Sentences with phrase «with ricotta mixture»

Layer one piece of zucchini on the bottom then top with ricotta mixture then tomatoes.

Stuff chicken with ricotta mixture, then tie legs together with kitchen twine.

Top with the ricotta mixture, spreading evenly.

Stuff the shells with the ricotta mixture and arrange them in a single layer in the baking dish or skillet.

Dollop with the ricotta mixture, sprinkle with 3/4 of the mozzarella and parmesan and top with the remaining ziti mixture.

Stuff shells with ricotta mixture and arrange in a single layer in baking dish or skillet.

Not exact matches

Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.

Spread it with a thin layer of ricotta cheese and then top that with a generous helping of the squash mixture — it should be warm, but not hot.

Top with a third each of vegetable mixture, ricotta mixture, and Alfredo sauce.

Top with 1 package cheese ravioli, ricotta mixture, and green beans.

Tender pockets of ravioli pasta are filled with a parsley and ricotta mixture and served with sole cooked with tomatoes and white wine in what is called, Ravioli ai Filetto di Sogliola.

In a large mixing bowl, combine cooked sausage mixture with dried cranberries or tart cherries, ricotta, mozzarella cheese, 1 beaten egg and 1 tablespoon Seven Barrels Raspberry Balsamic vinegar to make the filling.

Put the squash in and top with the ricotta cheese mixture.

Typically spinach gnocchi is made with just spinach, a touch of flour and ricotta cheese but we really like the texture the potato brings to the table so to speak, so instead of doing it the typically way (you know I like to break the rules) I added a spinach puree mixture to the potatoes instead.

Layer them with a part - skim ricotta cheese mixture and top with toasted walnuts for a finishing crunch.

Start with a layer of sauce, then noodles (I used about 6), then ricotta mixture.

Due to other feedback below, I roasted the squash, added the ricotta mixture to the squash as filling (as you would for a squash ravioli) and then topped it with a basic red sauce and parmesan topping.

Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage.

Using electric mixer beat egg yolks with xylitol, add ricotta, vanilla extract, lemon zest and ground almond and briefly mix to combine the mixture.

Mash the sweet potato with the ricotta cheese and add spinach mixture.

My version is loaded with a super flavorful mixture of spinach, garlic, onions, and almond ricotta (store - bought), between multiple crispy layers of filo dough.

The classic filling for zucchini flowers seems to be a mixture of ricotta and herbs, frequently mint, maybe with some parmesan mixed in.

Place pasta mixture in individual heated pasta bowls; top each serving with 1 tablespoon ricotta cheese.

Add the pasta and the lemon - ricotta mixture to the pot with the asparagus.

Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.

Spoon one tablespoon tomato puree into each mushroom, then spoon the spinach ricotta mixture, again one tablespoon tomato puree and finally top the mushrooms with mozzarella cheese.

Spread the pea - ricotta mixture generously on the top of each toast and garnish each with a little more shredded Parmesan to serve.

Fill the pasta shells with the ricotta - pea pesto mixture and place them in the baking dish with the sauce.

Spread half of the ricotta - vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.

For the muffin tins: Spoon about 2 T. of the bean mixture into each muffin cup, then top with 1 T. of the ricotta, and sprinkle each with the remaining pecorino cheese.

Place a layer of noodles on top of the ricotta mixture, spread with the remaining ricotta mixture, and sprinkle with another 1/4 cup of mozzarella cheese before placing the last layer of noodles on top.

Continue with the remaining ricotta mixture.

For the filling: Combine the ricotta and sugar in a medium mixing bowl and beat with a rubber spatula until the mixture is smooth.

Cover the eggplant slices with half of the ricotta / parm mixture and then top with half of the mozzarella.

Instead of stuffing these giant shells with ricotta, this recipe calls for a mixture of cauliflower, nutritional yeast, almond milk, onion and garlic powder.

Fill each jumbo shell with approximately 3 tablespoons of the ricotta - vegetable mixture (I eyeball this and just fill them full).

Give the toppings a grown - up touch with a tomato - olive mixture, baby arugula, and ricotta and mozzarella cheeses.

Season ricotta with salt and pepper and spread onto toasted country - style bread; spoon mushroom - kale mixture on top.

Spread ricotta on toast and top with tomato mixture; cut toast in half.

Top with 1/3 each of pumpkin, tomato sauce and spinach ricotta mixture.

Spread with half of the tofu - ricotta mixture, half of the roasted vegetables, half of the chopped kale, and 2/3 cup of sauce.

Spread one - third of ricotta mixture evenly over noodles, then top evenly with one - third of cooked greens.

Easton likes a mixture of ricotta and egg, which he covers with a thinned out tomato sauce, sprinkles with cheese, and then sticks in the oven.

When I first watched my own mother make this recipe, she would stuff the shells with a ricotta, Parmesan, and mozzarella mixture like the one in this recipe, but this recipe has something extra.

When the shells are drained and cooled, spoon the ricotta mixture into each shell and place them side by side with the open side up in the baking dish.

Start with 1/3 of the chard mixture, then 1/3 of the sauce, then a layer of pasta sheets, then 1/3 ricotta.

Combine the spinach with ricotta cheese, salt and pepper to taste and stuff shells with the mixture, using about 1 tablespoon of stuffing for each shell.

Combine the spinach with ricotta cheese and stuff shells with the mixture, using about 1 tablespoon of stuffing for each shell.

Chewy large pasta shells with crunchy baked rims stuffed with a creamy mixture of spinach and ricotta cheese floating in rich marinara sauce and sprinkled with your favorite hard cheese... Sounds like the best comfort food you can imagine.

When noodles are done and cooled ** lay on a flat surface and spread each one with 1/8 of the ricotta mixture, leaving approximately 2» at one end to stick when rolling.