Roasted Mushroom Ricotta Bake
When we came up with this recipe, we had just been given a big basket of garden-fresh tomatoes from a friend, but we've since made it with cherry tomatoes from our local grocer as well. Some ricotta bakes call for an egg to be beaten in with the ricotta cheese, but I really like the consistency of using just the ricotta all by itself. And, if you haven't tried making your own ricotta, you must do it! It's pretty simple and it's fun and the cheese is creamy and delicious!*Add some basil and grated Parmesan and you have the perfect start for homemade lasagna.
Ingredients
- One 32-ounce container of ricotta cheese homemade or storebought
- 4 large tomatoes sliced, or 2 cups cherry tomatoes, halved, use both red and yellow
- 1 large package 20 oz. sliced cremini mushrooms, washed
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan
Instructions
- Preheat oven to 425 F. Toss mushrooms in 1 tablespoon of olive oil and season with salt and pepper. Spread them out on a greased or sprayed baking sheet. Roast for approximately 10-12 minutes, until beginning to brown. Remove from oven and cool to room temperature.
- Meanwhile, place half the ricotta in the bottom of a greased casserole dish. Layer half the tomatoes and mushrooms on top. Drizzle with half of the remaining olive oil and season with salt, pepper, and oregano. Spread the remaining ricotta over the top of the veggies, and layer the remaining tomatoes and mushrooms over the top. Again, drizzle with olive oil and season with oregano, salt, and pepper. Top all with grated Parmesan.
- Bake at 425 F for about 20-25 minutes, or until ricotta is beginning to bubble.
- Remove from oven and allow to sit for 10 minutes to set up. Serve with meat, baguette slices, or as a side dish all by itself along with slices of grilled rustic Italian bread.