Description
This no-boil white bean quinoa bake is loaded with vegetables and topped with creamy ricotta, making it a comforting and satisfying meal everyone will love!
Ingredients
Scale
- 3 medium (300g / 10.5 oz) zucchini, sliced
- 1 cup uncooked quinoa, rinsed
- 400g (14 oz) can cannellini beans, rinsed
- 1 red bell pepper (capsicum), sliced
- 1 cup corn kernels
- 500g (18 oz) tomato pasta sauce/ marinara sauce
- 1 cup water
- 1 tablespoon Italian seasoning
- 300g (10.5 oz) whole-milk ricotta cheese
Instructions
- Preheat the oven to 190°C/ 375°F.
- In an 8x8-inch baking dish, combine the vegetables, quinoa, tomato sauce, dried herbs, salt, pepper, and vegetable broth. Stir well to mix. Cover tightly with foil or an oven-safe lid.
- Bake for 40–45 minutes, or until the quinoa is mostly cooked and the liquid is simmering. Remove from the oven and stir the quinoa.
- Dollop the ricotta over the top and gently spread it with the back of a spoon to create an even layer.
- Return the dish to the oven and bake uncovered for an additional 30 minutes, or until the cheese is golden.
Notes
- Store leftovers in an airtight container in the fridge for 2–3 days. Reheat in the oven or microwave. Freezing isn’t recommended, as ricotta may separate and become grainy.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 432
- Fat: 18.9g
- Saturated Fat: 10.8g
- Carbohydrates: 51.8g
- Fiber: 10.7g
- Protein: 18.9g