Tag Archive: fresh ricotta cheese

Mr. C.’s Chicken Ricotta Parmesan


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8 thin slices chicken cutlets

2 cups tomato sauce

2 cups fresh ricotta cheese

1 lb. piece fresh mozzarella cheese (sliced into 8 thin slices)

sea salt

4 fresh basil leaves (chopped)

olive oil


  1. In a large skillet put 1 tbsp. of olive oil. Cook chicken cutlets on both sides for about 3 minutes each.
  2. In a large baking pan, coat the bottom with tomato sauce. Place cooked cutlets in pan. Put a little tomato sauce on top of each cutlet.
  3. Put a dollop of fresh ricotta cheese on top of each cutlet. Spread the ricotta evenly on top.
  4. Put a slice of mozzarella on top of each cutlet. Sprinkle with sea salt and basil.IMG_5320
  5. Preheat oven to 400 degrees and bake for 1o minutes until cheese is melted. IMG_5322   Serves 3 to 4 people.


1 lb. whole wheat pasta shells (mini)
3 ears of corn (*Canned corn, well drained is fine too.)
1/2 cup red onion (chopped)
1/4 cup red bell pepper (minced)
1 cup fresh ricotta
1 tsp.sea salt
3 tbsp. olive oil
2 pieces of fresh basil (chopped)
1. Remove husks from corn. Brush with a little olive oil and sprinkle with sea salt. On a grill/barbecue, grill ears of corn until a little golden brown. Turn while cooking. (about a total of ten minutes) *Or, open canned corned and drain very well. Grill in skillet for about 3 minutes.  Skip Step 2 if using canned corn.
2. Let corn cool for about 15 minutes and then shuck the corn off the cob.
3. Begin to boil pasta to your desired taste.
4. Drain pasta well. Put pasta in a large bowl. Add corn, red onion, red bell pepper, 3 tbsp. of olive of oil and 1 tsp. of sea salt. Mix well.
5. Pour pasta onto a serving  platter.
6. Place dollops of fresh ricotta on top. Put basil leaves on top.
Optional: Drizzle a little olive oil on top.
Note: Some enjoy this as a cold pasta dish as well as a warm one.

Baked Penne Ala Vodka




1 lb. penne

1 lb. fresh mozzarella cheese (shredded)

2 cups fresh riccotta cheese

1/4 cup grated cheese

salt and pepper

Vodka Sauce Ingredients:

1/2 lb. chopped pancetta (bacon)

1/4 cup vodka

1/2 cup butter

1 1/2 cups heavy cream

1 1/2 cups tomato sauce 

1/2 tsp fresh parsley (chopped)


Preheat oven to 350 degrees.

1. Boil penne for 10-12 minutes. (depending on your desired taste) Drain well

2. In a big bowl, add fresh mozzarella, ricotta and grated cheese. Mix well.

3. Melt butter in a skillet and add pancetta. Let brown for a few minutes and add vodka. Stir well.

4. After a minute, add tomato sauce and cream. Add a pinch of salt and pepper. Keep stirring for 5 minutes. Add parsley during the last minute of stirring.

5. In a big, deep baking pan, coat the bottom with a ladle of sauce. Add half of the pasta. Put a layer of sauce and then a layer of cheese mixture on top. (Use all of the cheese mixture.) Spread it out evenly. Add a ladle of sauce on top. Put the remaining pasta on top. Put sauce on top and sprinkle with parmesan cheese.

6. Bake in oven for 30 minutes.  Cover the pan with aluminum foil for the first 20 minutes and remove it for the remaining 10 minutes.

Serve hot. Serves 4 people.