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Tuna Ricotta Tempter

Yield 9 servings
This yummy, high-protein, high-calcium dish has a creamy, almost souffle-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-ounce) package frozen spinach
  • 1 pound whole-milk ricotta cheese
  • 1 (16 ounce) carton sour cream
  • 4 tablespoons all-purpose flour
  • 1 1/4 cups grated Parmesan or Asiago cheese
  • 2 (6-ounce) cans of tuna, finely flaked
  • 3 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Nonstick cooking spray

How to Make It

  1. Preheat oven to 350ºF. 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 1/2" by 5 1/2" by 3" loaf pan with nonstick cooking spray. Pour mixture into pan.

  3. Sprinkle remaining 1/4 cup grated cheese evenly over top. Bake 55 minutes to an hour, until top is golden. Let cool slightly, slice and serve.