It takes five minutes to throw together this Baked Ricotta dinner recipe. It is an easy weeknight dinner that you could serve along side a big salad, but it is definitely decadent enough to impress friends or family over the weekend.
It has been a typical spring week here with lots and lots of rain. I am ready for some sunshine and time out in the garden. Until I can get out there I have been playing in the kitchen. I have been wanting to broaden my weeknight dinner recipe repertoire.
For me a weeknight dinner should be quick to prepare, and not cause a sink full of dirty dishes. It also has to be a recipe that the whole family will eat.
This baked ricotta is SIMPLE to prepare only a few minutes. It went perfect with a big spinach and bacon salad that I made, and was a huge hit with the gang. There was no leftovers, so I know it was a hit.
This recipe is great on its own, but you could also serve it as a side with steak, or even at brunch. I am kind of wishing I had made it for our Easter brunch. Next year, it is going on the menu.
- Butter for buttering dish
- 16 ounces fresh whole-milk ricotta (not reduced fat)
- 2 large eggs
- 3 1/2 ounces Parmigiano-Reggiano, grated
- 1 teaspoon oregano, finely chopped
- 1 teaspoon red chili flakes
- Salt and freshly ground black pepper, to taste
- Preheat the oven to 400°F
- Butter a 2-cup baking dish.
- Beat all the ingredients in a bowl with a fork until well combined.
- Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes.
- Let cool slightly prior to serving straight from the baking dish by the generous spoonful.