Baked Ricotta Loaves Recipe

Name: Baked Ricotta Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ricotta Loaves; 1-3/4 qt. whole milk ricotta cheese, drained; - goat cheese, softened; 6 Tbsp. fresh basil, chopped; 6 Tbsp. fresh parsley, chopped; 2 Tbsp. KRAFT 100% Grated Romano Cheese; 1 tsp. crushed red pepper; 1/2 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil; Salad; 16 each miniature yellow squash, grilled, halved; 4 each small red beets, roasted, quartered; 16 each yellow pear tomatoes, halved; 16 each red pear tomatoes, halved; 16 each orange cherry tomatoes, halved; 1-3/4 qt. micro salad greens; 1 cup fresh raspberries; 16 each carrot curls Target 2 lb For $3.00 thru 02/06; 1/3 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil

Servings: persons

Ricotta Loaves
1-3/4 qt. whole milk ricotta cheese, drained
- goat cheese, softened
6 Tbsp. fresh basil, chopped
6 Tbsp. fresh parsley, chopped
2 Tbsp. KRAFT 100% Grated Romano Cheese
1 tsp. crushed red pepper
1/2 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
Salad
16 each miniature yellow squash, grilled, halved
4 each small red beets, roasted, quartered
16 each yellow pear tomatoes, halved
16 each red pear tomatoes, halved
16 each orange cherry tomatoes, halved
1-3/4 qt. micro salad greens
1 cup fresh raspberries
16 each carrot curls Target 2 lb For $3.00 thru 02/06
1/3 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil

1
Ricotta Loaves: Line 4 (5-3/4x3-1/4-inch) loaf pans (or 2 loaf pans for trial recipe) with parchment paper; spray with cooking spray.
2
Set aside.
3
Combine all ingredients except dressing; press into prepared pans.
4
Bake in 335 degrees F-convection oven 40 to 50 min.
5
or until tops are lightly browned and firm to the touch.
6
Let stand in pans 15 min.
7
Unmold in parchment paper-lined sheet pan.
8
Brush with dressing.
9
Return to oven; continue baking 5 min.
10
Cool completely; refrigerate several hours.
11
Cut each loaf into 8 slices.
12
Salad: Combine all ingredients except vinaigrette.
13
For each serving: Heat 2 Ricotta Loaf slices under salamander 1 min.
14
or just until warmed.
15
Meanwhile, place about 1 cup of the Salad on serving plate.
16
Drizzle with 1 tsp.
17
of the vinaigrette.
18
Top with ricotta loaf slices.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Ricotta Loaves, 1-3/4 qt. whole milk ricotta cheese, drained, - goat cheese, softened, 6 Tbsp. fresh basil, chopped, and more.

Yes, Baked Ricotta Loaves falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Ricotta Loaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions