Italian

Eggface Ricotta Bake (sub ricotta with cottage cheese) takes 5 minutes to prepare.

Eggface Ricotta Bake (sub ricotta with cottage cheese) takes 25 minutes to cook.

Eggface Ricotta Bake (sub ricotta with cottage cheese) makes 15 servings.

The ingredients for Eggface Ricotta Bake (sub ricotta with cottage cheese) are:

2 serving Cheese - Cottage Cheese (Low Fat 2%) - Daisy brand - 1/2C
16 tbsp Great Value 100% Parmesan Grated Cheese
2 serving Great Value large eggs
8 oz Great Value, Low-moisture Part Skim Mozzarella Cheese
1 cup Prego Light Smart Traditional Italian Sauce (by JTRANTANELLA)
2tsp Italian seasoning

Here is how you make Eggface Ricotta Bake (sub ricotta with cottage cheese):

Mix cottage cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly.Serving Size: 2oz portionNumber of Servings: 15Recipe submitted by SparkPeople user CURSINGWORDS.

The nutritional information for Eggface Ricotta Bake (sub ricotta with cottage cheese) is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 92.0

• Total Fat: 4.5 g
• Cholesterol: 43.3 mg
• Sodium: 308.7 mg
• Total Carbs: 2.5 g
• Dietary Fiber: 0.4 g
• Protein: 8.8 g

Eggface Ricotta Bake (sub ricotta with cottage cheese) is Italian cuisine.

The dietary needs meet for Eggface Ricotta Bake (sub ricotta with cottage cheese) is Low Carb