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Ricotta

Explore 233 recipes, 3 galleries, 62 videos, and more

Chicken and Kale Casserole

Time:1 hour 15 mins
Ingredients
  • Coarse salt and ground pepper
  • 3/4 pound large pasta shells
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced medium
  • 3 garlic cloves, minced
  • 2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
  • 2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
  • 1 container (48 ounces) part-skim ricotta
  • 3 tablespoons finely grated lemon zest (from 2 lemons)
  • 3/4 cup Parmesan, grated (2 1/4 ounces)
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Classic Cheese Lasagna

Ingredients
  • 1 pound whole-milk ricotta cheese
  • 1 large egg
  • 1/8 teaspoon freshly grated nutmeg
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1 pound fresh mozzarella
  • Marinara
  • Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
  • 5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)
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Zucchini Lasagna

Time:1 hour
Ingredients
  • Olive oil, for baking dish
  • 8 ounces reduced-fat cream cheese, room temperature
  • 1 container (15 ounces) part-skim ricotta cheese
  • Coarse salt and ground pepper
  • 2 medium zucchini (8 ounces each), halved lengthwise, then sliced thinly crosswise
  • 1 garlic clove, minced
  • 2 teaspoons dried oregano
  • 6 no-boil lasagna noodles
  • 2 ounces shredded (1/2 cup) part-skim mozzarella cheese
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Penne with Broccoli

Time:20 mins
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Butternut Squash and Sage Lasagna

Ingredients
  • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound whole-milk ricotta cheese
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
  • Freshly grated nutmeg
  • 2 tablespoons unsalted butter
  • 1/3 cup loosely packed fresh sage leaves, coarsely chopped
  • 1 1/4 cups homemade or store-bought low-sodium chicken or vegetable stock
  • Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
  • 4 ounces finely grated Parmesan cheese (1 1/4 cups)
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Sauteed Polenta with Roasted Tomatoes

Ingredients
  • 10 cups water
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Balsamic vinegar, for drizzling
  • 1 teaspoon finely chopped fresh tarragon
  • 1 heaping tablespoon coarse salt
  • 1/2 cup fresh ricotta
  • 1 teaspoon light muscovado sugar
  • 2 cups coarse-ground polenta meal
  • Fleur de sel, for serving
  • 2 tablespoons unsalted butter
  • 1 tablespoon balsamic vinegar
  • Freshly ground pepper
  • 1/4 cup olive oil, plus more for drizzling
  • 9 ounces ripe cherry tomatoes, stems intact
  • Parmigiano-Reggiano cheese
  • Sea salt and freshly ground pepper
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New York Style Cheesecakes

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Ricotta Cheesecake

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Crepes and Bechamel Sauce

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