Baked Ricotta With Italian Parsley Salad Recipe

Name: Baked Ricotta With Italian Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BAKED RICOTTA; 2 (15 ounce) containers whole milk ricotta cheese; 1/3 cup freshly grated parmigiano-reggiano cheese; salt & freshly ground black pepper; 2 eggs; PARSLEY SALAD; 6 cups loosely packed Italian parsley, stem removed; 1/2 pint cherry tomatoes, halved; 1/2 pint golden cherry tomatoes, halved; 1/2 small red onion, cut into paper-thin slices; 1 small garlic clove, minced; 2 1/2 tablespoons red wine vinegar, more as needed; salt & freshly ground black pepper

Servings: persons

BAKED RICOTTA
2 (15 ounce) containers whole milk ricotta cheese
1/3 cup freshly grated parmigiano-reggiano cheese
salt & freshly ground black pepper
2 eggs
PARSLEY SALAD
6 cups loosely packed Italian parsley, stem removed
1/2 pint cherry tomatoes, halved
1/2 pint golden cherry tomatoes, halved
1/2 small red onion, cut into paper-thin slices
1 small garlic clove, minced
2 1/2 tablespoons red wine vinegar, more as needed
salt & freshly ground black pepper

1
Put ricotta in a large sieve or colander lined with a double thickness of cheesecloth. Cover the ricotta with the cheesecloth, set the sieve or colander over a bowl to catch the draining whey, and set a plate with a weight on top of the ricotta to speed draining. Refrigerate for several hours or overnight.
2
RICOTTA PIE:
3
Preheat the oven to 375u00b0. Butter a 10-in pie pan. In a large bowl, stir together the ricotta and Parmigiano-Reggiano. Season to taste with salt and pepper. Stir in the eggs, beating well. Transfer the mixture to a prepared pan spreading it evenly. Bake in the upper third of the oven until puffed and lightly brown-55 minutes. Let cool, then unmold onto a cutting board.
4
PARSLEY SALAD:.
5
In a large bowl, combine all the ingredients. Toss well. Taste and season according to personal preference. Serve immediately or let stand for up to 1 hour, tossing occasionally.
6
Cut the ricotta into 8 wedges and place on individual plates. Accompany each serving with some of the parsley salad.

301

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 13 ingredients. The key ingredients include: BAKED RICOTTA, 2 (15 ounce) containers whole milk ricotta cheese, 1/3 cup freshly grated parmigiano-reggiano cheese, salt & freshly ground black pepper, and more.

Yes, Baked Ricotta With Italian Parsley Salad 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 With Italian Parsley Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions