Ricotta Cheese Torta

• Vegetable oil cooking spray
• 2 to 3 tablespoons fine bread crumbs, preferably homemade
• 3 large eggs
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh marjoram
• 1 tablespoon chopped fresh mint
• 2 teaspoons finely grated lemon zest
• 2 pounds part-skim ricotta, drained
• 3/4 teaspoon coarse salt
• Freshly ground pepper

1. Preheat the oven to 400F, with a rack in the center.
2. Lightly coat a 7-inch round springform pan with cooking spray.
3. Sprinkle with the bread crumbs, coating evenly.
4. In a medium bowl, whisk together the eggs, parsley, marjoram, mint, and zest.
5. Add the ricotta and salt; season with pepper.
6. Stir to combine.
7. Pour into the prepared pan.
8. Bake until the top is deep golden brown and firm to the touch, about 1 hour.
9. Place the pan on a plate to catch the juices.
10. Let stand until the torta pulls away from the sides, about 10 minutes.
11. Remove from the pan; serve warm or at room temperature.
12. (Per serving)
13. Calories: 369
14. Fat: 21g
15. Cholesterol: 211mg
16. Carbohydrate: 14g
17. Sodium: 697mg
18. Protein: 30g
19. Fiber: 0g

vegetable oil cooking spray, bread crumbs, eggs, parsley, fresh marjoram, fresh mint, lemon zest, ricotta, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/ricotta-cheese-torta-392704 (may not work)