- 1
- 40 mins
Ingredients
- 1 (15 ounce) carton ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, grated
- 1 tbsp dried oregano
- Ground black pepper, to taste
- 1 cup marinara sauce
- 1 cup crumbled meatballs (about 6-8 appetizer size meatballs, already cooked)
- 2 cups mozzarella cheese
- Toasted baguette slices for dipping
- Optional: garnish with minced parsley
Preparation
Step 1
Preheat oven to 350 degrees.
Mix together ricotta, parmesan, garlic, black pepper, and oregano.
Spread in the bottom of a small baking dish. I used a 13" oval dish that is about 2 1/2" deep. Top with marinara sauce. Then add the shredded mozzarella cheese.
Bake for 15 minutes.
Add crumbled meatballs.
Bake for an additional 10 minutes or until the cheese is completely melted.
Allow dip to rest for 10 minutes before serving.
Serve with toasted baguette slices.
Notes:
If you use frozen meatballs, prepare the meatballs according to the package instructions. Once cooked, then crumble the meatballs for the dip.
The best way to crumble the meatballs is to throw them in a blender and do a few quick pulses. You could also crumble with your hands if you wanted to.