Ricotta and capsicum bake | Women's Weekly Food
This is delicious served warm or cold, so is great for picnics or a make-ahead lunch. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 clove garlic
- 4 cups (1kg) firm ricotta cheese
- 2 cups (160g) parmesan cheese, finely grated
- 2 eggs
- 2 egg yolks
- 200 grams (6½ ounces) drained roasted red capsicum (bell pepper)
- 40 grams (1½ ounces) baby spinach leaves
- 3/4 cup fresh basil leaves, loosely packed
- 1 tablespoon olive oil
- 1/4 cup (65g) basil pesto
- 2 tablespoons water
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