You've Ricotta Be Kiddin' Me! Homemade Ricotta!

Today I am being featured at Mama's Little Nestwork as a Recipe Blogger! I am super psyched as I love to share something I am so passionate about with so many people! I remember the first cookbook my husband bought for me 3 years ago, "Betty Crocker Basics and Entertaining." Before then,  I've never looked at recipes; and  cook? Never!  In fact, I HATED being in the kitchen! Growing up I had to clean the kitchen and my mom had to force to help her with prep work. But, as I was a newlywed, just separated from the United States Air Force and pregnant with my second child, I thought I'd take on cooking!

And boy did I. One of the things I love about cooking is doing everything from scratch! As a non-cook, I honestly thought the folks at McCormick or Kraft invented all the tasty dishes I loved. I swear I was not a bimbo, just uninterested in food! But now, I rarely ever buy items pasta sauces, BBQ Sauce, salad dressings and the list goes on. Some may call me snobby, but I DO cheat when I need to, but I for me doing everything from scratch is so exhilarating, fun, and quicker than you think!

So Tuesday evening while scanning my cookbooks for my menu plan, in my Food and Wine, 2009 Cookbook, I found a recipe for Baked Penne with Sausage and Creamy Ricotta.  Sounds nice and easy, I like sausage...and then I read by 3 cups of Ricotta (Recipe on pg 11). So I thought, 'yay a new challenge!' And you know what? It's not a challenge at all. Quite easy in fact! The kiddos can join in, and of course mine did!

Creamy Ricotta

Food and Wine Cookbook, 2009

4qts Whole Milk

1 cup Heavy Cream

3 Tablespoons White Vinegar

1/2 teaspoon kosher salt

What you will need: Cheesecloth. Can be found at walmart, target, amazon.com, or any kitchen specialty store.

Directions

In a large saucepan, heat milk and cream over medium high heat. Heat until mixture starts to bubble at the top- right before it begins to show signs of boiling, but do not allow mixture to boil. If you have a kitchen thermometer, heat until milk and cream reach 185 F.

When temperature reaches 185, immediately removed milk mixture from heat, then add vinegar. Mixture will begin to curdle instantly. Stir 30 seconds, add salt, then stir 30 seconds more.

My 2 year-old  my sous chef

It's ok, the milk is supposed to be curdled!

Now cover the pot with a clean kitchen towel, then leave at room temperature for 2 hours.

Now, put several layers of cheesecloth in a colander, then set the colander into a large bowl.

With a slotted spoon, add the ricotta mixture to the cheesecloth.

Look Ma, I made ricotta all by myself!

Now carefully tie up or use a rubber band the cheesecloth and leave at room temperature for 30 minutes. Gently squeeze cheesecloth to release whey in that time.

Use immediately or refrigerate and use within 4 days! You may never go back to store bought again! It tastes amazing to me and my family. Yes, I snacked a little ;)

I refrigerated my ricotta mixture so I can use it later in my dinner later. 

Baked Penne with Sausages and Creamy Ricotta

This dish was delicious and VERY easy. 

Ingredients

3 Tablespoons of Extra-Virgin Olive Oil

2 garlic cloves, smashed

1 pound of italian sausage, casings removed

1 teaspoon of fennel seeds

1 28 oz can tomato puree

1 1/2 cups water

1 1/2 teaspoon salt

1 teaspoon italian seasoning

1 bay leaf

1/4 teaspoon ground fennel

Salt and freshly ground pepper

1 pound penne

3 cups of Creamy Ricotta (above!)

1/2 pound mozzarella cheese

1/4 cup grated Parmesan cheese

Directions

1. Preheat the oven to 400F. In a large saucepan, heat 1 tablespoon of olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned about 1 minute. Add the sausage and fennel seeds and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, Italian seasoning, bay leaf, and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened (uncovered), about 30 minutes. Carefully remove the garlic, mash it to a paste in a small bowl with a spoon (or mortar and pestal) and stir it back into the sauce; discard bay leaf.

2. Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot. Stir in the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the penne.

3. Spoon the pasta into a 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the Creamy Ricotta on top. Gently fold some of the ricotta into the pasta; don't overmix- you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle with the Parmesan cheese. Bake the pasta for 45 minutes, or until bubbling and golden on top. Let rest for 20 minutes before serving.

Folding in ricotta!

Make ahead!!

The baked penne can be refrigerated, covered, overnight. Rewarm before serving.

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