Smoky white bean & ricotta traybake
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Smoky white bean & ricotta traybake

By Ailsa Burt

Make this bean and ricotta traybake using our pre-prepared roasted summer vegetable traybake. Serve al fresco with crusty bread for dipping and scooping

  • Prep:10 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 342
  • fat 17g
  • saturates 5g
  • carbs 25g
  • sugars 0g
  • fibre 13g
  • protein 16g
  • salt 1.3g

Ingredients

  • 2 tbsp olive oil
  • 3 garlic cloves , crushed
  • 2 tbsp tomato purée
  • 1 tsp smoked paprika
  • 200ml vegetable stock
  • small handful of thyme sprigs
  • 350g roasted vegetables (see recipe below)
  • 700g jar white beans , drained and rinsed
  • 250g ricotta
  • crusty bread and green salad, to serve

Method

  1. Heat the oven to 200C/180C fan/gas 6. Mix half the olive oil with the garlic, tomato purée, paprika, veg stock and thyme in a roasting tin. Stir in the roasted veg and beans, nestle the ricotta in the middle and drizzle with the remaining oil.

  2. Season and roast for 30-35 mins until reduced and golden. Serve with crusty bread for dipping and a green salad in a lemony dressing.

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