Fettuccini and Lamagna Ricotta Tomato Sauce Recipe
1 lb. of your favorite Fettuccini Pasta cooked (al dente)
24 oz. of Lamagna Ricotta
12 oz. of your favorite tomato pasta sauce
1/3 c. of cream
1/4 c. grated Parmesan cheese
Salt and black pepper
- Mix Lamagna Ricotta and cream in blender or food processor. (substitute milk to reduce fat content)
- Heat tomato sauce.
- Mix the Ricotta blend with the heated tomato sauce, and heat new mix.
- Drain pasta and add the Lamagna Ricotta and tomato sauce, then add black pepper and grated cheese.