This ricotta cheese mixture combines three kinds of cheeses and seasonings and is perfect for filling your favorite Italian baked dishes - lasagna, baked ziti, manicotti and more.
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.
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Notes
This recipe can be used for up to 16 oz. lasagna noodles, up to 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 most Romano and Parmesan cheeses are not technically vegetarian as they typically contain animal rennet. However, BelGioioso and 365 by Whole Foods are two brands that offer a vegetarian-friendly Parmesan.If you find that your ricotta is too watery, strain it using cheesecloth before mixing it with the other ingredients. To do so, scoop ricotta into a large cheesecloth. Pull up the corners of the cheesecloth and twist to form a bundle. Hold the bundle of cheese over a bowl so the water will drip into it. Keep a tight hold of the bundle with one hand and start squeezing with your other hand from the top down to remove excess water.