Jul 09 2026
Restaurants›The Cellar Wine Bar & Kitchen›Veggie Recipe

Veggie Recipe

Inspired by The Cellar Wine Bar & Kitchen
Time1h
Serves4

Roasted garlic ricotta cheese, red sauce, tomatoes, peppers, mushrooms, spinach, and balsamic glaze

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Ingredients

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Cheese Mixture

Vegetable Toppings

Sauce and Glaze

Method

Cheese Preparation

  1. 1

    Roast Garlic

    Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast in the oven for about 30 minutes until soft. Let it cool, then squeeze the cloves out into a bowl.

  2. 2

    Prepare Ricotta Mixture

    In a bowl, mix the roasted garlic, ricotta cheese, salt, and black pepper until smooth and creamy. Set aside.

Vegetable Preparation

  1. 3

    Chop Vegetables

    Dice the Roma tomatoes and bell pepper into small chunks. Slice the mushrooms. Rinse the fresh spinach and pat dry.

  2. 4

    Sauté Vegetables

    In a large skillet over medium heat, add a drizzle of olive oil. Add the bell peppers and mushrooms first; sauté for about 5 minutes. Then add the diced tomatoes and spinach, cooking for an additional 3-4 minutes until the spinach is wilted.

Assembly and Baking

  1. 5

    Assemble the Dish

    In a baking dish, spread the red pasta sauce evenly. Dollop the roasted garlic ricotta mixture on top, followed by the sautéed vegetables.

  2. 6

    Drizzle with Balsamic Glaze

    Drizzle the balsamic glaze over the top of the assembled dish.

  3. 7

    Bake

    Preheat the oven to 375°F (190°C) and bake the dish for 20-25 minutes until heated through and slightly golden on top.

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