Sausage Pasta With Ricotta Recipe

Baked Pasta with Sausage and Spinach Skinnytaste

WebSep 4, 2012 · In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese. …

Rating: 5/5(43)
1. Preheat the oven to 375F. Spray a 9- x13-inch baking dish with olive oil spray.
2. Bring a large pot of salted water to a boil.
3. In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
4. Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside.

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Baked Sausage Ricotta Pasta Seasons and Suppers

WebFeb 7, 2017 · On the stove-top, heat a skillet over medium heat. Add loose sausage and cook, stirring regularly, until cooked through and browned …

Rating: 4.9/5(23)
1. Preheat oven to 425 F.
2. Bring a large pot of salted water to a boil. When boiling, add rigatoni and cook until al dente. Drain and set aside.
3. On the stove-top, heat a skillet over medium heat. Add loose sausage and cook, stirring regularly, until cooked through and browned in spots. Remove to a plate and set aside.
4. To the same skillet, over medium heat, add the onion and cook, stirring until softened. Add garlic and cook and additional 30-45 seconds. Add the hand-crushed tomatoes, chopped basil leaves and a healthy sprinkling of salt and pepper. Bring to a simmer. Add sausage back to the skillet and cook a few minutes, to blend the flavours and warm the sausage again. Turn off heat and let stand until pasta is ready.

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Macaroni with Sausage & Ricotta EatingWell

WebApr 18, 2024 · Directions. Put 2 quarts of water on to boil in a large pot. Meanwhile, combine oil, onion and sausage in a large skillet over …

1. Put 2 quarts of water on to boil in a large pot.
2. Meanwhile, combine oil, onion and sausage in a large skillet over medium-high heat. Cook, stirring and crumbling the sausage with a spoon, until the onion is golden, 4 to 5 minutes. Add tomatoes, pepper and 1/8 teaspoon salt; cook until the tomatoes have reduced and separated from the oil, 5 to 10 minutes. Remove from heat.
3. Add the remaining 1 tablespoon salt to the boiling water, stir in pasta and cook according to package instructions until just tender.
4. Just before the pasta is done, return the sauce to medium-low heat. Add ricotta and basil and stir until combined. When the pasta is done, drain well and toss with the sauce and Parmigiano. Serve at once.

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