Sometimes you’re stuck with not really a full portion of pasta, or else a portion that someone else has already eaten all the meatballs out of, or almost enough to make into a meal—but not quite. I already wrote here about the genius of the pasta frittata, and I encourage you to try it if you haven’t yet.
But a keeping a little container of ricotta in your fridge for these moments can also do the trick—sometimes even if you’ve planned a fresh pasta dinner that’s a little low on protein and needs a boost to make you feel satisfied. Dollop a little in your pasta bowl, then dish the hot pasta right on top. It adds decadence to any red sauce, especially if you have some chopped fresh herbs to scatter over it; it also turns pasta with pesto sauce into a meal, especially if you go Genoese on it and supplement with some green beans or even potato chunks.