Thursday, December 29, 2011

Broccoli Ricotta Casserole

Hopefully, everyone had a great holiday weekend. This was our first Christmas with a baby, so it was a whole new experience. He wasn't old enough to actually open his presents so we opened them for him. I haven't posted in a few days because my husband has the week off so I've been a little distracted to post. We started working on our temporary chicken coop in the last couple of days. We just need to get food, pine shavings, and chickens. We will be doing that either today or tomorrow. I have tried a lot of new recipes since my last post but forgot to take pictures of most of them. I did get a picture of my broccoli casserole.

I had a head of broccoli and ricotta that I needed to use up to go with a pizza I was making. I googled broccoli casseroles and all the recipes were more like frittata bakes (they had a lot of eggs.) This was not what I was looking for. Then I remembered we were over at a friend's house for dinner a while back and had an eggplant lasagna type of bake without pasta. So I decided to try and make my own version of that with broccoli. This dish turned out to be delicious!

Broccoli Ricotta Casserole

1 large head broccoli
12 oz ricotta cheese
2 eggs
1/2 cup sweet peppers, chopped
1 cup mozzarella
1 tsp black pepper
1/2 tsp himalayan salt
1/2 tsp garlic powder
1 cup pasta sauce

Preheat oven to 350F.

Chop up the broccoli and put in food processor with s blade. Process until broccoli is little tiny pieces. Place in bowl. In a separate bowl mix together ricotta, eggs and mozzarella. Combine both mixtures along with peppers, black pepper, salt, and garlic powder.

Grease and 8 x 8 casserole dish. Pour half of pasta sauce in casserole dish. Pour broccoli mixture on top. Cover with remaining sauce. Cover and bake for 30 minutes.

No comments:

Post a Comment