Tuesday, June 29, 2010


A new version of mac and cheese (and no the color isn't off, it is green).  After making the Italiano Ravioli, I found that I was still left with a good amount of the ricotta mixture.  So I made something up to use the extra.

Pesto Mac and Cheese
8 oz small type pasta cooked al dente
Approximately 1/2 cup ricotta mixture
2-3 tbs prepared pesto
1/4 cup freshly grated parmesan
A good shake of crushed red pepper

After cooking the pasta drain, but if a little pasta water remains, it just adds to the creaminess.  Mix all other ingredients, stir well and top with parmesan cheese.  Enjoy.

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