The Tuna-Ricotta TempterThis 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.