Best 4 Creamy Ricotta Egg Casserole With Fresh Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary delight with our Creamy Ricotta Egg Casserole with Fresh Tomatoes, a delectable dish that combines the richness of ricotta cheese, the heartiness of eggs, and the vibrant flavors of fresh tomatoes. This savory casserole is not only a feast for the taste buds but also a visual masterpiece, thanks to the vibrant colors of the tomatoes and the golden-brown crust. Perfect for a hearty breakfast, brunch, or even dinner, this casserole is guaranteed to impress your family and friends. Additionally, we've included two bonus recipes: a classic Baked Oatmeal with Berries and a refreshing Strawberry Smoothie. These recipes provide a wholesome start to your day or a delightful snack option. Get ready to tantalize your taste buds and embark on a culinary journey with our curated collection of recipes.

Let's cook with our recipes!

THE BEST BAKED MOSTACCIOLI



The Best Baked Mostaccioli image

The best baked mostaccioli has everything you love about lasagna - a savory meat sauce, creamy ricotta and melty mozzarella bubbling at the edges. But instead of flat lasagna noodles, the pasta is mostaccioli, a type of penne with a smooth exterior. The short, tubular shape encourages plenty of sauce and cheese to get trapped inside so every bite is satisfying. We upped the ante with a combination of ground beef and sweet Italian sausage, providing the classic meatiness in the tomato sauce. While mostaccioli originates from the Campania region in southern Italy, this specific dish has ties to Chicago and St. Louis as a hearty casserole to serve at large family gatherings.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 16

1 tablespoon olive oil, plus more for greasing the baking dish
1 small yellow onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 pound ground beef, 80/20
1/2 pound sweet Italian sausage, casings removed (from about 3 sausage links)
4 cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon dried oregano, plus 1/4 teaspoon more for the ricotta
Pinch crushed red pepper flakes (optional)
One 28-ounce can crushed tomatoes, preferably San Marzano
3 sprigs fresh parsley, plus more finely chopped parsley leaves for serving (about 1 tablespoon)
1 pound mostaccioli
One 15-ounce container whole-milk ricotta
1 large egg
1/4 cup plus 3 tablespoons finely grated Pecorino Romano
8 ounces part-skim mozzarella, freshly shredded (about 2 cups)

Steps:

  • Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, a good pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the ground beef and sausage; cook, breaking up the meat with a wooden spoon, until crumbled, golden brown and no longer pink, about 8 minutes. Add the garlic, tomato paste, 1/2 teaspoon oregano, crushed red pepper flakes (if using), 1 teaspoon salt and several grinds of black pepper; cook, stirring, until the garlic is tender and the tomato paste is thoroughly combined, 1 to 2 minutes. Add the crushed tomatoes, parsley sprigs and 1/4 cup water and stir to combine. Bring to a simmer, then cover partially with a lid and reduce the heat to medium low. Cook, stirring occasionally, until the sauce has thickened slightly and the flavors have melded, about 15 minutes. Taste and adjust the seasoning with salt and black pepper.
  • Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions, stirring occasionally, until al dente. Drain well.
  • Meanwhile, stir together the ricotta, 1/4 cup of the Pecorino Romano, the egg, remaining 1/4 teaspoon oregano, pinch of salt and a couple grinds of black pepper in a medium bowl until smooth and combined; set aside.
  • Preheat the oven to 350 degrees F and lightly grease the bottom and sides of a 9-by-13-inch baking dish with olive oil. Once the meat sauce is finished cooking, remove the parsley sprigs and discard. Stir in the al dente mostaccioli until well coated.
  • Transfer half of the pasta and sauce to the prepared baking dish, then spread the ricotta mixture on top in an even layer with a rubber spatula or small offset spatula. Top with the remaining pasta and sauce, followed by the mozzarella, then the remaining 3 tablespoons Pecorino Romano.
  • Cover the baking dish with foil and bake until heated through, about 20 minutes. Remove the foil and bake until the cheese is completely melted and the sauce is bubbling at the edges, 10 to 15 minutes more. Sprinkle with chopped parsley. Let rest for about 5 minutes before serving.

CREAMY RICOTTA EGG CASSEROLE WITH FRESH TOMATOES



Creamy Ricotta Egg Casserole With Fresh Tomatoes image

This is so easy to make and a bit different that the "generic" egg casserole dish. They are absolutely wonderful; creamy with just a hint of heat and fresh herbs and a tomato topping. This does need some time to cook, but easy. This will serve about 4-6 people depending on what else you are serving. Some pan seared potatoes and maybe some bacon or grilled sausage would be great with this. And don't think just breakfast. I served this with chicken sausage, potato hash, and fresh fruit, for a perfect dinner.

Provided by SarasotaCook

Categories     Breakfast

Time 55m

Yield 4-8 , 4-8 serving(s)

Number Of Ingredients 13

12 extra large eggs, lightly beaten
2 large tomatoes, thin sliced (6-8 slices per tomato)
1 small jalapeno, ribs and seeds removed and diced fine
1 small onion, fine diced
1 cup baking mix (Jiffy or Bisquick)
1 pint ricotta cheese, part skim is ok but no NO fat
2 cups grated white cheddar cheese
1 cup milk (no skim for this)
2 tablespoons fresh basil, diced fine
1 tablespoon fresh chives, diced fine
4 tablespoons melted butter (not margarine)
salt
pepper

Steps:

  • Eggs -- In a large bowl, mix all the ingredients except for the tomatoes and chives. Mix well until everything is combined. Pour into a 13x9 pan sprayed with a non-stick spray or Pam.
  • Bake -- In a 350 degree oven, middle shelf, bake for 45-55 minutes. To see if it is done, test like you would a cake -- stick a knife in the center to make sure it comes out clean.
  • Then turn on the broiler, remove your dish and top with the tomato slices and plenty of salt and pepper. Broil 2-3 minutes until the tomatoes soften slightly and the top is lightly brown. Remove from the oven and cover with foil to let it rest. A good 10 minutes before serving.
  • Serve -- Sprinkle with the fresh chives before serving. I don't try to cut this, but rather just spoon it. They are absolutely wonderful and creamy, and a nice change from traditional scrambled eggs. Add some potatoes, bacon or sausage and you have a wonderful meal. ENJOY!

ZUCCHINI RICOTTA BAKE



Zucchini Ricotta Bake image

I have made this lasagna-like zucchini casserole frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 11

2 pounds zucchini
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup egg substitute
1/2 cup dry bread crumbs, divided
5 tablespoons grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 jar (28 ounces) meatless pasta sauce
1-1/2 cups shredded reduced-fat mozzarella cheese

Steps:

  • Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 513mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

RICOTTA -SPINACH CASSEROLE



Ricotta -Spinach Casserole image

Make and share this Ricotta -Spinach Casserole recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

6 eggs
1 1/2 cups ricotta cheese
2 tablespoons instant minced onion
2 tablespoons flour
salt
1/2 teaspoon dry mustard
1 (10 ounce) package frozen chopped spinach, cook drained and well squeezed

Steps:

  • Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach.
  • Heat oven to 350 degrees F.
  • Grease a 1 1/2 quart casserole dish.
  • Pour in the spinach mixture.
  • Bake apprx 35 minutes or until a knife inserted in the middle comes out clean.

Tips:

  • Use Fresh Ingredients: The fresher the ingredients, the tastier the casserole will be. Use ripe tomatoes, fresh herbs, and high-quality ricotta cheese.
  • Don't Overcook the Eggs: The eggs should be cooked through but still slightly soft and fluffy. Overcooked eggs will be tough and rubbery.
  • Don't Skimp on the Cheese: Ricotta cheese is the star of this dish, so don't be shy about using it. The more cheese, the better!
  • Use a Variety of Herbs: Fresh herbs add a lot of flavor to this casserole. Try using a combination of basil, oregano, and thyme.
  • Serve Immediately: This casserole is best served immediately after it's made. The eggs will start to toughen up as the casserole sits, so don't let it sit for too long before serving.

Conclusion:

This creamy ricotta egg casserole with fresh tomatoes is a delicious and easy-to-make breakfast or brunch dish. It's packed with protein, vegetables, and healthy fats, and it's sure to please everyone at the table. Whether you're looking for a quick and easy weekday breakfast or a special occasion brunch dish, this casserole is a great choice.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #very-low-carbs     #breakfast     #main-dish     #eggs-dairy     #easy     #beginner-cook     #cheese     #eggs     #dietary     #high-calcium     #comfort-food     #low-carb     #inexpensive     #high-in-something     #low-in-something     #taste-mood     #savory

Related Topics