The recipe Crustless Asparagus Ricotta Tart

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Crustless Asparagus Ricotta Tart recipe is a Dinner meal that takes 45 minutes to make. If you enjoy for Dinner, you will like Crustless Asparagus Ricotta Tart!

Crustless Asparagus Ricotta Tart

Crustless Asparagus Ricotta Tart Recipe
Crustless Asparagus Ricotta Tart

A simple light dinner of asparagus, ricotta and parmesan cheese

What Course Is Crustless Asparagus Ricotta Tart?

Crustless Asparagus Ricotta Tart is for Dinner.


How Long Does Crustless Asparagus Ricotta Tart Recipe Take To Prepare?

Crustless Asparagus Ricotta Tart takes 10 minutes to prepare.


How Long Does Crustless Asparagus Ricotta Tart Recipe Take To Cook?

Crustless Asparagus Ricotta Tart takes 45 minutes to cook.


How Many Servings Does Crustless Asparagus Ricotta Tart Recipe Make?

Crustless Asparagus Ricotta Tart makes 4 servings.


What Are The Ingredients For Crustless Asparagus Ricotta Tart Recipe?

The ingredients for Crustless Asparagus Ricotta Tart are:

Asparagus, fresh, 12 spear, medium (5-1/4" to 7" long)
Egg, fresh, whole, raw, 4 large
Parmesan Cheese, grated, .25 cup
Basil, 5 leaves (remove)
*Sorrento Part-Skim Ricotta Cheese, 15 oz


How Do I Make Crustless Asparagus Ricotta Tart?

Here is how you make Crustless Asparagus Ricotta Tart:

1. Preheat oven to 375 degrees.2. Trim asparagus spears to fit oven proof 10 inch saute pan.3. Mix ricotta, milk, grated cheese, eggs. Cut basil leaves into strips and add to batter.4. Pour batter into pan, top with asparagus spears.5. Bake in 375 oven for 40 minutes or until set.6. Let cool 5 minutes before serving.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user BPARASOLLE.


What's The Nutritional Info For Crustless Asparagus Ricotta Tart?

The nutritional information for Crustless Asparagus Ricotta Tart is:

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 270.3
  • Total Fat: 15.5 g
  • Cholesterol: 248.4 mg
  • Sodium: 309.9 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 20.0 g

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