Comments on: Creamy Ricotta Pasta

By: Pistachio crusted salmon | justJENN recipes

Pistachio crusted salmon | justJENN recipes — Wed, 30 Apr 2008 04:22:41 +0000

[...] goes great with my recipe for creamy ricotta pasta, as a side. The squirrel plate, is not a [...]

By: jami

jami — Sat, 26 Apr 2008 03:05:56 +0000

I’m back. Made this tonight and have a couple of notes, now that I’m fully paying attention. (I paid attention to your comments before, but not to the recipe itself!)

1. My kid, who has really not been eating veggies, ate all of it, complete with spinach!
2. A pound of pasta makes a whole lot.
3. It’s almost identical to the “guts” of my baked ziti recipe. Same ingredients plus more mozzarella cheese and a large jar of sauce (or use homemade). Put half the pasta/spinach/cheese mixture in a 9×13. Pour half of sauce over. Cover with remaining pasta, then remaining sauce. Sprinkle with mozzarella and bake at 350. If you just made the pasta, 15 minutes (or until the cheese is melted) should do it. If you prep it earlier in the day, maybe 30 minutes, or until heated through. (Also a great casserole to bring to a friend in need!)

By: Vicki K

Vicki K — Thu, 24 Apr 2008 16:55:16 +0000

Thanks for this! My son is a Kraft mac n’ cheese maniac but this looks much better. PS. I made those pineapple upside down cupcakes for my daughter’s birthday and it was a hit! Thanks a bunch!

By: jami

jami — Thu, 24 Apr 2008 16:33:48 +0000

That looks simple and delicious! Not stuff I always have on hand (ricotta, anyway), but easy enough to find.

My favorite favorite? Probably delicious bread and sweet butter. God, I could eat a whole loaf.