Vegetable-Ricotta Gratin

Prep Time: 8 min
Inactive Time: 2 min
Cook Time: 30 min
Total Time: 40 min
Servings: 6
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 red or yellow bell peppers, quartered and sliced
  • 1 large sweet onion, quartered and sliced
  • 2 tsp crushed fennel seeds
  • 1/2 tsp salt
  • 2 tbsp cornmeal
  • 1 carton (15 oz) ricotta cheese
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
      • Preheat oven to 350°F. Grease 12- x 8-inch baking dish with oil; set aside.
      • Heat oil in large sauté pan set over medium heat; cook peppers, onion, fennel and salt, tossing occasionally, for 8 minutes or until onions are softened. Sprinkle with cornmeal; spoon into prepared baking dish. Set aside.
      • In bowl, beat together ricotta, eggs and Parmesan with fork until smooth; spread over vegetables. Bake for 25 to 30 minutes or until ricotta topping is set.


      Recipe Provided by Chef Sharon Sanders



    Vegetables & Sides

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Virgin

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