Ricotta spaghetti

    25 min

    A good alternative to macaroni cheese!

    20 people made this

    Serves: 4 

    • 350g spaghetti
    • 1 clove garlic, minced
    • 250g ricotta cheese
    • 2 teaspoons chopped fresh basil
    • salt and ground black pepper to taste
    • 2 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, reserving 2 tablespoons of the cooking water.
    2. Stir the garlic, ricotta and basil in a saucepan over medium-low until hot, about 4 minutes. Season to taste with salt and pepper, then stir in the spaghetti and cooking liquid. Sprinkle with Parmesan cheese to serve.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (20)


    Made it more kid friendly. I used mini pasta shells and added some chopped ham. My 2.5 yr old and 10 month old loved it. Bit like mac cheese, but less stodgy.  -  08 Mar 2010


    My Italian grandmother used to make this all the time when I was little but she sauteed the ricotta, basil and garlic in olive oil and then poured it over the spaghetti. DELICIOUS!!!  -  24 Apr 2009  (Review from Allrecipes US | Canada)


    So easy to make! We added small pieces of steamed broccoli into the spaghetti because on its own it was a little boring. Good for a weeknight dinner -fast, filling, and tasty.  -  20 Apr 2009  (Review from Allrecipes US | Canada)