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Vegetarian, Italy

Baked ricotta with herbs and roasted vegetables

Baked ricotta with herbs and roasted vegetables is a vegetarian dish for 4 people, ready in 50 minutes and very easy to make. It costs about €2.70 per person. The key is draining the ricotta before baking so it holds its shape and browns nicely in the oven.

Tonight, a golden baked ricotta scented with lemon and herbs, served with roasted vegetables and bread.

Baked ricotta with herbs and roasted vegetables
Total time
50 min
Difficulty
Very easy
Cost per person
€2.70
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Baked ricotta surprises with its texture, soft inside and lightly golden on top, almost like a savory flan. Lemon and fresh herbs give it brightness without ever covering the mild taste of the cheese. The roasted vegetables alongside, zucchini, eggplant, and bell peppers, add softness and caramelized edges that change everything.

This is a summer or spring dish, perfect for an evening when you want to cook simply without giving up flavor. It works just as well for a relaxed Sunday with friends as for a quiet Tuesday night, with just bread to mop up the juices. Mon Chou fits it into your vegetarian dinners when you want something comforting without meat.

The ingredients

4 people

Dairy

  • Ricotta 500 g

Fruits and vegetables

  • Unwaxed lemon 1
  • Thyme 4 sprigs
  • Flat leaf parsley 4 sprigs
  • Zucchini 2
  • Eggplant 1
  • Red bell peppers 2

Bakery

  • Country bread 1

Pantry

  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Drain the ricotta in a sieve, then mix it with the lemon zest, chopped herbs, salt, pepper, and a spoonful of oil. 10 min

    If it's very wet, press it gently in a clean kitchen towel.

  2. Cut the vegetables into large chunks and spread them on a baking sheet with the remaining oil, salt, and pepper.

    Keep the pieces generous, they shrink as they cook.

  3. Roast the vegetables at 210°C, turning them halfway through. 30 min

    Don't crowd the baking sheet, or they'll steam instead of roasting.

  4. Pour the ricotta into a small oiled baking dish, smooth the top, drizzle with a little oil, then bake it alongside the vegetables. 20 min

    It's ready when the top is golden and slightly puffed up.

  5. Serve the ricotta hot with the roasted vegetables, a squeeze of lemon juice, and bread.

    A pinch of Espelette pepper on top looks great and adds a nice kick.

Our tips to get it right

  • Pick a firm ricotta rather than a very creamy one, it holds its shape better once baked.
  • Chop the herbs right before mixing them in, they keep more flavor than when crushed ahead of time.
  • For a deeper golden top, slide the dish under the broiler for two minutes at the end of baking.

The variations

  • Swap the bell peppers for cherry tomatoes, they roast faster and add a sweet juiciness.
  • Stir a little grated parmesan into the ricotta before baking for extra depth.
  • For a quicker version, cut the vegetables smaller and sauté them in a pan while the ricotta bakes.

What to serve it with

  • Toasted country bread
  • A simple green salad
  • Sparkling lemon water

Storage

The baked ricotta and vegetables keep for 2 days in the refrigerator in a sealed container. Reheat gently in the oven, the ricotta loses some texture in the microwave. This dish doesn't freeze well, the ricotta turns grainy once thawed.

Questions about this dish

Can you use a different cheese instead of ricotta?

Yes, a drained fresh cheese like well strained cottage cheese works too. Avoid anything too watery, it won't hold up during baking.

Can this dish be made ahead?

You can season the ricotta and chop the vegetables a few hours ahead. Bake everything just before serving to keep the ricotta soft inside.

Why drain the ricotta before baking it?

Ricotta holds a lot of whey, which keeps it from browning properly in the oven. Draining it for 30 minutes firms it up and helps it turn a nice golden color.

What other vegetables can you roast with this dish?

Tomatoes, red onion, or fennel all pair well with baked ricotta. Pick seasonal vegetables that can handle 210°C without drying out.

How long does it take to make a baked ricotta with herbs and roasted vegetables?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a baked ricotta with herbs and roasted vegetables?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a baked ricotta with herbs and roasted vegetables cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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