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Ricotta Bake - savory version

Ricotta Bake - savory version

Susan Maria Leach  /  10/4/2019  /  Facebook  /  Twitter  / 

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 Parmigiano Reggiano, grated
  • 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.

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