Smoky white bean & ricotta traybake
- Ailsa Burt
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Serves 4
Easy
Prep: 10 mins
Cook: 35 mins
A star rating of 4.8 out of 5.10 ratingsRate
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Make this bean and ricotta traybake using our pre-prepared roasted summer vegetable traybake. Serve al fresco with crusty bread for dipping and scooping
High-fibre
Low calorie
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
3 garlic cloves
crushed
-
2 tbsp tomato purée
-
1 tsp smoked paprika
-
200ml vegetable stock
-
small handful of thyme sprigs
-
350g roasted vegetables
(see step 1 below)
-
700g jar white beans
drained and rinsed
-
250g ricotta
-
crusty bread
and green salad, to serve
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Nutrition: Per serving
-
kcal342
low
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fat17g
-
saturates5g
-
carbs25g
-
sugars10g
-
fibre13g
high
-
protein16g
-
salt1.3g
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Method
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step 1
Heat the oven to 200C/180C fan/gas 6. Mix half the olive oil with the garlic, tomato purée, paprika, veg stock and thyme in a roasting tin. Stir in the roasted veg and beans, nestle the ricotta in the middle and drizzle with the remaining oil.
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step 2
Season and roast for 30-35 mins until reduced and golden. Serve with crusty bread for dipping and a green salad in a lemony dressing.
Recipe from Good Food magazine, July 2024
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A star rating of 4.8 out of 5.10 ratings
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