With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the packet instructions. Lift the ricotta out of the tray, then shake the tomatoes off the vines ...
Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Bake on a high shelf in the oven for 20–25 minutes. Serve with a bowl of mixed salad leaves on ...
(I'm looking at you, Chicken Spaghetti!) I've said it before and I'll say it again: I love pasta! This baked spaghetti is one of the easiest yet tastiest creations I've made yet. It's sure to ...
Sungold, Early Girl or any small succulent tomato works splendidly with a generous dollop of fresh ricotta and a sheet of fried prosciutto. Swirl basil-infused oil around each plate if you happen ...
Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up. Season with the nutmeg, percorino, salt and pepper and serve.
MAKE THE BAKED RICOTTA Preheat the oven to 350°. Lightly coat a 2 1/2-quart glass or ceramic baking dish with baking spray and set the dish in a roasting pan. In a colander set over a large bowl ...
uncovered, for a further 5-10 minutes to allow the cream to melt into the cooking juices. Serve baked tamarillos with a small bowl of good quality ricotta and a small dish of runny honey.