Baked Ricotta

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


  • 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


  • 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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