Not sure who posted this recipe; however, I have been requested to post it again - so here you go (and thanks to the original poster!)

RICOTTA BAKE:

1 ? 15 oz. Container of low fat Ricotta

1 frozen pkg. of spinach thawed/drained (squeezed) well - you can also use any veggies (e.g., zucchini and/or eggplant and saut? till soft)

1 C Parmesan cheese (split in 1/2) (Use the fresh grated from the grocery store, the stuff in the can is too dry)

1 egg

Mix all together - except for 1/2 C of parmesan -- put in a baking dish ? (I used a 1 quart size) add another ? C of cheese on top and bake @ 350 till golden & bubbly - about 30mins

Add marinara or pesto sauce on top once done.

Reheats quite nicely!

DESSERT:

1 15oz container of low fat Ricotta

1 small tub of Fat Free Cool Whip

? package of SF Jell-O (instant) cheesecake pudding mix

? package of SF Jell-O (instant) chocolate pudding mix

Combine all ? let set overnight ? ENJOY.

I tried this today, and it was great, I changed it a little, I added the parmesan in the mixture, and sprinkled the top with mozzarella-yummy

Has anyone tried to make this by mixing in blenderized shrimp? Adds protein. I'm gonna give it a shot today and see how it comes out.

I finally made this a few days ago and it is heavenly!!! :thumbup1:

After following the original recipe, I took it out of the oven and added a layer of high quality jar spaghetti sauce and a layer of mozerella on top of that. I then baked it for another 10 minutes or so to heat the sauce and melt the mozeralla. I put several servings in my little mini glad tupperware bowls to have on hand in the fridge that week and put the rest in the freezer. I love this recipe because it tastes great and goes down easy.

Would I be able to incorporate some unflavored protein powder before I bake it? Would the powders bake well? Because it's only about 5 grams protein per serving this way and if I add the powder I could get 10 grams per serving.

Would I be able to incorporate some unflavored Protein powder before I bake it? Would the powders bake well? Because it's only about 5 grams protein per serving this way and if I add the powder I could get 10 grams per serving.

From what I've read, the heat might do wierd things to the powder if you don't mix it with a lukewarm/warm liquid before baking. Maybe you could try mixing it with some sauce or with the ricotta before baking. Unfortunately, the unjury powder made me want to hurl so I didn't get to experiment with it much. Good luck.

Whoever invented this is BRILLIANT!! So delicious, so tasty, yum yum yum!!! I put the sauce on right away and baked it with the sauce which I think made it even richer. I wonder what other veggies would work with this, zuchinni (sp)? squash? I'm sure mozzarella would be great in this, maybe even feta. I used a smoked bacon flavored tomato sauce so I got a hint of porky goodness during my mushy stage. Deeeelish!

Mozzarella doesn't mush up very well, not matter how much you chew, once it's been melted. Just keep that in mind.

Oh I'm out of the mushy stage and by the time I have access to a kitchen I'll be on real foods completely. I wonder if some kind of crunchy topping would work with this ...

Okay I came to look this up and also will give it a try!!

I don't know the difference between mushy or soft either.. I need help! I need to go track down tiffykins! lol!!!

Thanks!!

Sounds so yummy! I was thinking instead of spinach, I'm going to try portabella mushrooms! I can't wait til the mushy stage! Thanks for the great recipe!