Ricotta Bake – Let the oven do the work

Ricotta Bake – let the oven do the work - ricotta bake serving #salt #olive oil | hurrythefoodup.com

Some recipes just sing out to us. This ricotta bake is one of those recipes.

It has absolutely everything that makes a perfect Hurry The Food Up recipe. Before I head into just how nutritious it is, I want to talk about my favourite thing – the speed. The PURE SPEEEEEED!

It’s such a quick recipe – so quick it surprises me every time. Literally just FIVE MINUTES of throwing everything together and into the oven it goes.

That’s it, no more to do. Sit back and put your feet up. Or do a workout. Or look after the kids. Or get some work done. Do whatever it is you have to do – but know that the food is taken care of.

Ricotta Bake – let the oven do the work - ricotta bake ingredients #olive oil #lemon | hurrythefoodup.com Picture 2: Ricotta Bake – let the oven do the work - the ingredients are in the large mixing bowl #spring onions #vegetarian | hurrythefoodup.com Ricotta Bake – let the oven do the work - onions, lentils and spinach are layered on a roasting dish #basil #lentils | hurrythefoodup.com Ricotta Bake – let the oven do the work - the ingredients are prepared for baking #dill #spinach | hurrythefoodup.com

Ricotta Bake – open, open, splat

That pretty much sums up the instructions. Grab your ingredients, flop them into a baking dish and off they go. This is one of those recipes where the sum is so much better than its parts.

Baked ricotta, when mixed with the right herbs and accompaniments is not only tasty, it’s ridiculously nutritious.

Ricotta Bake – let the oven do the work - the dish is ready #ricotta #cherry tomatoes | hurrythefoodup.com

Baked ricotta – why we love you so

Knowing we’re eating something that’s tasty and easy is all well and good – but we’ve got to take care of our nutrition if we want the most from life. And a ricotta bake takes care of the nutrition.

Just check out a few of the ingredients.

Ricotta – mostly made from whey and a great source of protein.

Lentils – also high in protein, but particularly great in terms of fibre. And fibre rocks.

Spinach – I’m the first to admit I’m not a massive fan – until it’s done right. And by that I mean that I can’t really taste it! That’s when I love spinach.

Basil and tomatoes – one of my favourite combos. The sweet bite of a tomato mixed with a little ricotta and finished with a touch of basil is an excellent addition to any meal, in my humble opinion.

And finally did I say this only takes 5 MINUTES to prep?! How great is that? Just sit back and let the oven do the rest 😎

Ricotta Bake – let the oven do the work - ricotta bake dish #pepper #lentils | hurrythefoodup.com

Ricotta Bake – let the oven do the work | hurrythefoodup.com
Print Pin Add to Collection
5 from 1 vote

Baked Ricotta

This lush ricotta bake takes JUST FIVE MINUTES to prepare – then it’s off into the oven while you get on with the more important things in life.
Course Mains
Cuisine Mediterranean
Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 649kcal

Ingredients

  • 3 spring onions
  • 4 tbsp olive oil
  • ½ lemon (juiced and zested)
  • ¼ cup basil, fresh
  • ¼ cup dill, fresh
  • 1 cup brown lentils, cooked (1 cup = 1 can, roughly 250g after draining)
  • 1 cup spinach (frozen also works)
  • 1 pack ricotta (250g / 9oz)
  • 12 cherry tomatoes (on the vine if possible)
  • salt and pepper to taste

Instructions

  • Preheat oven to 200°C/390°F
  • Chop or rip the basil and dill.
  • Mix half the olive oil with the lemon zest and juice, add half the herbs, salt and pepper in a large mixing bowl. Chop the spring onions and add with the lentils, spinach and 2 tbsp water.
  • Layer it onto a roasting dish.
  • Put the ricotta in the centre, on the top.
  • Wash the tomatoes and put them around the ricotta.
  • Drizzle the rest of the olive oil over the ricotta and add some more salt and pepper.
  • Cook in the oven for 25-30 minutes until ricotta is firm and lightly browned.
  • Serve in bowls with the lentils on bottom and creamy ricotta on top. Lay the tomatoes to the side.
  • Garnish with the rest of the herbs.

Optional – no oil:

  • You can cut out the oil completely from this recipe. In place of the oil use vegetable broth – about 50ml to start with, adding a little more if necessary. Mix it in with the lentils before the dish goes into the oven.

Notes

You can cut out the oil completely from this recipe. In place of the oil use vegetable broth – about 50ml to start with, adding a little more if necessary. Mix it in with the lentils before the dish goes into the oven.
We took the inspiration for this recipe from BBC Good Food. A great recipe but a bit slow – we made ours twice as fast! Good food shouldn’t take ages.
Want more high-protein ricotta?! We have ricotta muffins right here and ricotta pancakes over here!

Nutrition

Nutrition Facts
Baked Ricotta
Amount Per Serving
Calories 649 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 14g88%
Cholesterol 64mg21%
Sodium 138mg6%
Potassium 1029mg29%
Carbohydrates 38g13%
Fiber 12g50%
Sugar 6g7%
Protein 28g56%
Vitamin A 3255IU65%
Vitamin C 52.6mg64%
Calcium 346mg35%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.

Miss anything? Get it on amazon logo

View Our Kitchen Arsenal

Disclosure of Material Connection: The products above are linking to Amazon as “affiliate links” because we're affiliates! When you click on a product, it'll take you to its Amazon page where the price stays the same for you and Amazon pays us a small percentage. This helps us continue to provide quality recipes and pay for operating costs.

6 comments

  1. Lindsay Fiegert

    Just made this……. YUM!

  2. 5 stars
    Brilliant, so easy. I added a bit extra lemon zest/ juice, but it tasted fantastic. Had this for my dinner yesterday and the other portion for my lunch today. Fabulous, I hope others will try xx

  3. This was delicious! We didn’t have canned lentils so I cooked some on the hob with a vegetable stock cube, half a red onion, and a bay leaf. Only used a small drizzle of olive oil over everything and didn’t miss the extra at all. Really nice with miniature heirloom tomatoes as well. I’m not always a fan of lentils but this recipe might have changed that!

    • Sounds delicious, Hannah! Absolutely, the way you described cooking the lentils sounds perfect (even better than tinned, I’m sure). Thanks for writing, I’m glad you enjoyed!

Leave a Reply

Your email address will not be published. Required fields are marked *


Forgot password?
Register