Stir the ricotta, Philadelphia, egg, nutmeg and half of the Parmesan into the spinach; season to taste. Pour the tomato sauce ...

Bake at 180C/170C fan/gas mark 5 in the oven for 20 minutes, or until the spinach topping is gold and souffléd. IF YOU ARE GIVING THIS TO SOMEONE Make the pasta bake up to the end of stage 8.

Cooked pasta gets tossed with a mixture of ricotta, Parmesan, nutmeg, fontina and spinach before it gets baked to golden brown perfection. Find a recipe for any occasion in F&W's guide to baked pasta.

When friends come over and you find yourself the cook, you don’t want to get stuck at the stove. You’d rather be chatting and enjoying the fun. Easy-to-serve do-ahead food that can be put out ...

Preparation 1. Heat the oven to 425 F. In a 9-by-13-inch baking dish, pour in the crushed tomatoes, 2 teaspoons salt, garlic, red pepper flakes, harissa, if using, and 2 tablespoons olive oil ...

Repeat with the remaining pasta and fontina cheese. Combine the Parmigiano and bread crumbs and sprinkle evenly over top. Bake until the top is crusty and the sauce is bubbly, 10 to 15 minutes.

Italian herb seasoning.Italian herb seasoning is an aromatic blend of basil, oregano, marjoram, sage and garlic. Brands vary, but that’s the gist, making it an ideal one-stop shop for great flavor.

Baked eggplant with ricotta, mozzarella, and spinach makes for a flavorful and satisfying dish. Start by slicing the eggplants, salting them, and allowing them to rest for 10 minutes to release ...

Using cottage cheese in the filling rather than the more traditional ricotta gives this deeply satisfying stuffed pasta dish an extra creaminess. From Meredith Deeds. • 1 (8 oz.) box manicotti ...

Stir in spinach; cook, stirring occasionally, until wilted, about 2 minutes. Add crushed tomatoes and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Reduce heat to medium, and let ...