Ricotta & risoni bake

Recipe: Ricotta & risoni bake


  • 1 tsp olive oil
  • 300g lamb mince
  • 2 garlic cloves, crushed
  • 1/2 tsp ground cumin
  • 2 x 400g can chopped tomatoes
  • 1 cup (200g) risoni
  • 300g Lebanese eggplant, cut into 2cm pieces
  • 300g zucchini, cut into 2cm pieces
  • 1 tsp dried oregano
  • Salt & freshly ground pepper
  • 350g ricotta
  • 1/2 cup (130g) fat-free natural yoghurt
  • 1 egg Ground nutmeg, to sprinkle
  • Mixed salad leaves, to serve


  1. Preheat oven to 200°C. Heat oil in a large saucepan over a medium-high heat. Cook mince and garlic for 3 minutes or until mince is browned.
  2. Add the cumin and cook for 30 seconds until fragrant. Add the tomatoes, risoni, eggplant, zucchini and oregano. Bring to the boil.
  3. Reduce heat to medium-low, cover and cook for 8 minutes, stirring occasionally. Season to taste. Transfer the mixture to a 2-litre rectangular ovenproof dish.
  4. Whisk the ricotta, yoghurt and egg using a fork until well combined. Spread evenly over the risoni mixture. Sprinkle with nutmeg. Bake for 40 minutes.
  5. Serve with mixed salad leaves.

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)