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 1. Meals & Cooking
 2. Recipe Headquarters
 3. Whipped Ricotta Pasta


WHIPPED RICOTTA PASTA

By Laura RegePublished: Feb 13, 2023
4
5 Ratings
Jump to recipeSave to My Recipes

PHOTO: ROCKY LUTEN; FOOD STYLING: MAKINZE GORE

If you’ve ever had whipped ricotta toast, you know how the simple ingredient can
elevate even something mundane to new heights. The same goes for pasta. In fact,
whipped ricotta might just be one of the best pasta upgrades, especially when
it’s paired with a sun-dried tomato sauce and spinach like we did here. In one
bowl, you get all the enjoyment of a marinara with the creaminess of something
like an Alfredo sauce. You’re going to love the irresistible balance of flavor. 

We whipped our ricotta in a food processor to remove some of its texture so it
will coat the rigatoni like a smooth, glossy sauce. A blender will also work.
Whichever you choose, for best results, make sure you’re using whole-milk
ricotta and that you keep it cold right up until you’re ready to whip. Because
its flavor will shine through here, we also recommend using your nicest olive
oil.

Have a more minimal kitchen? No worries—you can still get into a bowl of this
creamy pasta even without a food processor or blender. Just whisk the ricotta
ingredients instead of whipping them until well combined… then get ready for a
whipped ricotta with just a little more texture. 

Made this? Let us know how it went in the comments below.


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Yields: 4 serving(s)
Prep Time: 5 mins
Total Time: 30 mins
Cal/Serv: 773


INGREDIENTS

 * Kosher salt

 * 12 oz.
   
   rigatoni

 * 1
   
   (8.5-oz.) jar julienned oil-packed sun-dried tomatoes, 3 tbsp. oil reserved,
   drained

 * 4
   
   cloves garlic, thinly sliced

 * 1/2 tsp.
   
   crushed red pepper flakes

 * 1
   
   (28-oz.) can crushed tomatoes

 * 3/4 tsp.
   
   granulated sugar

 * 1
   
   (15-oz.) container whole-milk ricotta

 * 1/2 tsp.
   
   finely grated lemon zest

 * 2 tbsp.
   
   extra-virgin olive oil

 * 1
   
   (5-oz.) package baby spinach

 * Grated Parmesan, for serving

See All Nutritional Information


DIRECTIONS

Save to My Recipes
 * 1. Step 1In a large pot of boiling salted water, cook pasta, stirring
      occasionally, until al dente, 2 to 3 minutes less than package
      instructions. Reserve 1 1/2 cups pasta water and drain pasta.
   2. Step 2Meanwhile, in a large, high-sided skillet over medium-high heat,
      heat tomato oil. Cook sun-dried tomatoes, garlic, and red pepper, stirring
      frequently, until garlic is fragrant and light golden, about 3 minutes.
      Add crushed tomatoes, granulated sugar, and 1/2 teaspoon salt and bring to
      a boil. Reduce heat to low and very gently simmer, stirring occasionally,
      until slightly thickened and flavors have melded, about 15 minutes.
   3. Step 3Meanwhile, in a food processor or blender, combine ricotta, lemon
      zest, and 1/2 teaspoon salt. With the motor running, drizzle in olive oil
      and process on high speed until ricotta is smooth and creamy, about 2
      minutes. 
   4. Step 4Add pasta plus 1 cup reserved pasta water to skillet. Increase heat
      to medium high, add spinach, and cook, stirring and adding more pasta
      water if needed, until pasta is coated in sauce and spinach is just
      wilted.
   5. Step 5Spoon some ricotta mixture into bottom of bowls or a serving bowl.
      Top with pasta and dollop with more ricotta mixture. Sprinkle with
      Parmesan.

PHOTO: ROCKY LUTEN; FOOD STYLING: MAKINZE GORE




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