Baked Ricotta In A Tomato Base Recette

A flavorful vegetarian masterpiece! This Baked Ricotta in a Tomato Base is packed with fresh herbs and chickpeas, creating a surprisingly satisfying dish that even meat-lovers adore. The ricotta is baked to golden perfection, then tossed with a vibrant tomato sauce brimming with aromatic spices. Serve with rice or naan for a complete and unforgettable meal.

Préparation 30 min

Cuisson 95 min

Calories 478.6 kcal

Protéines 52g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baked Ricotta In A Tomato Base

400-500g block ricotta
1 cup shelled peas (fresh or frozen)
2 tablespoons olive oil
1 medium onion (chopped)
2 cloves garlic (minced)
1 inch ginger (grated)
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon turmeric
pinch of chili powder (adjust to taste)
1 (28 ounce) can crushed tomatoes
1 teaspoon salt
1-2 teaspoons garam masala
1/4 cup chopped fresh mint
1/2 cup chopped fresh coriander
1/4 cup chopped fresh parsley
1 (15 ounce) can chickpeas (drained and rinsed)

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Comment préparer Baked Ricotta In A Tomato Base

Preheat oven to 350°F (175°C).
Prepare the Ricotta: Wrap a 400-500g block of ricotta in a clean linen tea towel and let it sit for 30 minutes to drain excess moisture.
Place the ricotta in a foil-lined baking pan. Bake for 20 minutes, then flip and bake for another 20 minutes until golden brown. Let cool completely and dice.
Prepare the Tomato Base: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 medium onion (chopped), 2 cloves garlic (minced), and 1 inch ginger (grated). Cook until softened and lightly golden (about 5 minutes).
Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, and a pinch of chili powder (adjust to taste). Stir for 1 minute.
Stir in 1 (28 ounce) can crushed tomatoes, 1 teaspoon salt, and 1 teaspoon garam masala. Bring to a simmer, cover, and cook for 15-20 minutes, or until the tomatoes are easily mashed.
Add 1 cup shelled peas (fresh or frozen), and cook until almost tender (about 5 minutes).
Stir in the diced baked ricotta, 1/2 cup chopped fresh coriander, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh parsley. Simmer for 10 minutes, or until peas are tender.
Stir in 1 (15 ounce) can chickpeas (drained and rinsed).
Sprinkle with remaining garam masala and fresh herbs. Serve hot with rice or naan bread.

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

80g

Fat

42g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes Asian Indian Healthy Vegetarian Gluten Free Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Baked Ricotta In A Tomato Base ?

Baked Ricotta In A Tomato Base prend environ 125 minutes du début à la fin — environ 30 minutes de préparation et 95 minutes de cuisson.

Combien de calories contient Baked Ricotta In A Tomato Base ?

Baked Ricotta In A Tomato Base contient environ 478.6 calories par portion, avec environ 52 g de protéines, 17 g de glucides et 31 g de lipides.

De quels ingrédients ai-je besoin pour Baked Ricotta In A Tomato Base ?

Les principaux ingrédients de Baked Ricotta In A Tomato Base sont Ricotta Cheese, Fresh Peas, Oil, Onion, Garlic Cloves, Fresh Ginger. Consultez la liste complète avec les quantités ci-dessus.