Ricotta Spaghetti

Ricotta Spaghetti

11 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Rachel817

“A good alternative to regular macaroni and cheese!”

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (11)

Rate This Recipe


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.

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Amount Per Serving (6 total)

  • Calories
  • 275 cal
  • 14%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 44.7 g
  • 14%
  • Protein
  • 12.8 g
  • 26%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 145 mg
  • 6%

Based on a 2,000 calorie diet



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Shrimp Spaghetti with Crumbs


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Sicilian Spaghetti