Honey I AM the HELP!» Pasta http://honeyiamthehelp.com The HELP? Why Honey, I AM the HELP! Thu, 30 Aug 2012 15:40:10 +0000 en-US hourly 1 Pasta with Ricotta Recipe - ...how to put a big smile on your family's face! http://honeyiamthehelp.com/cook/recipes/pasta-recipes/pasta-with-ricotta-recipe http://honeyiamthehelp.com/cook/recipes/pasta-recipes/pasta-with-ricotta-recipe#comments Wed, 02 May 2012 14:38:39 +0000 Marge Burkell http://honeyiamthehelp.com/?p=591 pasta recipes

There is no better combination than pasta with ricotta. Lasagna is my favorite but when I don’t have the time for that this recipe, along with many others from Rachael Ray are great “in a pinch” substitutes!

Now that Jamie Oliver has shown you how to cook that rigatoni perfectly here is the recipe for Rigatoni with Ricotta:

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Rigatoni with Ricotta
Author: 
Recipe type: Pasta Entree
 

This recipe takes the best of both worlds, pasta AND ricotta cheese and blends them into a delicious meal! Add a crisp green or caprese salad and you’ve got your meal!
Ingredients
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 2 cloves garlic, finely chopped
  • 1 32-ounce can San Marzano tomatoes
  • 1 small onion, peeled and halved
  • A few leaves of basil, torn
  • 1 fresh bay leaf
  • Salt and pepper
  • 2 tablespoons butter
  • 1½ cups fresh sheep or cow’s milk ricotta cheese
  • 3 tablespoons fresh thyme, finely chopped
  • ¼ cup flat-leaf parsley, finely chopped
  • ¼ cup mint, finely chopped
  • 2 teaspoons lemon zest
  • 1 ball fresh mozzarella cheese, shredded or cut into fine dice, divided
  • 1½ cups freshly grated Parmigiano-Reggiano cheese, divided
  • ½ cup shelled spring peas, par-boiled 3-4 minutes, optional
  • 1 pound box rigatoni

Instructions
  1. Preheat oven to 425°F.
  2. In a small saucepot, heat EVOO over medium to medium-high heat. Add butter and melt. When it starts to foam, add garlic, stir a minute and add tomatoes, mashing them up. Add onion, basil and bay. Season with salt and pepper; simmer 30 minutes over low heat. Remove onion. Add butter to sauce to finish.
  3. Bring a pot of water to a boil for the pasta.
  4. Combine ricotta with salt, pepper, thyme, parsley, mint, lemon zest, half the mozzarella and half of the Parm.
  5. Salt pasta water. Boil rigatoni about 7-8 minutes, under-cooking it a minute or so from al dente. Reserve about 1 cup of starchy cooking liquid. Drain pasta and return to hot pot, stir in ricotta mixture, peas and adding starchy cooking water to combine as needed. Transfer to a baking dish.
  6. Pour red sauce evenly over top of pasta in baking dish, top with remaining mozzarella and Parm cheese. Bake until bubbly and the cheese is browned, 15-18 minutes–be careful not to dry the pasta out.

 

 Join Rachael Ray on her website to see her make this right in front of your eyes! You can all but smell the rich delicious aromas wafting from her casserole! I love the bright colors that compliment her food don’t you?



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Pete shows us how to cook pasta.

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