This is one of our favorite ways to reinvent ricotta cheese. Ricotta on its own is creamy and light, which we adore. It also happens to be incredibly easy to make at home, and infinitely more delicious than store-bought.
While homemade ricotta cheese is unbelievably creamy (it feels like you’re biting into a cloud!), baked ricotta, by contrast, takes on a similar consistency to a quiche. When mixed with egg and baked, the cheese puffs up, rising like a soufflé. Only it’s way easier to make!
We love that you can dig in with a spoon or treat the ricotta like a cheese dip and serve alongside crostini. Prepare yourself, everyone who tries this cheesy appetizer will beg for the recipe!
Ingredient Notes
- whole milk ricotta cheese
- large eggs
- grated parmesan cheese
- red pepper flakes
- fresh chives
Added bonus? These recipe is gluten-free!
Special equipment: 6 individual cocottes (.25 qt volume each) or 1 large baking dish (1.5 -2 qt total)
If you have leftover baked ricotta, you can use it as the filling for our Fried Stuffed Squash Blossoms!
How to Make Baked Ricotta
Making this budget-friendly appetizer could not be simpler! Whisk together ricotta cheese, lightly beaten eggs, grated parmesan, red pepper flakes and chives, then divide evenly between greased cocottes or ramekins.
Bake for 30 minutes, or until the cheese has puffed up like a soufflé and turned golden brown on top.
Sprinkle extra parmesan cheese or add some freshly ground black pepper just before serving.
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.
What to Serve Alongside
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 here!
Oh, and wine. Definitely wine. Because wine and cheese were made for each other! (We recommend a French Chenin Blanc!)
Variations on Baked Ricotta
We use my 4-ingredient homemade ricotta which is made with lemon juice, but if you’re using store-bought ricotta, we recommend adding 1 teaspoon of lemon zest to the ingredients before baking. A perfect counterbalance to the creaminess of the cheese and the zingy heat from the red pepper flakes!
Creamy, cheesy perfection!
If you make this Baked Ricotta recipe, please let me know by leaving a rating and review below.
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For more recipes with ricotta cheese, check out the following:
- Roasted grapes crostini with whipped ricotta
- Cranberry walnut crostini with butternut squash and ricotta
- Turkish eggs with herbed yogurt
- Lamb and mint pasta
- Cannoli cream parfaits
- Ricotta fritter with chocolate cara cara sauce
Baked Ricotta Recipe
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, 2 Tbsp chives, and ¼ tsp red pepper flakes. Stir with a spatula until thoroughly combined.
- 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,
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