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Tomato Ricotta Pie Recipe

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This recipe for Tomato Ricotta Pie is from The Red Hat Ladies Lowcountry Delights, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 container (15oz.) part-skim ricotta cheese
4 large eggs
1/4 cup freshly grated Romano cheese
1 Tbsp. cornstarch
1/2 cup loosely packed fresh basil leaves, chopped
1/4 cup low-fat milk ( I use 2 %)
2 medium tomatoes (sliced thin)
1/4 tsp. each, salt & pepper
Directions:
Directions:
Preheat oven to 350º.
Spray a 9" x 13" PRYEX dish with PAM
In a large bowl, mix ricotta, eggs, Romano, salt and pepper.
In small bowl whisk milk and cornstarch until smooth. Add to cheese mixture and stir in basil. Put a layer of thinly sliced tomatoes on the bottom of baking dish, pour cheese mixture on top of tomatoes then arrange remaining tomatoes on top overlapping slices if needed.

Bake pie 30 to 40 minutes until lightly browned and set around edges. Let stand for 6 minuets before slicing.

Makes 6 dinner size servings.
Personal Notes:
Personal Notes:
This great for a meatless dinner. Serve with a side salad and maybe some garlic bread and you have a great dinner or a Wonderful lunch for the Girls!

 

 

 

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