Baked Ricotta

This baked ricotta is essentially a creamy, indulgent, crowd-pleasing cheese dip made from three ingredients—ricotta, eggs, and Parmigiano-Reggiano—that’s baked until it’s puffed like a souffle. Serve it with crostini, a drizzle of honey, dried fruits, blanched vegetables, anything, really.

A deep baking dish lined with parchment and filled with baked ricotta

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. Originally published March 25, 2013.Renee Schettler Rossi

What Do I Serve With This Baked Ricotta?

We’ve been tempted to sidle up to this dish with nothing more than a spoon and say it serves one. If you’re a little less greedy than us, you can set it out as a light dinner or as an appetizer with wine and scoop it up with or slather it over crostini, dried fruits, blanched vegetables, anything, really. A drizzle of honey along with a sprinkling of black pepper is really quite nice.

Video: How to Make Baked Ricotta
Video courtesy of WTNH

Baked Ricotta

  • Quick Glance
  • (17)
  • 10 M
  • 35 M
  • Serves 4
4.8/5 - 17 reviews
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Preheat the oven to 400°F (200°C). Butter a 2-cup baking dish.

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.

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 even more spectacular when allowed to cool somewhat.)

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Recipe Testers Reviews

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.

This recipe 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.

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.

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. 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 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. I’d suggest a 3-cup capacity if you make this. I had a mixture a bit over 2 inches deep, so that might explain the need for a bit more time in the oven.

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.

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 cooked 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 the 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.

This is a great alternative to the traditional dips set out for various events and parties. It’s creamy, unique, and simple to prepare. A great dip when you want to show up to the party with something unexpected.

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. The pepper (I used a jalapeño) adds just the right oomph to the dip.

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!

There’s a rustic quality that I really enjoy about this baked ricotta. 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 as it breathes new life into orphan ricotta containers. I tested with a 15-ounce container, as that’s the standard weight of commercial supermarket ricotta.

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.”

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?


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    1. Ellen, I would advise against adding the honey before baking. You might end up with a burnt sticky mess. Just drizzle it over before serving.

  1. This dish is amazing…I served it for dinner with homemade focaccia..yum!! Both my husband and I thought it would make a delicious brunch dish…remains us of a decadent soufflé 😊 I would need to make it for a large party…has anyone made this in volume? Any tips for say quadrupling the recipe? 🤪

    1. Tammy, I’m delighted you and your husband loved the recipe! It’s one of my favorites. So…when it comes to quadrupling it, my suggestion would be to make two double batches. I’m always nervous when things scale up so much. Especially when it’s for a party.

  2. I made this recipe for a holiday party at Christmas this year. Everyone loved it! I had so many compliments and requests for this recipe. It was so easy and turned out so perfectly. This recipe will be used many more times going forward. Thank you so much.

    1. Has anyone used other fresh herbs in this recipe? I’m making it this weekend, have some fresh rosemary and sage sitting around and wondered if it would complement the oregano…

        1. As a follow up, used fresh sage, rosemary and red pepper flakes in lieu of the jalapeño. Delicious! A repeat for sure. :)

  3. Delicious! I made my own ricotta and then followed the recipe except I added a small amount of fresh lemon zest. No problem with browning… needed about 30-35 minutes. Served with a ciabatta I made with the whey from the ricotta and saffron/pear jam.

      1. I just had some leftovers for breakfast… straight from the fridge and also some a little heated up in the microwave. Topped with honey this morning… oh my!! Can’t wait for lunch :-)

  4. WOW! So excited I came across this recipe. I am going to try it. Can you comment on how you served it? The photo shows a round baking pan lined with parchment. Does it come out of the baking pan as one piece, or do you scoop it out? I also saw the comment about using a SHALLOW dish, to maximize the surface area. I get excited about presentation and am having a hard time picturing which dish to use for baking and how best to serve this! Thanks!

    1. Sonia, love the way you’re thinking! Actually, although we, too, love the crisp surface, we suggest a 2-cup baking dish that’s deeper rather than shallow so that the mixture doesn’t dry out. As for serving, we serve it straight from the baking dish, sometimes simply set in the center of a platter surrounded by crackers and small clusters of red grapes. And sometimes we set it on a cutting board surrounded by assorted crackers and/or flatbreads and/or sliced bread along with crudites (especially sturdy items such as sliced fennel and some multi-colored carrots sliced on a steep diagonal in an array of colors. And you could also add the grapes along with olives and charcuterie if you’re in need of something larger. Kindly let us know how it goes and, if you like, send photos!

      1. Update! It was a big hit! Mine was not as pretty on top, despite a couple minutes under the broiler, but my taste testers liked it (1) raw (2) freshly baked and warm (3) room temp 2 hours later and (4) in the fridge the next day. We added oregano and chopped jalapenos served with a honey drizzle.

        Baked Ricotta

        1. Sonia, this looks magnificent! What a lovely spread. We so appreciate you taking the time to let us know how much everyone loved it! And looking forward to hearing which recipe on the site you try next…

  5. To make recipes like this one, I have to make my own Ricotta. I have never found Whole Milk Ricotta in any store in Alaska, including the big city! I make a wonderful version with finely chopped Sitka Rose or Fireweed Petals folded in and served for breakfast over a mixed fruit spiced compote, usually when I work on the fancy boats, but have made it out seining when I can get to shore for flower petals. Mmmm, good and homemade Ricotta is just too easy not to make it!

  6. I’ve made this several times to rave reviews. But, not being one who can leave a good thing alone, I was wondering if anyone has made this by whipping the ricotta in a food processor first for a smoother texture?

    1. Susan, let’s find out, shall we? We’ll see if anyone comments here and I’ll ask my colleagues and our recipe testers to let us know if they’ve had the same instinct as you. I think that sorta slight grittiness may just be innate to ricotta, I don’t know if you can blend it away, but let’s find out!

  7. I didn’t buy ricotta cheese to make this particular recipe. Because I did not use the cheese for the recipe I had planned to make, and did not want it to go to waste, I searched “ricotta cheese” on your site. What a pleasant surprise!! Besides the fact that this dish takes no time at all to put together — the end result is a beautiful “quiche-ie-souffle” kind of thing. I did use a seeded chile and added a mix of fresh herbs from my garden – oregano, basil and chives as well as the zest of one lemon and the juice of 1/2 of a lemon (once again, trying to use up food before it went to the trash bin). I consider this recipe as a canvas for adding a variety of flavors, from sweet to savory. I was very smitten with the lemon/herb version I made originally, yet I had to go back and follow the recipe as written as a comparison. You can’t go wrong with this dish as the opening act for a cocktail party served with bread or vegetables, as a side dish with a simple roasted chicken, or, depending upon your ingredients, a savory breakfast egg casserole with an addition of some goat cheese rather than parmesan. I used a smaller, 2-inch deep baking dish but also used a buttered pie plate for another round – both were great but required monitoring while in the oven after about 15 minutes.

  8. 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.

    1. 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!

  9. 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.

    1. 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!

  10. 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).

  11. 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. 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!

    1. 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!

  13. 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.

    1. 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?

  14. first recipe i’ve tried from your blog…came out nothing like 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.

    1. 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.

      1. 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?

        1. 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….

  15. 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.

  16. 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.

      1. Seen any obesity-by-state maps? California outweighs both Massachusetts and NY State! (Especially MA) So, as one Baystate transplant in NYC to another, we’re even p’titer!

  17. 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.

  18. 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…

  19. 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?

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

  20. 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!

  21. 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!

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