Ricotta and tomato casserole

Ingredients for 4 servings:

• 200 g ricotta
• 125 g cream cheese
• 20 small cherry tomatoes (party tomatoes)
• 100 g corn kernels (can)
• 1 small onion(s), chopped
• 2 garlic cloves
• 3 eggs, (M)
• 25 g flour
• some soy sauce
• 3 tbsp fresh basil
• some salt and pepper
• 4 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and finely dice the onion and garlic, then sauté in a non-stick pan with 3 tablespoons of olive oil over medium heat for about 3 minutes. Remove and let cool. In the meantime, mix the ricotta, cream cheese, eggs, pepper, salt, and flour with a small dash of soy sauce. Wash the basil, cut it into fine strips, and mix about half of it into the ricotta mixture. Stir in the drained corn kernels and the diced onion and garlic. Brush an ovenproof dish with the remaining olive oil and pour in the ricotta mixture. Finally, distribute the washed and dry cherry tomatoes evenly over the mixture. Bake in the middle rack of a preheated oven at 200°C for about 25-30 minutes. Let the casserole rest for another 3 minutes before serving. Sprinkle with the remaining basil leaves. We recommend serving this with a mixed salad.