Sunday, February 5, 2012

Veggie Ricotta Bake

This was one of the dishes I pulled out of no where. I had a dinner party to go to, actually a going away party. I  had forgotten that I needed to bring something, so I whipped this up. I will do my best to create the correct ingredient portions, but like I said I just threw it together, no measuring necessary.

Recipe: Veggie Ricotta Bake
Pie crust (use your favorite recipe for pie crust or use 1 sheet of the premade)
3/4 cup ricotta cheese
2 cloves garlic, minced
2 eggs
salt and pepper to taste
1/2 tsp basil seasoning or fresh chopped basil
1/4 cup mayonnaise
1/4 cup mozzarella cheese, shredded
1/4 cup cooked whole wheat or regular couscous
1/2 cup chopped broccoli
1 chopped tomato
2 chopped green onions

Preheat oven to 350 degrees.

Mix Ricotta, garlic, 1 egg, salt and pepper, basil, mayonnaise, mozzarella, and couscous. Set aside.

Roll out pie crust. Spread cheese mixture out over the crust, leaving a 1 1/2" ring free of mixture.

Roll the ring of crust over onto mixture, fold as necessary.

Sprinkle veggies on top of cheese mixture that is not covered by the crust.

Mix 1 egg yolk and 1 tbsp water. Spread over visible crust.

Place in over and back for 25-35 minutes or until edges are golden brown.

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