Ricotta and Fresh Herb Sauce


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This pasta sauce is best with medium size pasta, penne, shells, or rotelle.

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  • 1 tub (15 oz.) whole milk ricotta cheese
  • 1/4 C. grated parmesan cheese
  • 2 Tbs. chopped fresh Italian flat leaf parsley
  • 2 Tbs. fresh chopped basil
  • 2 Tbs. fresh chopped dill
  • 2 Tbs. fresh chopped oregano
  • 1/8 tsp. black pepper
  • 12 oz. dry pasta

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Combine all ingredients and stir to blend. Fold into hot pasta and serve at once.

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