Tag Archive: Ricotta


8 slices bread crumbled ( I used swirl with cinnamon and raisin and super seedy Ezekiel bread.

1 – 1 1/2 c. ricotta cheese

1/4 c. butter, melted

1/4 c. honey

1 can pineapple tidbits, drained

1/4 c. peach preserves

Spray 9 x 9 baking dish with coconut oil.

Mix Bread, ricotta, butter, and honey.

Spread into bottom of the sprayed baking dish.

Mix pineapple and preserves.  Spread over bread mixture.

Bake at 375 F for 25 minutes.



2 lb. ground chuck

2 lb. ground chicken

1 lb. ground pork

8 oz. ricotta

3 Tbsp. pesto

2 Tbsp. pickle relish

1 egg

1/4 c. gluten free bread crumbs

1 Tbsp. seasoned salt

1 tsp. pepper mix

Olive oil to coat.

Combine all ingredients.  Shape like a meatloaf.  Place is baking dish sprayed with coconut oil.

You can cover with foil and freeze at this point (and defrost in the fridge before cooking).

Coat top with olive oil.

Bake at 375 for 1 hour and 15 minutes or until browned and internal temperature of 165F.

This meatloaf is moist and delicious!!  Leftovers disappear, when there are any!!  I like to cook up peppers, onions and mushrooms in butter and serve with it.


2 lb. ground chicken (from Fresh Market Tuesday Sale of course!)

2 lb. ground chuck (also from Fresh Market Tuesday Sale of course!)

1 lb. ground pork (Fresh Market)

1 container Tofutti Dairy Free Ricotta

1/2 c. sweet pickle relish

2 Tbsp. steak seasoning

1 Tbsp. coarse salt

2 Tbsp. pesto

2 Tbsp. chopped chives

1/2 c. oats

Olive oil blend

Combine all ingredients.  Shape into large football shaped loaf.

You can cover and freeze for future use, which is what I did.

Before baking, spread thin layer of olive oil blend over top of loaf.

Bake at 375 F for 1 1/2 hours.  Reduce heat to 325 and cook until internal temperature is 165F.

This recipe came about because of the meat sale at Fresh Market.  I love ricotta in my meatloaf ever since Lidia’s Italy introduced me to it. I usually add in egg, but was out of eggs.   My daughter and I are staying away from dairy and gluten right now.

Somehow the combination of the ricotta and the fresh meats made this the most delicious meatloaf ever.  You could easily use real ricotta or cottage cheese if you’re eating dairy.

If you freeze the meatloaf, it will take at least a day, maybe as much as 2 to defrost in the fridge.

I cooked fresh mushrooms in Irish butter and served that over the meatloaf.  I was afraid it would be dry.  It was the moistest meatloaf I’ve ever made.


4 Tbsp. olive oil

2 shallots, diced

1 bag frozen chopped kale

1 can unsalted tomatoes

1 Tbsp. minced garlic

1 Tbsp. pesto sauce

1 Tbsp. artichoke tapenade

2 jars tomato basil marinara

1 package boca crumbles

1 large container ricotta

2 c. shredded Italian cheese

1 box lasagne noodles

1 can tomato paste

1/2 c. red wine

2 Tbsp. Parmesan cheese

1 can garbanzo beans

Cook noodles according to package directions.

Heat 2 Tbsp. oil in skillet.  Add shallots.  Cook until softened.  Add in kale, tomato paste, garlic, pesto and tapenade.  Cook for 1-2 minutes.  Add wine and simmer for 20 minutes on low.  Add in one jar of sauce,  boca crumbles and garbanzo beans and heat through.

Spray 13 x 9 baking dish with cooking spray.   Drizzle with 2 Tbsp. olive oil.  Sprinkle with a little Parmesan cheese.  Layer noodles.

Mix ricotta with enough of the sauce from the jar to make it easy to stir. (about 1/2 c.).  Spread thin layer of ricotta mixture (about half of the mixture).  Top with half of sauce with veggies.  Layer noodles, then remaining ricotta cheese mixture, then remaining sauce with veggies.  Layer noodles.  Top with remaining sauce in jar.  Top with shredded cheese.

Bake at 350 F for 45 minutes.

Baked Spaghetti Casserole/Meal Three (No Kidding!)

4 C. leftover spaghetti (I had served it with butter and Italian seasoning)
1/2 Jar sauce (I used the Gia Russa again)
1 medium container ricotta cheese
1/2 pack frozen peas
Leftover meatballs
1/2 lb. sausage, cooked and broken up into bite size pieces

Place spaghetti in a large bowl. Chop into 1 inch pieces using kitchen shears. Top with meatballs, cut into small pieces.
Add sausage and sauce.
Add ricotta and defrosted peas and blend.
Pour into greased lasagne dish.

Bake covered with foil for 30-35 minutes.

Top with shredded cheese and cook 10 minutes more.

Similar to baked ziti, but we really liked the small pieces of pasta!

Turkey Ricotta Meatloaf/Meal One - Spaghetti and Meatballs/Meal Two

Ever since trying Lidia Bastianich’s meatloaf recipe using ricotta, I won’t make burgers, meatballs or meatloaf without ricotta. I like to experiment with different mixes of meats, different add ins, and the kids have voted this their favorite so far!!

This recipe made one large meatloaf and a lasagne pan of large meatballs.

6 lb. ground turkey
1 c. oatmeal
1 egg
1/4 c. sweet pickle relish
1/2 large sweet onion, finely diced and cooked until translucent
1 large container ricotta cheese
1 packet from a Rice A Roni ** when I make multiple packs of Rice A Roni, I use less of the seasoning packs to reduce the sodium content. I use the seasoning packs from time to time to spice up my meat mixtures.

Combine everything except the meat and oats in a very large oversized bowl. Add in meat and blend well with hands to evenly distribute the cheese mixture. Sprinkle with half the oats and blend in. Sprinkle with remaining oats and blend in.

Make large meatloaf. Glaze with sauce of your choice. This time I used leftover mustard mixture from a batch of Grace’s sandwich recipe, and added to it some ketchup, balsamic vinegar and sugar,

I have frozen my meatloaf raw and then thawed in the fridge from the day before I want to serve it. The meatballs are best cooked first and frozen cooked.

Cook covered 350 F for one hour and 15 minutes. Remove foil and bake another 20 to 30 minutes until internal temperature exceeds 165 F.

You can bake the meatballs (I use a jelly roll pan) in the same oven. They take about 40 minutes, depending on the size. Pull them out when they look golden.

Immediately remove meatloaf and meatballs from liquid that accumulates in the bottom of the pans.

The meatloaf makes killer patty melts, if you ever have any left over!!

The meatballs can be frozen for future use. I put mine directly into the lasagne pan, topped them with sliced black olives and carmelized onions, and then poured sauce over them. I kept them in the fridge for two days and baked them for dinner tonight. 350 F for 45 minutes uncovered, topping with cheese during the last 10 minutes or so.

I found a bargain on Gia Russa sauce (Traditional style) and didn’t even doctor it up. I figured that if they sell it on their website for $8.00 a jar, it wouldn’t need doctoring. I paid $2.00 at a overstock store. It was as delicious as something I slaved over all day. Their website says “Made in small batches and produced from only real Italian plum tomatoes from Italy, our sauces epitomize pasta-sauce-making as a true culinary art form: all fresh produce, fresh herbs & spices, make for producing a very balanced, light tasting sauce. All natural, no preservatives, no added sugar, no paste or puree.” I believe it! I had a little Magic Hat Pale Ale with it too! YUM.

Italian Beef and Rice Casserole with Ricotta

I had planned to make lasagne in the crock pot. I was attending an amazing class in forgiveness called Living Waters and wanted to leave the kids a comfort food dinner. I opened the lasagne box that’s been calling to me from the shelf in the pantry and it had ONE NOODLE! Time for plan B. What is lasagne, but wonderful layers of starch alternating layers of veggies, sauce, cheese, meat, etc. right?

2 boxes jambalaya mix (I always keep a few boxes of low sodium rice mixes on hand)
2 jars marinara sauce
1 16 oz container ricotta
1 lb. ground sirloin, browned, drained and crumbled
2 c. shredded cheese
1 container grape tomatoes
1/2 c. minced onion
2 Tbsp. minced garlic
24 oz. chicken broth

Place 1/2 jar sauce in bottom of large oval crockpot.

Top with 1 box of rice mix.

Pour half of chicken broth over.
Mix ricotta and remaining half jar of sauce. Add in cooked beef. Layer over rice mixture in crockpot.

Sprinkle with half of the shredded cheese.

Layer second rice mix box on top of shredded cheese. Top with onion and garlic.

Pour remaining chicken broth.

Refrigerate overnight.

When ready to cook, poor second jar of Ragu over stuff that’s in the crockpot, which will look dry since the rice absorbed all the liquid.

Cook on high 3 hours or low 6 hours.

Top with cheese and uncover until cheese melts, about 15 minutes.
It was a bit without texture, so topping it with some nice raw onion or fresh salsa would probably be a good idea. I had grape tomatoes on hand and used them.

Tasty, but just a little pasty 🙂


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