Baked Ricotta With Spring Vegetables Recipe (2024)

I would try it as a flat tart on a sheet of phyllo dough. Roll out a sheet of phyllo, score the edges and pre-bake. Then smear the middle with the pan cooked cheese and top with the vegetables, and put it in the oven under the broiler like the recipe describes. Ooh, I might try that too!

Adapted to make enough for family dinner. Used entire 16 oz tub of ricotta and upped other base ingredients accordingly, plus more mozz and parm. Sautéed 1 pound each mushrooms, asparagus, and sugar snap peas and spread atop the broiled cheese. Sprinkled mint on before serving. Was delicious with a large baguette!

I make this (12 oz) in 2 large ramekins, flavouring with lemon or garlic oil, then rosemary, basil, chives or other herbs, switch out the cheeses (but parmesan is best)....plus a healthy glug of olive oil. It puffs up like little souffles, looks lovely and is wonderful on crackers or as a first course with crusty bread!

5 minutes too long blanching asparagus

I'd like to make this as a tart. Any suggestions on what would be best pastry dough recipe?

This dish was difficult to put into a category in terms of taste and in how it fits into a meal. Is it a main course, a side dish, an appetizer? It's ambiguity is no crime, of course. Even the recipe is odd with its 3 T of mozzarella and 2 T of pesto. Most of the vegetables came from our garden, which was nice and I am big on seasonal cooking. It took longer to cook on the stovetop and the broiling. I found it without the pizazz needed to compensate for its inscrutability.

I made this tonight and, while it was tasty-ish, I am not impressed enough with it to make it again. Followed the instructions as written, used the ingredients as listed.Don't get why the mint gets chiffonaded and then subjected to the heat of a broiler, even on low? All I got was little crispy curls of mint. They were virtually unrecognizable as anything remotely mint-like.Individually, I loved the ingredients--ricotta, pesto, oyster mushrooms, asparagus, mozzarella, parm. But together? Meh.

I kept the ricotta "base" but completely changed the toppings, so I can't review what looks like a very delicious flavor combination by the author. But the base was perfect - I did roasted radishes, nectarines, walnuts, and chopped parsley/mint/basil on top and served it directly out of the pan with toasted bread as recommended and it was a huge hit. I'm going to use the base recipe frequently with different toppings!

I would buy premade refrigerated pie crust (brand with highest fat content.) Make a galette... it usually bakes at 400 deg. Since every ingredient is cooked, you're just waiting on the crust to brown (35-45 min)

I just came across a very similar recipe for a ricotta tart that used 6 layers of phyllo dough in an 8" springform pan as the pastry. I also think any tart or pie crust dough would work.

Will definitely try. This is basically lasagna filling with veggies and no noodles.

Just ate a slight variation of this. We lined an 8 X 8 baking dish with Pepperidge Farm puff pastry, filled with the cheese mix per the recipe, added asparagus (not steamed) and other vegetables, and baked at 400º for 45 minutes. Topped it with the mint a few minutes after taking it out of the oven. It was delicious.

This is a curious recipe. Although it is recommended as an appetizer or light lunch, it was hard to figure out what this dish wanted to be. I adjusted ingredients to accommodate my 16oz. container of ricotta. The taste was good but the mixture separated slightly. It would take more than 4 slices of bread to accommodate all of the mixture. Neither dip or firm, it seemed it would be better served in a ramekin. Tasty, but wouldn't make it again.

Interesting that the photo w/ this recipe shows a white skillet.....not cast iron!

"Serve the cheese and vegetables directly from the skillet, with grilled bread alongside." I think the cast iron will produce greater browning but you can probably get away without it. I try to own as few cooking implements as possible, and my cast iron skillet is my most frequently used, my versatile pan. I'd recommend investing in one (and it's not much of an investment considering you can find one for $5 at the thrift store and season it yourself!)

Used tofu ricotta (I think NYT has a recipe as part of a vegan lasagne recipe) with vegan parm and skipped the egg and mozzarella to make a vegan version. Still was excellent!

This isn't very good. It's kind of like a frittata, but with ricotta instead of eggs. The ricotta can't carry the dish like the eggs in a frittata do, not in taste nor in structure. Everyone in my family thought it was mediocre (though edible), and definitely not repeatable. I agree with the other reviewers who say the dish doesn't seem to fall into a defined category. It is a kind of like a dip, but it isn't really.

Very tasty. A nice mixture of flavors. Love the mushrooms.

Made this a few times in different seasons; today with butternut, chopped Brussels, wild mushrooms. Used pesto from my web garden. Really good and varied.

Made with the summer veg subs - cherry tomatoes, zucchini and bell pepper and found this to be delicious! Made as directed other than subbing dried oregano for the fresh. It made a lot and needed more grilled bread. I liked it even better with chips the next day!

I don’t dislike it at all, but, considering I’ve no paradigm for it, it would have to really wow me to get me to press it upon people. I’m not even entirely sure how to serve it. I presented it in the skillet but with a wooden spatula for putting onto your plate, and then we mostly used one slice of bread to push it onto another slice until it had a good serving and then took bites. It wasn’t hard to eat physically, but like I said I had no paradigm for it and it was just good, not great.

Made this dish using only the cast iron skillet:Quickly cook the asparagus in a Tbsp. of water + pinch of salt for 1 min., not 5. Place on a plate.Dry out what little water that remains in the skillet over the burner.When dry,add the mushrooms and quickly stir-"fry.". No need for oil, just a little salt & pepper. Done in 2 minutes. Remove from the heat. Add to the asparagus.Oil the skillet and proceed with the recipe as written. Boom. 1 plate + 1 skillet= easy clean-up. Very easy & tasty.

Made this last night - two cast iron skillets and our family of four devoured it. My son took some to work as well. Wish I had served it with a salad. I added more vegies all around and would probably add even more when I make it again..

It could be enameled cast iron…

The asparagus was a little…boring. But I didn’t have pesto so maybe this would have helped balance it. Otherwise, really good. I agree with others, it’s a confusing meal, but it made a pretty nice light dinner on a night we wanted some dessert.

Super delish! Made a small qty for 2. Par steamed some broccoli and scattered it among the halved tomatoes. The sauce was delicate and rich, not overpowering the fish. A thin filet so 5 minutes in oven before moving to broiler. Served with rice.

Just ate a slight variation of this. We lined an 8 X 8 baking dish with Pepperidge Farm puff pastry, filled with the cheese mix per the recipe, added asparagus (not steamed) and other vegetables, and baked at 400º for 45 minutes. Topped it with the mint a few minutes after taking it out of the oven. It was delicious.

The Maltese have a similar dish but they add a crust turning into a ricotta pie, so the speak. I add various veggies to the mix along with the customary chees and egg this recipe calls for. It is rustic, simple (especially if you have pie crust ready). The Maltese also make smaller, individual hand size pies which they call "asatat". Ideal for picnics!

Why a skillet for something that isn’t cooked on the stove?

This is excellent! I added scallops on top of the cheese mix and then the veggies. Topped off with extra mots and then back to the oven to melt. (No using the broiler in this heat.) Garlic bread from the freezer cooked along with the meal. Sauted kale for a side dish. I’m very impressed with this recipe. Will do this again. Thank you!!