Baked Spinach Ricotta Tart Recipes

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SPINACH & RICOTTA SLICE



Spinach & ricotta slice image

Both vegetarians and non-veggies will love this puff pastry parcel with Italian cheese - great as a buffet centrepiece

Provided by John Torode

Categories     Buffet, Main course

Time 1h45m

Number Of Ingredients 11

50g butter
1 tsp olive oil
1 onion , finely chopped
1kg spinach
¼ tsp ground nutmeg
500g ricotta
2 egg yolks
85g parmesan (or vegetarian alternative), finely grated
2 x 375g packs all-butter puff pastry
a little flour , for dusting
1 egg , beaten

Steps:

  • Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
  • Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
  • Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
  • Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
  • Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.

Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium

SPINACH & RICOTTA PASTA BAKE



Spinach & Ricotta Pasta Bake image

Recipe video above. A lazy meal for midweek that tastes like spinach and ricotta stuffed shells or cannelloni - but without all the labour! Feel free to use your favourite store bought pasta sauce if you prefer. Reheats well and freezes well too!

Provided by Nagi | RecipeTin Eats

Categories     Pasta

Time 55m

Number Of Ingredients 19

300g / 10 oz ziti pasta, (uncooked, or other short pasta of choice)
1 1/2 cups mozzarella cheese (, shredded (or more! For topping))
1 lb / 500 g ricotta ((Note 1))
1/2 cup parmesan cheese (, grated)
2 garlic cloves (, crushed)
350g / 12oz frozen chopped spinach, (thawed and excess liquid pressed out )
1 cup mozzarella cheese (, shredded)
3/4 tsp salt & pepper
1 tbsp extra virgin olive oil
2 garlic cloves (, minced)
700g / 24oz tomato passata ((1 standard bottle) (Note 2))
1 tsp EACH onion and garlic powder
2 tsp dried Italian Mixed Herbs ((Note 3))
1/2 tsp dried chili flakes (, to taste (optional))
1 tsp sugar
1 tsp salt
Black pepper
2 tbsp water ((if needed))
Parmesan cheese (, grated)

Steps:

  • Preheat oven to 350F/180C.
  • Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
  • Cook pasta for time per packet MINUS 1 minute.
  • SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
  • Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
  • Add pasta and stir to combine. Transfer to a heatproof baking dish.
  • Top with Pasta Sauce, top with cheese. Loosely cover with foil.
  • Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
  • Serve while hot and fresh!

Nutrition Facts : Calories 569 kcal, Carbohydrate 53 g, Protein 32 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 1346 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

SPINACH RICOTTA TART



Spinach Ricotta Tart image

This savory quiche makes for a satisfying supper. Serve it with our Spaghetti Squash with Cherry Tomatoes and Ricotta for a heartier meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

1 fifteen-ounce container part-skim ricotta
1 bunch fresh spinach (12 ounces), stems removed
1 1/2 cups loosely packed fresh basil leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
2 whole eggs
1 egg white
Olive-oil cooking spray

Steps:

  • Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
  • Heat oven to 350 degrees. Coat an 8 1/2-inch springform pan with olive-oil cooking spray. Place drained ricotta, spinach, basil, salt, pepper, and nutmeg in the bowl of a food processor. Blend until smooth; scrape sides as needed, about 1 minute. Add eggs and egg white; blend about 5 seconds. Pour into prepared pan; bake until set and just brown around the edges, 40 to 45 minutes. Let rest on a cooling rack 5 minutes; run a paring knife around edges before unmolding. Cut into wedges; serve.

BAKED SPINACH RICOTTA TART



Baked Spinach Ricotta Tart image

Provided by Food Network

Yield 8 slices

Number Of Ingredients 14

30 ounces whole milk ricotta cheese (4 cups)
2 cups all-purpose flour
1 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) butter, cut into l/2inch pieces and chilled
5 tablespoons ice water
2 tablespoons olive oil
1 pound spinach, stemmed and cleaned
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup peeled and diced onion
1 1/2 teaspoons fresh marjoram, minced
1/4 pound prosciutto, diced (1 cup)
3 large eggs
1/8 teaspoon freshly grated nutmeg

Steps:

  • Place the ricotta in a strainer lined with cheesecloth and allow to drain over a bowl, covered and refrigerated, for 2 hours. To prepare the tart dough, combine the flour and 1/2 teaspoon of the salt in a bowl. Add the chilled butter and, using your fingertips or two knives, blend until the mixture resembles coarse meal. Work in the ice water until the dough holds together. Form the dough into a smooth, flat disk, wrap in plastic, and refrigerate for at least 1 hour. Lightly flour a clean work surface and roll the dough into a 16inch disk. Place the rolled out dough into a 10- by 2 1/2-inch deep cake pan or springform mold. Pressing with your fingertips, flute the top edges of the dough. Place in the freezer and chill thoroughly, about 30 minutes. In a medium skillet, heat 1 tablespoon of the olive oil over high heat and saute the spinach, stirring constantly until wilted, about 2 minutes. Season with 1/4 teaspoon salt and half the pepper. Place the cooked spinach in a colander and drain. Chop fine and reserve. In the same skillet, add the remaining tablespoon olive oil and cook the onion 3 to 5 minutes over medium heat until translucent. Add the marjoram and prosciutto. Stir and cook an additional 2 minutes. Set aside. In a large bowl, beat the eggs and add the drained ricotta, spinach, onion, and prosciutto. Season with the nutmeg and remaining salt and pepper. Set aside. Line the tart shell with aluminum foil and fill with dried beans or pastry weights. Bake for 12 to 15 minutes, until the dough is set. Remove the foil and beans and cook an additional 10 minutes, or until the dough is light brown. Lower the oven temperature to 375 degrees. Spread the ricotta and spinach mixture evenly in the tart, place on the middle rack of' the oven, and bake for 1 hour and 10 minutes, until the filling is set and the top golden brown. Let rest for 15 to 20 minutes, slice into wedges, and serve.

RICOTTA TART: TORTA DI RICOTTA



Ricotta Tart: Torta di Ricotta image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup sugar
1/2 cup (stick) unsalted butter
1 egg
4 tablespoons milk or water
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/2 pounds ricotta
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 egg
Salt
Water

Steps:

  • For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
  • For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
  • Preheat the oven to 350 degrees F.
  • Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
  • In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

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