RICOTTA FILLING RECIPE FOR LASAGNA AND MANICOTTIĀ :-Ricotta Filling Recipe is a traditional Italian ricotta cheese mix made with three different kinds of cheese. It can be used to fill manicotti, stuffed shells, or put on top of lasagna.
RICOTTA FILLING RECIPE FOR LASAGNA AND MANICOTTI
Ingredients :
- 2Ā cupsĀ ricotta cheeseĀ (whole milk or part skim)
- 1Ā cupĀ shredded mozzarella cheese
- Ā½Ā cupĀ shredded parmesan cheese
- 1Ā teaspoonĀ Italian seasoning blend
- Ā½Ā teaspoonĀ kosher salt
Instructions :
With a rubber spatula, mix the ricotta, mozzarella, parmesan, Italian spice blend, and kosher salt in a medium-sized bowl. It’s important to scrape the bottom of the bowl to make sure everything is mixed in.
If you want to use the filling right away, put it in cooked manicotti or giant shells by spoonful or on top of your lasagna. Cover the manicotti filling and put it in the fridge for up to 5 days if you want to use it later.
Notes :
Ricotta cheese: For this dish, you can use either whole milk or part skim ricotta cheese. Two cups of ricotta are in a 15-ounce jar.
You can stuff manicotti or giant shells with this filling, or you can use it to make Italian crepes (crespelle).
Eggs: This dish doesn’t call for eggs. It’s possible to add eggs to help the mixture stick together, but I don’t think it does. You can add an egg if you want to.
You can make this filling taste different by adding cooked and drained spinach, cooked Italian sausage or other roasted veggies.
If you have extra ricotta filling, put it in a jar that won’t let air in and put it in the fridge for up to 5 days.
Nutrition :
- Calories:Ā 175kcal
- Carbohydrates:Ā 3g
- Protein: 12g
- Fat: 13g
- Saturated Fat:Ā 8g
- Polyunsaturated Fat:Ā 0.4g
- Monounsaturated Fat: 4g
- Cholesterol: 47mg
- Sodium: 385mg
- Potassium: 85mg
- Fiber:Ā 0.1g
- Sugar:Ā 0.4g
- Vitamin A:Ā 424IU
- Vitamin C:Ā 0.01mg
- Calcium:Ā 277mg
- Iron:Ā 0.4mg