Ricotta Nutella Ice Cream

I wanted to make a ricotta ice cream and it was a success!  I love nutella and just added that in at the last minute.  This ice cream is to die for - the ricotta is rich and creamy.   The nutella adds that hint of chocolate and hazelnut flavor.  I am really enjoying experimenting with ice cream recipes.  I still haven't tried any custard based ice cream recipes with eggs but I might do that sometime soon.   Seriously, homemade ice cream tastes far better than anything you buy in a carton at the grocery store.  My next ice cream flavor I want to make is earl grey because I had an earl grey gelato recently and it was amazing and is my new favorite flavor.   Enjoy!

Ricotta Nutella Ice Cream

Printable Recipe

Ingredients

½ cup whole milk

½ cup heavy cream

¾ cup sugar

1 ½ teaspoons vanilla

15 ounces whole milk ricotta (about 2 cups)

1/8 teaspoon salt

¼ cup nutella

Directions

In a large bowl, whisk to combine milk, heavy cream, sugar, and salt.  Continue to whisk until sugar is dissolved.

Slowly whisk in vanilla and ricotta until completely combined.

Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

About 5 minutes before the mixing is completed, add in the nutella.

*Took about 15 minutes.

Store in an airtight container and place in the freezer.

Cheesy Lasagna

I made this Cheesy Lasagna for my sister-in-law's baby shower this weekend.  I went with an Italian theme and it seemed like everyone enjoyed the food.  My mom even called me after the shower and told me how good the lasagna was!  If my mom likes it, then it must be good right?  I noticed it was the first thing to be eaten by the guests too.  This Cheesy Lasagna is actually quite simple to make ahead of time.  I did use my homemade tomato sauce, but you can substitute store bought sauce.  I was able to make this cheesy lasagna two days earlier and reheat it in the oven before serving.  I personally think this lasagna was even better after reheating.  Now I wish I made an extra lasagna for myself! Thank you to my cousins Stephanie and Cathy from Petite Therapy for the photos from the baby shower.  They really make this cheesy lasagna look extra delicious!

Cheesy Lasagna

Printable Recipe

Ingredients

1 box (9 ounces) Barilla lasagna sheets (no boiling required)

2 eggs

15 ounces ricotta cheese

4 cups shredded mozzarella (or Italian mix) cheese

1 cup parmesan cheese, grated

6 cups homemade tomato sauce (or your favorite store bought marinara sauce)

Directions

Preheat oven to 375 degrees F.  Grease a 13x9 inch baking dish with non-stick cooking spray.

In a bowl, beat eggs and stir in ricotta, 2 cups mozzarella and ½ cup parmesan.

Spread 1 cup of tomato sauce on bottom of baking dish.

First layer 4 uncooked lasagna sheets, 1/3 of ricotta mixture 1 cup of mozzarella and 1 cup of tomato sauce.

Second layer 4 uncooked lasagna sheets, 1/3 of ricotta mixture and 1 ½ cups of tomato sauce.

Third layer 4 uncooked lasagna sheets, remaining ricotta mixture, and 1 cup of tomato sauce.

Last layer 4 uncooked lasagna sheets, remaining tomato sauce, 1 cup of mozzarella and ½ cup parmesan cheese.

Cover baking dish with foil and bake for 50 to 60 minutes.  Uncover and continue baking until cheese is melted, about 5 minutes.

Let stand at least 15 minutes before cutting.

*If making ahead of time, reheat by baking at 350 degrees F for 45 minutes and be sure to cover with foil.  Uncover in the last 5 minutes.

Spinach and Ricotta Stuffed Shells

Sometimes I have leftover ingredients from a recipe and I am able to reuse it for another recipe like this spinach and ricotta stuffed shells.  I used the leftover ricotta mixture from my recent lasagna recipe and just added spinach to it.  What is also great about these stuffed shells is that it is freezer friendly and I even tested it out for all you already.  I made the spinach and ricotta stuffed shells and froze them in freezer bags.  You would just need to bake the frozen stuffed shells longer, about 45 to 50 minutes instead of 30 minutes.  These spinach and ricotta stuffed shells went great with my basil tomato sauce.  Top with extra parmesan cheese if you want it to be extra cheesy.

Spinach and Ricotta Stuffed Shells

Printable Recipe

Ingredients

12 ounces jumbo pasta shells, cooked

2 cups basil tomato sauce (recipe here)

7 ounces ricotta cheese

1 egg, beaten

2 cups mozzarella cheese, shredded

¼ cup parmesan cheese

6 ounces baby spinach

Directions

Preheat oven to 350 degrees F.

Spray a baking dish with cooking spray and spread 1 cup of basil tomato sauce on bottom of baking dish.

In a medium bowl, combine ricotta, egg, mozzarella, parmesan and spinach.

Spoon filling into each pasta shell. 

Arrange stuffed pasta shells in baking dish.  Spread remaining 1 cup tomato sauce over shells. 

Cover with foil and bake for 30 minutes. 

Freezer Option:  You may prepare the stuffed shells ahead of time and place in a freezer bag (without the tomato sauce).  When ready to bake, there is no need to defrost, just place in baking dish with tomato sauce and bake for 45 to 50 minutes.