Click here to learn more about delicious, nutritious MAGGIO Ricotta!
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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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