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.

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 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.

That's it — enjoy your meal!

Baked Ricotta with Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions