Baked Ricotta Recipes

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SHELLY'S BAKED RICOTTA



Shelly's Baked Ricotta image

A great choice for a post off Weight Loss Surgery (WLS) patient in the pureed stage. Always check with your doctor first. Find more of Shelly's great recipes and other information on her blog at: http://theworldaccordingtoeggface.blogspot.com/

Provided by TSUalum93

Categories     One Dish Meal

Time 30m

Yield 1 Pan

Number Of Ingredients 7

8 ounces ricotta cheese
1/2 cup grated parmesan cheese
1 large egg, beaten
1 teaspoon italian seasoning
salt & pepper
1/2 cup marinara sauce
1/2 cup shredded mozzarella cheese

Steps:

  • Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish.
  • Pour marinara on top and top with mozzarella cheese.
  • Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly.
  • Shelly suggests to first make it in the oven and heat the leftovers in the microwave.

Nutrition Facts : Calories 960.4, Fat 65.4, SaturatedFat 37.6, Cholesterol 420.2, Sodium 1985.2, Carbohydrate 24.9, Fiber 0.5, Sugar 13.2, Protein 67

BAKED RICOTTA WITH LEMON AND HERBS



Baked Ricotta with Lemon and Herbs image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 10

1 pound fresh ricotta cheese
Grated zest of 1 lemon
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Kosher salt
Pinch of red pepper flakes
1 tablespoon grated parmesan cheese
1 tablespoon extra-virgin olive oil
Sea salt
Grilled or toasted crusty bread, for serving

Steps:

  • Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy.
  • Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.

BAKED RICOTTA



Baked Ricotta image

Provided by Nigella Lawson

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

18 ounces (2 1/4 cups) ricotta cheese
2 large egg whites, lightly beaten
1/4 teaspoon dried oregano
Finely grated zest of 1 lemon
Salt and freshly ground black pepper
Vegetable oil for greasing pan

Steps:

  • Heat oven to 350 degrees. In a mixing bowl, combine ricotta, egg whites, oregano and lemon zest. Season to taste with salt and pepper. Lightly oil an 8-inch springform baking pan. Pour in ricotta mixture, and smooth surface.
  • Bake until ricotta is dry on top but not browned, about 30 minutes; it will have risen slightly but will remain a thin disk. Allow to cool slightly, and release from pan. Cut into wedges, and serve warm with a plate of roasted tomatoes. (See recipe.)

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 250 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED RICOTTA ORECCHIETTE



Baked Ricotta Orecchiette image

Baked ricotta honestly rivals the whole baked feta thing. It's such a simple, easy-to-make dish that's so delicious. Garnish with fresh herbs and/or some freshly grated Grana Padano cheese. Enjoy!

Provided by Jonathan Charbz

Categories     Pasta Main Dishes

Time 1h5m

Yield 4

Number Of Ingredients 16

1 pound cherry tomatoes
1 cup chopped zucchini
1 medium bell pepper, chopped
½ medium red onion, chopped
2 tablespoons chopped sun-dried tomatoes
1 tablespoon chopped fresh oregano
3 cloves garlic, crushed and chopped
4 tablespoons extra-virgin olive oil, divided, or as needed
1 pinch red pepper flakes, or to taste
sea salt and cracked black pepper to taste
1 (15 ounce) container whole-milk ricotta cheese
1 (16 ounce) package dried orecchiette
4 sprigs fresh thyme, leaves stripped
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
½ medium lemon, juiced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
  • Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
  • Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
  • Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.

Nutrition Facts : Calories 722.1 calories, Carbohydrate 100 g, Cholesterol 33 mg, Fat 24.6 g, Fiber 7.4 g, Protein 28.6 g, SaturatedFat 7.3 g, Sodium 185.5 mg, Sugar 4.9 g

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