Parmesan Ricotta Bake

These taste like the cheesy part of a lasagna or ravioli. I like to keep it clean and simple. Delicious with simple marinara spooned over a portion in a small dish.

Ingredients

• Non stick cooking spray
• 16 ounces part skim milk ricotta (do not use fat free, which has gum starch thickeners)
• 3 large eggs
• 1/2 cup grated Parmigiano Reggiano
• 1 teaspoon sea salt and 1/3 teaspoon freshly ground black peppers
• optional: chopped spinach, diced tomato, halved cherry tomato, diced sweet pepper, fresh herbs

Instructions

• Preheat the oven to 400 degrees and spray a small glass baking dish. I use silicon moulds that are amazing.
• Beat together the ricotta, eggs, cheese, salt and pepper.
• Either fold in or transfer mixture to baking dish and then top with vegetables.
• Bake until golden and slightly puffed, for baking dish 25 to 30 minutes - for muffin cups 12 to 15 minutes.
• Cool slightly before serving.