A warm bowl of mild ricotta cheese, baked until the edges turn golden and the center stays creamy. This shelf's ricotta is the whole meal—dress it with oil, herbs, and garlic, then mop it up with good bread.

Serves 2. 20 minutes, 5 at the stove.

About 650 calories a serving, 18 g protein, 25 g carbohydrate, 54 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Mince 3 cloves garlic and warm 4 tablespoons oil in a small skillet over low heat until the garlic is fragrant and just golden, about 3 minutes; do not let it brown.
2. Spoon the 1 pound ricotta into a shallow baking dish, smoothing the top. Pour the warm garlic oil over it and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Bake until the edges of the ricotta are light brown and the center jiggles slightly when you shake the dish, about 12 to 14 minutes.13 min
4. Slice the crusty bread and toast it while the ricotta bakes, or serve it raw alongside. Serve the ricotta warm from the oven with the toasted bread for scooping.

Note Swap fresh herbs like parsley or chives on top if you have them. Leftovers keep covered in the fridge for three days and reheat well. Serve with a simple salad or roasted vegetables on the side to round out the meal.