If you’ve followed my recipes for the past couple of years, you know my love for ricotta cheese runs deep. I love how much lower in calories and fat it is than adding cream. If you add it to pasta sauce with some pasta water it adds the same level of creamy effect. When you bake ricotta, it’s important to add fat back to the ricotta to prevent it from drying out too much. Eggs are the perfect addition. Think of manicotti, stuffed shells, or lasagna. Creamy, light, and delicious. Eggs are also a great additional protein to add to your egg bake. If I were eating this by itself, I’d serve it with a few poached or fried eggs.
The secret to this recipe is not just the cheese, but these crispy breadcrumbs. Do yourself a favor and start saving at least one slice of the bread you buy in the freezer. It will take your bake from home cook to chef. Don’t just sprinkle the raw bread on top of the bake without toasting it first in some olive oil or butter.
I’m hoping this is a new fun way for you to incorporate a delicious leafy vegetable into your routine at home with your family. Try serving it on pizza night or alongside spaghetti and meatballs. This would also go great with some baked chicken or grilled steak. Repurpose the leftovers into a lasagna or add some cream cheese and chopped artichoke hearts to make a delicious spinach and artichoke dip for a get-together. Vegetables are the most reusable foods to have on hand. Remember, sometimes you don’t have to hide vegetables when they taste this good.
