Baked Ricotta Recipe

This baked ricotta recipe defines easy entertaining. It’s essentially a rich, creamy, indulgent, crowd-pleasing, elegant cheese spread that’s simply ricotta, eggs, and Parmigiano-Reggiano that’s beaten and baked until puffed. Here’s how to make it and what to do with it.

Baked Ricotta Recipe

Baked ricotta dip is the very definition of easy entertaining. Seriously. It’s just ricotta, eggs, and Parmigiano-Reggiano beaten and baked until puffed and golden. There’s not even a need to be ever so gentle as you fold the ingredients together as with a soufflé. Entertaining gets no easier and guests are no happier. Don’t forget to prepare to accept accolades because there’s going to be some serious gushing over this rich, indulgent, satisfying little cheese number. Tasting is believing. Set it out on its own with sliced baguette and crackers or crudités or as part of an antipasto platter with charcuterie. This post has been updated. Originally published March 25, 2013.Renee Schettler Rossi

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 oregano leaves, finely chopped (optional)
  • 1 chile, seeded and thinly sliced (optional)
  • Salt and freshly ground black pepper, to taste

Directions

  • 1. Preheat the oven to 400°F (200°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. (Okay, so you can serve the dip hot, but honestly, it’s quite a lot better when allowed to cool somewhat.)
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Leanne Abe

Nov 20, 2016

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
Tracey G.

Nov 20, 2016

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
Cindi Kruth

Nov 20, 2016

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
Carol Anne Grady

Nov 20, 2016

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 cheese board. We served it 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

Nov 20, 2016

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

Nov 20, 2016

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
Kara Vitek

Nov 20, 2016

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
Jo Ann Brown

Nov 20, 2016

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 minutes for the cheese to get golden and less “jiggly.”

Testers Choice
Robert McCune

Nov 20, 2016

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.

  8. sam says:

    first recipe i’ve tried from your blog…came out nothing like picture..top wouldn’t brown nor get crusty…even under broiler. it had yellow tint from egg with brown spotting…taste was good..but again nothing like that picture…i did use commericial supermarket ricotta whole milk.

    • David Leite says:

      sam, I’m so sorry to hear you’re less than pleased with the results. The first thing that comes to mind is the oven temperature. Do you have an even thermometer that you can check the temperature? And the other thing that is odd is that it didn’t brown even with the broiler. That has me stumped, as anything will brown under a broiler.

      • sam says:

        thank you for the reply. yes, oven temp is accurate. Under the broiler, i did get browning, but just spots across. it was mostly yellow tinted top. there was no crusting or deep browning as in your picture. is the cheese in your picture a special artisan ricotta?

        • David Leite says:

          Hello, Sam. The picture is from the cookbook by Manuela. The ricotta is not artisan. As you can see, several of our testers have commented on the browning, and I, too, have never had a problem with it, so I’m really confused….

  9. Laura says:

    I made this for NYE. It tasted great! The top did not brown up like the photo, but I did put it under the broiler to create some brown, and I sprinkled with some paprika to dress it up a bit. My main problem was it was very thick. Solid thick. It really had to be sliced and put onto the bread. Not a lot of it was eaten (due to an overabundance of food more so than the baked ricotta itself, I like to think). So on New Year’s Day, I dumped it into a mixing bowl, added some cream and more chopped chile because I wanted a bit more bite to it. Then I used a hand mixer to blend it, scooped it into a smaller dish, and baked it again, really just long enough to warm it. It was a much better consistency. I used a store-made whole milk ricotta; I’ll make it again, but maybe try a different ricotta.

    • Beth Price says:

      Hi Laura, I don’t know for sure why you had an issue with the texture but I suspect it was the choice of ricotta. Most store-bought ricottas are loaded with gums and stabilizers. Can you find fresh ricotta?

  10. Karen Bradbury says:

    Soooo, immediately I began to wonder how this would be as a warm dessert, with the flavors of cannoli, rather than savory? Add some chopped chocolate, orange zest, and a splash of Grand Marnier? Serve it with Biscotti or amaretto cookies perhaps? I am going to have to give it a try!

    • Renee Schettler Rossi says:

      Looooooooooove that, Karen. Simply love it. I wonder, too, if one could go the way of a savory dessert cheese course with some lovely honey, some toasted pecan or walnut bread, and perhaps some thinly sliced apples or pears? My mind is racing with other alternatives. Many thanks for the inspiring nudge and please let us know how it goes!

  11. Silke says:

    Making it again, with the remainder of my morels, and some truffle salt. Can’t wait for the evening now when we’ll have, with a salad on the side.

  12. Jamie says:

    Wow! The photo of this baked ricotta popped up into my email box and I swooned! It is beautiful! I love ricotta and love that this is turned into a warm, savory treat. (It would be fabulous sweet, too, as Karen mentioned above).

    • Renee Schettler Rossi says:

      You’re so kind, Jamie! Many thanks. Looking forward to hearing what you think of it!

  13. Maureen Hargrave says:

    This was a big hit! I mixed up a double batch. Baked one batch, put the second one in the fridge for baking the next day. This worked perfectly. Did not use jalapenos because of varying guest palates. However, I had a jar of jalapeno jelly which also disappeared.

    The second day I baked the second batch and took it upstairs to my neighbors. We experimented with various crackers, stuffed cherry tomatoes, freshly cut bread and toasted bread – again using a new jar of the jalapeno jelly. We saved a bit for Grandma for breakfast which she inhaled with the jelly.

    My favorite was toasted french bread with jelly spread on the bread and the ricotta topping it.

    • Renee Schettler Rossi says:

      Spectacular, Maureen! I love your spirit of experimentation and am so, so happy everyone loved this as much as we do! Thanks so much for taking the time to let us know. Looking forward to hearing which recipe on the site you try next!

  14. Trish says:

    This was fantastic. I too had a hard time getting it to brown, but who cares it tasted amazing. We did have some honey on the table so drizzled it over a bite and omg it made something amazing even better! Thanks for sharing this gem.

    • Renee Schettler Rossi says:

      Wonderful, Trish! You’re very welcome! And we’ve had varying experiences with the browning in our kitchens depending on the oven. You can always run the ricotta dip beneath the broiler for a minute or so just before serving or, if you have one, take a small blow torch to it just as you would a creme brulee. Thanks so much for taking the time to drop us a comment!

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