Kuhn’s Recipe of the Week: Fettuccini and Lamagna Ricotta Tomato Sauce Recipe

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


  1. Mix Lamagna Ricotta and cream in blender or food processor. (substitute milk to reduce fat content)
  2. Heat tomato sauce.
  3. Mix the Ricotta blend with the heated tomato sauce, and heat new mix.
  4. Drain pasta and add the Lamagna Ricotta and tomato sauce, then add black pepper and grated cheese.

Serves: 4-6

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