Recipes for Ricotta Cheese

Ingredients

• 1 cup expired ricotta cheese
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup plain yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• Butter or oil for greasing the pan
• Maple syrup, fresh berries, or powdered sugar for serving

Instructions

1. In a large bowl, whisk together the expired ricotta cheese, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the milk, plain yogurt, eggs, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and grease with butter or oil.
5. Pour 1/4 cup of the batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on the other side.
7. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
8. Serve the ricotta pancakes hot with maple syrup, fresh berries, or powdered sugar.
9. Enjoy!

Ingredients

• 2 slices of bread
• 1/2 cup of slightly expired ricotta cheese
• 1 tablespoon of olive oil
• 1 clove of garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place the bread slices on a baking sheet and toast them in the oven for about 5 minutes, or until lightly golden.
3. In a small bowl, mix the ricotta cheese, minced garlic, olive oil, salt, and pepper.
4. Spread the ricotta mixture evenly on the toasted bread slices.
5. Place the topped bread slices back in the oven for another 5 minutes, or until the cheese is slightly melted.
6. Remove from the oven and garnish with fresh basil leaves.
7. Serve warm and enjoy!

Ingredients

• 12 jumbo pasta shells
• 1 cup expired ricotta cheese
• 1 cup frozen spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the expired ricotta cheese, spinach, Parmesan cheese, basil, oregano, garlic powder, salt, and black pepper. Mix well.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
5. Stuff each cooked shell with the ricotta and spinach mixture and place them in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells, covering them completely.
7. Sprinkle shredded mozzarella cheese over the top.
8. Cover the dish with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
10. Let it cool for a few minutes before serving.
11. Serve hot and enjoy!