I’ll do 5. (Then tell me yours). This one is good, but has to be modified in key ways... epicurious.com/recipes/food/v…
I added this one as a staple when I was trying to learn to cook for a man and a toddler, as well as myself. These are the key modifications:
1. You have to add a little paprika to the ricotta to bring out flavor
2. You have to make a crispy topping that browns in the oven: grated Asiago, powdered garlic, maybe some panko breadcrumbs—something savory that will brown/crisp. And a tart cheese is crucial
Potatoes are the secret ingredient (aren’t they always?) bake or microwave; slice; fry in some olive oil till lightly browned; mix with polenta & Swiss chard before baking. And purée the Swiss chard & make sure it’s drenched in ricotta
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