Five Minute Tomato Sauce With Ricotta And Parmigiano Recipes

DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE

Steps:

• Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
• While pasta is on the go, finely dice your onion and crush your garlic.
• In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
• Add the ricotta to the pan, and stir through the onions and garlic well.
• At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
• Mix well and let simmer gently for 10 minutes.
• Drain pasta.
• Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
• Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.

FIVE MINUTE TOMATO SAUCE

Steps:

• Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
• Heat olive oil in a saucepan and add the chopped garlic. Gently fry ingredients together.
• Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes.
• Season the sauce with salt. Add the torn basil leaves at the very end.

BAKED ZITI RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200°C). Grease a 3-quart baking dish with the butter.
• Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and translucent, about 10 minutes. Add the garlic, red pepper flakes, and oregano and cook until aromatic, about 1 minute. Add the tomato paste and cook, stirring to coat the aromatics, until the tomato paste is deep brick-red, about 2 minutes.
• Add the whole tomatoes and their juices, using a potato masher or your hands to crush them into the sauce. Add 2 teaspoons of salt and 1 teaspoon of pepper and stir to combine. Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, 20 minutes.
• Add 1 cup of ricotta, the Parmesan, remaining teaspoon of salt, and remaining teaspoon of pepper to a medium bowl and stir to combine.
• Reserve 2 cups of tomato sauce in a bowl, then add the ricotta-Parmesan mixture to the remaining tomato sauce in the pot and stir to combine.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 2 minutes shy of al dente. Drain the pasta in a colander.
• Add the drained pasta tomato-ricotta sauce and stir until well coated.
• Add half of the pasta to the prepared baking dish. Cover with 1 cup of the reserved tomato sauce, ¾ cup of the mozzarella, and ½ cup of the remaining ricotta. Add the remaining pasta, then repeat with the remaining cup of tomato sauce, ¾ cup of mozzarella, and ½ cup of ricotta.
• Bake until the mozzarella is golden brown and the tomato sauce is bubbling, 25-30 minutes.
• Garnish with the basil before serving.
• Enjoy!

FIVE MINUTE TOMATO SAUCE WITH RICOTTA AND PARMIGIANO

Steps:

• Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
• Heat olive oil in a saucepan and add garlic. Gently fry ingredients together.
• Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes. Season the sauce with salt. Add the basil leaves at the end.
• Remove the sauce from the heat, add the ricotta and Parmigiano. Serve immediately.

RICOTTA GNOCHI WITH TOMATO SAUCE

Steps:

• Dust 2 baking sheets with flour. Set aside.
• For the dough, in a large bowl, using your hands or a wooden spoon, combine ricotta, eggs, Parmesan, salt and pepper. Add flour 1 cup at a time to form a soft dough. Transfer the dough to a lightly floured work surface and knead gently for 2 minutes.
• Divide the dough into 6 pieces and roll each into a ball. Roll out each ball into 1/2-inch thick ropes. Cut each rope into 1-inch slices and gently place on prepared baking sheets. If not cooking right away, cover and place in refrigerator until ready to use.
• For the sauce, in a large saucepan, heat oil over medium heat. Add carrot and onion, stirring for 3-5 minutes or until tender. Stir in minced garlic and cook until fragrant, about 1 minute. Add diced tomatoes, tomato paste and crushed red pepper flakes, bringing to a boil over high heat. Reduce heat to low and simmer uncovered for 15-20 minutes. Remove from heat and use a hand held or countertop blender to process until smooth. Season with sugar, salt and pepper.
• To cook gnocchi, bring a large pot of lightly salted water to a boil over high heat. Drop pieces into boiling water and cook until gnocchi rise to the surface, about 2-3 minutes. Remove gnocchi using a slotted spoon and place in a serving bowl. Top with tomato sauce and serve.