Do you ever have a tub of ricotta cheese in your fridge and think, “what can I make with this other than a dessert?” No? Just me? Okay, well if you are like me and randomly buy ricotta cheese, this recipe is for you!
I watched a few recipes on regular lasagna and zucchini lasagna made with ricotta cheese and decided to make my own little twist. Personally, I don’t have the time to sit in the kitchen for hours making lasagna from scratch, but I do have time to make pasta!
For this recipe, I used penne pasta, but macaroni works just as well. I wouldn’t suggest spaghetti. Ok, let’s get started!
Ingredients:
-penne pasta
-two diced tomatoes
-6-8oz of ricotta cheese
-1 egg
-shredded cheese (I used it in the mixing bowl as well as the top layer)
-handful of spinach (chopping it is optional)
-seasonings (I used: cumin, salt, pepper, and paprika)
- In a medium sized bowl, add your tomatoes, ricotta cheese, egg, handful of shredded cheese, and spinach.
- Mix all ingredients together with a spoon until you have a good consistency.
- Cook and drain your pasta. Add a spoonful of butter so it won’t stick.
- In a baking sheet, layer your pasta and then layer your ricotta cheese mix.
- Do this until you run out of pasta and/or ricotta cheese mix.
- Sprinkle the top with shredded cheese.
- Bake in the oven at 350F for 30min, or until ready.
Foodie Eats 