Ricotta Pie

Ricotta Pie
Ricotta Pie from Cinnamon Spice and Everything Nice
2 cups chopped roma tomatoes, or one can diced tomatoes
1 tablespoon olive oil, plus more for pans
1 teaspoon dried Italian seasoning
salt and black pepper
2 cups ricotta cheese
2 eggs
1 cup sour cream
2 tablespoons fresh basil, chopped
1/3 cup fresh grated Parmesan cheese, plus more for top and for serving

Preheat oven to 400 degrees F. Grease a small casserole pan. Toss the tomatoes with olive oil, Italian seasoning and season well with salt and pepper. Add to casserole pan.
Grease a deep-sided 8x8 casserole pan or one of similar size.
In a large bowl beat ricotta with eggs on medium speed for 1 minute. Stir in sour cream, basil, Parmesan, 1/2 teaspoon salt and a pinch of black pepper. Pour into prepared casserole pan. Sprinkle top lightly with Parmesan.
Bake the pie and tomatoes side by side 25 - 30 minutes or until the pie is set on top except for the very middle which may remain slightly "wobbly". Toss the tomatoes around about halfway through and check often. If they begin to brown too much remove.
Serve the tomatoes with the casserole to serve and sprinkle with Parmesan cheese.

modified from the recipe at Cinnamon Spice and Everything Nice

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