Ricotta and capsicum bake

  • 2 hrs cooking
  • Serves 6
  • Print


Ricotta and capsicum bake
  • 1 clove garlic
  • 4 cup (1kg) firm ricotta cheese
  • 2 cup (160g) parmesan cheese, finely grated
  • 2 eggs
  • 2 egg yolks
  • 200 gram (6½ ounces) drained roasted red capsicum (bell pepper)
  • 40 gram (1½ ounces) baby spinach leaves
  • 3/4 cup fresh basil leaves, loosely packed
  • 1 tablespoon olive oil
  • 1/4 cup (65g) basil pesto
  • 2 tablespoon water


Ricotta and capsicum bake
  • 1
    Preheat oven to 160°C (180°C fan forced). Oil 22cm (9-inch) round springform pan, line base and side with baking paper.
  • 2
    Peel and crush garlic. Combine cheeses, eggs, egg yolks and garlic in medium bowl, season. Slice capsicum thickly. Spread half the cheese mixture over base of pan, top with capsicum, spinach and ½ cup of the fresh basil. Spread the remaining cheese mixture over basil, drizzle with oil. Bake, uncovered, about 1½ hours or until browned lightly.
  • 3
    Stand bake 30 minutes.
  • 4
    Meanwhile, combine pesto and the water in small bowl. Serve bake drizzled with pesto and sprinkled with remaining basil leaves.


This is delicious served warm or cold, so is great for picnics or a make-ahead lunch.

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