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.
Ricotta cheese, as much as you like
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.
Try some Baked Feta too.
Have a Scrumptious Weekend!