Tomato Pesto Ricotta bake - 396 Cal - Guiltless Vegi Italian

tnqnt
tnqnt Posts: 397 Member
in Recipes
396 Calories, 39g Carbs, 14g fat, 26g Protein, 17g sugar, 440mg sodium

Ingredients
Three (3) 1/2-inch thick slices of fresh beefsteak Tomato (218g)
1/2 cup Fat Free Ricotta Cheese
1.5 TBSP Basil Pesto
1/4 cup shredded cheese ( I use Trader Joe's - Quattro Formaggio 4 Cheese Blend)
1-2 cloves Garlic - grated or finely chopped
1/8 cup Red Onion - finely chopped
1/4 cup Kikkoman - Panko Japanese Style Breadcrumbs

Method:
1) Preheat Oven to 375
2) Mix Garlic and Onion into Ricotta Cheese
2) In oven-safe baking pan (I use single serve rectangular pan), lay down once slice of tomato.
3) Top tomato with 1/2 TBSP pesto and 1/3 of the ricotta mixture
4) Place another tomato, partially overlapping first tomato and repeat topping step 3)
5) Repeat step 4)
6) Top layer, top with Panko Breadcrumbs and shredded cheese.
7) Bake in oven until warm, brown and bubbly (about 10min or so).

ENJOY!

I am going to make this for lunch again, today and will post a picture when I do!

Replies

  • ambitious01
    ambitious01 Posts: 209 Member
    yum,I need to try these. Thanks :smile:
  • tnqnt
    tnqnt Posts: 397 Member
    Here is the pic:

    afc7f712.jpg


    2fb2d956.jpg
  • jlwbeans0823
    jlwbeans0823 Posts: 178 Member
    Thanks for sharing! This looks and sounds delicious! :)
  • dasaucywench
    dasaucywench Posts: 56 Member
    Bump for later...sounds yummy!
  • chunkydunk714
    chunkydunk714 Posts: 784 Member
    looks bombtastic! Thanks for sharing :)
  • gombolyu
    gombolyu Posts: 136 Member
    Bump and thank you.:)
  • embersfallen
    embersfallen Posts: 534 Member
    bump
  • Ravenesque_
    Ravenesque_ Posts: 257 Member
    Little tip; when you put ricotta and spinach together (or ricotta with anything tbh) add nutmeg. Makes the whole things worth eating. :)
  • tnqnt
    tnqnt Posts: 397 Member
    Ahh - I cannot get the size to fit - anyone know how to resize?
  • tnqnt
    tnqnt Posts: 397 Member
    Little tip; when you put ricotta and spinach together (or ricotta with anything tbh) add nutmeg. Makes the whole things worth eating. :)
    Hi :)

    I agree about Nutmeg - but not with Tomatoes... I prefer without nutmeg when tomatoes are involved... now, with garlic and lemon, is another story :):)
  • ScarletFyre
    ScarletFyre Posts: 754 Member
    sounds good!! thanks for posting!!
  • tnqnt
    tnqnt Posts: 397 Member
    Absolutely :):) Enjoy!
  • skinnyitaliannn
    skinnyitaliannn Posts: 187
    bump
  • Ravenesque_
    Ravenesque_ Posts: 257 Member
    Little tip; when you put ricotta and spinach together (or ricotta with anything tbh) add nutmeg. Makes the whole things worth eating. :)
    Hi :)

    I agree about Nutmeg - but not with Tomatoes... I prefer without nutmeg when tomatoes are involved... now, with garlic and lemon, is another story :):)

    But I didn't say anything about tomatoes. :/
  • bacibianco
    bacibianco Posts: 3
    Thanks for taking the time to share!
  • Colleen_G
    Colleen_G Posts: 57
    How many servings does this make?
  • JuliePleasant
    JuliePleasant Posts: 72 Member
    Sounds yummy.
  • tnqnt
    tnqnt Posts: 397 Member
    How many servings does this make?

    One :) ... I use a Le Creuset stoneware 4x6 dish :)
  • tnqnt
    tnqnt Posts: 397 Member
    Little tip; when you put ricotta and spinach together (or ricotta with anything tbh) add nutmeg. Makes the whole things worth eating. :)
    Hi :)

    I agree about Nutmeg - but not with Tomatoes... I prefer without nutmeg when tomatoes are involved... now, with garlic and lemon, is another story :):)

    But I didn't say anything about tomatoes. :/

    My recipe is based on tomatoes.... so I read your response as being in response to my recipe, which makes it about tomatoes :):):) No harm done :) There is also no spinach in my recipe... it is basil. Check out the OP again :)

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