Click here to learn more about delicious, nutritious MAGGIO Ricotta!
| Eggplant Rollatini | ||
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Ingredients 1 large eggplant, cut lengthwise 1 cup all-purpose flour 4 Tablespoons extra virgin olive oil 12 oz Maggio Ricotta Cheese 4 oz. Maggio Mozzarella Cheese cubed 2 Tablespoons grated Maggio Parmesan Cheese 1/4 cup fresh basil chopped Salt and pepper to taste Marinara sauce 3 Tablespoons olive oil 1 clove garlic, minced 1/3 cup finely diced onion 1 (28 oz) can tomato puree 1 (28 oz) can crushed tomatoes 1 (6 oz) can tomato paste 2 1/2 Tablespoons dried oregano 2 1/2 Tablespoons chopped fresh parsley 1/4 cup grated Maggio Romano cheese 1/3 cup grated Maggio Parmesan Cheese 1/2 cup white wine 1 Tsp. salt 1/4 Tsp. ground black pepper |
Directions Makes 4 servings Preheat Oven to 350°F. Rinse eggplant and pat dry with paper towel. Dip eggplant in flour. Heat oil in non-stick skillet and sauté eggplant until brown, drain on paper towels. For filling: Mix together Maggio Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese and fresh basil. Season with salt and pepper. Place several tablespoons of filling on one end of the eggplant slice then roll up and secure with wooden picks. For marinara sauce: Heat oil in a large skillet over medium heat. Sauté garlic and onion until tender. Stir in the remainder of the ingredients and simmer for 30 minutes, stirring occasionally. Grease casserole dish and spread ¼ cup of marinara sauce on bottom. Place rollatini in dish and top with sauce. Bake 40 minutes. Back to Top |
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| Baked Ricotta and Roasted Cherry Tomatoes | ||
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Ingredients 2 eggs 2 cups Maggio ricotta 1 1/3 cups grated parmesan cheese 1 tsp fresh thyme olive oil Salt and pepper to taste 1 pint cherry tomatoes 1 tsp dried Greek oregano (or 1/2 tsp dried oregano) 2 tbsp olive oil 4 cloves garlic Salt and pepper to taste |
Directions Preheat oven to 350°F. In a medium bowl, lightly whisk eggs. Add in Maggio ricotta, parmesan cheese, and thyme. Add salt and pepper to taste. Mix together gently until combined. Use olive oil to grease a medium oven-proof dish. Fill with Ricotta mixture. Boil a kettle of water for water bath. Cut cherry tomatoes in half. Arrange cut tomatoes, sliced side up, in a baking dish. Sprinkle with dried Greek oregano. Toss in whole, peeled cloves of garlic. Drizzle with olive oil. Season to taste. Place cherry tomatoes in bottom 1/3rd of oven, uncovered, and bake for 50 minutes to 1 hour. Place ricotta dish in a larger baking pan. Pour in boiling water into the larger baking pan until it reaches half-way up the side of the ricotta dish. Place in top- half of oven and bake, uncovered, for 50 minutes to 1 hour. Bake until top is golden brown. Remove from oven and let cool on a wire rack. To serve, run a knife around the edge of the baked ricotta, place a serving plate on top and flip over to unmold. Arrange baked cherry tomatoes around the ricotta. Serve with baguette slices. Back to Top |
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| Ricotta Whipped Potatoes | ||
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Ingredients 2 lbs potatoes 2 cloves fresh garlic, peeled 2/3 cup milk 5 tablespoons butter 2/3 cup MAGGIO Ricotta Cheese Salt & pepper for seasoning |
Directions Cook potatoes with garlic cloves in water, simmer until tender, about 40 minutes. Heat milk and butter over low heat, until butter melts, keep warm. Drain potatoes, remove and discard garlic cloves. Rice potatoes, return to pan and add milk/butter mixture gradually, watching that mixture does not become too liquid. Fold in MAGGIO Ricotta and season with salt and pepper. Serves four. Back to Top |
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Quick and Easy Lasagna | |
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Ingredients 1 box noodles (lasagna) 1 jar prepared tomato sauce meatballs or sausage (if desired), cooked in sauce 1 8 oz. package MAGGIO shredded mozzarella Filling: 2 lbs. MAGGIO ricotta cheese 2 eggs 1/4 cup MAGGIO shredded parmesan cheese (or more if desired) 2 Tbsp. parsley flakes (or more if desired) |
Directions Cook noodles according to directions on package. Mix filling in a large bowl. In large glass baking dish, wet bottom of dish with a small amount of sauce. Layer noodles, filling, and sauce until pan is full. Sprinkle shredded mozzarella cheese on top. Cover with foil. Bake at 350 degrees for approximately 1 hour. Makes 4 servings Back to Top |
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Broccoli Stuffed Shells | |
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Ingredients 3 scallions 1 1/2 cups finely chopped broccoli florets 3 cloves garlic, minced 3 Tbsp. fresh basil, chopped 1 15 oz. container MAGGIO ricotta cheese 1 cup MAGGIO fancy shredded cheese blend 16 jumbo pasta shells, cooked, drained 2 cups spaghetti sauce 1/4 cup olive oil (optional) |
Directions In medium sauce pan cover and steam broccoli with two Tbsp. water for one minute. Remove from heat; cool slightly. Add scallions, minced garlic, basil, ricotta and shredded blend cheese. Stir until mixed. Spoon mixture into shells. Spread 1 cup sauce on bottom of 13 X 9 X 2-inch baking dish. Arrange shells, cheese side up, over sauce. Pour remaining sauce over top, and 1/4 cup olive oil. Sprinkle with remaining cheese. Bake in pre-heated 350 degree oven for 30 minutes, or until sauce is bubbly. Serve with sprigs of fresh basil. Makes 4 servings Back to Top |
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Ricotta and Eggplant Pasta Parmesan | |
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Ingredients 2 lbs. eggplant, peeled, cut into 1/2 inch slices salt 8 oz. ziti or penne pasta 1 Tbsp. vegetable oil 2 cloves crushed garlic 1 onion lightly sauteed in butter till golden 1 1/3 cup MAGGIO ricotta cheese 1 cup MAGGIO grated parmesan cheese 1/2 cup parsley 1 tsp. basil 1/2 tsp. red pepper flakes 2 cups spaghetti sauce Makes 4 servings |
Directions Lightly sprinkle the sliced eggplant with salt on both sides. Lay slices in colander. Cover with paper towel and small weighted plate. Drain at least half hour till moisture is removed. Rinse slices and dry. Cook the pasta according to package. directions, drain and set aside. Coat the drained eggplant slices with oil and garlic. Sprinkle with pepper to taste. Broil the eggplant slices in oven on both sides till lightly golden, about 5-6 minutes. Mix together ricotta cheese, 1/2 of the parmesan cheese, parsley, basil, pepper flakes, sautéed onion and cooked pasta. In a 2 quart casserole dish place a thin layer the tomato sauce, half of the pasta mixture, then half of the eggplant slices then repeat again starting with tomato sauce layer. Sprinkle top with remaining 1/4 cup parmesan cheese. Cover and bake in preheated 400-degree oven for 30 minutes. Uncover and bake 15 minutes longer to brown top. Back to Top |
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