Bianca Recipe
Extra virgin olive oil, fresh garlic, ricotta cheese, roasted cherry tomatoes, fresh baby spinach and mozzarella cheese
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Ingredients
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Base Ingredients
Vegetables
Cheese
Method
Preparation
- 1
Prepare the Ingredients
Preheat your oven to 400°F (200°C). Wash the cherry tomatoes and cut them in half. In a mixing bowl, combine the ricotta cheese and minced garlic. Set both the tomatoes and the ricotta mixture aside.
- 2
Roast the Tomatoes
Place the halved cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for about 15-20 minutes until the tomatoes are soft and slightly caramelized.
Cooking
- 3
Sauté the Spinach
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the fresh baby spinach and sauté for about 2-3 minutes until wilted. Remove from heat and set aside.
- 4
Combine the Ingredients
In a large mixing bowl, combine the sautéed spinach with the ricotta and garlic mixture. Mix well until fully blended.
- 5
Assemble the Dish
In a baking dish, spread the ricotta and spinach mixture on the bottom. Layer the roasted cherry tomatoes evenly on top. Finally, sprinkle the shredded mozzarella cheese over the entire dish.
Baking
- 6
Bake
Place the assembled dish in the oven and bake at 400°F (200°C) for 20-25 minutes, or until the cheese is melted and bubbly.
- 7
Serve
Once baked, remove from the oven and let it cool for a few minutes before serving. Enjoy your Bianca dish warm!