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Baked ricotta cheese in cocotte.
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5 from 11 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!
Prep5 mins
Cook30 mins
Total35 mins
Course: Appetizer
Cuisine: Italian
Keyword: cheese dip, holiday appetizer
Servings: 6 servings
Calories: 320kcal
Author: Ari Laing


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


  • 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


  • 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.
    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.


  • 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!


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
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