Macaroni with Ricotta
Mary D'Ettore of Renton sent us this wonderfully easy recipe that's perfect as a side or an easy weeknight meal. We dressed it up with asparagus, thrown in at the end of the pasta cooking time, along with 3 pressed cloves of garlic, sautéed with 1/4 cup pine nuts just until fragrant. Delicious, and gets the family dinner seal of approval!
serves 4 to 6
1 pound ricotta cheese
1/2 cup Parmesan cheese, grated
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water or milk
2 tablespoons olive oil
1 pound any short macaroni
Combine in a bowl ricotta, Parmesan, water, olive oil, salt and pepper. Beat until smooth and set aside.
Cook the macaroni according to instructions on package until chewy (al dente). Drain and place in in casserole or serving dish. Pour ricotta mixture over and toss with 2 forks to coat.
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