ricotta, grated cheese, heavy cream, mustard, flour, salt, and pepper. Add about 1/2 cup of the pasta cooking water. Stir well on low heat until the ricotta is smooth and the sauce is combined, about 1-2 minutes. The cheese will not be completely melted.
Now, add the cooked macaroni to the pan and mix well. Continue mixing until the cheese is completely melted and the sauce coats the pasta, about another minute. Adjust the taste with more salt and pepper, and serve immediately.
Optional:
For an extra creamy sauce, use whole milk instead of water. You can also add baby spinach, red pepper flakes, lemon zest, white pepper, or fresh herbs to the pan for additional flavor.
If you're making this dish for a holiday or special occasion, try adding a crispy topping. Sprinkle a layer of breadcrumbs mixed with melted butter or grated parmesan cheese on top of the mac and cheese before baking. Bake in a preheated oven at 350°F (180°C) for about 20-25 minutes, or until the top is golden and the cheese is bubbling.
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Lasagna
Ingredients:
- Lasagna noodles (you can use no-boil noodles or fresh pasta sheets)
- Whole milk ricotta cheese
- Grated cheddar cheese
- Tomato sauce (you can use a jarred spaghetti sauce or make your own)
- Eggs
- Salt and pepper
- Fresh parsley
- Garlic powder (optional)
Method:
- Preheat your oven to 350°F (177°C).
- Grease a 9x13-inch baking dish or casserole, or use non-stick cooking spray.
- In a medium bowl, whisk an egg with salt and pepper. You can also add some fresh parsley and garlic powder to taste.
- Add the ricotta cheese to the bowl and whisk until the mixture is creamy and blended.
- Spread a layer of tomato sauce on the bottom of your baking dish.
- Arrange a layer of lasagna noodles on top of the sauce, slightly overlapping them.
- Spread a generous layer of the ricotta mixture on top of the noodles.
- Repeat the layers of sauce, noodles, and ricotta two more times, ending with a layer of sauce.
- Sprinkle grated cheddar cheese on top of the final layer of sauce.
- Cover the dish with foil and bake at 350°F for 30-45 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the edges of the pasta are crisp and the cheese is golden.
- Let the lasagna rest for 10-15 minutes before serving.
Tips:
- If you want to add some extra creaminess to your lasagna, you can mix mascarpone cheese into the ricotta mixture.
- You can also add meat to your lasagna by browning ground beef or sausage and mixing it into your tomato sauce.
- For a vegetarian option, be sure to choose a vegetarian-friendly brand of cheddar cheese, as some types of cheddar may contain animal rennet.
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Savoury pockets
These savoury pockets are a perfect snack, appetiser, or even breakfast on the go. They are super easy and quick to make with just a few ingredients. The recipe can be adapted to use your favourite fillings, and the possibilities are endless.
Ingredients:
- Puff pastry dough
- Cheese (ricotta and cheddar, or a combination of your choice)
- Butter
- Flour
- Eggs (optional)
- Milk
- Salt and pepper, to season
Method:
- In a medium bowl, mix together the cheese, eggs, and milk.
- Melt the butter in a microwave-safe bowl and add it to the mixture, combining well.
- Add the flour and continue mixing until well incorporated.
- Season the mixture with salt and pepper.
- Preheat the oven to 350°F.
- Remove the pastry dough sheets from the refrigerator and let them defrost at room temperature for 20-30 minutes.
- Place the dough sheets on a flat working surface and cut them into squares (2-3 inches).
- Spoon the cheese mixture onto the pastry squares.
- Fold the pastry over the filling to create triangles and seal the edges by pressing down with a fork.
- Place the savoury pockets on a baking tray and bake in the preheated oven for 15-20 minutes, or until golden brown.
Tips and Variations:
- For a crispy and flaky texture, place the assembled pockets in the freezer for 20 minutes before baking.
- You can use any combination of cheeses, such as mozzarella, smoked gouda, or Gruyere.
- For a more substantial pocket, add fillings like sausage, spinach, mashed potatoes, or cabbage.
- Serve the savoury pockets hot or cold with a side of tomato soup or a green salad.
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Spinach and ricotta
Ricotta and spinach is a popular combination, and for good reason—it's delicious, healthy, and easy to make! Here is a simple recipe for a spinach and ricotta pasta bake that can be made on a lazy Monday or any day of the week.
Ingredients:
- Baby spinach leaves
- Pasta (penne, fusilli, spaghetti, or any short, large, or long pasta shape)
- Ricotta cheese
- Parmesan cheese
- Extra virgin olive oil
- Lemon
- Salt and pepper
- Onion
- Garlic
- Tomato passata
Instructions:
Start by preparing the pasta according to the packet instructions. Remember to reserve about a cup of the pasta cooking water before draining it, as this will be used to make the sauce.
In a separate pan, sauté the onion and garlic. When the onion is ready, add the spinach and cook until wilted. Then, add the ricotta, a splash of cream, a pinch of nutmeg, and some pasta cooking water. Stir everything together on low heat until the ricotta is smooth and creamy.
Toss the cooked pasta with the sauce, adding in some grated Parmesan cheese. Season with salt and pepper to taste.
Finally, pour the mixture into a baking dish and top with extra spinach leaves and grated Parmesan. Bake in the oven at 350°F/180°C until the cheese is melted and bubbly.
This recipe is versatile and can be adapted to your taste. You can add grilled chicken, salmon, or vegetables like zucchini, peas, or artichokes. For an extra zesty kick, add more lemon juice and zest to the ricotta mixture.
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Ricotta cheesecake
Ingredients
- Cream cheese
- Ricotta cheese
- Eggs
- Sugar
- Butter
- Flour
- Cornstarch
- Lemon juice
- Vanilla
- Sour cream
Method
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9-inch springform pan.
- Mix the cream cheese and ricotta cheese in a bowl until well combined.
- Add the eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix until combined.
- Stir in the sour cream and pour the mixture into the prepared pan.
- Bake in the oven for 1 hour.
- Turn off the oven and allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Refrigerate the cheesecake until completely cool before serving.
Tips
- It is important to note that ricotta can be a tricky ingredient to work with, as its flavour, texture, and appearance can vary between brands. It is recommended to use a brand of ricotta that you enjoy, as this will ensure a delicious cheesecake.
- To prevent cracking, some bakers suggest using the cheesecake bath method, where the cheesecake pan is placed in a larger pan filled with water.
- For a denser and thicker cheesecake, some bakers recommend using a food processor to emulsify the cream cheese and ricotta, which also reduces prep time.
- Baking the cheesecake at a lower temperature, such as 225°F (110°C), can also help to prevent cracking and simplify the process.
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Frequently asked questions
For a luxurious, creamy texture, whole milk ricotta cheese is the best option. Gilbani is a good brand that melts smoothly, ensuring a velvety consistency.
You can add mozzarella, heavy cream, mustard, flour, salt, and pepper. For extra nutrition, add some spinach.
A simple recipe that uses these two types of cheese is creamy ricotta mac and cheese. Boil the macaroni, add milk, ricotta, mustard, garlic powder, onion powder, and paprika to the pot. Then, add shredded cheddar cheese and continuously stir until the cheese melts, forming a creamy sauce.
