Thursday, July 28, 2011
Back of the Tub: Kraft Ricotta Cheese
I had a bunch of ricotta cheese left over from the pizza earlier this week and decided to make the recipe on the back of the container. I wasn't sure whether I'd blog it because it is basic to the point of ridiculous, but my kids loved it and I had to laugh when Max declared it "the best thing I've ever eaten."
Here's the gist of the recipe: dump ricotta cheese in spaghetti sauce. The end.
Parmesan Bow-Tie Skillet
3 cups bow-tie pasta, cooked
1 jar (14 oz) spaghetti sauce
1/2 cup Simply Kraft Reduced Fat Ricotta Cheese
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
Combine pasta, spaghetti sauce, ricotta, 1/2 cup mozzarella and 2 Tbsp. Parmesan in large skillet. Cook on medium heat 10 minutes or until cooked through, stirring occasionally. Remove from heat. Sprinkle with remaining cheeses; cover. Let stand 5 minutes or until mozzarella is melted.
Janet's Notes: I used macaroni because I didn't think bow-ties would stand up to 10 minutes of cooking after they'd already been cooked. I cooked my pasta just to the raw side of al dente and then reduced the cooking time to about 5 minutes. Nothing needs to be cooked, just heated.