Description
Creamy Ricotta Cheesecake whisks together classic Italian flavors that dance across your taste buds with delightful simplicity. Smooth cream cheese and tangy ricotta create a dessert that feels like a warm culinary hug straight from Nonna’s kitchen.
Ingredients
Scale
Main Ingredients:
- 1 package pasta
- 2 cups ricotta cheese
- 1 cup cherry tomatoes, halved
Cheese and Herbs:
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
Seasonings:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Boil 1 package of pasta in salted water at a rolling boil for 8-10 minutes until al dente.
- Whisk together 2 cups ricotta cheese, ½ cup Parmesan, ¼ cup chopped basil, ½ teaspoon salt, and ¼ teaspoon black pepper in a mixing bowl until smooth.
- Heat 1 tablespoon olive oil in a skillet over medium heat for 2 minutes.
- Add 1 cup halved cherry tomatoes to the skillet and sauté for 3-4 minutes until they soften and release their juices.
- Drain the pasta and transfer it back to the pot.
- Fold the ricotta cheese mixture into the warm pasta, coating each strand evenly.
- Gently incorporate the sautéed tomatoes into the pasta, ensuring they are distributed throughout.
- Transfer to serving plates and garnish with additional fresh basil if desired.
- Serve immediately while the dish is still warm.
Notes
- Fresh basil brings incredible brightness to this ricotta pasta, so choose the most fragrant leaves available.
- Creamy ricotta works best when it’s at room temperature, helping blend smoothly with other ingredients.
- For a protein boost, consider adding grilled chicken or sautéed shrimp directly into the pasta mixture.
- Dairy-free alternatives like cashew ricotta can easily substitute traditional cheese for vegan diets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg