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Baked Ricotta with Ratatouille

 

.
76

Yield

4

servings

Prep

10

min

Cook

57

min

Ready

70

min

Trans-fat Free, Good source of fiber
 

Ingredients

500 grams ricotta cheese
200 grams goat (chevre) cheese
2 tablespoons basil pesto
plus extra to serve
*
1 x salt and black pepper
to taste
*
For the ratatouille:
1 tablespoon olive oil
1 each onions
chopped
2 cloves garlic
crushed
150 grams eggplant
diced
1 each zucchini
diced
400 grams tomatoes, canned
peeled
1 x whole wheat bread
crusty to serve
*

Directions

Preheat oven to 200°C/180°C (fan forced) and lightly spray a 4 cup ovenproof dish with cooking spray.

Mix ricotta and goat's cheese together.

Stir in pesto and season with salt and pepper.

Spoon into dish and bake for 30 minutes.

Heat oil in a pan over medium heat and cook onion and garlic for 2 to 3 minutes or until softened.

Add eggplant and zucchini and cook a further 5 minutes.

Stir in tomatoes and 1 cup of water and simmer 20 minutes or until vegetables are cooked and sauce is thick.

Season with salt and pepper to taste.

Unmold ricotta and slice thickly into eight.

Serve ratatouille with 2 slices of ricotta, a dollop of pesto and crusty bread.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 397g (14.0 oz)
Amount per Serving
Calories 42963% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 440mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 14%
Sugars g
Protein 51g
Vitamin A 26% Vitamin C 37%
Calcium 38% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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