Baked Ricotta with Ratatouille Recipe

Name: Baked Ricotta with Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Preheat oven to 200C/180C (fan forced) and lightly spray a 4 cup ovenproof dish with cooking spray.
2
Mix ricotta and goat's cheese together.
3
Stir in pesto and season with salt and pepper.
4
Spoon into dish and bake for 30 minutes.
5
Heat oil in a pan over medium heat and cook onion and garlic for 2 to 3 minutes or until softened.
6
Add eggplant and zucchini and cook a further 5 minutes.
7
Stir in tomatoes and 1 cup of water and simmer 20 minutes or until vegetables are cooked and sauce is thick.
8
Season with salt and pepper to taste.
9
Unmold ricotta and slice thickly into eight.
10
Serve ratatouille with 2 slices of ricotta, a dollop of pesto and crusty bread.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Baked Ricotta with Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Ricotta with Ratatouille

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