Ricotta Spaghetti

Ricotta Spaghetti

Rachel817

"A good alternative to regular macaroni and cheese!"
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Ingredients

25 m servings 275 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, reserving 2 tablespoons of the cooking water.
  2. Stir the garlic, ricotta, and basil in a saucepan over medium-low until hot, about 4 minutes. Season to taste with salt and pepper; stir in the spaghetti and reserved water from cooking the pasta. Sprinkle with Parmesan cheese to serve.

Reviews

Read all reviews 13
  1. 16 Ratings

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Most helpful positive review

My Italian grandmother used to make this all the time when I was little but she sauteed the ricotta, basil and garlic in olive oil and then poured it over the spaghetti. DELICIOUS!!!

Most helpful critical review

Easy peasy. Insipid. I made it to accompany a very boldly seasoned turkey breast, and my guests ended up doctoring it at the table with chile paste.

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My Italian grandmother used to make this all the time when I was little but she sauteed the ricotta, basil and garlic in olive oil and then poured it over the spaghetti. DELICIOUS!!!

So easy to make! We added small pieces of steamed broccoli into the spaghetti because on its own it was a little boring. Good for a weeknight dinner -fast, filling, and tasty.

Easy peasy. Insipid. I made it to accompany a very boldly seasoned turkey breast, and my guests ended up doctoring it at the table with chile paste.

Wow...my mom used to make this pasta dish only she used elbow macaroni or small tube pasta. Delish. I sauted the garlic in olive oil as I don't like it raw. Adds more flavour. Brings back childh...

This recipe looked bland, so I sauteed crushed garlic and italian seasoning in olive oil, added ricotta and parm., and salt/pepper to taste. It was okay, but still lacked something. If I were ...

sorry, but this was lame... and i even doctored it up! i'd add some bacon and some peas next time.

My intention was not to totally revise this recipe but at first glance, it did look rather bland as reported by other reviewers. So I took the advice of one of the reviewers and added a coupl...

Sorry But This Didn't Taste Very Well. It Was Very Bland Tasting. I Had To Put A Lot Of Salt And Parmesan Cheese On It For It To Taste Ok

Super bland, but after adding a whole lot of garlic (I fried it in some olive oil first) and fresh basil, it was alright. I put a spoonful of sun-dried tomato pesto over it and served it along s...

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