10+ Ricotta Cheese Recipes to Brighten Your Meals

Ricotta cheese is one of those ingredients that just makes everything better. It’s got a mild flavor and a creamy texture, so it works in both savory and sweet dishes.

You can toss it in pasta, bake it into desserts, or just spread it on toast for a quick snack. Ricotta brings a fresh, light touch to whatever you’re making.

Honestly, ricotta recipes are a breeze to make and add some much-needed variety to your weekly meals. You don’t need fancy skills or equipment—just a willingness to try something new.

Ingredients:

• Ricotta cheese
• Other ingredients depend on the specific recipe

Cooking Instructions:

• Follow each recipe’s steps for the best texture and flavor.
• Use the right oven temperature when baking, usually listed in both Fahrenheit and Celsius.

1) Homemade Ricotta Cheese with Milk and Lemon Juice

Making ricotta at home? It’s easier than you might think. All you need is whole milk, lemon juice, and a pinch of salt.

Heat the milk gently and stir in the lemon juice. The milk curdles, forming soft curds.

Drain the curds through cheesecloth. That’s it—fresh, creamy ricotta, no weird additives.

Use your homemade ricotta in pasta, desserts, or just slather it on toast. The taste is so fresh, and the process is surprisingly simple.

Ingredients

• 1 gallon whole milk
• 3 tablespoons lemon juice
• 1 teaspoon salt

Cooking Instructions

1. Heat milk in a large pot to 190°F (88°C), stirring often.
2. Take it off the heat and stir in lemon juice. Let it sit for 10 minutes.
3. Line a colander with cheesecloth and pour in the curds.
4. Let it drain for 20-30 minutes, then add salt and mix.
5. Use right away or keep it chilled.

2) Creamy Ricotta and Spinach Stuffed Shells

Jumbo pasta shells stuffed with ricotta and spinach? Yes, please. It’s a simple dish, but it tastes rich and comforting.

Bake the shells in tomato sauce for a tangy kick. Mozzarella on top turns golden and bubbly.

You can prep the filling ahead of time if you’re feeling organized. This is perfect for family dinners or when you want something cozy.

Ingredients

• 20 jumbo pasta shells
• 1 ½ cups ricotta cheese
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1 cup tomato sauce
• 1 garlic clove, minced
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells as directed on the package, then drain.
3. Sauté garlic and spinach until soft.
4. Mix ricotta, spinach, salt, and pepper in a bowl.
5. Stuff each shell with the mixture.
6. Spread half the tomato sauce in a baking dish.
7. Arrange filled shells in the dish and cover with remaining sauce.
8. Sprinkle mozzarella on top.
9. Bake 25-30 minutes until bubbly and cheese is golden.

3) Baked Ziti with Sausage and Ricotta

Baked ziti with sausage and ricotta is pure comfort food. Cook the ziti, brown the sausage, and you’re halfway there.

Mix ricotta with marinara for a creamy touch. Layer everything in a baking dish.

Top with mozzarella and bake until bubbly. This dish is filling and perfect for busy nights.

You can toss in spinach or onions for extra flavor. It’s easy to tweak based on what you’ve got.

Ingredients

• 1 pound dry ziti pasta
• 1 pound Italian sausage, casings removed
• 15 ounces ricotta cheese
• 3 cups marinara sauce
• 1 large yellow onion, chopped (optional)
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste
• Cooking spray

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Boil ziti pasta, then drain.
3. Brown sausage in a skillet; drain off the fat.
4. Mix pasta, sausage, ricotta, and marinara in a big bowl.
5. Spread in a greased baking dish.
6. Sprinkle mozzarella on top.
7. Bake for 25-30 minutes until hot and bubbly.

4) Ricotta and Lemon Zest Pasta Toss

Need something fresh and light? This pasta with ricotta and lemon zest is a winner.

Ricotta makes it creamy without any heavy cream. Lemon zest brightens up every bite.

Toss hot pasta with ricotta, lemon zest, lemon juice, and Parmesan. Add fresh basil or spinach if you want a pop of color.

No need to cook the sauce separately. Just mix everything while the pasta’s warm.

Ingredients

• ½ pound pasta (fettuccine or your favorite)
• 1 cup ricotta cheese
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• ¾ cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil or spinach (optional)

Cooking Instructions

1. Cook pasta in salted boiling water until al dente.
2. Drain, saving about ½ cup pasta water.
3. In the pot or a big bowl, mix ricotta, lemon zest, lemon juice, Parmesan, and olive oil.
4. Add pasta and toss. Use reserved water to loosen the sauce if it’s too thick.
5. Season with salt and pepper. Toss in basil or spinach if you like.
6. Serve warm.

5) Ricotta Cheese Pancakes with Fresh Berries

Ricotta makes pancakes so light and creamy, you might never go back to regular ones. Toss in fresh berries for a sweet, colorful breakfast.

These pancakes stay fluffy because ricotta adds moisture without making them heavy. Lemon zest in the batter gives a fresh kick, if you’re into that.

Serve with maple syrup or a quick berry compote. Fresh berries work best, but use what you have.

Ingredients

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)
• 1 cup fresh berries (blueberries, strawberries, or mixed)
• Butter or oil for cooking

Cooking Instructions

1. Mix flour, sugar, and baking powder in a bowl.
2. In another bowl, whisk ricotta, eggs, milk, and vanilla (add lemon zest if you want).
3. Combine wet and dry ingredients until just mixed. Gently fold in berries.
4. Heat a skillet over medium (about 350°F/175°C). Grease with butter or oil.
5. Pour batter onto skillet in small circles. Cook 2-3 minutes until bubbles show up.
6. Flip and cook another 2 minutes until golden.
7. Serve warm with maple syrup or berry compote.

Need more ideas? Take a look at Blueberry Lemon Ricotta Pancakes.

6) Ricotta and Herb Stuffed Chicken Breast

Stuffing chicken breasts with ricotta and herbs turns a basic dinner into something special. Garlic, parsley, and basil blend with the cheese for a ton of flavor.

Cut a pocket in each breast and spoon in the filling. Sear the chicken, then finish it in the oven until it’s cooked through.

Serve with roasted veggies or a salad. It’s simple but feels a bit fancy.

Ingredients

• 4 boneless chicken breasts
• 1 cup ricotta cheese
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 egg (optional, for binding)
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix ricotta, garlic, parsley, basil, egg, salt, and pepper in a bowl.
3. Cut a pocket in each chicken breast.
4. Stuff each pocket with the mixture.
5. Heat olive oil in a skillet over medium.
6. Sear chicken 3 minutes per side until golden.
7. Move skillet to oven and bake 20 minutes, or until chicken hits 165°F (74°C).
8. Let rest 5 minutes before slicing.

Want more details? Check this herb ricotta stuffed chicken recipe.

7) Classic Ricotta Cheesecake

This ricotta cheesecake is creamy and not too sweet. It uses both ricotta and cream cheese for a lighter, smoother dessert.

You can make it with or without a crust—totally your call. It’s a nice change from the usual dense cheesecake.

Ingredients

• 2 (8-ounce) packages cream cheese, softened
• 1 (16-ounce) container ricotta cheese
• 4 large eggs
• 1 ½ cups white sugar
• ½ cup butter, melted
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Beat cream cheese and ricotta until smooth.
3. Add sugar, then eggs one by one.
4. Stir in melted butter and vanilla.
5. Pour batter into a greased 9-inch springform pan.
6. Bake 60-70 minutes, or until the center is almost set.
7. Cool, then chill for at least 4 hours.

Need the full instructions? Here’s a good Italian Cream Cheese and Ricotta Cheesecake recipe.

8) Ricotta Gnudi with Sage Butter

Ricotta gnudi are pillowy dumplings made from ricotta cheese, a bit of Parmesan, egg yolks, and just enough flour to hold them together. They’re lighter than most pastas, but honestly, just as comforting.

You roll the dough into small balls. Cook them gently—once they float, they’re ready.

The sage butter sauce really makes this dish sing. Melt butter until it smells nutty and turns a little golden.

Toss in fresh sage leaves and let them crisp up. Pour that fragrant butter over the gnudi and dig in.

Ingredients

• 16 ounces ricotta cheese
• 2 ounces Parmesan cheese, grated
• 2 egg yolks
• ½ cup flour
• Salt and pepper to taste
• 6 tablespoons butter
• A handful of fresh sage leaves

Cooking Instructions

1. Mix ricotta, Parmesan, egg yolks, flour, salt, and pepper in a bowl.
2. Shape the mixture into small balls.
3. Boil salted water. Cook gnudi until they float, about 3–4 minutes.
4. In a pan, melt butter over medium heat until golden brown.
5. Add sage leaves and fry until crisp.
6. Drain gnudi and toss them in the sage butter. Serve warm.

Learn more about making ricotta gnudi with sage butter at Serious Eats.

9) Ricotta and Capers Pasta Salad

This pasta salad pairs creamy ricotta with salty capers for something bright but unfussy. It makes a nice light meal, or you can serve it alongside just about anything.

Cook some short pasta—rotini is great—until it’s tender but still has a bite. Toss with ricotta and capers.

Add a little black pepper. Lemon zest? Sure, if you’re in the mood.

It keeps well in the fridge, so you can make it ahead. I like it cold, but room temp works too.

Ingredients

• 12 ounces rotini or short pasta
• 3/4 pound ricotta cheese
• 1/4 cup salt-packed capers, drained
• Freshly ground black pepper
• Lemon zest (optional)

Cooking Instructions

1. Boil salted water and cook pasta until al dente, about 10 minutes.
2. Drain pasta and let it cool a bit.
3. In a large bowl, mix pasta with ricotta and capers.
4. Add black pepper and lemon zest to taste.
5. Chill or serve right away.

For more details, visit Pasta with Ricotta & Capers – Sicilian Girl.

10) Ricotta and Roasted Vegetable Lasagna

This ricotta and roasted vegetable lasagna hits the spot if you’re craving something hearty but meatless. Roasted veggies bring out so much flavor.

Mix creamy ricotta with fresh spinach for the filling. Roast your favorite vegetables—zucchini, peppers, eggplant—just toss with olive oil and bake at 350°F (180°C) until tender.

Layer the roasted veggies with ricotta, tomato sauce, and pasta sheets. Sprinkle mozzarella or Parmesan on top for that golden, bubbly finish.

Ingredients

• 3 cups mixed vegetables (zucchini, bell peppers, eggplant)
• 2 cups ricotta cheese
• 2 cups fresh spinach
• 3 cups tomato sauce
• 9 lasagna sheets
• 1 cup shredded mozzarella or Parmesan
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Go ahead and preheat your oven to 350°F (180°C).

2. Toss your vegetables with olive oil, plus a bit of salt and pepper.

3. Spread them out and roast for about 40 minutes.

4. Boil the lasagna sheets. Just cook them until they’re al dente—don’t overdo it.

5. In a bowl, mix ricotta with spinach and a pinch of salt.

6. Grab your baking dish. Spread a layer of tomato sauce on the bottom.

7. Add a layer of lasagna sheets, then roasted veggies, some ricotta mixture, and more sauce.

8. Keep repeating those layers.

9. Finish it off with a generous layer of shredded cheese on top.

10. Bake for 30 minutes, or until it looks bubbly and golden.