Name: How to make a ricotta and risoni bake
Ingredients: 1 teaspoon olive oil; 2 garlic cloves; crushed; 1/2 teaspoon ground cumin; 2 x 400g can chopped tomatoes; 1 cup (200g) risoni; 300g Lebanese eggplant; cut into 2cm pieces; 300g zucchini; cut into 2cm pieces; 1 teaspoon dried oregano; Salt & freshly ground pepper; 350g ricotta; 1/2 cup (130g) fat-free natural yoghurt; 1 egg; Ground nutmeg; to sprinkle

STEPS
INGREDIENTS
Hygiene. Clean the bench before, after and during use. Make sure no ingredients are over their used by date.
Utensils. Chopping board, knife, pan, dish, wooden spoon, bowls, spoons, fork.
Preheat oven to 200 Celsius
Collect ingredients
Crush garlic
Add nutmeg.
Chop tomatoes
Chop eggplant.
Mix
Cover mixture.
Measure out yogurt.
Add agg.
Add ricotta.
Mix.
Place Risoni in a dish
Cover with the ricotta mixture.
Cook for 40 mins then serve.
Changes. I made this recipe without meat because I am vegetarian.
  1 teaspoon olive oil 
  2 garlic cloves, crushed 
  1/2 teaspoon ground cumin 
  2 x 400g can chopped tomatoes 
  1 cup (200g) risoni 
  300g Lebanese eggplant, cut into 2cm pieces 
  300g zucchini, cut into 2cm pieces 
  1 teaspoon dried oregano 
  Salt & freshly ground pepper 
  350g ricotta 
  1/2 cup (130g) fat-free natural yoghurt 
  1 egg 
  Ground nutmeg, to sprinkle 

How to make a ricotta and risoni bake

Make a Ricotta and Risoni Bake