Forktionary

Baked Ricotta In A Tomato Base Recipe

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.

Prep Time 30 mins
Cook Time 95 mins
Calories 478.6 kcal
Protein 52g
Rating 4.0 (1 Reviews)
Baked Ricotta In A Tomato Base 121

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Baked Ricotta In A Tomato Base

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Add 1 cup shelled peas (fresh or frozen), and cook until almost tender (about 5 minutes).
  8. 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.
  9. Stir in 1 (15 ounce) can chickpeas (drained and rinsed).
  10. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Healthy Main Dish Eggs Dairy Vegetables Asian Easy Vegetarian Cheese Dietary Low Sodium Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something Tomatoes 4 Hours Or Less