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Baked Ricotta with Parsley Salad

Baked Ricotta with Parsley Salad Recipe

  • 2 pounds or two 15-ounce containers whole milk ricotta
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • Salt
  • Freshly ground black pepper
  • 2 eggs
  • 6 cups loosely packed Italian parsley leaves, stems removed (about 1½ bunches)
  • ½ pint red cherry tomatoes, halved
  • ½ pint golden cherry tomatoes, halved
  • ½ small red onion, cut into paper-thin slices
  • 1 small clove garlic, minced
  • 2½ tablespoons extra virgin olive oil
  • 2 to 3 teaspoons red wine vinegar, or more as needed
  • Salt
  • Freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 293kcal (15%)
Total Fat 22g (33%)
Saturated Fat 11g (55%)
Cholesterol 114mg (38%)
Total Carbohydrate 9g
Dietary Fiber 2g
Sugars 2g
Protein 18g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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