How to Make Ricotta Cheese Mixture for Lasagna | Ricotta Cheese Filling | Watch Learn Eat

If you want to make a delicious lasagna, baked ziti, manicotti or stuffed shells, start with this simple ricotta cheese mixture.

Get the printable recipe: https://watchlearneat.com/ricotta-cheese-mixture/

Ingredients
32 oz ricotta cheese (2 lb. container)
½ cup shredded mozzarella cheese (*see notes below regarding using vegetarian-friendly cheese if desired)
⅓ cup grated Pecorino Romano cheese (*see notes below regarding using vegetarian-friendly cheese if desired)
2 eggs
Freshly ground black pepper to taste
½ cup fresh parsley leaves (finely chopped)
½ tsp garlic powder (optional)

Instructions
Place ricotta cheese in a large mixing bowl.
Add mozzarella and Romano cheeses and stir.
Stir in eggs.
Add in black pepper and parsley as well as the garlic powder if you're using it. Stir together and refrigerate until ready to use (use within 24 hours).
(Please refer to the post above for instructional photographs for this recipe)

Notes
This recipe can be used for 16 oz. lasagna noodles, 16 oz. ziti or penne pasta, 8-12 oz. jumbo shells, or a count of 12-16 manicotti shells (traditional or gluten-free).

*Note that Romano cheese is often not considered vegetarian-friendly as it traditionally contains animal rennet. For a vegetarian-friendly alternative, omit the Pecorino Romano cheese and replace it with vegetarian-friendly Parmesan cheese. Also ensure the brand of mozzarella you are using is vegetarian-friendly.

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