RicottaConLatteRecipes

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RECIPES WITH

Ricotta con Latte®

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 c. BelGioioso American Grana®, grated

1 c. 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.