Baked eggs in tomato sauce with ricotta cheese is an easy, yet incredibly delicious and versatile dish, which can be prepared in various ways to satisfy different tastes and preferences. Whether you're looking for a quick and simple breakfast, a light and flavorful lunch, or an elegant and satisfying dinner, this dish is sure to please. Read on to discover the best recipes for cooking baked eggs in tomato sauce with ricotta cheese, and learn how to customize it to your liking.
Here are our top 5 tried and tested recipes!
RICOTTA MANICOTTI WITH TOMATO SAUCE
Our version of this beloved Italian-American dish is straightforward and delicious. Freeze any remaining sauce, and use within the next two months.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.
- Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
- Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.
Nutrition Facts : Calories 490 g, Fat 21 g, Fiber 3 g, Protein 33 g
BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA
I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the grits I was raised on in North Florida. This simple dish relies once again on my favorite tomato sauce and not much else other than freshly cooked polenta made better than ever with a little added ricotta.
Provided by Art Smith
Categories HarperCollins Hominy/Cornmeal/Masa Tomato Vegetarian Parmesan Basil Ricotta Healthy Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- To prepare the tomato sauce:
- Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
- Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
- To prepare the polenta:
- Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
- To serve:
- Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.
BAKED EGGS WITH SPINACH, TOMATOES, RICOTTA & BASIL
Serve this Italian-inspired take on a shakshuka for an easy brunch. If you're not vegetarian, you could also add chorizo
Provided by Esther Clark
Categories Breakfast, Brunch, Lunch
Time 40m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.
- Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over the ricotta and scatter with the parmesan. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.
Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
BAKED EGGPLANT WITH TOMATO SAUCE AND THREE CHEESES
This Italian-inspired baked eggplant gets a rich treatment with homemade tomato sauce and a gooey layer ricotta, parmesan and shredded mozzarella.
Provided by Annacia
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven at 425°F.
- Cut off both ends of the eggplants and cut into 24 slices, about 1-inch thick each.
- Coat 2 sheet pans lightly with spray olive oil and place the eggplant slices on the oiled sheet pans along with the bell pepper halves and spray the vegetables with olive oil.
- Bake in the oven for 25 minutes, turning halfway through the baking.
- Dice the bell peppers and set aside.
- In a medium saucepan, over moderate heat, in 2 tablespoons of the oil cook half the onion until softened.
- Add half the garlic and flour and cook for another minute, stirring constantly.
- Add the milk in 3 additions stirring the sauce until smooth with the each addition.
- Add the cayenne, season with salt and pepper, and cook for another 10 minutes, stirring occasionally and set aside to cool.
- Meanwhile, in another saucepan, over medium heat, cook the remaining onion in 2 tablespoons of the remaining olive oil until softened.
- Add the diced bell pepper and cook for another minute, stirring frequently. Add the remaining garlic, the crushed tomatoes and simmer for 10 minutes.
- Stir in the basil and simmer another 2 minutes, (you will have about 3 1/2 cups tomato sauce), set aside.
- Mix the ricotta cheese with 3 tablespoons of the cooled white sauce along with the parmesan, egg yolk, the remaining cayenne and salt and pepper to taste.
- TO ASSEMBLE:
- Coat the interior of a 2-quart baking dish with half the remaining olive oil. Spread tomato sauce over the bottom of the baking dish. Place half of the eggplant slices in a single layer over the tomato sauce.
- Season lightly with salt and pepper to taste. Place 5 tablespoons of the ricotta mixture on each eggplant slice, and spoon white sauce over ricotta mixture.
- Top with remaining eggplant slices. Season with more salt and pepper and drizzle with remaining olive oil. Spoon remaining tomato sauce over each eggplant slice, and top each one with mozzarella.
- Bake at 375F for 30 minutes.
DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE
I just love this recipe! Mum used to make this for us when we were kids. It's apparently a traditional Roman dish, great for vegetarians and very easy and quick to whip up, an awesome dish with a real 'rustic' feel to it! The kids will love it! It is to be served on top of steaming, hot pasta...wholemeal pasta works quite well with this recipe too! Enjoy!
Provided by LovelyRitaMeterMaid
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
- While pasta is on the go, finely dice your onion and crush your garlic.
- In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
- Add the ricotta to the pan, and stir through the onions and garlic well.
- At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
- Mix well and let simmer gently for 10 minutes.
- Drain pasta.
- Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
- Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.
Nutrition Facts : Calories 762.9, Fat 22.2, SaturatedFat 11.5, Cholesterol 64.9, Sodium 979.2, Carbohydrate 107.8, Fiber 6, Sugar 8, Protein 32.5
Tips:
- Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the final dish, so be sure to use the best ones you can find.
- Use a good quality ricotta cheese: Ricotta cheese is a key ingredient in this dish, so it's important to use a good quality one. Look for a ricotta cheese that is fresh and creamy.
- Don't overcook the eggs: The eggs should be cooked until they are just set, but not hard-boiled. Otherwise, they will become rubbery.
- Serve immediately: This dish is best served immediately after it is made. The eggs will start to toughen up if they sit for too long.
Conclusion:
Baked eggs in tomato sauce with ricotta cheese is a simple but delicious dish that is perfect for a quick and easy meal. It's also a great way to use up leftover tomatoes. With a few simple ingredients and a little bit of time, you can create a meal that the whole family will enjoy.
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