I have some leftover ricotta that I need to use up. Any ideas? I
don't feel like doing a big production.

On 12/12/2010 6:27 PM, ImStillMags wrote:
> I have some leftover ricotta that I need to use up. Any ideas? I
> don't feel like doing a big production.

Drizzle a little honey over it and have it for dessert.

On Sun, 12 Dec 2010 15:27:25 -0800 (PST), ImStillMags
> wrote:

>I have some leftover ricotta that I need to use up. Any ideas? I
>don't feel like doing a big production.

Omelet.

On Sun, 12 Dec 2010 15:27:25 -0800 (PST), ImStillMags wrote:

> I have some leftover ricotta that I need to use up. Any ideas? I
> don't feel like doing a big production.

If you didn't want a Big Production, you could have saved some time
by not posting here asking for suggestions.

I'm sorry if I sound blunt.

-sw

On Sun, 12 Dec 2010 19:12:24 -0500, Brooklyn1 wrote:

> On Sun, 12 Dec 2010 15:27:25 -0800 (PST), ImStillMags
> > wrote:
>
>>I have some leftover ricotta that I need to use up. Any ideas? I
>>don't feel like doing a big production.
>
> Omelet.

Omelet comes with her own ricotta-like cheese.

-sw

On Dec 12, 3:36*pm, "l, not -l" > wrote:
> On 12-Dec-2010, ImStillMags > wrote:
>
> > I have some leftover ricotta that I need to use up. * Any ideas? * I
> > don't feel like doing a big production.
>
> How much is left-over?
> --
> Change Cujo to Juno in email address.

about two cups.

ImStillMags wrote:
>
> I have some leftover ricotta that I need to use up. Any ideas? I
> don't feel like doing a big production.

Cut up some fresh fruit and put that on the ricotta. Pinch of sugar if
necessary.

On Dec 12, 6:27*pm, ImStillMags > wrote:
> I have some leftover ricotta that I need to use up. * Any ideas? * I
> don't feel like doing a big production.

I just stir a dollop or two in my marinara sauce and use as usual over
ziti.

On 12/12/2010 6:27 PM, ImStillMags wrote:
> I have some leftover ricotta that I need to use up. Any ideas? I
> don't feel like doing a big production.

I posted this same question not long ago and had tons of ideas.

"ImStillMags" > wrote in message
...
>I have some leftover ricotta that I need to use up. Any ideas? I
> don't feel like doing a big production.

Make a batch of brownies. Mix in a little sugar and an egg with the ricotta
and swirl it in. Marble it in the brownies. Will come out like cream
cheese brownies.

Make eggplant rollatine.

Cut a large eggplant or two in lengthwise slices about 1/4" thick. Soften
in a pan with a little olive oil.

Take a shallow casserole and put some red sauce on the bottom.

Mix your ricotta with an egg and some other Italian cheese that has been
shredded. I like Asiago but you could use any cheese that you have. Put a
spoonful of this mix on a slice of the eggplant. Roll it up and place with
the end tucked under in your casserole.

Fill the casserole leaving a bit of room between each roll because they will
expand a little as they cook.

Cover with some more red sauce and more grated Italian cheese. Bake at 350
until hot and bubbly and heated through. Maybe 20 minutes to half an hour.
I don't have an actual recipe for this. I just wing it.

Or do as the Italians do and spread it on toast and drizzle with honey.

"ImStillMags" > wrote in message
...
>I have some leftover ricotta that I need to use up. Any ideas? I
> don't feel like doing a big production.

Boil up some big ricotta noodles. Top with your favorite pasta sauce and
add the ricotta. Toss a little to incorporate. It's great with Italian
sausages.

Paul

"Paul M. Cook" > wrote in message
...
>
> "ImStillMags" > wrote in message
> ...
>>I have some leftover ricotta that I need to use up. Any ideas? I
>> don't feel like doing a big production.
>
> Boil up some big ricotta noodles. Top with your favorite pasta sauce and
> add the ricotta. Toss a little to incorporate. It's great with Italian
> sausages.

What are ricotta noodles?

On Sun, 12 Dec 2010 16:36:42 -0800 (PST), ImStillMags
> wrote:

> On Dec 12, 3:36*pm, "l, not -l" > wrote:
> > On 12-Dec-2010, ImStillMags > wrote:
> >
> > > I have some leftover ricotta that I need to use up. * Any ideas? * I
> > > don't feel like doing a big production.
> >
> > How much is left-over?
> >
>
> about two cups.

Not sure what you consider a big production. Lasagna comes to mind,
as does cheesecake. Then there's gnudi.

--

Never trust a dog to watch your food.

On Mon, 13 Dec 2010 03:52:31 GMT, "l, not -l" > wrote:

>
> Two cups is enough for stuffed pasta. Mix the ricotta with an egg, 1/4 cup
> grated parmesand and chopped vegetable (spinach or broccoli). Stuff the
> mixture in cooked jumbo shells, or canneloni or other similar pasta, put in
> a small casserole dish, smother in pasta sauce (from a jar or can) and bake
> 20-30 minutes at 350F.

I haven't made that in ages... and used spinach. Do they still make
those gigantic shells? I've looked for them a couple of times when in
a place where I thought they should be and haven't seen any.

--

Never trust a dog to watch your food.

"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "ImStillMags" > wrote in message
>> ...
>>>I have some leftover ricotta that I need to use up. Any ideas? I
>>> don't feel like doing a big production.
>>
>> Boil up some big ricotta noodles. Top with your favorite pasta sauce and
>> add the ricotta. Toss a little to incorporate. It's great with Italian
>> sausages.
>
> What are ricotta noodles?

Woops, I meant rigatoni noodles. Brain freeze.

Paul

On 12/12/2010 03:27 PM, ImStillMags wrote:
> I have some leftover ricotta that I need to use up. Any ideas? I
> don't feel like doing a big production.

Creamy Eggs and Ricotta on a Croissant: A couple of eggs scrambled with
milk, garlic, grated Asiago, Italian spices, salt and pepper. 1/2 cup
ricotta stirred in after the eggs are completely cooked. Piled onto a
split and toasted croissant.

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "ImStillMags" > wrote in message
>>> ...
>>>>I have some leftover ricotta that I need to use up. Any ideas? I
>>>> don't feel like doing a big production.
>>>
>>> Boil up some big ricotta noodles. Top with your favorite pasta sauce
>>> and add the ricotta. Toss a little to incorporate. It's great with
>>> Italian sausages.
>>
>> What are ricotta noodles?
>
> Woops, I meant rigatoni noodles. Brain freeze.

Oh dang. Here I thought there was a new noodle. But I'll bet there is some
way to make a noodle dough with ricotta in it.

"sf" > wrote in message
...
> On Mon, 13 Dec 2010 03:52:31 GMT, "l, not -l" > wrote:
>
>>
>> Two cups is enough for stuffed pasta. Mix the ricotta with an egg, 1/4
>> cup
>> grated parmesand and chopped vegetable (spinach or broccoli). Stuff the
>> mixture in cooked jumbo shells, or canneloni or other similar pasta, put
>> in
>> a small casserole dish, smother in pasta sauce (from a jar or can) and
>> bake
>> 20-30 minutes at 350F.
>
> I haven't made that in ages... and used spinach. Do they still make
> those gigantic shells? I've looked for them a couple of times when in
> a place where I thought they should be and haven't seen any.

I have to buy gluten free pasta these days. I know they come in gluten
free, rice pasta. I use them to make faux pierogies. This is my own
concoction.

I start with a whole mess of sweet onions. I use Walla Walla sweets when I
can get them. I chop some to mix with the potatoes. Others are cut in
slices, cut through the rings to make them easier to eat. The onions are
all sautéed in two batches in Nucoa. Why Nucoa? It's dairy free.

I then boil a bunch of russet potatoes and drain off the water. They are
mashed with the chopped cooked onions, more Nucoa, salt and a ton of freshly
ground black pepper. The potatoes are stuffed into the shells which have
been cooked and cooled. These are layered in a casserole with the cooked
onion slices. I then cover and bake through till heated or if the family is
really clamoring for their dinner, I put it in the microwave.

Husband is from PA and really loves his Pierogies! I have been able to find
gluten free ones, but not without egg and I can't have egg. So I came up
with this. Tastes just like the real thing to me. But I digress...

I have heard/read that there are fewer and fewer shapes of regular pasta
available in the supermarkets these days but I'm not sure why. Could it be
because more stores are dedicating more space to things like gluten free
pasta?

I know about 6 years ago, I was in Albertson's when I heard a woman asking
for ditalline (sp?). The clerk in the store didn't know what it was, but I
did and I knew they had it at Central Market because I had bought it there.
I used to make an Easter Pie for my husband and his grandma's recipe called
for that. This type of pie is a savory one that calls for eggs, assorted
cheeses and meats. Not something of my liking. Super rich.

"ImStillMags" > ha scritto nel messaggio
...
>I have some leftover ricotta that I need to use up. Any ideas? I
> don't feel like doing a big production.

Make gnudi. It's chopped spinach, Parmigiano, eggs, salt, nutmeg and a bit
of flour. Form into nuggets and simmer about 20 seconds. Pile onto some
butter, add some grated Parmigiano. Delicious.

On Mon, 13 Dec 2010 08:38:37 +0100, "Giusi" >
wrote:

>
>"ImStillMags" > ha scritto nel messaggio
...
>>I have some leftover ricotta that I need to use up. Any ideas? I
>> don't feel like doing a big production.
>
>Make gnudi. It's chopped spinach, Parmigiano, eggs, salt, nutmeg and a bit
>of flour. Form into nuggets and simmer about 20 seconds. Pile onto some
>butter, add some grated Parmigiano. Delicious.

She said "I don't feel like doing a big production".... and here you
come along with guinea bubkas. duh

Easiest is season the ricotta w/s n'p and do an omlete... a bit
fancier is if you have some pizza dough and wanna go dago is to make a
calzone. I might consider blintzes and serve with preserves. But
still the omelet is the least work/time... search the fridge for some
LOs to add to the ricotta; spinach, ham, pepperoni, all of the above.

On Mon, 13 Dec 2010 16:08:28 GMT, "l, not -l" > wrote:

> The grocery where I do most of my shopping usually has two name brands
> (Brilla and R&F), plus their house brand, of Jumbo Shells and R&F Large
> Shells. I usually keep one box each (jumbo and large) in the pantry.

Thanks, I'll try to remember to *ask* about jumbo shells the next time
I think about them and thanks for the recipe.

--

Never trust a dog to watch your food.

On Sun, 12 Dec 2010 23:22:29 -0800, "Julie Bove"
> wrote:

> I have heard/read that there are fewer and fewer shapes of regular pasta
> available in the supermarkets these days but I'm not sure why. Could it be
> because more stores are dedicating more space to things like gluten free
> pasta?

Yes, there are fewer shapes and I've come to the conclusion it's
because of the expanding variety of gluten free. My little vegetable
store used to have an amazing variety of shapes, now they have an
amazing variety of gluten free. I was looking at the corn elbows
yesterday thinking that I could make macaroni and cheese for the
family again. DIL will eat it because it's gluten free, but hubby
won't because of the saturated fats.
>
> I know about 6 years ago, I was in Albertson's when I heard a woman asking
> for ditalline (sp?). The clerk in the store didn't know what it was, but I
> did and I knew they had it at Central Market because I had bought it there.

I think of it as "soup" macaroni.

> I used to make an Easter Pie for my husband and his grandma's recipe called
> for that. This type of pie is a savory one that calls for eggs, assorted
> cheeses and meats. Not something of my liking. Super rich.

Not familiar with the pie you're talking about, but I probably would
like it. I tried spaghetti pie once and that was enough for me.

--

Never trust a dog to watch your food.

On Dec 12, 6:27*pm, ImStillMags > wrote:
> I have some leftover ricotta that I need to use up. * Any ideas? * I
> don't feel like doing a big production.

Leftover ricotta is like leftover crack.

ImStillMags wrote:
>
> I have some leftover ricotta that I need to use up. Any ideas? I
> don't feel like doing a big production.

Have a turkey for Yule dinner. Have leftover turkey. Use the ricotta
as if it were sour cream. End up with turkey not quite tetrazinni.
Let's call it turkey tri-zinni instead. Mushrooms, white wine or maybe
sherry, over noodles.

On Dec 13, 1:14*pm, Doug Freyburger > wrote:


I have some swiss chard and some of my pie crust in the freezer. I'm
thinking about making a savory galette tonighttt.
I think I'm going to use some of the ricotta in that.

I'll post pics and the recipe if it comes out.

On Dec 13, 12:43*pm, sf > wrote:
> On Sun, 12 Dec 2010 23:22:29 -0800, "Julie Bove"
>
> > wrote:
> > I have heard/read that there are fewer and fewer shapes of regular pasta
> > available in the supermarkets these days but I'm not sure why. *Could it be
> > because more stores are dedicating more space to things like gluten free
> > pasta?
>
> Yes, there are fewer shapes and I've come to the conclusion it's
> because of the expanding variety of gluten free. *My little vegetable
> store used to have an amazing variety of shapes, now they have an
> amazing variety of gluten free. *I was looking at the corn elbows
> yesterday thinking that I could make macaroni and cheese for the
> family again. *DIL will eat it because it's gluten free, but hubby
> won't because of the saturated fats.
>
Folks are so afraid of death that they trade quality of life for
quantity. I made noodles and cheese for my wife about a half hour
ago. Boil and drain the noodles, put the back on very low and add
heavy cream. Toss in shredded cheese and stir in with fork. No more
trouble than the blue box crap, and much better.

--Bryan

"l, not -l" wrote
> sf wrote:

>> > about two cups.
>>
>> Not sure what you consider a big production. Lasagna comes to mind,
>> as does cheesecake. Then there's gnudi.
>
> Two cups is enough for stuffed pasta. Mix the ricotta with an egg, 1/4
> cup
> grated parmesand and chopped vegetable (spinach or broccoli). Stuff the
> mixture in cooked jumbo shells, or canneloni or other similar pasta, put
> in
> a small casserole dish, smother in pasta sauce (from a jar or can) and
> bake
> 20-30 minutes at 350F.

Sounds good!

Can be simplified even more if she want's a pasta dish.

Im, you can use a layer of spagetti, a layer of the ricotta mix, a layer of
spagetti and a final one of the mix. I'd add some sprinkled seasoning of
choice to each layer as otherwise this is a bit bland. My own choice would
be to add a thin layer of crushed tomatos and horseradish (essentually a
seafood cocktail dip).

"l, not -l" wrote
> "cshenk" wrote:

>> Can be simplified even more if she want's a pasta dish.

> Not sure what you mean; it is already a pasta dish. Jumbo shells are
> pasta.

She may be looking for a non-pasta dish. In that case, neither of our ideas
suit.

On Mon, 13 Dec 2010 15:32:06 -0800 (PST), Bryan
> wrote:

> On Dec 13, 12:43*pm, sf > wrote:
> > On Sun, 12 Dec 2010 23:22:29 -0800, "Julie Bove"
> >
> > > wrote:
> > > I have heard/read that there are fewer and fewer shapes of regular pasta
> > > available in the supermarkets these days but I'm not sure why. *Could it be
> > > because more stores are dedicating more space to things like gluten free
> > > pasta?
> >
> > Yes, there are fewer shapes and I've come to the conclusion it's
> > because of the expanding variety of gluten free. *My little vegetable
> > store used to have an amazing variety of shapes, now they have an
> > amazing variety of gluten free. *I was looking at the corn elbows
> > yesterday thinking that I could make macaroni and cheese for the
> > family again. *DIL will eat it because it's gluten free, but hubby
> > won't because of the saturated fats.
> >
> Folks are so afraid of death that they trade quality of life for
> quantity. I made noodles and cheese for my wife about a half hour
> ago. Boil and drain the noodles, put the back on very low and add
> heavy cream. Toss in shredded cheese and stir in with fork. No more
> trouble than the blue box crap, and much better.
>
Are you trying to imply he eats what comes in a Blue Box and won't eat
the real thing? Hahahaha! How little you know.


--

Never trust a dog to watch your food.

"Bryan" > wrote in message
...
> On Dec 13, 12:43 pm, sf > wrote:
>> On Sun, 12 Dec 2010 23:22:29 -0800, "Julie Bove"
>>
>> > wrote:
>> > I have heard/read that there are fewer and fewer shapes of regular
>> > pasta
>> > available in the supermarkets these days but I'm not sure why. Could
>> > it be
>> > because more stores are dedicating more space to things like gluten
>> > free
>> > pasta?
>>
>> Yes, there are fewer shapes and I've come to the conclusion it's
>> because of the expanding variety of gluten free. My little vegetable
>> store used to have an amazing variety of shapes, now they have an
>> amazing variety of gluten free. I was looking at the corn elbows
>> yesterday thinking that I could make macaroni and cheese for the
>> family again. DIL will eat it because it's gluten free, but hubby
>> won't because of the saturated fats.
>>
> Folks are so afraid of death that they trade quality of life for
> quantity. I made noodles and cheese for my wife about a half hour
> ago. Boil and drain the noodles, put the back on very low and add
> heavy cream. Toss in shredded cheese and stir in with fork. No more
> trouble than the blue box crap, and much better.
>
> --Bryan

What kind of shredded cheese?

"Paco" > wrote in message
...
>
>
> "Bryan" > wrote in message
> ...
>> On Dec 13, 12:43 pm, sf > wrote:
>>> On Sun, 12 Dec 2010 23:22:29 -0800, "Julie Bove"
>>>
>>> > wrote:
>>> > I have heard/read that there are fewer and fewer shapes of regular
>>> > pasta
>>> > available in the supermarkets these days but I'm not sure why. Could
>>> > it be
>>> > because more stores are dedicating more space to things like gluten
>>> > free
>>> > pasta?
>>>
>>> Yes, there are fewer shapes and I've come to the conclusion it's
>>> because of the expanding variety of gluten free. My little vegetable
>>> store used to have an amazing variety of shapes, now they have an
>>> amazing variety of gluten free. I was looking at the corn elbows
>>> yesterday thinking that I could make macaroni and cheese for the
>>> family again. DIL will eat it because it's gluten free, but hubby
>>> won't because of the saturated fats.
>>>
>> Folks are so afraid of death that they trade quality of life for
>> quantity. I made noodles and cheese for my wife about a half hour
>> ago. Boil and drain the noodles, put the back on very low and add
>> heavy cream. Toss in shredded cheese and stir in with fork. No more
>> trouble than the blue box crap, and much better.
>>
>> --Bryan
>
> What kind of shredded cheese?
>
>


It was bagged, pre-shredded cheese, wasn't it?

"Paco" > wrote in message
...
>
>
> "Paco" > wrote in message
> ...
>>
>>
>> "Bryan" > wrote in message
>> news:bc027277-a71c-45c2-b43c-
>>> Folks are so afraid of death that they trade quality of life for
>>> quantity. I made noodles and cheese for my wife about a half hour
>>> ago. Boil and drain the noodles, put the back on very low and add
>>> heavy cream. Toss in shredded cheese and stir in with fork. No more
>>> trouble than the blue box crap, and much better.
>>>
>>> --Bryan
>>
>> What kind of shredded cheese?
>>
>>
>
>
> It was bagged, pre-shredded cheese, wasn't it?
>

Bagged, pre-shredded, processed cheese food product.

"BigBadBubba" > wrote in message
...
>
> "Paco" > wrote in message
> ...
>>
>>
>> "Paco" > wrote in message
>> ...
>>>
>>>
>>> "Bryan" > wrote in message
>>> news:bc027277-a71c-45c2-b43c-
>>>> Folks are so afraid of death that they trade quality of life for
>>>> quantity. I made noodles and cheese for my wife about a half hour
>>>> ago. Boil and drain the noodles, put the back on very low and add
>>>> heavy cream. Toss in shredded cheese and stir in with fork. No more
>>>> trouble than the blue box crap, and much better.
>>>>
>>>> --Bryan
>>>
>>> What kind of shredded cheese?
>>>
>>>
>>
>>
>> It was bagged, pre-shredded cheese, wasn't it?
>>
>
> Bagged, pre-shredded, processed cheese food product.
>

Must be. He hasn't denied it.

It will usually keep for a 1 1/2 to 2 weeks if sealed properly in the fridge. i always enjoy mixing with a bit of wilted spinach and julienned sun dried tomatoes and filling some pasta shells, covering with sauce and baking. I also think that this is a super easy ingredient to throw into casserole/bake type dishes. While its not the most flavorful thing, you can salt it up a bit or mix it with other things like i mentioned (pesto, sun dried tomatoes, etc...). maybe you could incorporate it into some ground beef dishes (whats tastier than beef and cheese?), there are some at this site i found, Ground Beef Recipes Quick
hope this helps
enjoy!