Food2Fork makes it easy to find great recipes.
Search by name or ingredients. Join to save your favorites for later.

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
View on

Why don't we display directions?
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.



What's this?