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Ricotta Bakes Recipe

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This recipe for Ricotta Bakes is from The Hodges Family ~Cookbook ~ Taste of Home, 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:  
8 oz. Ricotta Cheese
½ cup grated Parmesan
1 large Egg, beaten
1 teaspoon Italian Seasoning
Salt & Pepper to taste
½ cup Marinara Sauce
½ cup shredded Mozzarella Cheese
1 Eggplant, cubed & roasted (optional)

Directions:
Directions:
1. Mix ricotta cheese, parmesan, beaten egg, and seasonings together and place in an oven proof dish. (Mini Bread Loafs)
2. Pour marinara on top of cheese mixture and top with mozzarella cheese. Bake in the oven @ 450º for about 20-25 minutes.

To roast the eggplant: Wash, dry, slice and cube into 2 inch pieces. Place them on a baking sheet, drizzle with olive oil and sprinkle with salt, toss to coat. Roast at 425º for 40-45 minutes. Every 15 minutes turn them. You want slightly golden brown and softened. Assemble casserole by mixing with Ricotta cheese mix.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is great for when you're craving pizza or pasta without the carbs. Mini Loaf pans are perfect for size.

 

 

 

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