Broccoli Ricotta Pie


This dish pairs up well with Eggplant Caprese, also you can use a 9 inch pie pan- then cut into wedges –  or use muffin pan for round individual cakes, here we are doing the 9 inch pan.

  • 2 pkg’s of frozen broccoli, thawed, and strained
  • 1- 32 -oz.  container of ricotta cheese
  • 2 eggs beaten
  • 1/2 cup of grated asiago cheese
  • 1 cup of marinara sauce
  • 2 cups of shredded mozzarella cheese
  • salt and pepper to taste

Preheat oven to 350

First, squeeze as much of the water out of broccoli, add ricotta, egg, asiago, salt & pepper and mix well. Spray your 9 inch pan with canola and add your mix to pan. Then spread marinara over the top evenly, place in oven. The total cook time is about 45 minutes – but, the last 10 minutes we will add our mozz so it is nice and cheesy. If you prefer you could also leave out marinara and mozz, and top with breadcrumb/ Parmesan mix, and bake for the entire 45 minutes. Just another option.

2 Responses to “Broccoli Ricotta Pie”

  1. […] time favorites, hope you enjoy it . . . here’s the Eggplant Caprese. . . and side dish. . . Broccoli Ricotta Pie Ciao […]

  2. holy crap…i’m making this tonight. it’s very kid friendly also! you should look for some kid friendly delicious meals…that would really help out working mommys!

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