This baked dish isn't really "stuffed" ricotta, but rather a mixture of ricotta and sauteed savory ingredients baked together. Serve it for brunch, as a main dish for supper or as an accompaniment to grilled chicken or chops.
- 3 tablespoons extra-virgin olive oil, plus more for greasing the baking dish
- 1 pound button or cremini mushrooms, cleaned, trimmed, and cut into thin slices
- 1/2 teaspoon salt
- Freshly ground black pepper
- 4 ounces baby spinach leaves
- 2 pounds (1 batch) homemade ricotta (see related recipe)
- 1 ounce prosciutto, cut into very thin strips (julienne)
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 large eggs, lightly beaten (optional)
Preheat the oven to 350 degrees. Use a little of the oil to grease a medium baking dish.
Warm the 3 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and stir to coat evenly, then sprinkle with the salt and a generous grinding of pepper. Cook for about 10 minutes, stirring occasionally, until the mushrooms have released their liquid and that liquid evaporates. Then cook for 5 to 10 minutes, stirring once or twice, until the mushrooms are lightly browned.
Add the spinach by the handful and cook for about 5 minutes, until it has completely wilted and is tender. Transfer the vegetable mixture to a large mixing bowl; let cool for 10 minutes.
Add the ricotta, prosciutto and Parmigiano-Reggiano cheese to the cooled mixture, then the eggs, if using; mix well. Spoon the mixture into the prepared baking dish and use your fingers or a spatula to pack it down.
Bake for 45 to 60 minutes, until golden brown. (If using eggs, the baked ricotta will puff up in the oven. The eggless version will not.)
Let cool for 10 minutes before cutting and serving.
From cookbook author Domenica Marchetti.
Tested by Domenica Marchetti.
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