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Ricotta Spaghetti

Ricotta Spaghetti

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Rachel817

Rachel817

A good alternative to regular macaroni and cheese!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 44.7g
  • 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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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

YELORZ
30

YELORZ

4/24/2009

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!!!

Linda
18

Linda

4/20/2009

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.

MAUSERATI
7

MAUSERATI

4/24/2009

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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