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Menus for Growing Babies

The Tuna-Ricotta Tempter

This yummy, high-protein, high-calcium dish has a creamy, almost soufflé-like texture, perfect for the 1-year-old palate. When your baby gets older and develops a taste for stronger flavors, substitute Asiago for the Parmesan cheese. Also, after Baby turns 2, use part-skim ricotta and reduced-fat sour cream to make the dish a little lighter.


1 10-oz. package frozen spinach

1 lb. whole-milk ricotta cheese

16 oz. sour cream

4 tbsp. flour

1¼ cups grated Parmesan or Asiago cheese

2 6-oz. cans of tuna, finely flaked

3 large eggs, lightly beaten

½ tsp. salt

½ tsp. pepper

Nonstick cooking spray

1. Preheat oven to 350° F. Defrost and heat spinach in small amount of water in saucepan; drain thoroughly. While spinach is warming, combine ricotta, sour cream, flour, 1 cup Parmesan or Asiago cheese, and tuna in large bowl.

2. Add eggs, drained spinach, salt, and pepper, and mix thoroughly. Coat 9 ½" by 5 ½" by 3" loaf pan with nonstick cooking spray. Pour mixture into pan.

3. Sprinkle remaining ¼ cup grated cheese evenly over top. Bake 55 minutes to an hour, until top is golden. Let cool slightly, slice and serve.