Baked Ricotta

Baked Ricotta Recipe

This is a really delicious way to prepare ricotta. It looks very inviting and can be served on its own or as part of an antipasto. You can eat this dish hot, but it has more flavor once cooled. It keeps well for a few days in the fridge. You can buy fresh ricotta at your deli or supermarket. Make sure you buy whole-milk ricotta and not the reduced-fat version.–Manuela Darling-Gansser

LC How Easy Is That? Note

Easy peasy entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread. Honest. Ricotta, eggs, and Parmigiano-Reggiano are beaten and baked until puffed and golden. Uh, how difficult could that be, right? There’s not even a need to carefully fold the ingredients together as with a soufflé. As one of our testers noted, “This is not a soufflé. This is a thick mixture. I found the best utensil for mixing it to be a fork, and the best description of the process to be mashing it together, then stirring a bit. I did beat the eggs just a bit with a fork before adding, to make sure they were mixed in evenly.” Tasting is believing. Go on.  (As an aside, this is the sorta recipe we consider to be Honest Entertaining. You know. Real food for real lives.)

Baked Ricotta Recipe

  • Quick Glance
  • 10 M
  • 35 M
  • Serves 4

Ingredients

  • Butter for the baking dish
  • 15 to 18 ounces fresh whole-milk ricotta (not reduced fat)
  • 2 large eggs
  • 3 1/2 ounces Parmigiano-Reggiano, grated
  • A few fresh oregano leaves, finely chopped
  • 1 chile, seeded and thinly sliced
  • Salt and freshly ground black pepper, to taste

Directions

  • 1. Preheat the oven to 400°F (204°C). Butter a 2-cup baking dish.
  • 2. Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish is.
  • 3. Let cool slightly prior to serving straight from the baking dish by the generous spoonful.
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Testers Choice

Testers Choice
Testers Choice
Leanne Abe

Mar 25, 2013

As a fan of good ricotta on bread, I was a little curious how much better baked ricotta could be for the increase in effort. I should’ve known that warm cheese typically trumps cold cheese. I made a well in the ricotta and then added the eggs so I could break the yolks and premix the eggs before mixing it all into the ricotta. I used a seeded jalapeño pepper, but could see leaving the pepper out and topping the baked ricotta with a jalapeño jelly. I served it with slices of fresh baguette, chutney, dried apricots, pesto, roasted garlic, and roasted tomatoes—basically, bread and baked ricotta plus a spread of various toppings. The Parmigiano gave the ricotta some needed saltiness and I recommend tasting the cold mixture (maybe before adding the eggs, if you’re squeamish about that) to get a sense of how much salt to add. This is definitely going into dinner party rotation, though I suspect I may need a double batch.

Testers Choice
Cindi Kruth

Mar 25, 2013

This super simple recipe turned out to be a cross between a quiche and a soufflé, but easier than either. My tasters loved its creamy texture and cheesy taste. I used a jalapeño, but it was quite mild and we all thought a little more heat would’ve been a nice contrast. The oregano and a healthy grinding of black pepper worked really well. l imagined I’d rather fold in than beat the ingredients together. However, I used homemade, fairly dense ricotta, which required mixing rather vigorously. The dish still puffed up nicely and baked to a lovely golden brown. I served this with some crackers because someone (I’m not mentioning names) finished the baguette I’d put aside. The bread probably would’ve been better. Frankly, I’d eat it as a light dinner with a spinach salad or as breakfast with a slice of buttered toast.

Testers Choice
Tracey G.

Mar 25, 2013

Baked, puffy, and golden, this ricotta dip is wonderful with pita chips or veggie crudités. A quick whisk of the ingredients and a pour into the pan is all it takes to have this at the table in minutes. Try to use a shallow baking dish to maximize the amount of cheese that browns since the puffy crust is the most alluring part of this dip. It’s a cold-weather version of the Herbed Ricotta Dip that was a huge hit with my family. I omitted the chile since it would’ve been a turnoff for my kids.

Testers Choice
Carol Anne Grady

Mar 25, 2013

This baked ricotta is so quick and easy to put together, and makes for a sophisticated-looking starter to share, or an interesting alternative to a cheeseboard. We served with a mix of crackers and chutneys, to everyone’s delight. The oregano and chile lend subtle flavors to the cheese, and the Parmigiano lends a gorgeous melty texture to the fluffy ricotta. I chose to interpret “a few leaves” as “leaves from a few stems,” otherwise there wasn’t going to be much point in buying and using the oregano. I used a red jalapeño chile.

Testers Choice
Melissa Maedgen

Mar 25, 2013

This recipe reminds me what the TC designation is all about. It didn’t appeal to me greatly just from reading it, but I made it and it was way above my expectations. Delicious, really, and for so little effort. I think what we’re supposed to end up with is a spoonbread texture (sorry if you aren’t from the South and are unfamiliar with that culinary wonder). I let mine go an extra 5 minutes in the oven, and in hindsight I’d let it go a little longer still. This may have to do with the shape of the baking dish I used. (Unfortunately, the author doesn’t give us any guidance on this, but it could make a big difference in baking time. I’d suggest a 3-cup capacity if you make this. The other unknown is if it should be a shallow dish, like you might use for a crème brûlée, or a deeper one. I had a mixture a bit over 2 inches deep, so that might explain the need for a bit more time in the oven.) The taste is savory without being heavy. There’s a lot of Parmigiano in this, so it has a big influence on the flavor. I found the best way to serve it was just like spoonbread: scoop it out with a serving spoon onto plates. l highly recommend giving it a try. There’s no need to gently fold the ingredients together. This isn’t a soufflé. Nor is there a need to beat them. This is a thick mixture. I found the best utensil for mixing it to be a fork, and the best description of the process to be mashing it together, then stirring a bit. I did beat the egg just a bit with a fork before adding, to make sure it mixed in evenly. I think the instructions are fine as written. This is really a very easy recipe that’s best not to overthink.

Testers Choice
Natalie Reebel

Mar 25, 2013

This is a great alternative to the traditional dips set out for various events and parties. The pepper (I used a jalapeño) adds just the right oomph to the dip. Because the cheese is served warm, it tastes great on sliced baguette topped with a little fresh Roma tomato, and it was also fantastic stuffed into those multicolored mini peppers. Everything we put it on was that much easier to eat. It’s creamy, unique, and simple to prepare. A great dip when you want to show up to the party with something unexpected.

Testers Choice
Jo Ann Brown

Mar 25, 2013

There’s a rustic quality that I really enjoy about this recipe. There are many ways to serve it but I went with a final cheese course at the end of a nice meal. Honey and pistachios drizzled over the top of a small wedge really made it special. One other thing I like about this recipe: it’s so fuss-free that if you’ve got some leftover ricotta—let’s say after a holiday lasagna feast—this is just the thing to do with it. This recipe breathes new life into orphan containers. I tested with a 15-ounce container, as that’s the standard weight of commercial supermarket ricotta. All was well. I incorporated all of the ingredients with a thorough folding. It’s important to get the eggs incorporated. It took a bit longer than 25 minutes for baking—more like 30 to 32 for the cheese to get golden and less “jiggly.”

Testers Choice
Kara Vitek

Mar 25, 2013

This incredibly simple appetizer will knock your socks off. We couldn’t get over how delicious and addictive this dish was. It comes together very easily and bakes up into glorious, decadent, fluffy goodness that pairs very well with a baguette. I used a fancy, fresh, hand-dipped ricotta that was extraordinary! I think with the complexity of all the other flavors, next time I’ll try a low-fat ricotta and this should work just as well. I used 1 whole jalapeño and only a few oregano leaves as suggested. Next time, I’ll stick with the jalapeño but will increase the oregano, as it was perfect in this dish. I had to bake it roughly 32 minutes for a golden and puffed finish. I can’t wait to make this again!

Testers Choice
Robert McCune

Mar 25, 2013

Where do I begin? This delightful, creamy concoction was first spread on a thin slice of baguette, then used as a dip for fresh crisp vegetables, and finally tasted by the spoonful (possibly the best way!) While it was very good hot from the oven (I couldn't wait), I was only going to give it an 8 at that point. However, when it cooled, I gave it a 10. It's so easy to make and so much lighter than some typical baked spread or dip recipes, such as spinach artichoke and others that are cream cheese-based. I used a jalapeno, however, next time I will not remove all the seeds or I will use a serrano pepper for more heat. I was a little too light with the salt and will add more next time. This recipe is nearly perfect as written, but I think it lends itself to experimentation with other cheeses and various herbs. I can visualize this being a nice filling for an omelette. Breakfast tomorrow ?

Comments
Comments
  1. Silke says:

    Made half the recipe for a quick lunch for me—this was soooooo good! I used smoked paprika instead of the chile, and marjoram instead of the oregano—both because I had them on hand. The result was outstanding, and I’ll definitely make this many more times. And no, it didn’t have a chance of ever cooling off for me to taste it at room temperature, and no, I didn’t have bread with it, but I can try all this in the future. I used a locally made ricotta they had at Whole Foods for a very reasonable price. It had a very light texture, which probably helped in creating this delicacy. Thanks to the LC team!

    • Renee Schettler Rossi says:

      You’re quite welcome, Silke! Lovely to hear it. And the smoked paprika sounds like a divine embellishment. Many thanks for letting us know it’s a new favorite….

  2. colleen bloxham says:

    Fresh sheep’s milk ricotta from the farmers market will make this a brilliant start to a simple grilled chicken meal in the garden. Can’t wait!

  3. Angel says:

    How long can the pre-baked mixture be in the fridge? Can this be mixed ahead of time, then brought out of the fridge to bake, say maybe the next day?

    • Beth Price says:

      Hi Angel, I mixed mine in the morning, threw it in the fridge and baked it just in time for cocktails. It was perfect.

  4. Lesley says:

    I am thinking about gremolata inspired flavours – lemon zest, parsley and garlic instead of the oregano and chile. I think I shall try it tonight as a test run for New Years Eve…

    • David Leite says:

      I love that idea, Lesley. Will you report back before the holiday in case others may want to try it?

  5. Martha in KS says:

    I hadn’t seen this video before. This dish looks delicious & there are many possibilities of seasonings that could be added. I wonder if there’s any oregano outside under the snow.

  6. Delightful notion–though as the cheesemonger manager in my grocery store, I usually suggest folks use a cheap Brie to bake, sometimes adding jam and toasted nuts to the top. We also have a baked lemon ricotta “cheese” which has the consistency of cheesecake…and the flavor.

    One other thing–if this serves four people…omg. I would say it would serve best as an appetizer for six or more, but that’s just my California diet habits I guess.

  7. Arthur says:

    This recipe certainly deserves an “Honest Entertaining” award; not too hard or time consuming plus delicious! VARIATION: I added dried figs (with stems cut off), to the baking pan before pouring in the cheese mixture. I found the figs added a pleasurable contrast in flavor.

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