Recipe of the Week | Ricotta Bake

Ravioli and Rosemary Soup | Photo Credit Randolph Graham

This is a recipe that my cousin, Sandy, sent for me to try. It is cheesy, tasty, and easy to make. It goes from prep to table in approximately 30 minutes.

This recipe makes I loved it. I think you will too.

Ingredients:

8 ounces whole milk ricotta cheese 
1/2 cup grated Parmesan cheese
1 large egg (beaten)
1 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup marinara sauce 
1/2 cup shredded mozzarella cheese

Directions:

Preheat oven to 450 degrees. Prepare a 9×9-inch baking dish with cooking spray.

Mix ricotta cheese, Parmesan, beaten egg, seasonings together and place in prepared baking dish. Pour marinara on top and top that with the mozzarella. Bake in the oven for 20-25 minutes. For a complete meal, serve with a fresh garden salad and your choice of French bread or soft dinner rolls.


Randolph Graham, a recent cooking class checking the soups

 

Chef Randy’s latest book: Ojai Valley Make Ahead Cookbook on Sale at AMAZON

For additional recipes, see Chef Randy’s website at valley-vegetarian.com.


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


 

 

 

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We’ll be in the kitchen waiting.


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