What to do with all this Ricotta?

[Paradise Kiss]

Never go to the grocery store while you're hungry! Somehow, I bought 2 two pound containers of Ricotta cheese. Now, will someone please tell me what to do with it? I used some to make a faux manicotti bake which was excellent. I used a little more to make Mocha Ricotta Creme, but I was absolutely disgusted by the texture of that. :vomit

So, any suggestions?

[NulloModo]

I would suggest eggplant lasagna.

[not2late]

Make your manicotti filling, but bake it in a pan. Cut them into squares or rectangles, cover with sauce and you'll have a pretty good side dish.

If you're into baking you can make a savory cheese cake using that ricotta.

Mix the ricotta into your standard quiche recipe.

[pammie]

I would go with a lasagne....and I must say my lasagne is pretty damn good, when I serve it no one even notices there are no noodles!here is how I layer it
bottom to top
homemade meat/tomato sauce (onions and garlic and red bell pepper added)
eggplant panfried in olive oil
thin layer of riccotta
layer of spinach (raw leaves)
another meat sauce layer
layer of raw sliced mushrooms
another layer of riccotta
layer of spinach
layer of sliced boiled eggs (this makes the recipe!)
layer of meat sauce
ricotta
one more layer of eggplant
one more nice big layer of meat sauce
top off with mozzerella cheese

ps. I hate tomatoes and tomato sauce, and my own homemade is the only one I will eat it is basically, onions/garlic sauteed in olive oil, finely chopped red bell pepper, ground pork, 1 can stewed tomatoes really chopped up and cooked down (can use beef, pork is cheaper here), salt pepper, fresh basil, fresh oregano and a small bit of rosemary...and a dash of splenda)

[LindaJay]

Eggplant lasagna is the best! My recipe is similar to Pammie's - -except I use Italian sausage for the meat, and I mix my ricotta with egg -- makes it a little easier to spread. Sometimes when I have the ricotta mixture left over, I will throw it into a quiche or cheesecake, just to make those a little different.

[Heidi3]

mix it with marscapone or cream cheese or even chevre to improve the grainy testure then make a custard or cheesecake with that you can freeze ricotta but the texture will be worse!

[Pau]

If you mix with it eggs and splenda and then oven ... you may have a nice cheesecake :icondance

[SkinnySoonFL]

Three Cheese Chicken Bake
Yield: 12 servings

1/2 cup onion, chopped
1/2 cup green pepper, chopped
3 tablespoons butter
1 can cream of chicken soup
8 ounces mushrooms, sliced
2 ounces pimientos, chopped
1/2 teaspoon dried basil
3 cups cooked chicken, diced
2 cups ricotta cheese or cottage cheese
8 ounces Cheddar cheese, shredded
1/2 cup Parmesan cheese, grated

In a skillet, sauté onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside.

In a large bowl, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until bubbly.

Per Serving: 185 Cal (59% from Fat, 27% from Protein, 14% from Carb); 13 g Protein; 12 g Tot Fat; 6 g Carb; 1 g Fiber; 316 mg Calcium; 1 mg Iron; 448 mg Sodium; 38 mg Cholesterol

[Desertthorn]

I

This sounds good, but it calls for stevia, which is a real first for me

Ricotta Dessert Flan

Combine well and mix til smooth
1 cup ricotta cheese
2 large egg
2 packages of stevia
1/2 teas vanilla extract
1/2 teas salt
Add
1/2 cup farmers cheese (cottage cheese should work)
Oil a small ramekin, add the batter and cook in a 350 degree oven for about 12 to 15 mnutse. Allow to cool for 5 minutes and then turn over on a plate. Makes 6 small servings.