Easy and quick: baked ricotta pizzaiola style, a recipe with small ricotta to cook as a second course, but you can also use it to season pasta with tomato and ricotta, a real delight. To make it, you need a few ingredients, ricotta or small ricottas, tomato passata, oregano, capers, and a drizzle of olive oil to drizzle before baking.
A tasty recipe with a pizza flavor like spaghetti pizzaiola style. You can also prepare it in single-serving portions using small ricottas, serving them on any occasion for a dish that suits the whole family, both young and old!
A very simple idea, let’s see together how to cook baked ricotta pizzaiola style. I’m sure it will win you over at the first bite, please let me know if you liked it. See you next time!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 273.50 (Kcal)
- Carbohydrates 7.46 (g) of which sugars 0.44 (g)
- Proteins 14.78 (g)
- Fat 20.76 (g) of which saturated 9.32 (g)of which unsaturated 10.45 (g)
- Fibers 0.84 (g)
- Sodium 604.16 (mg)
Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 ricotta (of 9 oz each or 4 small ricottas of 3.5 oz each)
- 1/2 cup tomato passata
- 0.7 oz salted capers (desalted)
- A few leaves basil
- to taste oregano
- to taste olive oil
- to taste salt
Baked Ricotta Tools
- Baking dish
Recipe
Drain the water from the ricotta package and place it in an oven baking dish (you can use single-serving dishes or place them in one large dish), then with a smooth-bladed knife, make a cross incision on each.
Season with a few tablespoons of tomato passata, adjust the salt, and drizzle with some olive oil.
Add the desalted capers, a few torn basil leaves, and the oregano.Bake the ricotta in a preheated static oven at 392°F for about 15 minutes.
Storage and Tips
Storage: the ricotta can be stored already cooked in the refrigerator for 1-2 days at most, kept in a container with a hermetic seal. I recommend warming it slightly before enjoying it again.
Tips: you can season it as you like, just like with pizza, by adding cooked ham, anchovy fillets, mushrooms, etc.
RECIPES WITH SWEET RICOTTA
Also try these sweet recipes made with ricotta, here are some ideas!
