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Ricotta Bake

This recipe is intended for patients who have successfully completed the Full Liquid phase and are in the Semi-Solid phase.


  • 8 oz  Part Skim Ricotta Cheese

  • 1/2 Cup  Grated/Shredded Parmesan Cheese (good quaility)

  • 1 Large  Egg Beaten

  • 1 tsp  Italian Seasoning

  • To taste  Salt & Pepper

  • 1/2 Cup  Jarred Tomato Paste Sauce (pureed until smooth)

  • 1/2 Cup  Shredded Part Skim Mozzareralla Cheese

  • Hunt's no sugar added ketchup


  • Preheat oven to 450F.
  • Mix ricotta, parmesan, beaten egg & seasonings together, place in an ovenproof dish. Pour marinara on top, and top with mozzarella.
  • Bake 20-25 mins

Makes 4 servings

Nutrition Facts

  • Protein 17g
  • Total Carbs 10g
  • Sugar 4g
  • Total Fat 11g