Italian Baked Ricotta in Napolitana Sauce
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.