Ingredients 12 jumbo pasta shells 1 jar RAGU Homestyle sauce (I used Thick and Hearty Traditional) 15 oz. whole-milk ricotta 1 large egg 3/4 cup shredded mozzarella cheese 1 and 1/2 cup fresh spinach, roughly chopped 1/2 teaspoon Italian seasoning 1 garlic clove, minced or grated 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup shredded mozzarella, for topping chopped Italian parsley, for garnish
Ok I've actually made this recipe and it is by far the BEST BISCUIT recipe I've ever made. Though I'm not sure if it's this specific recipe or this trick I learned. Use butter and use a cheese grater to shred the butter!
Ricotta tart I Ottolenghi recipes I Think of this as a savoury baked cheesecake, only not as rich. It is brilliantly light, in fact, and would make a wholesome lunch with a leafy salad. To give it a little extra oomph, fold in some grated potent goat's ch