RECIPE: Easy Baked Ricotta
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This impressive recipe couldn’t be easier, there is only a handful of ingredients and just three simple steps.
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- RECIPE: Easy Baked Ricotta
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Ricotta is naturally low in fat, but high in protein – making this a great mid-morning or afternoon snack. Creamy ricotta is a rich source of tryptophan, an amino acid linked to supporting our sleep cycles and involved in the production of the mood-boosting hormone serotonin. Topped off with olives and antioxidant-rich cherry tomatoes. These tasty toppings are boast anti-inflammatory benefits and are rich in vitamin E – two nutrients which has been linked to decreased anxiety levels. We recommend serving the ricotta with some fresh wholegrain bread, however it is just as delicious when eaten by the spoonful!
Serves 8
Prep time 10 minutes
Cook time 25 minutes
Vegetarian suitable, Gluten Free, Nut Free
Ingredients
- 1 ½ cups fresh ricotta
- 1 egg
- ¼ cup parmesan cheese, grated, plus extra to top
- 1 lemon, zested
- 1 cup mixed olives
- cup cherry tomatoes, halved
- Small handful of fresh basil leaves
- 2 tsp extra virgin olive oil
How to make
1. Pre-heat oven to 200°C/180°C fan-forced. Combine ricotta, egg, parmesan cheese and lemon zest in a medium mixing bowl. Season with salt and pepper and mix until well combined.
2. Spoon the mixture into a medium baking dish. Sprinkle over a small amount of parmesan cheese. Bake for 25 minutes or until golden brown on top.
3. Remove dish from the oven and allow to cool for 5 minutes. To serve, top with olives, tomatoes and basil and drizzle over olive oil.
Notes
Leftover baked ricotta can be stored in an airtight container in the refrigerator for up to four days.
Most parmesan cheeses are vegetarian-suitable. However, if you are preparing this recipe for a vegetarian, we recommend double-checking the ingredients to confirm.
Nutritional information
| Kilojoules | 550kJ | Protein | 7.0 g |
| Carbohydrates, total - sugars, total |
2.8g 2.0 g |
Fat, total - saturated fat |
10.3 g 4.6g |
| Sodium | 390 mg |
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