Smoky White Bean & Ricotta Traybake by Good Food

Ingredients

• 350g Roasted vegetables
• 700g jar White beans, drained and rinsed
• 250g Ricotta cheese
• 2 tbsp Olive oil
• 3 Garlic cloves, crushed
• 2 tbsp Tomato purée
• 1 tsp Smoked paprika
• 200ml Vegetable stock
• small handful Thyme sprigs, fresh
• to taste Salt
• to taste Black pepper
• to serve Crusty bread
• to serve Green salad, with lemony dressing

Instructions

1. Preheat your oven to 200°C (180°C fan/gas mark 6). Select a large roasting tin that can comfortably hold all the ingredients in a single layer.
2. In the roasting tin, combine half of the olive oil with the crushed garlic, tomato purée, smoked paprika, vegetable stock, and fresh thyme sprigs. Stir well to create a fragrant sauce base.
3. Add the roasted vegetables and drained, rinsed white beans to the roasting tin. Gently stir them into the sauce mixture, ensuring they are evenly coated.
4. Create a space in the center of the mixture and carefully nestle the ricotta cheese into it. Drizzle the remaining olive oil over the ricotta and the vegetables.
5. Season the entire traybake generously with salt and freshly ground black pepper. Use about ½ teaspoon of salt and ¼ teaspoon of pepper to start, adjusting to your preference.
6. Place the roasting tin in the preheated oven and bake for 30-35 minutes, or until the sauce has reduced slightly, the ricotta is lightly golden, and the vegetables are tender and warmed through.
7. Once baked, carefully remove the traybake from the oven. Serve immediately with crusty bread for dipping and scooping, alongside a fresh green salad dressed with a bright lemony dressing.