Cheese is an excellent source of protein. Bake Ricotta Florentine is a perfect high protein meal for soft stages and beyond after weight loss surgery.
I never thought that my original baked ricotta recipe would become as popular as it has. The recipe has been shared over 38,000 times to date. It's become a favorite of bariatric patients new and old.
Since baked ricotta is so popular I wanted to come up with some other variations. One of my favorite pasta dishes is Chicken Florentine. It's not really the chicken I enjoy, but the spinach and sun-dried tomatoes.
How to make Ricotta Florentine:
- Use ramekins that hold 4-8 ounces. Ramekins that have measure lines to help you control portions.
- Ricotta cheese can either be full fat or part-skim depending on your taste. I use part-skim to help reduce calories.
- Make sure you grease the ramekins with oil. I use olive oil spray or olive oil infused with garlic or other herbs to enhance the flavor.
- A food chopper will help you minced the sundried tomatoes super fine.
- You can make baked ricotta ahead of time and either bake when you are ready to serve or reheat in the microwave or oven.
Baked Ricotta Florentine
Equipment
Ingredients
- olive oil spray extra virgin
- ¼ cup fresh spinach, chopped fine
- 2 tablespoon minced sun-dried tomatoes
- 8 oz. ricotta cheese full fat or part-skim
- ½ cup shredded mozzarella cheese
- 2 tablespoon grated Parmesan cheeese
Instructions
- Preheat your oven to 350 degrees F.
- Grease your ramekins with olive oil.
- Spray a saute pan with olive oil and heat to medium heat.
- Saute chopped spinach in the saute pan until wilted.
- In a medium bowl mix together ricotta cheese, mozzarella, parmesan, spinach, sun-dried toamtoes.
- Divide mixture evenly among greased ramekins.
- Top each ramekin with additional shredded mozzarella.
- Bake for 15-20 minutes until cheese is melted and slightly browned.
Notes
- Use ramekins that hold 4-8 ounces. Ramekins that have measure lines to help you control portions.
- Ricotta cheese can either be full fat or part-skim depending on your taste. I use part-skim to help reduce calories.
- Make sure you grease the ramekins with oil. I use olive oil spray or olive oil infused with garlic or other herbs to enhance the flavor.
- A food chopper will help you minced the sundried tomatoes super fine.
- You can make baked ricotta ahead of time and either bake when you are ready to serve or reheat in the microwave or oven.
Nutrition
While my original baked ricotta recipe is perfect for new post-operative patients who are still in the pureed stages, this ricotta florentine recipe is for more advanced patients. Sun-dried tomatoes are tough. I chopped them very fine in this recipe, but may not be tolerated in new patients.
I would not use this recipe if you are still in pureed stages and maybe not even in the early soft stages. You could use the oil from sun-dried tomatoes for the flavor and leave out the actual tomatoes if you can't tolerate them yet.
What to serve with baked ricotta florentine?
- If are an early post-op patient you may not be able to add any additional food.
- If you are further out and can eat more food I would suggest adding a side salad or a cooked vegetable of your choice.
Bridgette says
This us wonderful. I have stalled in my weight loss since ESG in September. Only losing 18lbs in 2 months. I am on regular food more so looking for options to help increase metabolism and reignite my weight loss
Jennifer Pullman says
18 pounds in 2 months is a lot of weight to lose in a very short period of time. Patients don't always lose consistently week by week at the same rate. The further out you go the slower the rate. Your body may just be readjusting itself.
Louise stuart says
Great healthy recipes
Amanda says
What size ramekin do you recommend?