Creamy, baked ricotta is my go-to recipe for using up leftover ricotta cheese. Simply whisk in eggs, fresh herbs, grated Parmesan cheese, and some crushed red pepper flakes, then transfer to ramekins and bake. They end up with a texture similar to that of quiche, puffing up like a soufflé while baking, then settling as they rest.
Think of oven-baked ricotta as an elevated cheese dip. It can be enjoyed with crostini or eaten straight out of the bowl with a spoon. To really elevate the flavor and texture, consider making it with homemade ricotta cheese!
For more restaurant-worthy recipes made with ricotta cheese, try my stovetop lasagna with sausage and ground beef, this classic baked ziti with ricotta and sausage, or my light-as-a-cloud homemade ricotta gnudi.
Individual Portions vs Family-Style
To make individual servings, use six smaller cocottes (.25 qt volume each). If you’d like to serve it family-style (or as a larger appetizer), you can also use one large baking dish (1.5 -2 qt total).
Have leftovers? Use it as the filling for crispy fried ricotta-stuffed squash blossoms or add it to pasta to give it a creamy texture.
Ari’s Hot Take: Texture is Dependent on Cook Time
If you adjust the cook time and take the ricotta out after 15 minutes, the consistency will be closer to a creamy dip. If you leave it in for the full 30 minutes, it will take on a texture similar to that of quiche or soufflé!
Both are great, both are safe to eat (the egg is fully heated through, don’t worry!), it’s just a matter of personal preference.
How To Serve & Enjoy
Crostini, crudité, crackers… really anything that would be served on a charcuterie or cheeseboard (fresh and dried fruits, sliced Italian meats, jams or preserves) is great alongside baked ricotta cheese.
Oh, and wine. Definitely wine. I recommend a French Chenin Blanc!
To Make Sweet Baked Ricotta
Omit the cheese, herbs, and pepper flakes. To the ricotta and eggs, add ¼ tsp ground cinnamon, 2 tsp granulated sugar, a splash of vanilla extract, and then bake. Once fully set, top with mini chocolate chips or shaved chocolate!
If you give this easy Baked Ricotta recipe a try, please let ua know by leaving a ⭐️⭐️⭐️⭐️⭐️ rating and review below.
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
For more recipes with ricotta cheese, check out the following:
- Cheesy Oven-Baked Ziti with Ricotta & Sausage
- Cranberry walnut crostini with butternut squash and ricotta
- Cannoli cream parfaits
- Rich & Moist Lemon Ricotta Pound Cake
- Ricotta fritter with chocolate cara cara sauce
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Light & Airy Baked Ricotta Cheese
Ingredients
- 16 oz whole milk ricotta cheese
- 2 large eggs
- 1 cup + 1 Tbsp Parmesan cheese, grated
- 2 Tbsp chives, thinly sliced
- ¼ tsp crushed red pepper flakes
Instructions
- Prep the baking dish. Preheat oven to 400°F. Use nonstick spray or butter to coat baking dish.
- Combine ingredients. In a large mixing bowl, combine 16oz ricotta, 2 eggs, 1 cup grated Parmesan, 2 Tbsp chives, and ¼ tsp red pepper flakes. Stir with a spatula until thoroughly combined.
- Bake, then serve! Transfer ricotta mixture to prepared baking dish(es). Sprinkle remaining 1 Tbsp grated Parmesan on top, then bake for 30 minutes, or until the ricotta has puffed up like a soufflé and turned golden brown. Serve with spoons or alongside crudité, crostini, charcuterie, or fresh fruit.
Notes
- If you prefer a less cooked cheese dip, begin checking baked ricotta at 15 minutes. It will not be golden brown or puffed up, but it will be safe to eat (eggs cooked through) and can be served with crostini, crudité, fruit, etc.
- Unbaked, the ricotta can be frozen for up to 3 months and then baked according to instructions above, adding a few additional minutes.
I’ve been making this for years. It’s delicious! I always add a tablespoon of flour to absorb the liquid from the ricotta. Sometimes I add mozzarella cheese or spinach or gruyere
Cheese. Very versatile dish
That sounds absolutely delicious, I’m going to have to add spinach and gruyere next time! Thanks, Georgette! xo, Ari
I was hoping you could tell me if the oven temperature for this recipe is fan forced or conventional? Thank you.
Hi Grace! This was made in a conventional oven. xo, Ari
hi, my recipe came out well but the portion size was a tad too big. Could u tell me how to store this dish & and any pointers for reuse- like heating etc
thank u
Hi Ruchika, glad you enjoyed! You can simply store covered with plastic wrap in a fridge (or transfer to another airtight container). To reheat, I’d let it sit out at room temperature about 30 minutes prior to eating. Alternatively, you can pop it in an oven preheated to 325 F until warm throughout, probably about 10-12 minutes. xo, Ari
Hi Ari,
This ricotta dip was amazing. My family and friends loved it. Also, you were right everyone wanted the recipe. Thanks for sharing this wonderful dip.
So glad you enjoyed, Linda! It’s really easy too! xo, Ari
I’m going to try this tonight! But I’m going to see if I can make this into a noodle-less lasagna! My daughter can’t stand the texture of noodles but she always eats the guts of the lasagna but never ate the noodles. Going to add sauce to the bottom of the baking dish, add the ricotta filling, then add additional sauce and then top it off with slices of fresh mozzarella and then bake according to the instructions. Then I’ll toast some sour dough bread and spread it with a garlic butter. Then we can spread this noodle-less amazingness on the bread. I’m so excited I’m drooling lol ! Thank you for this!
Ahh that sounds amazing!! If this doesn’t work out because of texture (though I imagine it was fantastic), you could try our homemade ricotta recipe instead and just season that with salt, pepper, garlic, etc. YUM! xo, Ari
Using the bit of lemon zest and baking for the full 30 minutes made this delicious.
I’m so glad you enjoyed this, Kathleen! xo, Ari
Great recipe. You should put the lemon zest in the actual recipe. GLad I read all the stuff as it really makes a much elevated dish. Bariatric friendly recipe. Thanks for this variation. I didnt have chives so used a green onion or two as substitute. Will make again.
Thank you so much! Glad you enjoyed! xo, Ari
YUMMY! I made these in muffin tins adding in caramelized onions. Oh so good. I eat them for breakfast or dinner. Such a great change from eggs! On my 2nd batch. I will try making them like little pizzas next tme!
Yay! These have the best texture. I LOVE the idea of adding caramelized onions, thanks for sharing! xo, Ari