Eggface Ricotta Bake (sub ricotta with cottage cheese)

Name: Eggface Ricotta Bake (sub ricotta with cottage cheese) Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 15
Ingredients: 2 serving Cheese - Cottage Cheese (Low Fat 2%) - Daisy brand - 1/2C; 16 tbsp Great Value 100% Parmesan Grated Cheese; 2 serving Great Value large eggs; 8 oz Great Value Low-moisture Part Skim Mozzarella Cheese; 1 cup Prego Light Smart Traditional Italian Sauce (by JTRANTANELLA); 2tsp Italian seasoning

Minutes to Prepare: 5
Minutes to Cook: 25

Number of Servings: 15

Ingredients

2 serving Cheese - Cottage Cheese (Low Fat 2%) - Daisy brand - 1/2C 16 tbsp Great Value 100% Parmesan Grated Cheese 2 serving Great Value large eggs 8 oz Great Value, Low-moisture Part Skim Mozzarella Cheese 1 cup Prego Light Smart Traditional Italian Sauce (by JTRANTANELLA)2tsp Italian seasoning

Directions

Mix cottage cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly.

Serving Size: 2oz portion

Number of Servings: 15

Recipe submitted by SparkPeople user CURSINGWORDS.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 92.0
Total Fat: 4.5 g
Cholesterol: 43.3 mg
Sodium: 308.7 mg
Total Carbs: 2.5 g
Dietary Fiber: 0.4 g
Protein: 8.8 g

More Recipes Like This

TIME30

CALS183

(27 ratings)

Baked Eggplant Pizza Slices

We love these baked eggplant slices as a main meal, as a sandwich filling or as a topping for an italian salad!Submitted by: VIOLETTE1

CALORIES 182.8 FAT 5.4 PROTEIN 9.1 CARBS 25.5 FIBER 5.1

TIME0

CALS221

(82 ratings)

Tomato Vegetable Casserole

A wonderful way to use up the vegetables in your crisper.Submitted by: BLUEMURRAY

CALORIES 221.2 FAT 12.1 PROTEIN 6.2 CARBS 23.9 FIBER 4.3

TIME0

CALS306

(21 ratings)

Zucchini Lasagna

Submitted by: BROTONH

CALORIES 305.8 FAT 12.9 PROTEIN 21.3 CARBS 39.3 FIBER 3.9

TIME15

CALS76

(20 ratings)

Crispy Green Beans with Pesto

The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.
I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans. Submitted by: STEPFANIER

CALORIES 76.3 FAT 5.8 PROTEIN 2.5 CARBS 4.6 FIBER 2

TIME22

CALS172

(231 ratings)

Veggie Pizza on Whole-Wheat Crust with Feta and Mozzarella Cheeses

A kickin' vegetarian pizza! It's extra good because it's made on a whole-wheat crust!Submitted by: CURVES_N_CURLS

CALORIES 171.7 FAT 7.6 PROTEIN 7.6 CARBS 19 FIBER 3.1

Member Reviews