#3716 - Creamy Italian Cheesecake

(by Shirley McNevich)

(this recipe is for Dec. 25th)

2 - 8oz. Philadelphia cream cheese (softened)
1 - 16oz. ricotta cheese
1 1/2 cups white sugar
4 eggs
1 TBSP lemon juice
1 tsp. vanilla
3 TBSP cornstarch
3 TBSP flour
1/2 cup butter (melted and cooled)
1 pint Breakstone's sour cream

In a mixer add cream cheese and ricotta cheese--beat. Add white sugar and eggs--beat. Add lemon juice and vanilla--beat. Add cornstarch, flour and melted butter--beat. Remove bowl from mixer--add sour cream--stir to mix. Pour batter into a greased springform cheesecake pan. Bake at 350 degrees for 1 hour, then WITHOUT OPENING THE OVEN DOOR turn off the oven and let it in the oven for 1 hour. Cool completely, then refrigerate until cold.

#3710 - Ricotta Pie

(by Shirley McNevich)

(this recipe is for Dec. 19th)

16 eggs
3 cups white sugar
3 tsp. vanilla
3 lbs. ricotta cheese
1/4 cup Nestle's semi-sweet chocolate chips (optional)
4 cups flour
5 tsp. baking powder
1/2 cup + 1 TBSP Crisco shortening (cold)
1 TBSP milk

Batter: In a mixer add 12 eggs, 2 cups of white sugar and 2 tsp. vanilla--beat. Remove bowl from mixer--add all of the ricotta cheese and the chocolate chips--stir well, then set aside. Crust: in a bowl add the flour, baking powder and 1 cup white sugar--stir to mix. Add 1/2 cup + 1 TBSP cold Crisco shortening--mix with a pastry blender to make crumbs. Add four beaten eggs and 1 tsp. vanilla--mix with your hands to form the dough. Cut the dough into four equal balls, wrap each in Saran wrap, then refrigerate them for 1 hour. Grease TWO deep dish pie plates. Roll out two of the doughs and place them in the greased pie plates. Flute the edges of the doughs. Roll out the other two doughs, cut them into 1/2" strips. Divide the batter evenly into the two pie crusts. Arrange the cut dough strips evenly over the top of each pie. Use a pastry brush to brush the milk over the dough strips. Cover the dough edges with foil. Bake at 325 degrees for 20 minutes, then remove the foil and turn each pie halfway around. Continue baking another 30 minutes or until inserted knife comes out clean and crusts are golden brown. Cool completely, then refrigerate until cold.

#3653 - Pepperoni Casserole

(by Shirley McNevich)

16oz. uncooked shell pasta (or other shape)
1lb. ground Italian sausage (casings removed)
28 to 32oz. pasta sauce
24oz. ricotta cheese (less if you wish)
1 can sliced black olives (drained)
12oz. shredded mozzarella cheese
12oz. pepperoni slices (more if you wish)

Cook and drain pasta in salted water--drain but DO NOT RINSE. In a skillet over medium heat crumble the Italian sausage--cook/stir until browned. Chop all of the pepperoni slices into small pieces. In a bowl add drained pasta, browned sausage, HALF of the pepperoni pieces and the pasta sauce--stir well. In a separate bowl add ricotta cheese, mozzarella cheese and sliced black olives--stir to mix. Pour the pasta mixture into a large greased casserole dish. Spread the cheese mixture over the pasta mixture. Sprinkle the other half of the chopped pepperoni pieces over the top. Bake at 350 degrees 25-35 minutes or until hot and bubbly. Let it sit a few minutes before serving.

#2463 - No Boil Lasagna

(by Shirley McNevich)

1 - 32oz. ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 beaten eggs
2 - 26oz. jars pasta sauce (with or without meat--your choice)
12 uncooked lasagna noodles
spices to your taste (salt, pepper, oregano, garlic salt, etc.)

In a bowl add ricotta cheese, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and the beaten eggs--mix well. Add any spices you wish--stir until mixed. Grease a 9 x 13 baking dish. Spread 1 cup of the pasta sauce on the bottom of the baking dish. Place 4 lasagna noodles in a single layer over the sauce. Spread 1 cup of sauce over the noodles. Spread 1/2 of the ricotta cheese mixture over the sauce. Place 4 lasagna noodles in a single layer over the ricotta. Spread 1 cup of sauce over the noodles. Spread 1/2 of the ricotta cheese mixture over the sauce. Place the last 4 uncooked noodles over the ricotta mixture. Spread 2 cups of sauce over the top. Cover with foil and bake at 375 degrees for 1 hour. Remove from oven, remove the foil, spread 1 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese over the top. Return to oven and bake at 375 degrees for 10 minutes or until cheese melts. Let the lasagna sit for 10 minutes before cutting. Serve lasagna with remaining pasta sauce.

#2385 - No Bake Ricotta Cheesecake

(by Shirley McNevich)

1 - 3oz. box lemon Jell-O
1 3/4 cups hot water
1/2 cup white sugar
1/4 cup lemon juice
1 TBSP Knox unflavored gelatin dissolved in 1/2 cup cold water
Crust: 2 cups graham cracker crumbs; 1/2 cup Domino's powdered sugar; 1/2 cup melted butter
Filling: 2 cups heavy whipping cream; 1 - 15oz. part skim ricotta cheese

Add Knox gelatin powder to the cold water--stir. In a bowl add hot water, white sugar and lemon juice--stir. Add Knox gelatin mixture--stir. Once cooled, refrigerate until it starts to gel. In a bowl add graham cracker crumbs, powdered sugar and melted butter--stir. Reserve 1/2 cup of the crumb mixture--set it aside. Press the remaining crumb mixture into the bottom of a greased 9 x 13 glass baking dish. Remove Jell-O mixture from refrigerator and put it in a mixer--beat, then set aside. In a mixer add heavy whipping cream--beat until whipped. Add whipped cream to Jell-O mixture--stir. In a mixer add ricotta cheese--beat until mixed. Add whipped ricotta cheese to Jell-O mixture--stir. Pour the whole mixture over the crust. Sprinkle the reserved crumbs over the top. Refrigerate overnight.

#2355 - Pistachio Italian Love Cake

(by Shirley McNevich)

1 box marble cake mix
2 lbs. ricotta cheese
3/4 cup white sugar
2 tsp. vanilla
4 eggs
1 cup milk
1 - 3oz. box Jell-O pistachio INSTANT pudding
1 - 8oz. Cool Whip (thawed)

Prepare marble cake mix batter according to box directions and pour batter into a greased 9 x 13 cake pan. In a mixer add ricotta cheese, white sugar, vanilla and eggs--beat. Spoon the mixture evenly over the marble cake batter. Bake at 350 degrees for 1 hour. Cool completely. In a bowl add pistachio pudding mix and milk--beat with a whisk until it thickens. Add Cool Whip--stir until mixed. Spread the pudding mixture over the cooled cake. Refrigerate until cold.

#2128 - Quick Lasagna

(by Shirley McNevich)

1 - 15oz. ricotta cheese
1 - 16oz. bag shredded mozzarella cheese
1 - 5oz. fresh grated Parmesan cheese
1 beaten egg
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 16oz. jar of your favorite pasta sauce
1 cup water
12 uncooked lasagna noodles

In a bowl add ricotta cheese and beaten egg--stir until mixed. Add 3 cups of the mozzarella cheese and 3/4 cup Parmesan cheese--stir. In a skillet add ground chuck, salt, pepper and onions--cook/stir until meat is browned, then drain off any fat. Add pasta sauce and water to ground chuck--stir. Turn oven to 375 degrees. Grease a 9 x 13 glass baking dish. Spread some sauce mixture on the bottom of the dish. Add 3 of the uncooked lasagna noodles. Add more sauce over the noodles. Spread 1/3 of the ricotta mixture as the next layer. Keep repeating the layers of noodles, ricotta mixture, and sauce. Keep enough sauce to make sauce the last layer. Cover with foil and bake at 375 degrees for 1 hour. Remove foil, sprinkle the rest of the Parmesan cheese and mozzarella cheese over the top. Return to oven and bake 10 more minutes or until cheese melts.

#1700 - Ricotta Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
4 TBSP softened butter
2 fresh lemons (room temperature)
1 1/4 cups white sugar
1/4 cup cornstarch
2 - 8oz. Philadelphia cream cheese (softened)
1 - 15oz. ricotta cheese (part skim)
4 eggs
2 cups half and half
2 tsp. vanilla

In a bowl add graham cracker crumbs and softened butter--stir. Press the mixture into the bottom of a greased 9" springform cheesecake pan. Bake at 375 degrees for 10 minutes. Cool for 15 minutes and reset oven to 325 degrees. Use two lemons--squeeze 1/3 cup lemon juice and 2 tsp. zest (grated peel)--set aside. In a bowl add white sugar and cornstarch--stir with a spoon. In a mixer add cream cheese and ricotta cheese--beat for 5 minutes. Add cornstarch mixture--beat on low until mixed. Add eggs--beat. Add vanilla and half and half--beat. Add lemon juice and zest--beat. Pour the batter into the baked crust. Bake at 325 degrees for 1 hour. Turn oven off and let the cheesecake in the oven for 1 hour (do not open the oven door). Cool completely, then refrigerate overnight.

#1536 - Ricotta Cheese Cookies

(by Kim [Knecht] Bickel - friend)

3 eggs
2 cups white sugar
4 cups flour
1 tsp. salt
1 tsp. baking soda
1/2 lb. Parkay margarine (softened)
1lb. ricotta cheese
1 to 2 tsp. vanilla
Frosting: 3 cups Domino's powdered sugar; 3 to 4 TBSP milk; 1/3 cup softened butter; 2 tsp. vanilla

In a mixer add Parkay and white sugar--beat. Add eggs--beat. Add salt, baking soda and vanilla--beat. Add ricotta cheese--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool completely, then frost. Frosting: in a mixer add softened butter, some of the powdered sugar and the milk--beat. Slowly add the rest of the powdered sugar and the 2 tsp. vanilla--beat until creamy.

#1175 - Easy Homemade Cheese Ravioli

(by Shirley McNevich)

1 beaten egg
8oz. good quality ricotta cheese
1 tsp. (or more) parsley flakes
1/2 tsp. salt for dough; 1 tsp. salt for cooking
1 cup flour
water (about 1/4 cup)
your favorite pasta sauce

Open the ricotta cheese container--add the parsley flakes, stir it, and put it back in the refrigerator. In a bowl add flour, beaten egg, salt, and about 1/8 cup water--mix with your hands until it forms dough. If too dry, add a little more water and remix. Once you have a good dough ball, place the dough in a bowl covered with Saran Wrap and set it aside for half an hour. After the half hour is up, flour your counter, put the dough in the flour, flour the top of the dough and use a rolling pin to roll out the dough (very thin). Use a knife or a pastry cutter to cut the dough into 2", 3" or 4" squares. Place one dough piece on the counter, put 1 tsp. of ricotta cheese mixture on the dough, and cover with a second dough piece. Use a fork to press and seal all four sides of the ravioli together (if you have trouble with the ravioli staying together, spray a little Pam on your finger and spread the Pam on the edges of the first piece of dough before putting the second piece on top and sealing it with the fork tongs). In a large pot of boiling water, add 1 tsp. salt--stir. Carefully drop the ravioli into the boiling water one at a time--cook until the ravioli float to the top of the water (this means they are done). Carefully drain the ravioli--do NOT rinse--add ravioli to a serving plate and top with your favorite pasta sauce (heated).

#1052 - Hearty Lasagna

(by Shirley McNevich)

1 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1/4 tsp. garlic powder OR 1 minced garlic clove
1 - 6oz. can Hunt's tomato paste
1 - 24oz. can chopped tomatoes OR 1 qt. tomato juice
1 tsp. oregano
1/2 lb. lasagna noodles (cooked and drained according to package directions--make sure you add a little olive oil and a little salt when cooking them so they don't stick together)
1/2 lb. shredded mozzarella cheese
3/4 lb. ricotta cheese
Parmesan cheese for sprinkling

Cook and drain lasagna noodles--set aside. In a skillet over medium heat brown the ground chuck with chopped onions, salt, pepper and garlic--cook and stir until browned and turn heat back to simmer. Add tomato paste, chopped tomatoes, oregano--stir and cook on simmer about 15 minutes or until it thickens. In a large lasagna pan make layers: meat sauce, then Parmesan cheese, then lasagna noodles, then shredded mozzarella cheese, then ricotta cheese--keep layering until ingredients are used up--try to end with meat sauce on top. Bake at 350 degrees for 35-45 minutes or until hot and bubbling.

#779 - Baked Lasagna Casserole

(by Shirley McNevich)

1 lb. ground chuck
1 chopped onion
1 chopped garlic clove
2 TBSP olive oil
2 - 6oz. cans tomato paste
2 cup water
1 tsp. salt
1/2 tsp. pepper
1 - 8 oz. box lasagna noodles
2 eggs
3/4 lb. ricotta cheese
3/4 lb. grated mozzarella cheese
Parmesan cheese
1 tsp. chopped parsley

In a skillet add the ground chuck, salt, pepper, chopped onion, chopped garlic, and chopped parsley--cook until beef is browned. Add the tomato paste and water--stir, then simmer meat sauce for about an hour. Cook the lasagna noodles according to box directions--drain and set aside. In a bowl add eggs and ricotta cheese--mix well. Grease a 9 x 13 baking dish. Layer the meat sauce, then lasagna noodles, then ricotta mixture, then mozzarella cheese--continue layering until all ingredients are used up--try to keep enough meat sauce so that you can use the meat sauce as the final layer. Sprinkle the Parmesan cheese on top and bake at 375 degrees for 30-40 minutes.

#667 - Perogie Casserole

(by Aunt Eileen [Knouse] Carter)

1 cup finely chopped onions
1 cup butter
1 cup small curd cottage cheese OR ricotta cheese
1 egg
1 tsp. onion salt
1 cup mashed potatoes (either homemade or instant prepared according to box directions)
1 cup shredded sharp cheddar cheese
1/4 tsp. salt
1/4 tsp. pepper
9 lasagna noodles (cooked according to package directions and drained)

Sautee the chopped onions in a pan with the butter--set aside. In a bowl add egg and beat it with a fork. Add cottage OR ricotta cheese and onion salt--mix well. In a separate bowl add prepared mashed potatoes, sharp cheddar cheese, salt, and pepper--stir. Spray a cake sized glass baking dish with Pam. Place the first 3 lasagna noodles on the bottom of the baking dish. Add all of the cottage cheese OR ricotta mixture. Add 3 more lasagna noodles on top. Add the mashed potato mixture on top of the lasagna noodles. Add last 3 lasagna noodles. Spread the sauteed onions on top of the last layer of lasagna noodles. Bake (covered with foil) at 350 degrees for 25-30 minutes. Let stand a few minutes before cutting and serving.

#294 - Stuffed Shells

(by Shirley McNevich)

1 large box jumbo pasta shells
2 lbs. ricotta cheese
1/2 lb. shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
1 tsp. parsley
1 - 26oz. jar spaghetti sauce

Preheat oven to 350 degrees. Prepare pasta shells according to package directions (add a little olive oil in the water so the shells don't stick together)--set cooked shells on aluminum foil to cool. Beat eggs, ricotta, Mozzarella, Parmesan cheese, salt, pepper and parsley in a bowl using a spoon. Grease a large glass baking dish. Scoop cheese mixture into a Ziploc bag, squeeze air out of bag and close--cut a small hole in one of the bottom corners of the bag. Squeeze the bag and fill the shells with the cheese mixture. Layer sauce and pasta shells in the baking dish. Add extra mozzarella and Parmesan cheese on top. Bake at 350 degrees for 30-40 minutes or until bubbling hot. Serve with garlic bread.

#293 - Manicotti

(by Shirley McNevich)

1 - 12oz. package manicotti
1 - 15oz. ricotta cheese
16 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg, beaten
1 - 10oz. package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
1 - 26oz. jar spaghetti sauce

Grease a 13 x 9 x 2-inch baking dish and set aside. Cook manicotti according to package directions--add a little olive oil when cooking them so they won't stick together; drain and set aside on aluminum foil. In large bowl mix the ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, egg, prepared spinach, salt and pepper. Scoop cheese mixture into a Ziploc bag, squeeze out the air and close bag. Cut a small hole in one of the bottom corners of the bag, then squeeze the bag so cheese mixture comes out--squeeze cheese mixture into each of the manicottis. Pour a little sauce in the bottom of the baking dish, arrange the prepared manicottis in the dish, then pour the rest of the spaghetti sauce over shells and top with remaining mozzarella cheese. If you have extra Parmesan cheese, sprinkle on top also. Bake uncovered at 350 degrees for 30-40 minutes or until bubbling hot. Serve with garlic bread.