I'm going to be starting the pureed stage on Monday, and I came across a great-sounding (supposedly famous) recipe for a Ricotta bake:

- 8 oz of ricotta

- 1/2 cup of grated Parmesan

- 1 large egg

- a bit of garlic powder and Italian seasoning

- 1/2 cup marinara sauce

- 1/2 cup mozzarella

Mix ricotta, parm, egg and seasonings, put in an oven dish, pour marinara on top, and top with the mozzarella. Bake at 450 for 20-25 minutes,

My question is has anyone tried adding finely ground beef to this to increase the protein content? I was thinking I could even blend it with the marinara sauce. If you have, how much did you add?

For my puree stage, I wasn't allowed red meat, but I could have ground turkey. So I made turkey meatballs. I had 1 meatball, and ricotta bake. I cooked macaroni for hubby and he added it and a little extra sauce. Win for everyone, although the ground turkey didn't sit well with me.

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For my puree stage, I wasn't allowed red meat, but I could have ground turkey. So I made turkey meatballs. I had 1 meatball, and ricotta bake. I cooked macaroni for hubby and he added it and a little extra sauce. Win for everyone, although the ground turkey didn't sit well with me.

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I was told stay away from ground beef for a bit because of the fat and also “gritty ness” of it. During my puree I did tuna and the ricotta bake as well. Hang in there that was my least favorite stage.

What is the recipe

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I was allowed ground beef per my plan if it set well with me and it did. I made this twice with meat in my mushy/soft solid phase. One time I added ground beef and another time I added canned shredded chicken.