Bakedpestoricotta Recipes

BAKED RICOTTA

Steps:

• Preheat oven to 180 degrees Celsius.
• Mix cheese and egg whites.
• Fold through herbs and seasonings.
• Grease deep dish or ramekins.
• Spoon in mixture.
• Drizzle with olive oil and bake 30 minutes.
• Cool slightly. Cake does "collapse" when remove from the oven.
• Turn out onto a plate to catch olive oil juices.
• Serve warm or at room temperature.

BAKED ROTINI PASTA WITH RICOTTA PESTO

Steps:

• Puree the basil leaves, almonds, garlic and salt together in a food processor.
• With motor running, gradually add the olive oil thru the feeder tube.
• Stir in 2 tablespoons of the Parmesan cheese and set aside.
• Cook pasta in boiling salted water until still a little firm about 8 minutes, then drain.
• In another bowl, combine pesto, ricotta, half the mozzarella and the black pepper.
• Add the pasta and toss to blend.
• Pour into a 1 1/2 quart shallow baking dish and top with the remaining 2 tablespoons of Parmesan and the rest of the mozzarella.
• Bake at 350° for 30 minutes or until cheese is melted and bubbly.

BAKED PESTO RICOTTA

Steps:

• Combine ingredients.
• Spread in ovenproof dish.
• Bake at 180 C for 20 - 30 minutes until firm.
• Cool, slice and serve on crusty bread.

SHELLY'S BAKED RICOTTA

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.