Bariatric Friendly Ricotta Bake
A warm, creamy, and protein-packed ricotta bake that's simple, quick, and perfect for busy nights or late cravings.
Ingredients
Base
- 2 cups low-fat (skim) ricotta The heart of this dish; smooth and high-protein.
- 1/4 cup Parmesan, freshly grated Adds umami and a salty punch.
Seasonings & herbs
- 1/4 cup fresh basil, chopped Brightens the whole bake.
- 1/4 teaspoon garlic salt Or a scant 1/8 tsp kosher salt + 1/8 tsp garlic powder if preferred.
- pinch salt Taste as you go.
- pinch pepper Taste as you go.
Topping & finishing
- Olive oil spray For greasing the ramekin so nothing sticks.
- 8 tablespoons marinara sauce Use a simple jarred sauce or homemade; you’ll spoon some under and over the ricotta.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Spray the bottom of a small (6–8 oz) ramekin with olive oil spray.
Blend the ricotta
- In a food processor, combine the ricotta, Parmesan, garlic salt, pinch of salt, and pepper. Pulse until smooth.
Layer the ramekin
- Spoon about a tablespoon or two of marinara into the bottom of the ramekin.
Fill and top
- Pack the ricotta mixture into the ramekin and spread evenly. Spoon another tablespoon or two of marinara on top, then scatter the chopped basil over everything.
Bake and rest
- Bake for 20 minutes until the top is set and the edges are slightly bubbly. Let cool for a few minutes before serving.
Notes
For a firmer set, beat in one egg to the ricotta mix before baking. This is a single-serve ramekin—perfect for portion control after surgery.