Best Delicious And Simple Ricotta And Tomato Pasta Sauce Recipes

RICOTTA MANICOTTI WITH TOMATO SAUCE

Ricotta Manicotti with Tomato Sauce image

Our version of this beloved Italian-American dish is straightforward and delicious. Freeze any remaining sauce, and use within the next two months.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

Coarse salt and ground pepper
1 package (8 ounces) manicotti, cooked, drained, and cooled
2 containers (15 ounces each) part-skim ricotta cheese
2 large eggs, lightly beaten
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 cups shredded Parmesan cheese
1 ounce dried mushrooms such as shiitake (optional), soaked and drained (see cooks' note), and finely chopped (optional)
4 cups Basic Tomato Sauce

Steps:

Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.
Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.

Nutrition Facts : Calories 490 g, Fat 21 g, Fiber 3 g, Protein 33 g

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

Pasta With Fresh Tomato Sauce and Ricotta image

This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.

Provided by David Tanis

Categories easy, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound dried pasta, such as farfalle or penne
Salt and pepper
2 tablespoons butter, softened
Crushed red pepper (optional)
2 ½ cups Quick Fresh Tomato Sauce, warm (see recipe)
6 ounces ultra-fresh ricotta, at room temperature
Grated pecorino
Basil leaves, for garnish

Steps:

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

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