I often have leftover ricotta cheese when I make dishes like gluten-free baked ziti, and I hate letting it go to waste. Baking with leftover ricotta is my favorite way to use it. Planning multiple recipes with a single ingredient is also a great way to reduce food costs.
We’re at the cusp of fall, which means some of us are wanting to hold onto bright, refreshing summer foods while others are ready to dive into a bowl of comfort food. Well, as luck would have it, I recently whipped up a delicious pasta that brings comfort food and refreshing food together in
This Roasted Tomato & Ricotta Basil Crostini is made with just five ingredients (not including oil, vinegar, salt, and pepper) and is the perfect appetizer for entertaining guests.
If you’re looking for a vegetarian main dish for the holidays, this Pesto Ricotta Stuffed Pasta Shells with Pumpkin Alfredo Sauce is a delicious option!
I absolutely love to make homemade ricotta cheese. First of all, it tastes like a thousand times better than store bought. And seriously, how cool does it make you sound when you casually drop that fact that you made
This Gluten-Free Roasted Grape & Ricotta Crostini is a sophisticated appetizer that works well at cocktail parties or holiday gatherings.