I dithered about what to do with the ricotta we made yesterday until Mrs J mentioned stuffed shells. Perfect!
I didn’t have that much ricotta so I knew I would have to stretch it out with other stuff. I never measured the ricotta but the recipe I used mentioned 1-1/2 cups could be expected and that was pretty close. I added a cup pf shredded mozzarella, half a cup of shredded Parmesan, an egg, about 1/4 cup of chopped parsley, some red pepper flakes, and some dried oregano and basil with a bit of salt and a grind of black pepper.
These were arranged on top of some tomato sauce in a casserole dish.
Then topped with more tomato sauce, this time with some meat, and the rest of the ricotta mixture and a sprinkle of Parmesan.
I covered it with foil and baked it at 350 for 30 minutes.
Then baked it for another 15 minutes, uncovered.
I will be making more ricotta. It’s easy, and the flavor and texture is better than any I have brought back from the supermarket.\
That’s a dish that would have made my grandma proud. Looks delicious.
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