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Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto – The Ultimate Healthy Stuffed Sweet Potato Recipe
Growing up in Morocco, my mother would stuff vegetables with everything she had in the pantry — ground lamb, fragrant rice, preserved lemons, and always a handful of fresh herbs. Those meals were pure comfort, deeply rooted in North African home cooking. But when I moved to New York City after training at Le Cordon Bleu in Paris, I started reimagining those stuffed vegetables with a lighter, Mediterranean-inspired twist. This Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto recipe is exactly that — a beautiful fusion of my French culinary training, my Moroccan roots, and the bright, fresh ingredients I find at the Union Square Greenmarket every Saturday. This healthy stuffed sweet potato recipe has become one of my most-requested dishes, and I think you’ll see why the moment you take that first bite.
Imagine this: a perfectly roasted sweet potato, its skin caramelized and slightly crisp, giving way to a fluffy, golden-orange interior. Now spoon in a generous dollop of creamy, seasoned ricotta that melts ever so slightly into the warm potato. Top that with burst cherry tomatoes — their juices concentrate into sweet-tart little pockets of sunshine — and finish with spoonfuls of vibrant basil pesto that weaves through every bite like a green ribbon of flavor. The pine nuts add a subtle crunch, and the fresh basil leaves bring it all home. It’s a dish that hits every note: creamy, tangy, sweet, savory, and herbaceous. Honestly, it’s one of the most satisfying vegetarian stuffed sweet potato dishes I’ve ever made, and it comes together with minimal fuss.
What I love most about this roasted sweet potato ricotta recipe is how approachable it is for home cooks of any skill level. The technique is straightforward — roast, stuff, and finish — but the result tastes like something from a cozy Parisian bistro. In this post, I’ll share my chef-tested method for getting that perfect fluffy-yet-crispy roasted sweet potato every single time, plus a pro tip for keeping the ricotta layer light and creamy (not dense or watery). I’ll also walk you through a common mistake home cooks make when stuffing potatoes — and how to avoid it. Whether you’re looking for a quick weeknight dinner, a stunning vegetarian main for guests, or a healthy meal-prep option, this sweet potato cherry tomato pesto combination is about to become your new favorite. Let’s get cooking!
Why This Stuffed Sweet Potato Recipe Is the Best
The Flavor Secret — The magic here is in the contrast of temperatures and textures. The sweet potato is roasted until deeply caramelized, which concentrates its natural sugars. Then you add cool, creamy ricotta that warms gently when returned to the oven. The pesto brings a punch of garlic and basil, while the cherry tomatoes burst with acidity. It’s a flavor symphony that tastes far more complex than the simple ingredient list suggests. My French training taught me that great cooking is about balance — and this dish nails it.
Perfected Texture — I tested this recipe at least a dozen times before I was happy with the texture. The key? Roasting the sweet potatoes whole (not halved) until they’re butter-soft, then cutting them open and fluffing the insides with a fork. This creates little ridges and crevices that catch the ricotta and pesto. A second brief roast melts everything together without making the potato soggy. The result is a stuffed sweet potato that’s creamy inside, slightly crisp at the edges, and perfectly structured — never mushy.
Foolproof & Fast — Despite its elegant presentation, this recipe is incredibly forgiving. You can prep the ricotta mixture and halve the tomatoes while the potatoes roast. The assembly takes five minutes. And because the ingredients are simple and widely available at any US grocery store, you don’t need to hunt down specialty items. It’s the kind of recipe that looks impressive but secretly takes very little effort — my favorite kind of cooking, especially on busy NYC weeknights.
Stuffed Sweet Potato Recipe Ingredients
I love sourcing ingredients for this dish. In the summer, I grab cherry tomatoes from the farmers market in Union Square — the ones that are still warm from the sun. The ricotta I get from a small dairy upstate that makes the creamiest, most luxurious ricotta I’ve ever tasted. And the pesto? I often make a big batch of my own using basil from my fire escape garden here in Brooklyn. But don’t worry — store-bought works beautifully too. Here’s everything you’ll need for this roasted sweet potato ricotta recipe.
Ingredients List
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup basil pesto (homemade or store-bought)
- 2 tablespoons pine nuts, toasted (optional)
- Fresh basil leaves for garnish
Ingredient Spotlight
Sweet Potatoes — Look for medium-sized, evenly shaped sweet potatoes that are firm and free of soft spots. In a US grocery store, I recommend Beauregard or Jewel varieties — they’re widely available, naturally sweet, and have a deep orange flesh that roasts beautifully. Avoid very large ones, as they take longer to cook and can be uneven. For this sweet potato cherry tomato pesto recipe, medium is the sweet spot.
Ricotta Cheese — The quality of your ricotta matters here. Full-fat ricotta gives the creamiest, richest result. If you can find fresh, small-batch ricotta at a farmers market or specialty store, grab it — it’s worth the splurge. In a regular grocery store, look for Galbani or Calabro brands, which are consistently good. Drain any excess liquid from the container before using to avoid a watery filling.
Basil Pesto — I love making my own pesto in the summer when basil is at its peak, but a good store-bought pesto works perfectly here. Look for a refrigerated brand in the deli section rather than the shelf-stable jars, which can be dull and oily. My go-to store-bought option is Buitoni or Seggiano. If you’re feeling ambitious, homemade pesto takes 5 minutes in a food processor and tastes incredible in this healthy stuffed sweet potato recipe.
Cherry Tomatoes — Use ripe, flavorful cherry tomatoes. In season, I love Sun Gold or Sweet 100s — they’re intensely sweet and burst beautifully in the oven. Off-season, grape tomatoes are more reliable and still work great. Halve them to expose the flesh, which helps them soften and caramelize in the short roasting time.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Ricotta cheese | Cottage cheese (blended smooth) | Slightly tangier, less rich — drain well first |
| Basil pesto | Sun-dried tomato pesto or kale pesto | More robust, less sweet — a great swap |
| Pine nuts | Chopped walnuts or slivered almonds | Less buttery, more earthy crunch |
| Cherry tomatoes | Diced Roma tomatoes (seasoned with salt) | Less sweet, more watery — roast 5 extra minutes |
How to Make Roasted Sweet Potatoes Stuffed with Ricotta — Step-by-Step
Trust me when I say this recipe is easier than it looks. With just a few simple steps, you’ll have a stunning vegetarian stuffed sweet potato dinner on the table. Let me walk you through each stage with my tested tips and tricks.
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper — this makes cleanup a breeze. Scrub the sweet potatoes well under running water and pat them dry. Using a fork, pierce each sweet potato about 6-8 times. This allows steam to escape during roasting and prevents any messy explosions in your oven.
💡 Sara’s Pro Tip: Don’t skip the piercing step! I once forgot to pierce a sweet potato and it actually burst in the oven — what a mess. Those little fork holes are your safety valve.
Step 2: Season and Roast
Rub each sweet potato all over with olive oil, then season generously with salt and freshly ground black pepper. Place them on the prepared baking sheet, making sure they’re not touching each other — you want hot air to circulate evenly. Roast for 45-60 minutes, until the sweet potatoes are tender when pierced with a fork. The skin should look slightly wrinkled and caramelized.
⚠️ Common Mistake to Avoid: Under-roasting the sweet potatoes. If they’re not fully tender, the filling won’t integrate properly and the texture will be off. When in doubt, give them an extra 5-10 minutes — a perfectly tender sweet potato is the foundation of this whole dish.
Step 3: Prepare the Filling
While the sweet potatoes roast, make the filling. In a small bowl, combine the ricotta cheese with a pinch of salt and a few grinds of black pepper. Stir until smooth and creamy. In a separate bowl, toss the halved cherry tomatoes with a tiny drizzle of olive oil and a pinch of salt. Set both aside.
💡 Sara’s Pro Tip: If your ricotta seems watery, place it in a fine-mesh sieve lined with cheesecloth over a bowl for 15 minutes. This extra step ensures a thick, creamy filling that won’t make your sweet potatoes soggy.
Step 4: Fluff and Stuff
When the sweet potatoes are done, remove them from the oven and let them cool for 5-7 minutes — just enough so you can handle them. Slice each one in half lengthwise. Using a fork, gently fluff the insides, creating a soft, textured surface. This helps the filling nestle into the potato rather than just sitting on top.
⚠️ Common Mistake to Avoid: Over-mashing the potato when fluffing. You want to create ridges, not mash it into a paste. A gentle fork-scraping motion is all you need.
Step 5: Assemble and Finish
Spoon the seasoned ricotta mixture evenly into each sweet potato half, dividing it among all 8 halves. Top with the halved cherry tomatoes, pressing them gently into the ricotta. Add small dollops of pesto over the top — about a teaspoon per half. Return the assembled sweet potatoes to the oven and roast for an additional 5-10 minutes, until the tomatoes start to soften and the cheese is warmed through.
💡 Sara’s Pro Tip: For the last 2 minutes, switch the oven to broil to get the tomatoes lightly blistered and the pesto slightly caramelized. Watch closely — you want char, not burn!
Step 6: Garnish and Serve
Remove the sweet potatoes from the oven and let them rest for 2-3 minutes. Sprinkle with toasted pine nuts (if using) and fresh basil leaves. Serve warm, with extra pesto on the side for drizzling. The combination of warm, creamy, and bright flavors is absolutely irresistible in this roasted sweet potato ricotta recipe.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Preheat & pierce potatoes | 5 minutes | Potatoes pierced evenly all over |
| 2 | Rub with oil & roast | 45-60 minutes | Skin wrinkled, fork-tender |
| 3 | Mix ricotta & prep tomatoes | 5 minutes | Smooth, seasoned ricotta |
| 4 | Halve, cool, & fluff potatoes | 5-7 minutes | Fluffy ridges, not mashed |
| 5 | Stuff & return to oven | 5-10 minutes | Tomatoes soften, cheese warm |
| 6 | Garnish & serve | 2-3 minutes rest | Fresh basil, optional pine nuts |
Serving & Presentation
I love serving these stuffed sweet potatoes as a main course alongside a simple arugula salad with lemon vinaigrette — the peppery greens cut through the richness of the ricotta and pesto beautifully. In the summer, I’ll add grilled zucchini or corn on the cob for a backyard-style feast. In the winter, a bowl of roasted tomato soup turns this into the coziest meal. For dinner parties, I arrange the sweet potato halves on a large wooden platter, garnished with extra basil and a drizzle of pesto — they disappear fast.
When I’m meal-prepping for my busy NYC week, I’ll make a double batch and pack them for lunch with a side of mixed greens. They reheat beautifully (see my tips below) and taste just as good the next day. For a Moroccan-inspired twist my mother would approve of, I sometimes add a sprinkle of cumin and cinnamon to the ricotta — it’s a subtle warmth that pairs incredibly with the sweet potato. And if you’re serving these as a side dish alongside grilled chicken or fish, simply cut the portion to one half per person instead of two.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Arugula salad, grilled zucchini, roasted broccoli | Bright, acidic greens balance the richness |
| Sauce / Dip | Extra pesto, balsamic glaze, lemon-tahini dressing | Adds moisture and a flavor boost |
| Beverage | Dry rosé, crisp Sauvignon Blanc, iced green tea | Crisp, acidic drinks cut through creamy cheese |
| Garnish | Fresh basil, toasted pine nuts, flaky sea salt, chili flakes | Adds texture, color, and a finishing touch |
Make-Ahead, Storage & Reheating
Life in New York City is busy, and I’m all about recipes that work with my schedule — not against it. This healthy stuffed sweet potato recipe is perfect for meal prep. You can roast the sweet potatoes up to 2 days in advance, store them whole in the fridge, then halve, stuff, and finish when you’re ready to eat. The assembled, baked stuffed potatoes also store beautifully, making this a fantastic make-ahead dinner or lunch.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container in single layer | Up to 4 days | Oven at 350°F for 10-12 minutes, or air fryer at 350°F for 5-6 minutes |
| Freezer | Wrap individually in foil, then place in freezer bag | Up to 2 months | Thaw overnight in fridge, then reheat in oven at 350°F for 15 minutes |
| Make-Ahead | Roast whole potatoes, store in fridge | Up to 2 days in advance | Halve, stuff, and bake fresh when ready — tastes just-made! |
The best way to reheat leftover stuffed sweet potatoes without them getting mushy (a common concern!) is to use the oven or air fryer — skip the microwave completely. The microwave will turn the ricotta rubbery and the sweet potato watery. Place the stuffed halves on a baking sheet, cover loosely with foil to prevent over-browning, and warm at 350°F for about 10-12 minutes. If you have an air fryer, 5-6 minutes at 350°F gives you a beautifully re-crisped exterior. I often make a batch on Sunday and enjoy them for lunches throughout the week — they’re that good.
Variations & Easy Swaps
One of the things I love most about this roasted sweet potato ricotta recipe is how endlessly adaptable it is. Whether you’re cooking for dietary restrictions, seasonal cravings, or just what’s in your fridge, there’s a variation here for you. These are my favorite ways to switch it up.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spiced | Add cumin, cinnamon & harissa to ricotta | Warm, exotic flavor lovers | Easy (no extra time) |
| Vegan / Dairy-Free | Cashew ricotta & dairy-free pesto | Plant-based eaters | Medium (cashew ricotta needs soaking) |
| Protein-Packed | Add cooked chickpeas or crumbled sausage | Hearty main dish | Easy (add with tomatoes) |
Moroccan Spiced Version
This variation takes me straight back to my mother’s kitchen in Marrakech. Stir 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon into the ricotta, and add a dollop of harissa paste to each sweet potato half before topping with tomatoes. The warm spices complement the sweet potato’s natural sweetness, while the harissa adds a gentle, smoky heat. Finish with fresh cilantro instead of basil and a squeeze of lemon — it’s a completely different dish but equally delicious.
Vegan / Dairy-Free Version
For a plant-based version, substitute the ricotta with cashew ricotta (soak 1 cup raw cashews in hot water for 30 minutes, then blend with 2 tablespoons lemon juice, 1 tablespoon nutritional yeast, salt, and water until smooth). Use a dairy-free pesto — many store-bought options are already vegan, or make your own with nutritional yeast instead of Parmesan. The texture is slightly less creamy but still wonderfully rich. This healthy stuffed sweet potato variation is a hit with my vegan friends in NYC.
Protein-Packed Version
To turn this into an even heartier main dish, add 1/2 cup cooked chickpeas (drained and rinsed) or 4 ounces crumbled cooked Italian sausage to the filling. Toss them with the cherry tomatoes and a drizzle of olive oil before spooning over the ricotta. The chickpeas get slightly crispy in the oven, while the sausage adds a savory depth that pairs beautifully with the pesto. This is my go-to when I want a one-dish dinner that keeps me full for hours.
How do you roast sweet potatoes so they are soft and fluffy on the inside but crispy on the outside?
The secret to perfectly roasted sweet potatoes with a fluffy interior and crisp skin is threefold. First, always pierce the potatoes with a fork before roasting to allow steam to escape evenly. Second, rub them thoroughly with olive oil and salt — the oil helps conduct heat and promotes browning, while salt draws out surface moisture for a crisper skin. Third, roast at 400°F (200°C) directly on the oven rack or on a parchment-lined baking sheet without crowding them. For extra crispiness, you can increase the temperature to 425°F for the last 10 minutes. Roast until a fork slides in with no resistance, typically 45-60 minutes depending on size. This method gives you that perfect contrast: a crackly, caramelized skin and a soft, fluffy interior that’s ideal for stuffing.
Can I use cottage cheese instead of ricotta for stuffed sweet potatoes?
Yes, you can substitute cottage cheese for ricotta in this stuffed sweet potato recipe, but there are a few things to keep in mind. Cottage cheese has a looser, more curdy texture and a tangier, saltier flavor compared to the mild, creamy richness of ricotta. For the best results, opt for full-fat cottage cheese and give it a quick blitz in a food processor or blender until smooth — this will mimic ricotta’s creamy consistency. Alternatively, you can press it through a fine-mesh sieve to remove excess whey. The flavor will be slightly different — more tangy and less sweet — but it still works beautifully with the cherry tomatoes and pesto. I’d recommend draining the cottage cheese in a cheesecloth-lined sieve for about 20 minutes before using to prevent a watery filling.
How long should I bake the sweet potatoes before adding the ricotta and tomato filling?
You should roast the sweet potatoes for 45-60 minutes at 400°F (200°C) before adding the ricotta and tomato filling. The exact time depends on the size and thickness of your sweet potatoes — medium-sized ones typically take about 50 minutes. You’ll know they’re ready when a fork or skewer slides into the thickest part with no resistance. The skin should look slightly wrinkled and caramelized, and the potato should feel tender when gently squeezed with a mitt. Don’t rush this step! Under-roasted sweet potatoes will be firm and starchy, and the filling won’t integrate properly. Once they’re perfectly tender, you’ll halve them, fluff the insides, add the filling, and return them to the oven for just 5-10 more minutes to warm everything through.
What is the best way to reheat leftover stuffed sweet potatoes without them getting mushy?
The absolute best way to reheat leftover stuffed sweet potatoes without turning them mushy is to use the oven or an air fryer — never the microwave. The microwave will make the ricotta rubbery and the sweet potato watery and sad. For oven reheating, preheat to 350°F (175°C), place the stuffed halves on a baking sheet, cover loosely with foil to prevent over-browning, and warm for 10-12 minutes. If you have an air fryer, it’s even faster and gives better texture: 5-6 minutes at 350°F will re-crisp the edges and warm the filling perfectly. If you’re reheating from frozen, thaw overnight in the fridge first, then follow the same oven method but extend the time to 15 minutes. The key is gentle, even heat that restores the potato’s texture without steaming it.
Can I make this stuffed sweet potato recipe ahead of time for meal prep?
Absolutely — this healthy stuffed sweet potato recipe is excellent for meal prep. My preferred make-ahead strategy is to roast the sweet potatoes whole up to 2 days in advance and store them in the refrigerator. When you’re ready to eat, simply halve, fluff, stuff with ricotta and tomatoes, and bake for 5-10 minutes until warmed through. This tastes freshly made with minimal effort. You can also fully assemble and bake the stuffed potatoes, then store them in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer as described above. I often make a batch on Sunday and enjoy them for lunch throughout the week — they hold up beautifully and the flavors actually deepen and meld together over time.
What can I use instead of pesto in this recipe?
If you don’t have pesto or want to try something different, there are several wonderful alternatives. Sun-dried tomato pesto is my top substitution — it’s slightly tangy and sweet, and it pairs beautifully with the ricotta and sweet potato. Kale pesto or spinach pesto also work well and add an earthy note. For a simple non-pesto option, try a mixture of finely chopped fresh basil, garlic, and olive oil with a pinch of red pepper flakes. Or go in a completely different direction with a lemon-tahini sauce (mix tahini, lemon juice, garlic, and water until smooth) — it’s creamy, tangy, and utterly delicious. Each variation will change the flavor profile of the dish, but all are wonderful in their own way.
Are roasted sweet potatoes stuffed with ricotta healthy?
Yes, this dish is packed with nutritional benefits and fits well into a balanced diet. Sweet potatoes are rich in fiber, vitamin A (beta-carotene), vitamin C, and potassium. Ricotta cheese provides protein and calcium, with less fat and sodium than many other cheeses. Cherry tomatoes add lycopene and antioxidants, while basil pesto contributes healthy fats from olive oil and nuts. One serving (two halves) contains approximately 380 calories, 14g protein, 45g carbohydrates, and 18g fat. To make it even lighter, you can use part-skim ricotta and reduce the pesto to 2-3 tablespoons. For a lower-carb version, serve just one half as a side dish instead of two as a main. I love that this vegetarian stuffed sweet potato recipe is both nourishing and deeply satisfying.
What protein can I add to make this a more filling main dish?
This recipe is incredibly versatile for adding protein. Cooked chickpeas (drained, rinsed, and tossed with olive oil and salt) are my favorite plant-based option — they get slightly crispy in the oven and add a wonderful texture. Crumbled Italian sausage (turkey or pork) adds savory depth that pairs beautifully with the pesto. Grilled chicken, sliced and placed on top before the final roast, works great. For a seafood twist, flaked smoked salmon or grilled shrimp makes a lovely addition. If you’re keeping it vegetarian, you can also stir a spoonful of white beans or lentils into the ricotta mixture before stuffing. Add any of these proteins when you add the cherry tomatoes, and roast together for the final 5-10 minutes.
Can I use different types of potatoes for this recipe?
While sweet potatoes are the star of this dish and provide a unique sweetness and nutrition profile, you can certainly use other potato varieties. Russet potatoes work well — they have a fluffy interior that’s perfect for stuffing, though they lack the natural sweetness. Yukon Gold potatoes are another good option; they’re buttery and creamy, with a thinner skin that crisps up nicely. Purple potatoes would make a stunning presentation with their vibrant color. Keep in mind that cooking times may vary — Russets and Yukon Golds typically roast faster than sweet potatoes, so check for tenderness at 35-40 minutes. You’ll also want to adjust seasoning since other potatoes don’t have the natural sweetness of sweet potatoes to balance the ricotta and pesto.
Why did my stuffed sweet potatoes turn out watery?
Watery stuffed sweet potatoes are usually caused by one of three issues. First, the ricotta may have been too wet — always check the container for excess liquid and drain it off before using. For the creamiest, driest ricotta, place it in a fine-mesh sieve lined with cheesecloth over a bowl for 15-30 minutes. Second, the cherry tomatoes can release moisture as they cook — this is normal, but you can mitigate it by tossing them with salt and letting them sit for 5 minutes, then patting them dry before adding to the potatoes. Third, over-roasting the assembled potatoes can cause the filling to break and release liquid. Stick to the 5-10 minute final roast, and if you notice excess liquid, try roasting the tomatoes separately for 5 minutes before adding them to the potatoes to concentrate their juices.
Share Your Version!
I absolutely love hearing how you make this recipe your own. Did you try the Moroccan spice version? Add chickpeas for extra protein? Swap in sun-dried tomato pesto? Tag me in your photos on Instagram or Pinterest @cheerychop and use the hashtag #SarasKitchen — I personally love seeing your creations and often share my favorites on my stories. Leave a star rating and a comment below letting me know what you thought, and if there’s a variation you’d love to see me develop next. Your feedback genuinely helps me create better recipes for this community.
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
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Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto
A vibrant and satisfying main or side dish: roasted sweet potatoes filled with creamy ricotta, burst cherry tomatoes, and fresh pesto.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Method: Main Course
- Cuisine: Italian-inspired
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup basil pesto (homemade or store-bought)
- 2 tablespoons pine nuts, toasted (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pierce sweet potatoes several times with a fork. Rub with olive oil, salt, and pepper. Place on prepared baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
- While sweet potatoes roast, in a small bowl combine ricotta cheese with a pinch of salt and pepper.
- In a separate bowl, toss cherry tomatoes with a drizzle of olive oil and salt.
- When sweet potatoes are done, let them cool slightly. Slice each in half lengthwise and gently fluff the insides with a fork.
- Spoon ricotta mixture into each potato half. Top with cherry tomatoes and dollops of pesto.
- Return to oven and roast for an additional 5-10 minutes, until tomatoes soften and cheese warms through.
- Remove from oven, sprinkle with toasted pine nuts and fresh basil. Serve warm.
Notes
For a vegan version, substitute ricotta with cashew ricotta and use a dairy-free pesto. For extra protein, add cooked chickpeas or crumbled sausage.
Nutrition
- Calories: 380
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 14g
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