Sometimes I want something quick, fancy schmancy, but easy too. Remember I had roasted some tomatoes? I had several leftover in my refrigerator even after I had been eating them as snacks, atop my salads, or as a beautiful topper to some baked orange roughy- that’s the greatest thing about cooking in bulk. Tonight I had made the children a pot of angel hair pasta and my Marinara Sauce. I tossed my pasta with a little olive oil then topped it with those sweet and flavorful Roasted Tomatoes, and a wonderful treat of Baked Ricotta.
The best way to use up a bit of leftover ricotta is to bake it for a creamy yet crumbly treat to round out any pasta dish. If you have your tomatoes already roasted, simply reheat in the microwave and the rest of this dish is done in about 20 minutes. With a nice crusty loaf of bread and a big green salad you will have a very simple and elegant Italian meal.
Baked Ricotta
Ricotta cheese, as much as you like
olive oil
Kosher salt
Fresh cracked black pepper
Italian Seasoning- I used Penzeys’ Tuscan Sunset
Line a jelly roll pan with parchment paper. Spread ricotta to about 1/2 inch thickness and drizzle with a little olive oil. Sprinkle with the seasonings, salt, and pepper. Bake in a 400° oven for 20 minutes or until the cheese is lightly golden. Remove from pan and crumble over pasta. Store leftovers in the refrigerator.
Get this away from me! I was very tempted to eat the entire bowl it was so good.
Try some Baked Feta too.
Have a Scrumptious Weekend!
Robin Sue
25 Comments
I have enjoyed baked brie and baked goat cheese but never thought of ricotta. I would have thought it would just be mush, but it looks amazing! Certainly a treat, but a healthy one in moderation.
Thank you for another great idea.
Just found a recipe for that pound of ricotta in my fridge.
I can imagine how delicious this baked ricotta is. I am so tempted to make it my self.
Cheers,
elra
I’ve never heard of such a thing! This is reminding me of your calzone post when Mama gets to eat the gooey, baked cheese that oozes out. It just makes me want to eat the whole thing!
Quick. Easy. Fancy Schmancy. They work for me. THat baked riccota looks fantastic. I’d love to know which tiny treat your daughter likes best–very fun projects, and they’re good, too!
I made some homemade cottage cheese on Tuesday and this will be the perfect use for it! I received two small bottles of the Tuscan seasoning for free with my last two orders from Penzeys and love it.
I’ve been really bad about my blog – but I’ll take some pics when I make this.
I have never heard of baking ricotta, or feta, but it sounds amazing!
My kids don’t like when I put ricotta in things, they think it tastes too mushy. But doing it this way probably changes the texture a little? I love it! Thanks for sharing!
Great idea – would have never thought of baking ricotta by itself. I’ll have to give it a try!
I am not making this! no no no no!
bad, I know I would eat away at this one. LOL
Wow that looks good! Nice one!
Wow, never thought to bake ricotta cheese!
Great idea!
That baked ricotta looks delicious! I’m pretty sure I could eat it plain (although it sure looks scrumptious with roasted tomatoes and pasta). Mmm, I’m craving this creamy, crispy, crumbly treat now!
As you know I love easy and simple! Beautiful.
And, I don’t know how I never noticed Tuscan Sunset before in the Penzey’s catalog. Must get some of that.
Thanks!
Shirley
I have never heard of baked ricotta, but this is one recipe I will definitely try. I always have a bit of leftover ricotta for some reason.
I finally got the “Artisan Bread in 5 Minutes” cookbook and I LOVE it, even though I haven’t gotten past the original recipe.
The past week has been such a heavy week at work that I haven’t had time to blog, or watch TV, or answer emails – BUT, my family has had fresh baked bread every night.
It really is that easy. Thanks for the tip!
Leave it to you Robin to come up with something so ridiculously scrumptious! I can’t wait to try this one.
Hope your having a great Spring Break! Miss you!
Wow, we are really thinking on the same wavelength. I was just thinking yesterday that I have a strong desire to roast some tomatoes and do fabulous things with them. Can’t wait to get my hands on some!
What an interesting recipe! I’ve never thought of baking ricotta, and now I’m wondering where it’s been all my life! The roasted tomatoes and baked ricotta look like a match made in heaven. Thanks for sharing!
That looks good!
I’m dying at your beautiful pasta dish during passover! I’m going to try it this week with spaghetti squash!
Your pasta dish sounds like such a great idea! I will definitely be trying this. Thanks.
That looks amazing!
i had no idea you could do this with ricotta, but it’s brilliant! and really, i’d eat it exactly as you’ve prepared it here–simmple and delicious.
Robin,
Thanks for the recommendation on the Make a mix book!
Ummm, this islike tomatoes sunnyside up! I love the loo kof this dish.
Very cool RobinSue….I always seem to have Ricotta leftover from using it with lasagna or other dishes….what a unique way of using the leftover!….how about combining the feta with ricotta and baking it….THUD!