"Giada de Laurentiis loves ricotta so much that she incorporates it into chocolate puddings, showcasing its versatility beyond traditional savory dishes."
"In her baked rigatoni and sausage recipe, Giada emphasizes the importance of layering ricotta within the pasta, stating, 'Take some of the pasta and just cover it up, because the ricotta will melt slightly, but it won't melt like a mozzarella.'"
Ricotta cheese often sparks debate in Italian-American cuisine, particularly regarding its use in lasagna. Chef Giada de Laurentiis champions ricotta, incorporating it into both desserts and savory dishes. Her baked rigatoni and sausage recipe showcases ricotta's compatibility with other cheeses. The dish begins with browning Italian sausage and adding broccoli and garlic, followed by marinara and rigatoni. De Laurentiis layers in Parmigiano and dollops of ricotta mixed with basil, achieving a golden crust with mozzarella before baking.
Read at Tasting Table
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