Ricotta Bake Recipe – Puree/Soft Food Stage

Told ya’ll I’d like share some recipes!  Food blogger for life, in one way or the other I guess!

I have been dying for pasta.  Positively dying for spaghetti with a homemade meat sauce.  Since my pouch is so new though, I just knew I couldn’t handle it but I was super glad to find an alternative!  Its been pretty popular in the WLS circle with good reason.  It’s massively yummy and a delicious treat when you’re starting back to eating real foods.  This ricotta bake is like lasagna without the noodles, flavor-wise.  You won’t actually even miss them!  

This is actually off Eggface’s site if you read her blog.  But, I ended up modifying it a bit after making it originally.  You can find both versions here and decide which is best for your pouch and the stage you’re in.  Originally, it calls for the mozzarella on top to get all bubbly and brown, as shown in my picture below.  However, I found the cheese was much too “hard” at that point and was super difficult on my new stomach.

The following time I made it, I stirred in the mozzarella into the ricotta mixture and sprinkled about 1 tablespoon of Parmesan cheese on top instead and it was smooth sailing from then on for my pouch.  It didn’t hurt going down and it was just as flavorful and delicious!  I would try MY way first if this is your early venture into puree or soft foods stages to see how you handle it and then maybe later as your pouch heals, switch to the Eggface version where it’s all bubbly and browned when it’s not so tough to get down.  (and keep down!)


Ricotta Bake
Makes (4)  1/2 cup servings

8 oz of Ricotta Cheese
1/2 cup grated Parmesan
1 large Egg, beaten
1 teaspoon Italian Seasoning
salt & pepper to taste
1/2 cup Marinara Sauce
1/2 cup shredded Mozzarella Cheese

Mix ricotta cheese, Parmesan, beaten egg, seasonings together and place in a 2 cup oven proof dish or 4 half-cup ramekins (spray really well with non-stick cooking spray prior to filling) . Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes until brown and bubbly.

Jill’s Version:  I used part skim ricotta and mozzarella cheese for less calories.  My way is to mix the mozzarella into the ricotta mixture, press into your dish(es), top with sauce and sprinkle 1-2 Tablespoons of Parmesan I reserved from the original 1/2 cup that was stirred into the ricotta mixture.  (Later, when I’m up to solid foods, I will add some mini turkey pepperoni’s to this or Italian flavored turkey sausage.)

MyFitnessPal Nutritional Stats: on MY version with the part skim cheese is 181 calories per serving, 10 grams fat, 9 grams of carbs and 13 grams of protein.

Eggface’s Spark People Nutritional Stats:full fat version (written as is) 227.5 calories, 13.3 grams fat, 5 grams of carbs and 15 grams protein.

Super close stat wise between the two different nutritional sites.  /shrug/  It’s delicious regardless of which version you do!  Hope you enjoy!  Thanks Eggface for a yummy nummy!

PS:  I added a link to my Pinterest page up there where you can see my bariatric page chock full of goodies to eat and all sorts of things to do with bariatric surgery!