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!
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 cinnamn, 2 tsp granulated sugar, a splash of vanilla extract, and then bake. Once fully set, top with mini chocolate chips or shaved chocolate!
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Light & Airy Baked Ricotta Cheese
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! Naturally gluten-free and my favorite use for leftover ricotta cheese.
Prep5minutes
Cook30minutes
Total35minutes
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: cheese dip, chef-tested appetizer, elevated appetizer recipe, 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
- 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.
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