Baked Ricotta
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.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Servings: 4
Author: Amy Stafford via Four Seasons: A Year of Italian Food | Hardie Grant Books, 2012
- 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.