Name: Italian Baked Ricotta in Napolitana Sauce
Prep time: 15 min
Cook time: 35 min
Ingredients: 750 g ricotta cheese; 1 large handful of baby spinach, cooked, chopped & liquid squeezed out; 1 large (200 g) potato, cooked and mashed; 2 large eggs; 3 Tbs (45 ml or 24 g) flour; A pinch of ground nutmeg; ¼ cup (34 g) grated Parmesan cheese; Salt & freshly ground black pepper (to taste); 3 cups (750 ml) ready-made Napolitana Sauce; Grated Parmesan cheese (to serve); Fresh basil (to serve); Crusty bread (to serve); Green salad (to serve (optional))

Italian Baked Ricotta in Napolitana Sauce

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Ingredients

750 g ricotta cheese
1 large handful of baby spinach, cooked, chopped & liquid squeezed out
1 large (200 g) potato, cooked and mashed
2 large eggs
3 Tbs (45 ml or 24 g) flour
A pinch of ground nutmeg
¼ cup (34 g) grated Parmesan cheese
Salt & freshly ground black pepper to taste
3 cups (750 ml) ready-made Napolitana Sauce

To serve:

Grated Parmesan cheese to serve
Fresh basil to serve
Crusty bread to serve
Green salad to serve (optional)

Instructions

For the ricotta balls; in a medium bowl, combine the ricotta cheese, cooked spinach, mashed potato, eggs, flour, nutmeg, a ¼ cup grated Parmesan cheese, and season well salt and freshly ground black pepper.
Mix all ingredients with a fork until well combined. Grease a medium baking dish with some olive oil.
Using an ice-cream scoop, scoop balls of ricotta into the baking dish, making sure the balls are packed closely together. Top with Napolitana sauce and place into a preheated 200°C oven. Bake for 40 minutes until bubbling.
Remove from the oven and scatter with grated Parmesan and fresh basil before serving.

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Italian Baked Ricotta in Napolitana Sauce

Ingredients

To serve:

Instructions