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Crustless Tomato-Ricotta Pie

  • 35minutes
  • 190calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 container(s) (15-ounce)

  2. part-skim ricotta cheese

  3. 4 large eggs

  4. 1/4 cup(s) freshly grated Pecorino Romano cheese

  5. 1/2 teaspoon(s) salt

  6. 1/8 teaspoon(s) coarsely ground black pepper

  7. 1/4 cup(s) low-fat (1%) milk

  8. 1 tablespoon(s) cornstarch

  9. fresh basil leaves , chopped

  10. 1/2 cup(s) (loosely packed)

  11. fresh mint leaves , chopped

  12. 1 pound(s) ripe tomatoes , thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. In large bowl, whisk ricotta, eggs, Romano, salt, and pepper until blended.

  2. In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and mint.

  3. Pour mixture into nonstick 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices if necessary. Bake pie 35 to 40 minutes or until lightly browned and set around edge and center is puffed. Let stand 5 minutes before serving.

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