Ricotta cheese??

Options
Izzys_mom
Izzys_mom Posts: 64 Member
in Recipes
I am looking for uses for ricotta cheese. I bought 2 containers in the groceries and now I don't know what to do with it. Can I eat it as a snack? Does it only work with pasta? Any ideas will be welcomed.

Replies

  • lilmom1
    lilmom1 Posts: 69
    Options
    I put a tsp. of it and 1 slice of jalapeno in a wonton wrapper and brown them in my nuwave oven. YUUUMM
  • tlamhain
    tlamhain Posts: 15
    Options
    Great in pasta (Lasagna & other dishes) on pizza. It is also used to make desserts. I don't think I would eat it as a snack though.... Not appealing to me.
  • cuppycake22
    cuppycake22 Posts: 224
    Options
    I put a tsp. of it and 1 slice of jalapeno in a wonton wrapper and brown them in my nuwave oven. YUUUMM

    That sounds yummy!
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Options
    Polenta Casserole with Mushrooms, Tomatoes, and Ricotta

    For smooth preparation, I cut all the vegetables first, then start the polenta. You can make the sauce while the polenta is cooking.

    Yield: 6 servings (serving size: 1 (4 1/2-inch) square)

    Ingredients
    2 teaspoons olive oil, divided
    2 cups chopped onion
    3 cups coarsely chopped cremini mushrooms (12 ounces)
    1 1/2 teaspoons salt, divided
    2 garlic cloves, chopped
    1/3 cup dry red wine
    1 tablespoon chopped fresh or 1 teaspoon dried rosemary
    1 tablespoon tomato paste
    1 (14.5-ounce) can diced tomatoes, undrained
    4 cups water
    1 cup instant polenta (such as Contadina)
    1/2 cup (2 ounces) grated fresh Parmesan cheese
    1/4 teaspoon black pepper, divided
    1/2 cup part-skim ricotta cheese
    1 1/2 teaspoons butter, cut into small pieces
    Preparation
    Preheat oven to 400°.

    Heat 1 teaspoon oil in a 10-inch cast-iron skillet over medium-high heat. Add onion; sauté 8 minutes. Add mushrooms, 1/2 teaspoon salt, and garlic, and cook 4 minutes, stirring frequently. Stir in wine, rosemary, and tomato paste; reduce heat to medium, and cook 3 minutes. Stir in tomatoes, and cook until thick (about 10 minutes). Remove from heat.

    Bring water to a boil in saucepan; stir in polenta and 1 teaspoon salt. Reduce heat to low; cook until thick (about 5 minutes), stirring frequently.

    Spread one-third of polenta mixture into a 13 x 9-inch baking dish coated with 1 teaspoon oil. Spread half of tomato sauce over polenta, and top with 2 tablespoons Parmesan cheese and 1/8 teaspoon pepper. Drop half of the ricotta cheese by spoonfuls onto the Parmesan cheese. Repeat the layers, ending with polenta. Top with 1/4 cup Parmesan cheese and butter. Bake at 400° for 25 minutes or until bubbly.

    Nutritional Information
    Calories:
    235 (29% from fat)
    Fat:
    7.5g (sat 3.5g,mono 2.7g,poly 0.7g)
    Protein:
    9.7g
    Carbohydrate:
    35g
    Fiber:
    2.2g
    Cholesterol:
    15mg
    Iron:
    1.4mg
    Sodium:
    891mg
    Calcium:
    206mg
  • Izzys_mom
    Izzys_mom Posts: 64 Member
    Options
    that does sound good.
  • Izzys_mom
    Izzys_mom Posts: 64 Member
    Options
    Polenta Casserole with Mushrooms, Tomatoes, and Ricotta


    That sounds good too.
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Options
    Herbed Ricotta Tart

    Serve with a mixed greens salad.

    Yield: 6 servings (serving size: 1 wedge)

    Ingredients
    1 (11-ounce) can refrigerated pizza crust dough
    Cooking spray
    2 cups thinly sliced green onions
    1 1/3 cups part-skim ricotta cheese
    1/2 cup thinly sliced fresh chives
    2 tablespoons minced fresh dill
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    2 large eggs, lightly beaten
    1 large egg white, lightly beaten
    2 tablespoons finely grated fresh Parmigiano-Reggiano cheese
    Preparation
    1. Preheat oven to 375°.

    2. Unroll dough, and press into bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray.

    3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add thinly sliced green onions to pan; cook 5 minutes, stirring occasionally. Combine cooked green onions, ricotta cheese, sliced fresh chives, minced fresh dill, salt, freshly ground black pepper, eggs, and egg white. Pour onion mixture into prepared crust; sprinkle mixture with Parmigiano-Reggiano. Bake at 375° for 35 minutes or until center is set. Let stand 5 minutes. Cut into 6 wedges.

    Nutritional Information
    Calories:
    259
    Fat:
    8.4g (sat 3.5g,mono 2.1g,poly 0.4g)
    Protein:
    14.9g
    Carbohydrate:
    30.4g
    Fiber:
    1.7g
    Cholesterol:
    89mg
    Iron:
    2.5mg
    Sodium:
    673mg
    Calcium:
    206mg
  • dogdaze
    dogdaze Posts: 110 Member
    Options
    These are great recipes! I have just added ricotta to my shopping list.....
  • meagalayne
    meagalayne Posts: 3,382 Member
    Options
    mix in some splenda + vanilla and eat as a dessert. good protein and a little sweetness. not too shabby!

Categories