What Should I Make With Ricotta Cheese? 20 Creamy Recipes That Go Beyond Lasagna
Ricotta cheese is one of the most versatile ingredients in your fridge. Smooth, mild, and slightly sweet, ricotta can transform humble ingredients into comforting breakfasts, elegant appetizers, weeknight mains, and indulgent desserts. Whether you buy it fresh from a specialty shop or pick up a tub at the supermarket, ricotta brings creaminess and body without the heaviness of some other cheeses. In this post you’ll find 20 creative, reliable recipes that showcase ricotta’s range — from quick snacks and brunches to dinner-worthy mains and crowd-pleasing desserts. Each idea includes ingredients and clear instructions so you can dive in right away.
Below you’ll also find practical tips for using leftover ricotta, simple swaps, and storage guidance so you waste less and enjoy more.
How to Use This List
- There are exactly 20 recipes below — one for each meal inspiration you asked for.
- Each recipe includes an ingredients list (bulleted) and step-by-step instructions (numbered).
- Feel free to scale quantities to feed more people or to make ahead.
20 Creamy Ricotta Recipes
1. Ricotta Toast with Honey & Berries
Ingredients:
– 4 slices crusty bread (sourdough or multigrain)
– 1 cup whole-milk ricotta
– 2 tablespoons honey (plus extra for drizzling)
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– Pinch of flaky sea salt
– Optional: lemon zest, chopped mint
Instructions:
1. Toast the bread until golden and crisp.
2. Spread about 2 tablespoons of ricotta on each slice.
3. Top with berries, drizzle with honey, and sprinkle with sea salt and lemon zest.
4. Garnish with mint if desired and serve immediately.
2. Lemon Ricotta Pancakes
Ingredients:
– 1 cup ricotta cheese
– 2 large eggs
– 1/2 cup milk
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– Zest of 1 lemon and 1 tablespoon lemon juice
– Butter or oil for cooking
Instructions:
1. Whisk eggs, ricotta, milk, lemon zest, and lemon juice until smooth.
2. In a separate bowl combine flour, sugar, baking powder, and salt.
3. Fold the dry ingredients into the wet mixture until mostly combined.
4. Heat a skillet over medium heat with butter or oil. Pour 1/4 cup batter per pancake.
5. Cook until bubbles appear, flip, and cook 1–2 minutes more. Serve with maple syrup or extra lemon curd.
3. Ricotta and Spinach Stuffed Shells
Ingredients:
– 20–24 jumbo pasta shells
– 1 1/2 cups ricotta cheese
– 2 cups chopped fresh spinach (or 1 cup thawed frozen spinach, drained)
– 1/2 cup grated Parmesan
– 1 egg, lightly beaten
– 2 cups marinara sauce
– 1 cup shredded mozzarella
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Cook pasta shells according to package; drain and cool slightly.
2. Mix ricotta, spinach, Parmesan, egg, salt, and pepper until combined.
3. Spread 1/2 cup marinara in a baking dish. Stuff each shell with the ricotta mixture and place in dish.
4. Pour remaining marinara over shells and top with mozzarella.
5. Bake 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving.
4. Creamy Ricotta Pasta with Lemon and Peas
Ingredients:
– 12 oz pasta (penne, rigatoni, or spaghetti)
– 1 cup ricotta
– 1/2 cup reserved pasta water
– Zest and juice of 1 lemon
– 1 cup frozen peas, thawed
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan
– Salt and pepper
– Optional: fresh basil or parsley
Instructions:
1. Cook pasta according to package. Reserve 1/2 cup pasta water before draining.
2. In a bowl, whisk ricotta with lemon zest, lemon juice, Parmesan, and a splash of pasta water to make a sauce.
3. Toss hot pasta with olive oil, peas, and the ricotta sauce, adding more reserved water until silky.
4. Season with salt and pepper, garnish with herbs, and serve.
5. Ricotta Gnocchi (Light & Fluffy)
Ingredients:
– 1 lb ricotta cheese (well-drained)
– 1/2 cup grated Parmesan
– 1 large egg
– 1 to 1 1/2 cups all-purpose flour (plus extra for dusting)
– Salt and pepper
– Butter and sage or marinara for serving
Instructions:
1. Drain ricotta in a fine-mesh sieve for 10–15 minutes to remove excess liquid.
2. Mix ricotta, Parmesan, egg, and 1 cup flour with salt and pepper to form a soft dough; add more flour if sticky.
3. Divide dough, roll into ropes, and cut into 1-inch pieces. Optionally press with a fork.
4. Boil in salted water until gnocchi float (2–3 minutes). Remove with a slotted spoon.
5. Toss gently in browned butter and sage or warm marinara and serve immediately.
6. Ricotta-Stuffed Chicken Breast with Herbs
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan
– 2 tablespoons chopped fresh basil
– 2 tablespoons chopped parsley
– 1 garlic clove, minced
– Salt, pepper, and olive oil
Instructions:
1. Preheat oven to 400°F (200°C). Cut a pocket into each chicken breast.
2. Combine ricotta, Parmesan, basil, parsley, garlic, salt, and pepper.
3. Spoon the ricotta mixture into each pocket and secure with toothpicks if needed.
4. Sear chicken in an ovenproof skillet with olive oil 2–3 minutes per side until golden.
5. Transfer skillet to oven and bake 15–20 minutes until cooked through. Let rest before serving.
7. Ricotta & Herb Dip (Party Favorite)
Ingredients:
– 1 1/2 cups ricotta cheese
– 1/2 cup Greek yogurt
– 2 tablespoons lemon juice
– 2 tablespoons chopped chives
– 2 tablespoons chopped parsley
– 1 tablespoon chopped dill
– Salt, pepper, and olive oil to serve
– Crudités, crackers, or toasted pita for serving
Instructions:
1. Whisk ricotta and Greek yogurt until smooth.
2. Stir in lemon juice and chopped herbs. Season with salt and pepper.
3. Transfer to a bowl, drizzle with olive oil, and serve with veggies or crackers.
8. Ricotta and Tomato Bruschetta
Ingredients:
– 1 baguette, sliced and toasted
– 1 cup ricotta
– 2 cups diced ripe tomatoes
– 1 garlic clove, minced
– 2 tablespoons olive oil
– Fresh basil, salt, pepper, balsamic glaze (optional)
Instructions:
1. Toss tomatoes with garlic, olive oil, salt, and pepper; let marinate 10 minutes.
2. Spread ricotta on toasted baguette slices.
3. Spoon marinated tomatoes over ricotta, top with basil, and drizzle with balsamic glaze if desired.
9. Ricotta Pizza with Arugula and Prosciutto
Ingredients:
– 1 pizza dough (store-bought or homemade)
– 1 cup ricotta cheese
– 1 cup shredded mozzarella
– 2 oz prosciutto, torn
– 2 cups arugula
– Olive oil, salt, pepper, and lemon juice
Instructions:
1. Preheat oven according to pizza dough instructions (or 475°F/245°C).
2. Stretch dough, top with dollops of ricotta and mozzarella.
3. Bake until crust is golden and cheese is bubbly, 10–12 minutes.
4. Top with prosciutto, arugula tossed in a little olive oil and lemon juice, and serve.
10. Ricotta Cheesecake Jars (No-Bake Option)
Ingredients:
– 1 1/2 cups ricotta cheese
– 8 oz cream cheese, softened
– 1/3 cup powdered sugar (or maple syrup)
– 1 teaspoon vanilla extract
– 1 cup crushed graham crackers or granola
– Mixed berries for topping
Instructions:
1. Beat ricotta and cream cheese until silky. Add powdered sugar and vanilla; mix until smooth.
2. Layer crushed graham crackers and ricotta filling into jars.
3. Top with berries and refrigerate at least 1 hour before serving.
11. Ricotta Cannoli Dip
Ingredients:
– 1 1/2 cups ricotta cheese
– 1/2 cup mascarpone (or extra ricotta)
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/4 cup mini chocolate chips
– Waffle cone pieces or graham crackers for dipping
Instructions:
1. Whisk ricotta, mascarpone, powdered sugar, and vanilla until smooth.
2. Fold in mini chocolate chips.
3. Chill for 30 minutes and serve with cookie or cone pieces.
12. Ricotta and Spinach Frittata
Ingredients:
– 6 large eggs
– 1/2 cup ricotta
– 1 cup fresh spinach, chopped
– 1/4 cup grated Parmesan
– 1 small onion, diced
– 2 tablespoons olive oil
– Salt and pepper
Instructions:
1. Preheat oven to 375°F (190°C). Sauté onion in olive oil until soft; add spinach until wilted.
2. Whisk eggs, ricotta, Parmesan, salt, and pepper.
3. Combine eggs with sautéed vegetables in an ovenproof skillet.
4. Cook on stovetop 3–4 minutes, then transfer to oven and bake 10–12 minutes until set.
13. Baked Ricotta with Garlic and Thyme
Ingredients:
– 2 cups ricotta cheese
– 2 garlic cloves, minced
– 1 tablespoon fresh thyme leaves
– 2 tablespoons olive oil
– Zest of 1 lemon
– Toasted bread or crostini
Instructions:
1. Preheat oven to 400°F (200°C). Mix ricotta with garlic, thyme, lemon zest, and 1 tablespoon olive oil.
2. Spoon into a small baking dish, drizzle with remaining olive oil.
3. Bake 12–15 minutes until edges are golden. Serve warm with crostini.
14. Ricotta and Zucchini Fritters
Ingredients:
– 1 cup ricotta cheese
– 1 medium zucchini, grated and squeezed dry
– 1/2 cup flour
– 1 egg
– 1/4 cup grated Parmesan
– Salt, pepper, and oil for frying
Instructions:
1. Combine ricotta, zucchini, flour, egg, and Parmesan; season with salt and pepper.
2. Heat oil in a skillet over medium heat. Spoon batter into skillet, flatten slightly.
3. Cook 3–4 minutes per side until golden and cooked through. Drain on paper towels and serve.
15. Ricotta Stuffed Peppers (Vegetarian Main)
Ingredients:
– 4 bell peppers, tops cut and seeds removed
– 1 1/2 cups ricotta cheese
– 1 cup cooked quinoa or rice
– 1/2 cup tomato sauce
– 1/2 cup shredded mozzarella
– 1 teaspoon Italian seasoning
– Salt and pepper
Instructions:
1. Preheat oven to 375°F (190°C). Mix ricotta, quinoa, tomato sauce, seasoning, salt, and pepper.
2. Stuff peppers with the filling and top with mozzarella.
3. Place in a baking dish with 1/4 cup water in bottom, cover with foil, and bake 30–35 minutes until peppers are tender.
16. Ricotta Pasta Bake with Sun-Dried Tomatoes
Ingredients:
– 12 oz short pasta
– 1 1/2 cups ricotta cheese
– 1 cup shredded mozzarella
– 1/2 cup grated Parmesan
– 1/2 cup chopped sun-dried tomatoes (oil-packed drained)
– 1 garlic clove, minced
– Fresh basil, salt, pepper
Instructions:
1. Preheat oven to 375°F (190°C). Cook pasta until al dente; drain.
2. Mix ricotta, half the mozzarella, Parmesan, sun-dried tomatoes, garlic, salt, and pepper.
3. Toss pasta with ricotta mixture and transfer to a baking dish. Top with remaining mozzarella.
4. Bake 20–25 minutes until bubbly. Garnish with basil.
17. Ricotta & Berry Parfaits
Ingredients:
– 1 1/2 cups ricotta cheese
– 1/2 cup Greek yogurt
– 2 tablespoons honey or maple syrup
– 1 cup mixed berries
– 1 cup granola
Instructions:
1. Mix ricotta, Greek yogurt, and honey until smooth.
2. Layer granola, ricotta mixture, and berries in glasses or jars.
3. Repeat layers and serve immediately or chill for later.
18. Ricotta Lemon Pasta with Shrimp
Ingredients:
– 12 oz pasta (linguine or spaghetti)
– 1 cup ricotta cheese
– Zest and juice of 1 lemon
– 1/2 cup reserved pasta water
– 12–16 medium shrimp, peeled and deveined
– 2 garlic cloves, minced
– 2 tablespoons olive oil
– Salt, pepper, and parsley
Instructions:
1. Cook pasta and reserve 1/2 cup pasta water.
2. Sauté garlic in olive oil, add shrimp and cook until pink; season with salt and pepper.
3. Whisk ricotta with lemon zest, lemon juice, and pasta water until creamy.
4. Toss pasta with ricotta sauce and shrimp. Garnish with parsley and serve.
19. Ricotta-Stuffed French Toast
Ingredients:
– 8 thick slices brioche or challah
– 1 cup ricotta cheese
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– 4 large eggs
– 1/2 cup milk
– Butter for cooking
– Maple syrup and berries to serve
Instructions:
1. Mix ricotta, powdered sugar, and vanilla.
2. Spread ricotta mixture between two slices to make sandwiches.
3. Whisk eggs and milk. Dip sandwiches in egg mixture to soak briefly.
4. Cook in a buttered skillet over medium heat until golden on both sides. Serve with syrup and berries.
20. Ricotta Brownies (Chewy with a Creamy Swirl)
Ingredients:
– 1 cup ricotta cheese
– 1/2 cup sugar
– 2 eggs, separated
– 1/2 cup melted butter
– 1 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– 1/4 cup cocoa powder
– 1/4 teaspoon salt
– Optional: chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Grease an 8×8-inch pan.
2. Beat ricotta, sugar, egg yolks, melted butter, and vanilla until smooth.
3. Stir in flour, cocoa powder, and salt. Fold in chocolate chips if using.
4. Beat egg whites until soft peaks and fold gently into batter for lift.
5. Pour into pan and bake 20–25 minutes until set. Cool and cut into squares.
Practical Tips for Cooking with Ricotta
- Drain excess liquid: For recipes like gnocchi or cheesecakes, drain ricotta in a fine sieve for 10–30 minutes for best texture.
- Whole-milk ricotta is richer and creamier; part-skim is fine for lighter dishes.
- Sweet vs. savory: Ricotta’s gentle flavor pairs equally well with sweet fruits and honey, or savory herbs and garlic.
- Make-ahead: Ricotta mixtures, dips, and fillings can typically be made a day ahead. For assembled baked dishes, store unbaked and bake before serving.
- Freezing: Fresh ricotta doesn’t freeze perfectly — texture can become grainy. Use frozen ricotta in cooked dishes (baked goods, sauces) where texture is less critical.
Storage and Shelf Life
- Unopened ricotta typically lasts until the “use by” date when refrigerated.
- Once opened, use within 5–7 days; keep tightly sealed.
- Smell and examine for mold or off odors before use. When in doubt, discard.
Conclusion
Ricotta cheese is a kitchen MVP — light enough for breakfast, silky enough for sauces, and indulgent enough for desserts. These 20 recipes show how one simple ingredient can stretch across meals and occasions, from speedy ricotta toast to impressive stuffed chicken and decadent ricotta cheesecake jars. Try a few of these ideas this week: start with an easy ricotta dip or lemon ricotta pancakes, then work your way to gnocchi or a baked ricotta appetizer for guests. With a tub of ricotta in your fridge, you’ll have endless creamy possibilities at your fingertips.
If you want, I can convert any of these recipes into a printable card, scale them for a crowd, or suggest wine or beverage pairings. Which ricotta recipe do you want to try first?
