Ricotta con Latte Recipes

Toss salt with zucchini; drain in colander for 30 to 45 minutes. Squeeze out excess water. Cook onion in 3 Tbsp. butter over medium-low heat until soft but not browned, about 20 minutes. Add zucchini and garlic; continue to cook until very tender, about 10 minutes. Remove from heat, stir in basil and let cool. Stir BelGioioso Ricotta con Latte® and egg together. Add to cooled zucchini mixture and stir in 1/4 cup BelGioioso Parmesan. Set remaining Parmesan aside. Use 1/2 Tbsp. remaining butter to grease 9" x 5" loaf pan. Set remaining 1/2 Tbsp. butter aside to use as topping for lasagna.

To assemble lasagna in buttered pan, layer 2 blanched noodles, cut to fit with slight overlapping, in pan bottom. Add 3/4 cup zucchini filling, spread evenly. Sprinkle with 1 Tbsp. Parmesan and top with 6 slices of BelGioioso Fresh Mozzarella in single layer. Repeat layer and add a final layer of noodles and zucchini filling. Coarsely chop remaining Fresh Mozzarella slices; arrange over filling. Sprinkle with remaining Parmesan and dot with pieces of butter. Cover pan with foil and bake in 400F oven for 20 minutes. Uncover pan; return to oven for 10 minutes or until bubbling hot. Let stand for 20 minutes to set. Cut into slices and serve. Serves 6.

Baked Rigatoni with Ricotta con Latte® and Fresh Mozzarella

1 cup BelGioioso Ricotta con Latte®

4 cups red sauce

5 oz. BelGioioso Parmesan, grated

1 lb. rigatoni pasta, cooked al dente

8 oz. BelGioioso Fresh Mozzarella, cut into cubes

Combine BelGioioso Ricotta con Latte® with 2 cups of red sauce and some BelGioioso Parmesan. Combine pasta with the Ricotta mixture. Pour a small amount of red sauce into the bottom of an oven dish and fill with half of the pasta mixture. Place the cubes of Fresh Mozzarella on top of the pasta and then cover with the rest of the pasta mixture. Top with the remaining red sauce and Parmesan and bake at 375° for 15-20 minutes.

Cheesy Lasagna

2 lbs. BelGioioso Ricotta con Latte®

1 cup BelGioioso American Grana®, grated

1 cup BelGioioso Mild Provolone, shredded

2 - 8 oz. pkgs. lasagna noodles, cooked

Traditional tomato sauce

3 garlic cloves

3-4 Tbsp. olive oil

1 - 15 oz. can roma plum tomatoes

Fresh basil, chopped (10-12 leaves)

Salt and pepper

To make sauce: sauté garlic in olive oil; chop and add tomatoes and simmer for 30-45 minutes. Add basil; remove from heat. Salt and pepper to taste.

In a separate bowl, combine cheese ingredients, reserving some BelGioioso American Grana®. Butter 9" x 13" pan and layer noodles, cheese mix and tomato sauce, then repeat layers.

Garnish top layer with remaining tomato sauce and additional grated American Grana®. Bake at 375° for 45-50 minutes. Garnish with fresh basil and let cool until set before serving.