Baked Ricotta with Roasted Carrots & Parsnips

I make my weekly roast chicken, and along side of it I roast vegetables.

I've been on a parsnip kick this winter, and have been making this recipe for carrots & parsnips roasted with dates and aleppo pepper.  

What to do with the leftovers?
I remembered Marie made a baked ricotta with some carrots on top, so I decided to make a variation of her dish.

The measurements don't have to be exact.  You can just use a smaller casserole dish if you only have a half container of ricotta....same goes for the vegetables....use as much as you have.

I have made this now 3 is so good, I always make extra roasted vegetables so I can make this dish with the leftovers.

Here is how I made it:

Baked Ricotta w/ Roasted Carrots & Parsnips: (adapted from Proud Italian Cook)

15 oz. container of fresh ricotta 
1 egg
1 heaping tablespoon of pesto 
1/3 cup of freshly grated Parmigiano Reggiano
leftover roasted carrots & parsnips with dates (recipe here)
fresh thyme for the top

Mix the ricotta cheese with the egg, pesto and cheese in a bowl (like you are making a lasagne filling).

Spread this mixture in an oiled oval or small rectangle baking dish.
Decorate the top with the roasted carrots, dates and parsnips (my dish also had hazelnuts in it).

Lay some fresh thyme sprigs on top and a little drizzle of honey.

Bake 375F for 30 minutes.   

This is delicious served warm as a side dish or with a salad.
I eat it cold out of the fridge too.