About this Recipe
It’s one of our all-time favorite bariatric soft foods recipe. Of course – we’re talking about the famous ricotta bake.
This meal is flavorful, quick and so incredibly easy to make. And not to mention – high in protein too!
It’s not only a perfect tiny dish to start your soft foods stage with, but this meal also comes in handy, later down the line.
Use a small ramekin for better portion control (and of course a small fork too!).
Let’s show you how to make this classic recipe!
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1x 4 ounce (100 g) serving
Nutritional facts per serving:
14.2 g protein
15.2 g fat
6 g carbs
0.8 g fiber
- 3 oz (90 g) low-fat ricotta cheese
- 1 tsp grated Parmesan cheese
- 1 tbsp chopped basil leaves
- 2 tbsp marinara sauce
- 1/4 tsp garlic powder
- 1/8 tsp paprika powder
- Salt and pepper to taste
At this point – it’s recommended to choose low-fat ricotta cheese instead of regular ricotta to lower the amount of fat in the recipe.
If you’re not cleared to have grated Parmesan cheese and basil leaves yet – you can easily omit this.
Choose smooth marinara sauce over chunky marinara sauce if you’re still in the puréed stage. And blend the bake to pureed consistency (tip: add bone broth to modify the texture) .
Tip: you can top this bake before placing it in the oven/air fryer with 1 tablespoon of shredded mozzarella or another shredded cheese of your choice.
Step by Step Instructions
In a mixing bowl, add the ricotta cheese, Parmesan cheese, basil, garlic powder, paprika powder, salt and pepper. Mix until well combined.
Transfer the ricotta mixture to an oven-safe dish. Top with the marinara sauce.
Place the dish in a preheated oven or air fryer – 350 F (180 C) – about 12 minutes.
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