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Home » Main Courses » Ricotta Pasta
August 31, 2020 by Kerry

Ricotta Pasta

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Ricotta Pasta | Super Easy Recipe for Leftover Ricotta

What To Do With Leftover Ricotta Cheese?

Ricotta Pasta | Super Easy Recipe for Leftover Ricotta
Ricotta Pasta | Super Easy Recipe for Leftover Ricotta

I love ricotta cheese so much that I could eat it straight from the tub (and even better, mixed with salt, pepper, and some herbs.) And this is good because it seems that any recipe that calls for ricotta ends with plenty leftover. But I thought there might be a more interesting way to finish off a container.

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I posed this question to my parents on a recent visit: “What do you do with leftover ricotta?” The answer: “Your grandmother used to make ricotta pasta. She’d stir it into cooked pasta with a little pasta water.” Well, if it’s good enough for my Italian grandmother, it’s good enough for me. So I decided to create a simple recipe based on my parents’ memory.


Easy and Fast Ricotta Pasta

You can’t get much easier than a six ingredient pasta (plus pasta water!) I chose to use spaghetti because I like to twirl my pasta. I tend to think spaghetti-adjacent pastas (fettuccine, linguine, etc.) are more fun to eat. But any pasta is fine because this is pretty much a pantry clean-out recipe.

I like this recipe so much that I might start buying ricotta cheese just to make it!

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Ricotta Pasta | Super Easy Recipe for Leftover Ricotta
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5 from 3 votes

Ricotta Pasta | A Perfect Recipe for Leftover Ricotta

Ricotta pasta is a perfect use for leftover ricotta cheese; this is a fast, easy, and hearty six ingredient pasta that comes together through the magic of pasta water!
Course Dinner, Lunch, Main Course
Keyword Pasta, Ricotta Cheese, Shallots
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • ½ lb pasta of your choice I like spaghetti!
  • 1 tbsp olive oil
  • 1 shallot chopped fine
  • ½ tsp red pepper flakes up to 1 tsp if you like a lot of spice
  • 1 cup ricotta cheese whole milk is best
  • ¼ cup Pecorino Romano (or Parmesan) cheese grated; plus a bit more for serving
  • ½ cup pasta water you may not use all of this

Instructions

  • Cook the pasta according the package directions. Make sure you salt the water well as this will season the pasta. Cook pasta until it's al dente–cooked but firm to the bite.
  • While the pasta is cooking, place a high sided pan on the stove over medium heat. Add the olive oil. Once the oil is hot, add the shallots. Cook the shallots for about 2 minutes until they start to soften and go translucent. Then add the red pepper flakes. Cook, stirring well, for another minute or until the shallots just start to go brown at the edges. If the pasta isn't done yet, pull the pan off the heat and wait.
  • Once the pasta is cooked, use tongs (longer pastas) or a slotted spoon (shorter pastas) to move the pasta straight from the water to the pan with the shallots, red pepper flakes, and oil. Mix the pasta well to coat with all of the flavored oil.
  • Add the ricotta cheese and a few heavy splashes of pasta water from the pot (using a glass measuring cup.) Use about 1/4 cup of pasta water. Stir the ricotta and water into the pasta creating a smooth sauce.
  • Add the Pecorino (or Parmesan) cheese with another splash of water. Keep stirring until the sauce is smooth and starts to thicken. If the sauce gets too thick for your liking add a bit more pasta water to thin it out.
  • That's it. Serve in a large bowl with another sprinkle of grated cheese.
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Category: Main CoursesTag: Cheese, Five Ingredients or Less, Pasta, Quick & Easy
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Reader Interactions

Comments

  1. Michelle Pelletier

    September 19, 2020 at 1:27 pm

    Kerry this looks so good and easy! I think even I could handle making this!

    Reply
  2. Sean the Taster

    October 28, 2020 at 1:07 am

    5 stars
    This recipe reminds me slightly of an alfredo, but lighter and with the distinct texture of ricotta cheese. Definitely one of my new favorites for a quick and easy meal to make use of something forgotten in the fridge.

    Reply
  3. Molly

    January 5, 2021 at 5:02 pm

    5 stars
    Now I need to find reasons to have leftover ricotta! So easy and tasty!

    Reply
  4. Lisa Turner

    January 5, 2021 at 5:36 pm

    5 stars
    So simple and delish! Thanks!

    Reply

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Hi! I’m Kerry, a life-long food and cooking enthusiast. I’m drawn to bold flavors, global ingredients, and recipes with a little twist. Welcome to my kitchen!

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