WHOLE BAKED RICOTTA WITH LENTILS & ROASTED CHERRY TOMATOES
This easy vegetarian one-pan dish is quick to prepare and will help you to get your 5-a-day. Treat yourself to whole ricotta cheeses and seasonal veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the shallots in a medium-sized roasting tin, drizzle over 2 tbsp olive oil and season. Roast for 15 mins until golden brown and beginning to soften. Meanwhile, to make a dressing, whisk the remaining olive oil with the lemon zest and juice, stir through half the herbs and season.
- Toss the lentils together with the shallots, spinach and 4 tbsp water. Put the ricotta in the centre of the roasting tin and lay the tomatoes around them. Drizzle the dressing over the lentils and shake the tin a little to combine everything. Drizzle a little olive oil over the ricotta and season everything well. Return to the oven for 30-35 mins or until the ricotta is firm and lightly golden.
- Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.
Nutrition Facts : Calories 604 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.6 milligram of sodium
BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA
I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the grits I was raised on in North Florida. This simple dish relies once again on my favorite tomato sauce and not much else other than freshly cooked polenta made better than ever with a little added ricotta.
Provided by Art Smith
Categories HarperCollins Hominy/Cornmeal/Masa Tomato Vegetarian Parmesan Basil Ricotta Healthy Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- To prepare the tomato sauce:
- Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
- Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
- To prepare the polenta:
- Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
- To serve:
- Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.
RICOTTA AND TOMATO SPREAD
Steps:
- Combine the sun-dried tomatoes, fresh tomatoes, garlic and basil in a food processor. Blend to a smooth puree and season to taste.
- Place the ricotta in a mound in a large round plate. Spoon the tomato mixture around the edge. Garnish the cheese with a sprig of basil.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 381 milligrams, Sugar 8 grams
BAKED RICOTTA IN A TOMATO BASE
a yummy veggie dish with plenty of taste. I've had meatatarians (meat and 3 veg kind of guuys!) try it and they have loved it. I am a little more generous with the dried herbs except for the chili and I add lots more of the fresh coriander and mint And I also add fresh parsley To bulk it up a bit I also add chick peas
Provided by yammos
Categories Cheese
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Baked ricotta:.
- buy a 400-500g (1lb)block of ricotta and cut in halves.
- Wrap both halves in a clean linen tea towel and leave for 30 minutes so moisture is absorbed.
- Place in foil lined baking tray and bake in moderate oven for 20 minutes or until golden.
- Turn over with spatula and bake a further 20 minutes.
- Leave to cool and cut into dices.
- Main dish:.
- Shell peas or thaw frozen peas.
- Heat oil in sauce pan and gently fry onion, garlic, ginger until soft, translucent and just turning golden.
- Add ground spices and stir for 1 minute.
- Then add tomatoes, salt and 1 tsp of garam masala.
- Stir, cover and cook until tomatoes can be easily mashed into a pulp.
- Add a little water if mixture sticks to pan.
- Add peas and cook until almost tender.
- Add cheese and half of the fresh herbs and simmer, covered for 10 minutes or until peas are tender.
- Sprinkle remaining garam masala and fresh herbs over.
- Stir well and serve with indian bread or rice.
Nutrition Facts : Calories 478.6, Fat 20.2, SaturatedFat 8.5, Cholesterol 44.6, Sodium 689, Carbohydrate 52.3, Fiber 16.8, Sugar 20.2, Protein 26.1
DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE
I just love this recipe! Mum used to make this for us when we were kids. It's apparently a traditional Roman dish, great for vegetarians and very easy and quick to whip up, an awesome dish with a real 'rustic' feel to it! The kids will love it! It is to be served on top of steaming, hot pasta...wholemeal pasta works quite well with this recipe too! Enjoy!
Provided by LovelyRitaMeterMaid
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
- While pasta is on the go, finely dice your onion and crush your garlic.
- In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
- Add the ricotta to the pan, and stir through the onions and garlic well.
- At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
- Mix well and let simmer gently for 10 minutes.
- Drain pasta.
- Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
- Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.
Nutrition Facts : Calories 762.9, Fat 22.2, SaturatedFat 11.5, Cholesterol 64.9, Sodium 979.2, Carbohydrate 107.8, Fiber 6, Sugar 8, Protein 32.5
More about "baked ricotta in a tomato base recipes"
BOBBY FLAY'S BAKED RICOTTA WITH SUN-DRIED TOMATO SAUCE …
From today.com
4.6/5 (5)Category AppetizersAuthor Bobby Flay
- 1. In a small saucepan, cover the sun-dried tomatoes with 1 inch of water and bring to a boil. Turn off the heat and allow the tomatoes to plump up and rehydrate in the liquid. Let cool and drain well.
- 2. In a blender, combine the tomatoes, red wine vinegar, honey, garlic, red pepper flakes and salt and pepper to taste and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified and well-balanced and the mixture achieves a sauce consistency.
BAKED SPICED RICOTTA WITH SLOW-ROASTED TOMATOES …
From goodfood.com.au
Servings 6Total Time 2 hrsCategory Starter/Entree
- 1. Line a strainer with a kitchen cloth (such as a Chux) and place over a bowl. Add the ricotta and place in the fridge overnight to strain any whey from the cheese.
- 3. Place the tomatoes on a baking tray lined with baking paper and drizzle with the olive oil. Roast for 90 minutes. They will be very soft and have rather dark spots on the skin. Scrape everything from the tray into a medium-sized saucepan. Add the sugar and cook for 15 minutes or until you get a jam-like consistency. Don't over stir your tomatoes – getting large uneven chunks is part of the festive fun. Season generously with salt and pepper.
- 4. Increase the oven temperature to 165C fan-forced (185C conventonal). Line the base of an 8cm high-sided 18cm-round loose-bottomed cake tin with baking paper, then brush the sides with oil.
BAKED RICOTTA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (27)Total Time 35 minsCategory Appetizer, SnackCalories 1303 per serving
- In a medium bowl beat the egg with a whisk, then add the ricotta cheese, ¼ cup of parmesan cheese, oregano, salt and pepper, whisk together until completed combined.
- Spoon the ricotta into a small 5-6 inch (14 cm) oven safe baking dish, then sprinkle with the tablespoon of parmesan cheese. Bake for approximately 20-30 minutes or until golden brown on top. Remove from the oven and drizzle with a tablespoon of olive oil. Serve warm or room temperature.
- In a small bowl toss together the chopped tomatoes, basil, oregano, salt and olive oil. Serve over the baked ricotta if desired.
CREAMY AND DELICIOUS BAKED RICOTTA | MARCELLINA IN CUCINA
From marcellinaincucina.com
5/5 (48)Total Time 30 minsCategory AppetizerCalories 190 per serving
ONE PAN TOMATO RICOTTA PASTA BAKE | SUGAR & SOUL
From sugarandsoul.co
RECIPE: CREAMY RICOTTA CORN AND TOMATO BAKED ZITI
From thekitchn.com
BAKED PASTA CASSEROLE WITH RICOTTA AND TOMATOES
From dairyfarmersofcanada.ca
BAKED RICOTTA RECIPE | GOOD FOOD
From goodfood.com.au
WHIPPED RICOTTA TOAST WITH MARINATED TOMATOES AND ... - HALF …
From halfbakedharvest.com
15 BAKED SPAGHETTI CASSEROLE RECIPE - SELECTED RECIPES
From selectedrecipe.com
BAKED ZITI RECIPE | EATINGWELL
From eatingwell.com
BAKED RICOTTA IN A CHUNKY TOMATO SAUCE - TUTTOROSSO TOMATOES
From tuttorossotomatoes.com
BAKED RICOTTA DIP - SALTY SIDE DISH RECIPES
From saltysidedish.com
WHIPPED RICOTTA PASTA WITH ROASTED TOMATOES - FIT FOODIE FINDS
From fitfoodiefinds.com
25 DELICIOUS OPEN FACED SANDWICH RECIPES
From thebrilliantkitchen.com
BAKED RICOTTA WITH TOMATO VINAIGRETTE RECIPE - RICOTTA …
From goodhousekeeping.com
15 BAKED ZITI AND SAUSAGE RECIPE - SELECTED RECIPES
From selectedrecipe.com
LEMON GARLIC BAKED RICOTTA | RECIPETIN EATS
From recipetineats.com
#time-to-make #course #main-ingredient #cuisine #preparation #healthy #main-dish #eggs-dairy #vegetables #asian #easy #vegetarian #cheese #dietary #low-sodium #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #tomatoes #4-hours-or-less
You'll also love