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Baked Ricotta with Roasted Tomatoes

Baked Ricotta with Roasted Tomatoes Recipe

  • 1 large red pepper
  • 2 tbsp extra virgin olive oil, plus more for the pan and for drizzling
  • 7 ripe cherry tomatoes, cut in half
  • Salt and freshly ground black pepper
  • 8 oz (220g) fresh ricotta cheese, drained to remove excess whey
  • 2 tbsp freshly grated Parmesan cheese
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 184kcal (9%)
Total Fat 15g (23%)
Saturated Fat 6g (30%)
Cholesterol 30mg (10%)
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 3g
Protein 8g
* 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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