Roast Vegetable Casserole With Ricotta Dumplings Recipe

Name: Roast Vegetable Casserole With Ricotta Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 stalks celery, chopped; 2 None large carrots, chopped; 2 None medium parsnips, chopped; 1 None red pepper, seeded, chopped; 1/3 cup olive oil; 2 None large zucchini, chopped; 1 None red onion, chopped; 2 cloves garlic, minced; 2 (15 oz) cans diced tomatoes; 1/2 cup red wine; 2 tbsp chopped fresh oregano leaves; 2 tsp sugar; None None Ricotta Dumplings; 9 oz ricotta cheese; 2 oz grated Parmesan cheese; 1 None large egg, lightly beaten; 1 cup fresh breadcrumbs

Servings: persons

3 stalks celery, chopped
2 None large carrots, chopped
2 None medium parsnips, chopped
1 None red pepper, seeded, chopped
1/3 cup olive oil
2 None large zucchini, chopped
1 None red onion, chopped
2 cloves garlic, minced
2 (15 oz) cans diced tomatoes
1/2 cup red wine
2 tbsp chopped fresh oregano leaves
2 tsp sugar
None None Ricotta Dumplings
9 oz ricotta cheese
2 oz grated Parmesan cheese
1 None large egg, lightly beaten
1 cup fresh breadcrumbs

1
Preheat oven to 350u00b0F.
2
Combine celery, carrots, parsnips, pepper and 1/2 the oil in a large casserole dish. Roast for 15 mins. Add zucchini and cook for 10-15 mins, until tender.
3
Meanwhile, heat remaining oil in a large saucepan over high heat. Saute onion and garlic for 1-2 mins, until tender. Add tomatoes, 3/4 cup water, wine, oregano and sugar. Bring to a boil then reduce heat and simmer for 10 mins. Add to casserole dish and stir gently to combine.
4
For the ricotta dumplings, combine all ingredients in a small bowl. Season to taste. Using wet hands, form tablespoonfuls of mixture into balls. Arrange over top of casserole. Cover and bake for 15 mins. Uncover and bake for another 10-15 mins, until dumplings are golden.

573

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 17 ingredients. The key ingredients include: 3 stalks celery, chopped, 2 None large carrots, chopped, 2 None medium parsnips, chopped, 1 None red pepper, seeded, chopped, and more.

Yes, Roast Vegetable Casserole With Ricotta Dumplings 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.

Roast Vegetable Casserole With Ricotta Dumplings

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