I finally made Shelly's famous Ricotta Bake (http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html).

Oh my! It is so delicious. I followed her basic recipe but used a pinch of oregano and a bit of chili pepper flakes instead of "italian seasonings". I reduced the amount of parmesan. I also added about 1/2 c. of spinach because I like it and I have anemia so I figured the extra iron and vegetable couldn't hurt! I put them into a regular size cupcake pan and it made 9 servings. Using MFP, I calculated the recipe as 66 calories per serving with 6 grams of protein. Mine had a bit higher carbs because I used spaghetti sauce from a jar. Next time, I'll make my own with tomatoes, garlic, onions and basil. I ate 1 serving for dinner and another for lunch today. Delicious!!

Thanks for sharing. that looks yummy.

Did you use regular ricotta and mozzarella or reduced fat? I made it the other day with the reduced fat and felt it was a little dry trying to eat it.

That looks delish!!

Thanks for the ideas!

Did you use regular ricotta and mozzarella or reduced fat? I made it the other day with the reduced fat and felt it was a little dry trying to eat it.

Hi Sue,

I used low-fat ricotta but full fat mozzarella. I really don't like most low-fat cheeses so I stick to full fat. Plus I don't eat much of it anyway

It was really tasty. I saw another person made cups using wonton wrappers and someone else used pepperoni slices to make the cups then fill with the ricotta bake. I will definitely try out those ideas next time!!