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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Baked Ricotta

Posted by: ari | well seasoned

Creamy ricotta is mixed with eggs, grated parmesan cheese, and red pepper flakes, then baked until puffed up and golden brown, giving this baked ricotta the texture of a light and airy soufflé. This quick cheese dip is ready in 30 minutes and full of flavor - a little sweet, a little heat! Can be eaten with a spoon or served with crostini or crackers as a first bite for guests! GF!

recipe +-

Posted by: ari | well seasoned
Baked ricotta cheese in cocotte
Print Recipe
5 from 2 votes

Baked Ricotta

Baked ricotta has the texture of a light and airy soufflé. This quick cheese dip is ready in 30 minutes and full of flavor - a little sweet, a little heat! - and can be eaten with a spoon or served with crostini or crackers! GF!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer
Cuisine: Italian
Keyword: cheese dip, holiday appetizer
Servings: 6 servings
Calories: 320kcal

Equipment

  • (6) Mini .25 qt cocottes or 1 large 1.5-2 qt baking dish

Ingredients

  • 16 oz whole milk ricotta cheese
  • 2 large eggs
  • 1 cup + 1 Tbsp parmesan cheese grated
  • 2 Tbsp chives thinly sliced
  • 1/4 tsp red pepper flakes

Instructions

  • Preheat oven to 400F. Use nonstick spray or butter to coat baking dish.
  • In a large mixing bowl, combine ricotta, eggs, 1 cup grated parmesan, chives, and red pepper flakes. Stir with a spatula until thoroughly combined.
    Ricotta and parmesan mixed together in a bowl
  • Transfer ricotta mixture to prepared baking dish(es). Sprinkle remaining grated parmesan on top, then bake for 30 minutes, or until ricotta has puffed up like a soufflé and turned golden brown. Serve with spoons or alongside crudité, crostini, charcuterie, or fresh fruit,
    Ricotta in mini cocotte before baking

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. 
 
Don't forget to check out our guide on homemade ricotta!

Nutrition

Calories: 320kcal | Carbohydrates: 4g | Protein: 26g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 760mg | Potassium: 141mg | Sugar: 1g | Vitamin A: 822IU | Vitamin C: 1mg | Calcium: 662mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!