Best 9 Penne With Ricotta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Penne with ricotta is a delicious and versatile pasta dish that can be enjoyed for lunch or dinner. The combination of creamy ricotta cheese, flavorful sauce, and tender penne noodles creates a satisfying and indulgent meal. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's a penne with ricotta recipe out there to suit your needs. With so many variations available, you're sure to find the perfect recipe to tantalize your taste buds and impress your family and friends.

Let's cook with our recipes!

PENNE WITH RICOTTA AND PEAS



Penne with Ricotta and Peas image

Provided by Mark Bittman

Categories     quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

Salt and pepper
1 cup frozen peas
1 pound penne, ziti or other cut pasta
About 1 cup ricotta, preferably fresh
1 tablespoon softened butter
1 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
  • Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
  • Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 20 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams

PENNE WITH RICOTTA AND ASPARAGUS



Penne With Ricotta and Asparagus image

Provided by Amanda Hesser

Categories     dinner, weekday, pastas, main course

Time 20m

Yield Serves 4

Number Of Ingredients 7

Sea salt
1 1/4 pounds thick asparagus, ends trimmed
1 pound penne rigate
1 clove garlic, peeled
15 ounces whole-milk ricotta
2 tablespoons olive oil
2/3 cups freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
  • Bring the water back to a boil and add the penne.
  • Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.

Nutrition Facts : @context http, Calories 769, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 902 milligrams, Sugar 6 grams

ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS



One-Pot Penne with Spinach, Ricotta, and Pine Nuts image

In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 7

1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 pound spinach or plain penne pasta
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
  • Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Nutrition Facts : Calories 489 g, Fat 14 g, Fiber 15 g, Protein 21 g

BAKED PENNE WITH CHICKEN MEATBALLS AND RICOTTA



Baked Penne with Chicken Meatballs and Ricotta image

Italian chicken meatballs are combined with Muir Glen™ organic tomato basil sauce, spinach and pasta before being layered with dollops of a gooey, cheesy ricotta and baked until brown and bubbly.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 8

Number Of Ingredients 16

1/4 cup Progresso™ plain panko crispy bread crumbs
3 tablespoons milk
1 egg, slightly beaten
3/4 cup shredded Parmesan cheese
1/4 cup chopped Italian (flat-leaf) parsley
3 cloves garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1 lb ground chicken
2 tablespoons olive oil
1 jar (25.5 oz) Muir Glen™ tomato basil pasta sauce
4 cups (5 oz) baby spinach
12 oz uncooked penne
1 container (15 oz) whole milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1/4 teaspoon crushed red pepper flakes

Steps:

  • Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
  • In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add egg, 1/4 cup of the Parmesan cheese, the parsley, 2 finely chopped cloves garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine. Add chicken; gently combine. Shape into 32 (1 1/4-inch) meatballs.
  • In 12-inch skillet, heat oil over medium-high heat. Cook meatballs in oil about 6 minutes, turning a few times to brown all sides. Add pasta sauce and spinach in batches; cook until sauce is hot and spinach is wilted, about 3 minutes.
  • Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
  • In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, 1 finely chopped clove garlic, pepper flakes and remaining 1/4 teaspoons each salt and pepper.
  • In baking dish, pour half of the pasta mixture. Place half of the ricotta mixture in dollops over pasta. Spread remaining pasta mixture in baking dish; top with dollops of remaining ricotta. Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until top is golden brown and bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 560, Carbohydrate 51 g, Cholesterol 110 mg, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 8 g, TransFat 1/2 g

PENNE WITH RICOTTA



Penne With Ricotta image

Make and share this Penne With Ricotta recipe from Food.com.

Provided by Josh Gowans

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups penne pasta
2 tablespoons butter
3 tablespoons parsley (fresh is possible)
1/2 cup ricotta cheese
1 pinch nutmeg
1 pinch cinnamon
salt
pepper
1/2 cup whipping cream
2 tablespoons olive oil
1/4 vegetable bouillon cube
1 small onion

Steps:

  • Bring a pot of salted water to a boil, add the penne and cook for 10 minutes or until tender but still firm to taste.
  • In the meantime, finely slice the onion and cook in a small pot with some olive oil or butter. Heat a 1/2 cup of water, add in the vegetable bouillon. Once the onion is properly cooked (should be tender), add everything else in, including the bouillon -- salt and pepper to taste. Stir the sauce frequently over low heat, should turn into a nice even mixture.
  • Once the pasta is finished cooking, drain and add to the sauce. Stir a few times, turn off the heat, cover the pot, and let set for 5 to 10 minutes.

Nutrition Facts : Calories 462.4, Fat 28.6, SaturatedFat 14.2, Cholesterol 71.7, Sodium 91.8, Carbohydrate 45.2, Fiber 6.2, Sugar 0.9, Protein 8.3

FOUR CHEESE BAKED PENNE



Four Cheese Baked Penne image

Provided by Ellie Krieger

Categories     main-dish

Time 1h20m

Yield 6 servings, serving size 2 1/2 cups

Number Of Ingredients 17

1 pound whole-wheat penne
1 1/2 cups small-curd low-fat cottage cheese
1 cup part-skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese, divided
3 tablespoons chopped parsley
2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1 (15-ounce) can low-sodium crushed tomatoes
1 (8-ounce) can low-sodium tomato sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon chili flakes
3/4 teaspoon salt
1/4 teaspoon pepper
Nonstick cooking spray
1/4 cup grated Parmesan (3/4 ounces)

Steps:

  • Preheat oven to 400 degrees F.
  • Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.
  • Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.
  • Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.
  • Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium
  • Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc

PENNE WITH HERBED RICOTTA



Penne with Herbed Ricotta image

Provided by Lillian Chou

Categories     Pasta     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Ricotta     Fall     Spring     Summer     Winter     Family Reunion     Boil     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 cups whole-milk ricotta
2 tablespoons chopped chives
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped basil
1 teaspoon chopped thyme
1/3 cup extra-virgin olive oil
1 pound penne

Steps:

  • Stir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.
  • Meanwhile, cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain penne.
  • Stir 1/4 cup cooking water into ricotta mixture, then stir in penne. Thin with additional cooking water if desired and season with salt and pepper.

PENNE WITH QUICK TOMATO SAUCE AND RICOTTA CHEESE



Penne With Quick Tomato Sauce and Ricotta Cheese image

There's nothing better than pasta! America fell in love with pasta, and I don't see any end to it, ever! So boil up a batch and there's sure to be the makings for a great, simple sauce, right in your pantry!

Provided by FLUFFSTER

Categories     One Dish Meal

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb penne pasta, uncooked
1 (28 ounce) can plum tomatoes, peeled, undrained
1/2 cup fresh basil, loosely packed
2 small garlic cloves, finely chopped
1 cup part-skim ricotta cheese
1/4 cup parmesan cheese

Steps:

  • Prepare pasta according to package instructions.
  • While pasta is cooking, combine the tomatoes, basil and garlic in a blender or food processor.
  • Blend at low speed until tomatoes are completely pureed.
  • Pour mixture into a large saucepan. Heat to boilng, reduce the heat and simmer 5 minutes.
  • When pasta is done, drain well.
  • Return pasta to cooking pot,add the tomato sauce and heat over low heat until sauce is simmering and the pasta is covered with sauce.
  • Remove pot from heat and stir in ricotta and Parmesan cheese until evenly distributed.

Nutrition Facts : Calories 372.3, Fat 6.3, SaturatedFat 3, Cholesterol 16.4, Sodium 124.2, Carbohydrate 68.2, Fiber 10.1, Sugar 3.7, Protein 13.3

BAKED PENNE WITH SAUSAGE AND RICOTTA



Baked Penne With Sausage and Ricotta image

Penne pasta, Italian sausage, ricotta, mozarella, and parmigiano-regianno baked into a delicious, bubbly supper. You can make this ahead, refrigerate, covered overnight, and reheat before serving.

Provided by KathyP53

Categories     Penne

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
2 garlic cloves, smashed
1 lb mild Italian sausage, casings removed
1 (28 ounce) can tomato puree
1 1/2 cups water
1 1/2 teaspoons sugar
1 bay leaf
1/4 teaspoon ground fennel
salt
fresh ground black pepper
1 lb penne pasta
3 cups ricotta cheese (whole, not part-skim)
1/2 lb fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Preheat oven to 400 degrees.
  • In a large saucepan, heat 1 tablespoons of olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf, and fennel. Season with salt and pepper and bring to a boil. SImmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the pot, discard the bay leaf.
  • Meanwhile, Cook the penne in a larg pt of boiling water until al dente. Drain the pasta and return it to the pot. Stir the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the pasta.
  • Spoon the pasta into a 9X13" baking dish. Pour the remaining tomato sauce over the pasta and dollup large spoonfuls of ricotta on top. Gently fold some of the ricotta into the pasta, don't overmix, you should have pockets of ricotta. Scatter the mozarella cubes on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes or until bubbling and golden on top. Let rest for 20 minutes before serving.

Nutrition Facts : Calories 741.5, Fat 41, SaturatedFat 18.1, Cholesterol 103.6, Sodium 1013.3, Carbohydrate 61.1, Fiber 8.2, Sugar 6.6, Protein 34.4

Tips:

  • Select the Right Pasta: Penne is the traditional pasta for this dish, but you can also use other short pasta shapes like rigatoni, ziti, or fusilli.
  • Use Fresh, High-Quality Ingredients: The fresher the ingredients, the better the dish will taste. Look for ripe tomatoes, fresh basil, and high-quality ricotta cheese.
  • Don't Overcook the Pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Al dente pasta is the perfect texture for this dish.
  • Make the Sauce in Advance: The sauce can be made ahead of time and refrigerated for up to 3 days. This makes it a great option for busy weeknights.
  • Serve with Freshly Grated Parmesan Cheese: Parmesan cheese adds a salty, nutty flavor to the dish. Grate it fresh just before serving for the best flavor.

Conclusion:

Penne with ricotta is a simple but delicious dish that is perfect for any occasion. It is easy to make, uses fresh, high-quality ingredients, and is always a crowd-pleaser. Whether you are serving it for a weeknight dinner or a special occasion, this dish is sure to be a hit.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #lunch     #main-dish     #eggs-dairy     #pasta     #easy     #european     #beginner-cook     #dinner-party     #romantic     #vegetarian     #italian     #cheese     #dietary     #inexpensive     #pasta-rice-and-grains     #penne     #taste-mood     #presentation     #served-hot     #3-steps-or-less

Related Topics