“17 Delectable Ricotta Recipes to Elevate Your Culinary Creations”

Title: 17 Delicious Ricotta Recipes to Satisfy Your Cravings

Introduction:Hey there, fellow food enthusiasts! Are you ready to embark on a culinary journey filled with creamy goodness and mouthwatering flavors? Well, you’re in for a treat because today we’re diving into the world of ricotta cheese recipes. Ricotta cheese is like a blank canvas just waiting to be transformed into delectable dishes that will tantalize your taste buds. So, without further ado, let’s explore 17 scrumptious ricotta recipes that will leave you craving for more.

Classic Ricotta Pancakes:

Who doesn’t love waking up to a stack of fluffy pancakes? These Classic Ricotta Pancakes are a breakfast dream come true.

Here’s how to make them
Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup milk
• Butter or oil for cooking

Directions:
Combine ricotta cheese, flour, sugar, baking powder, and salt. Whisk together eggs and milk. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Heat a skillet or griddle over medium heat and lightly grease with butter or oil. Pour batter onto the skillet to form pancakes and cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve hot with your favorite toppings such as maple syrup, fresh berries, or whipped cream.

Ricotta Stuffed Shells:
These cheesy Ricotta Stuffed Shells are the epitome of comfort food.

Here’s what you’ll need
Ingredients:

• 1 box jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce

Directions:
Cook pasta shells until al dente. Drain and set aside. Combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, garlic powder, salt, and pepper. Preheat oven to 350°F (175°C). Stuff each cooked shell with the ricotta mixture and place them in a baking dish. Pour marinara sauce over the stuffed shells and sprinkle with additional mozzarella cheese if desired. Cover with foil and bake for 25-30 minutes, then uncover and bake for an additional 5-10 minutes until cheese is melted and bubbly. Serve hot and enjoy the cheesy goodness!

Lemon Ricotta Cake:
If you’re in the mood for something sweet and tangy, this Lemon Ricotta Cake is sure to hit the spot.

Here’s how to make it
Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup ricotta cheese
• 3 eggs
• Zest of 2 lemons
• Juice of 1 lemon
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Powdered sugar for dusting

Directions:
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan. Cream together butter and sugar until light and fluffy. Add ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract, mixing until well combined. Gradually add flour, baking powder, and baking soda, stirring until just combined. Pour batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving and enjoy a slice of lemony bliss!

Spinach and Ricotta Stuffed Chicken Breast:
Looking for a hearty and healthy dinner option? These Spinach and Ricotta Stuffed Chicken Breasts are just what you need.

Here’s the recipe
Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup chopped fresh spinach
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for cooking

Directions:
Preheat oven to 375°F (190°C) and grease a baking dish. In a mixing bowl, combine ricotta cheese, spinach, mozzarella cheese, Parmesan cheese, garlic, Italian seasoning, salt, and pepper. Use a sharp knife to cut a slit horizontally through the thickest part of each chicken breast to form a pocket. Stuff each chicken breast with the ricotta mixture, then secure with toothpicks if needed. Heat olive oil in a skillet over medium-high heat. Add chicken breasts and cook for 2-3 minutes on each side until golden brown. Transfer chicken breasts to the prepared baking dish and bake for 20-25 minutes or until chicken is cooked through and juices run clear. Serve hot and enjoy the creamy goodness of spinach and ricotta stuffed inside tender chicken breasts.

Ricotta and Tomato Tart:
This Ricotta and Tomato Tart is a savory delight that’s perfect for brunch or a light lunch.

Here’s how to make it
Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 clove garlic, minced
• Salt and pepper to taste
• 2-3 Roma tomatoes, thinly sliced
• Olive oil for drizzling
• Balsamic glaze for garnish (optional)

Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out puff pastry into a rectangle and place it on the prepared baking sheet. In a mixing bowl, combine ricotta cheese, Parmesan cheese, basil, garlic, salt, and pepper. Spread the ricotta mixture evenly over the puff pastry, leaving a border around the edges. Arrange tomato slices on top of the ricotta mixture and drizzle with olive oil. Bake for 20-25 minutes or until the pastry is golden brown and the tomatoes are softened. Remove from oven and let cool slightly before slicing. Drizzle with balsamic glaze if desired and serve warm or at room temperature.

Ricotta Gnocchi:
Homemade pasta doesn’t get much better than these Ricotta Gnocchi.

Here’s how to make them from scratch
Ingredients:

• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 eggs
• 1 teaspoon salt
• 2 cups all-purpose flour, plus more for dusting
• Marinara sauce or your favorite pasta sauce for serving

Directions:
In a large mixing bowl, combine ricotta cheese, Parmesan cheese, eggs, and salt. Gradually add flour, stirring until a soft dough forms. Turn the dough out onto a floured surface and knead gently until smooth. Divide the dough into smaller portions and roll each portion into a long rope about 1 inch thick. Use

a sharp knife to cut the ropes into bite-sized pieces, then use a fork to make indentations on each gnocchi. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove the cooked gnocchi with a slotted spoon and transfer to a serving dish. Serve hot with marinara sauce or your favorite pasta sauce, and enjoy the pillowy perfection of homemade ricotta gnocchi.

Ricotta and Herb Stuffed Mushrooms:
These Ricotta and Herb Stuffed Mushrooms are the perfect appetizer for any occasion.

Here’s how to make them
Ingredients:

• 12 large cremini mushrooms, stems removed
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh basil leaves for garnish

Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Place mushrooms caps on the prepared baking sheet, stem side up. In a mixing bowl, combine ricotta cheese, Parmesan cheese, parsley, garlic, salt, and pepper. Spoon the ricotta mixture into each mushroom cap, filling them evenly. Drizzle olive oil over the stuffed mushrooms and bake for 15-20 minutes or until mushrooms are tender and filling is golden brown. Remove from oven and garnish with fresh basil leaves before serving. Serve hot and watch as these savory stuffed mushrooms disappear in no time.

Ricotta and Spinach Stuffed Shells:
Get ready to indulge in these cheesy and comforting Ricotta and Spinach Stuffed Shells.

Here’s how to make them
Ingredients:

• 1 box jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup chopped fresh spinach
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce

Directions:
Cook pasta shells according to package instructions until al dente. Drain and set aside. In a mixing bowl, combine ricotta cheese, spinach, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Preheat oven to 350°F (175°C) and grease a baking dish. Stuff each cooked shell with the ricotta mixture and place them in the prepared baking dish. Pour marinara sauce over the stuffed shells and sprinkle with additional mozzarella cheese if desired. Cover with foil and bake for 25-30 minutes, then uncover and bake for an additional 5-10 minutes until cheese is melted and bubbly. Serve hot and enjoy the cheesy goodness of these ricotta and spinach stuffed shells.

Ricotta and Raspberry Parfait:
Treat yourself to a refreshing and creamy Ricotta and Raspberry Parfait.

Here’s how to make it
Ingredients:

• 1 cup ricotta cheese
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• Granola for layering

Directions:
In a mixing bowl, whisk together ricotta cheese, honey, and vanilla extract until smooth. Layer ricotta mixture, raspberries, and granola in serving glasses or jars. Repeat layers until glasses are filled, ending with a dollop of ricotta mixture on top. Chill in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy the perfect balance of creamy ricotta, juicy raspberries, and crunchy granola.

Ricotta and Honey Crostini:
These Ricotta and Honey Crostini are a simple yet elegant appetizer that’s perfect for entertaining.

Here’s how to make them
Ingredients:

• Baguette, sliced
• Olive oil for drizzling
• 1 cup ricotta cheese
• Honey for drizzling
• Fresh thyme leaves for garnish

Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange baguette slices on the prepared baking sheet and drizzle with olive oil. Bake for 8-10 minutes or until golden brown and crispy. Spread ricotta cheese onto each toasted baguette slice. Drizzle with honey and garnish with fresh thyme leaves before serving. Serve immediately and watch as these simple yet sophisticated crostini disappear before your eyes.

Ricotta and Herb Frittata:
This Ricotta and Herb Frittata is a versatile dish that’s perfect for breakfast, brunch, or dinner.

Here’s how to make it
Ingredients:

• 8 eggs
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh herbs (such as parsley, basil, or chives)
• Salt and pepper to taste
• Olive oil for cooking

Directions:
Preheat broiler to high heat. In a mixing bowl, whisk together eggs, ricotta cheese, Parmesan cheese, herbs, salt, and pepper until well combined. Heat olive oil in an ovenproof skillet over medium heat. Pour egg mixture into the skillet and cook until edges begin to set. Transfer skillet to the preheated broiler and cook until the top is golden brown and set. Remove from oven and let cool slightly before slicing. Serve warm or at room temperature with your favorite side dishes.

Ricotta and Tomato Bruschetta:
This Ricotta and Tomato Bruschetta is a delicious twist on a classic appetizer.

Here’s how to make it
Ingredients:

• Baguette, sliced
• Olive oil for drizzling
• 1 cup ricotta cheese
• Cherry tomatoes, halved
• Fresh basil leaves
• Balsamic glaze for drizzling (optional)
• Salt and pepper to taste

Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange baguette slices on the prepared baking sheet and drizzle with olive oil. Bake for 8-10 minutes or until golden brown and crispy. Spread ricotta cheese onto each toasted baguette slice. Top with halved cherry tomatoes and fresh basil leaves. Drizzle with balsamic glaze if desired and season with salt and pepper to taste. Serve immediately and enjoy the burst of flavors in every bite.

Ricotta and Spinach Stuffed Portobello Mushrooms:
These Ricotta and Spinach Stuffed Portobello Mushrooms are a hearty and satisfying vegetarian dish.

Here’s how to make them
Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup ricotta cheese
• 1 cup chopped fresh spinach
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for drizzling

Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Place mushroom caps on the prepared baking sheet, gill side up. In a mixing bowl, combine ricotta cheese, Parmesan cheese, spinach, garlic, salt, and pepper. Spoon the ricotta mixture into each mushroom cap, filling them evenly. Drizzle olive oil over the stuffed mushrooms and bake for 20-25 minutes or until mushrooms are tender and filling is

golden brown. Remove from oven and let cool slightly before serving. Serve hot and enjoy the savory goodness of these stuffed portobello mushrooms.

Ricotta and Spinach Cannelloni:
This Ricotta and Spinach Cannelloni is a comforting pasta dish that’s perfect for family dinners.

Here’s how to make it
Ingredients:

• 1 box cannelloni tubes
• 2 cups ricotta cheese
• 1 cup chopped fresh spinach
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce

Directions:
Cook cannelloni tubes according to package instructions until al dente. Drain and set aside. In a mixing bowl, combine ricotta cheese, spinach, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Preheat oven to 375°F (190°C) and grease a baking dish. Stuff each cooked cannelloni tube with the ricotta mixture and place them in the prepared baking dish. Pour marinara sauce over the stuffed cannelloni and sprinkle with additional mozzarella cheese if desired. Cover with foil and bake for 25-30 minutes, then uncover and bake for an additional 5-10 minutes until cheese is melted and bubbly. Serve hot and enjoy the cheesy goodness of this ricotta and spinach cannelloni.

Ricotta and Basil Pesto Pasta:
This Ricotta and Basil Pesto Pasta is a quick and easy dish that’s bursting with flavor.

Here’s how to make it
Ingredients:

• 8 ounces pasta of your choice
• 1/2 cup ricotta cheese
• 1/4 cup prepared basil pesto
• Cherry tomatoes, halved
• Grated Parmesan cheese for serving
• Fresh basil leaves for garnish
• Salt and pepper to taste

Directions:
Cook pasta according to package instructions until al dente. Drain and return to the pot. Add ricotta cheese and basil pesto to the cooked pasta, stirring until well combined. Gently fold in cherry tomatoes and season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves. Enjoy the creamy richness of the ricotta cheese combined with the vibrant flavors of basil pesto in every bite.

Ricotta and Chocolate Chip Cookies:
Indulge your sweet tooth with these irresistible Ricotta and Chocolate Chip Cookies.

Here’s how to make them
Ingredients:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup ricotta cheese
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

Directions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, cream together butter and sugar until light and fluffy. Add ricotta cheese, egg, and vanilla extract, mixing until well combined. Gradually add flour, baking soda, and salt, stirring until just combined. Fold in chocolate chips until evenly distributed throughout the dough. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until cookies are golden brown around the edges. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve with a tall glass of milk for the ultimate indulgence.

Ricotta and Lemon Cheesecake Bars:
These Ricotta and Lemon Cheesecake Bars are a refreshing twist on a classic dessert.

Here’s how to make them
Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup ricotta cheese
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup granulated sugar
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 eggs
• 1 teaspoon vanilla extract

Directions:
Preheat oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared baking dish to form the crust. In another mixing bowl, beat together ricotta cheese, cream cheese, sugar, lemon zest, lemon juice, eggs, and vanilla extract until smooth. Pour the cheesecake mixture over the crust in the baking dish, spreading it into an even layer. Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly. Remove from oven and let cool completely at room temperature, then transfer to the refrigerator to chill for at least 2 hours or until firm. Once chilled, cut into bars and serve with a dollop of whipped cream and a slice of lemon on top. Enjoy the creamy texture and refreshing citrus flavor of these ricotta and lemon cheesecake bars.

1. Classic Ricotta Pancakes

Instructions:

Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients: In another bowl, whisk together ricotta cheese, milk, eggs, and vanilla extract until well combined.

Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined.

Heat Pan: Heat a skillet or griddle over medium heat and add a little butter or oil.

Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Serve: Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.

2. Ricotta Stuffed Shells

Instructions:

Cook Shells: Cook pasta shells according to package instructions until al dente. Drain and set aside.

Prepare Filling: Mix together ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, salt, and pepper until well combined.

Stuff Shells: Stuff each cooked shell with the ricotta mixture and place them in a baking dish.

Bake: Preheat the oven to 350°F (175°C). Pour marinara sauce over the stuffed shells, cover with foil, and bake for 25-30 minutes, until heated through.

Serve: Serve hot, garnished with additional Parmesan cheese and parsley if desired.

3. Lemon Ricotta Cake

Instructions:

Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.

Combine Wet Ingredients: Mix together ricotta cheese, melted butter, eggs, lemon juice, and lemon zest until smooth.

Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined.

Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

4. Spinach and Ricotta Stuffed Chicken Breast

Instructions:

Prepare Chicken: Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper.

Make Filling: Mix together chopped spinach, ricotta cheese, mozzarella cheese, minced garlic, and Italian seasoning until well combined.

Stuff Chicken: Cut a slit in each chicken breast to create a pocket. Stuff each breast with the ricotta mixture.

Cook Chicken: Sear the chicken breasts for 2-3 minutes on each side until browned. Transfer to the preheated oven and bake for 20-25 minutes, or until cooked through.

Serve: Serve hot, garnished with fresh parsley if desired.

5. Ricotta and Tomato Tart

Instructions:

Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare Filling: Mix together ricotta cheese, Parmesan cheese, egg, minced garlic, salt, and pepper until smooth.

Assemble Tart: Roll out puff pastry into a rectangle and transfer it to the prepared baking sheet. Spread the ricotta mixture evenly over the pastry, leaving a border around the edges. Arrange cherry tomato halves on top.

Bake: Bake the tart for 20-25 minutes, or until the pastry is golden brown and the filling is set.

Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh basil leaves before serving.

6. Ricotta Gnocchi

Instructions:

Make Dough: Mix together ricotta cheese, Parmesan cheese, eggs, salt, and pepper until well combined. Gradually add flour, stirring until a soft dough forms.

Form Gnocchi: Turn the dough out onto a floured surface. Divide it into quarters and roll each quarter into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces.

Shape Gnocchi: Use a fork to gently press each gnocchi, creating ridges on one side and a slight indentation on the other.

Cook Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a serving dish.

Serve: Serve hot with marinara sauce and garnish with fresh basil leaves.

7. Ricotta and Herb Stuffed Mushrooms

Instructions:

Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare Mushrooms: Place mushrooms on the prepared baking sheet, cavity side up.

Make Filling: Mix together ricotta cheese, Parmesan cheese, chopped parsley, minced garlic, salt, and pepper until well combined.

Stuff Mushrooms: Spoon the ricotta mixture into the mushroom cavities, pressing gently to pack the filling.

Bake: Drizzle stuffed mushrooms with olive oil. Bake for 20-25 minutes, or until mushrooms are tender and filling is golden brown.

Serve: Serve hot, garnished with additional chopped parsley if desired.

8. Ricotta and Spinach Stuffed Shells

Instructions:

Cook Shells: Cook pasta shells according to package instructions until al dente. Drain and set aside.

Make Filling: Mix together ricotta cheese, mozzarella cheese, Parmesan cheese, egg, chopped spinach, minced garlic, salt, and pepper until well combined.

Stuff Shells: Stuff each cooked shell with the ricotta mixture and place them in a baking dish.

Cover with Sauce: Pour marinara sauce over the stuffed shells.

Bake: Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for 25-30 minutes, until heated through.

Serve: Serve hot, garnished with additional Parmesan cheese if desired.

9. Ricotta and Raspberry Parfait

Instructions:

Prepare Ricotta Mixture: Mix together ricotta cheese, honey, and vanilla extract until smooth.

Assemble Parfait: In serving glasses, layer the ricotta mixture with fresh raspberries and granola, starting and ending with the ricotta mixture.

Repeat Layers: Continue layering until glasses are filled.

Chill: Refrigerate parfaits for at least 30 minutes before serving to allow flavors to meld.

Serve: Serve chilled

, garnished with additional raspberries if desired.

10. Ricotta and Honey Crostini

Instructions:

Preheat Oven: Preheat the oven to 375°F (190°C). Place baguette slices on a baking sheet.

Drizzle with Oil: Drizzle olive oil over the baguette slices.

Toast: Toast in the preheated oven for 8-10 minutes, or until golden brown and crisp.

Assemble Crostini: Spread ricotta cheese on each toasted baguette slice. Drizzle with honey.

Garnish: Garnish with fresh thyme leaves before serving.

11. Ricotta and Herb Frittata

Instructions:

Preheat Broiler: Preheat the broiler in your oven.

Whisk Eggs: Whisk together eggs, ricotta cheese, Parmesan cheese, chopped herbs, salt, and pepper until well combined.

Cook Frittata: Heat olive oil in an ovenproof skillet over medium heat. Pour the egg mixture into the skillet and cook for 4-5 minutes, or until the edges are set.

Finish Under Broiler: Transfer the skillet to the preheated broiler and cook for 2-3 minutes, or until the top is golden brown and the center is set.

Serve: Slice the frittata into wedges and serve hot or at room temperature.

12. Ricotta and Tomato Bruschetta

Instructions:

Preheat Oven: Preheat the oven to 375°F (190°C). Place baguette slices on a baking sheet.

Drizzle with Oil: Drizzle olive oil over the baguette slices.

Toast: Toast in the preheated oven for 8-10 minutes, or until golden brown and crisp.

Assemble Bruschetta: Spread ricotta cheese on each toasted baguette slice. Top with sliced cherry tomatoes.

Drizzle and Garnish: Drizzle with balsamic glaze and garnish with fresh basil leaves. Season with salt and pepper to taste.

Serve: Serve immediately as an appetizer or snack.

13. Ricotta and Spinach Stuffed Portobello Mushrooms

Instructions:

Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare Mushrooms: Remove the stems from the Portobello mushrooms and scrape out the gills. Place mushrooms on the prepared baking sheet, cavity side up.

Drizzle and Season: Drizzle mushrooms with olive oil and season with salt and pepper.

Make Filling: Mix together ricotta cheese, chopped spinach, Parmesan cheese, minced garlic, salt, and pepper until well combined.

Stuff Mushrooms: Spoon the ricotta mixture into the mushroom cavities, pressing gently to pack the filling.

Bake: Bake for 20-25 minutes, or until mushrooms are tender and filling is golden brown.

Garnish and Serve: Garnish with fresh parsley before serving.

14. Ricotta and Spinach Cannelloni

Instructions:

Preheat Oven: Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.

Prepare Cannelloni: Cook cannelloni tubes according to package instructions until al dente. Drain and set aside.

Make Filling: Mix together ricotta cheese, chopped spinach, Parmesan cheese, egg, minced garlic, salt, and pepper until well combined.

Stuff Cannelloni: Spoon the ricotta mixture into each cannelloni tube and place them in the prepared baking dish.

Cover with Sauce: Pour marinara sauce over the stuffed cannelloni tubes, covering them completely.

Top with Cheese: Sprinkle shredded mozzarella cheese over the sauce.

Bake: Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.

Serve: Serve hot, garnished with fresh basil leaves if desired.

15. Ricotta and Basil Pesto Pasta

Instructions:

Cook Pasta: Cook pasta according to package instructions until al dente. Drain and return to the pot.

Combine Ingredients: Add ricotta cheese and basil pesto to the pot with the cooked pasta. Toss until pasta is evenly coated.

Add Tomatoes: Gently fold in cherry tomato halves. Season with salt and pepper to taste.

Serve: Divide pasta among serving plates. Garnish with grated Parmesan cheese and fresh basil leaves before serving.

16. Ricotta and Chocolate Chip Cookies

Instructions:

Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream Butter and Sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

Add Egg and Vanilla: Beat in egg and vanilla extract until well combined.

Mix in Ricotta: Mix in ricotta cheese until smooth.

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips.

Form Cookies: Drop dough by rounded tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.

Bake: Bake for 10-12 minutes, or until edges are lightly golden. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

17. Ricotta and Lemon Cheesecake Bars

Instructions:

Preheat Oven: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving an overhang on the sides.

Make Crust: In a bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared baking dish.

Prepare Filling: Beat cream cheese, ricotta cheese, and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in lemon juice and lemon zest.

Pour Filling: Pour the filling over the crust in the baking dish, spreading it evenly.

Bake: Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.

Cool and Chill: Let the cheesecake bars cool completely in the baking dish on a wire rack. Chill in the refrigerator for at least 4 hours or overnight.

Cut and Serve: Lift the cheesecake bars out of the baking dish using the parchment paper overhang. Cut into squares and dust with powdered sugar before serving.

These simplified instructions make it easy to whip up delicious ricotta-based dishes without the need

for extensive ingredient lists. Enjoy the creamy texture and versatile flavor of ricotta in these savory and sweet recipes!

Conclusion:
And there you have it, folks! Seventeen mouthwatering ricotta recipes that are sure to satisfy your cravings and impress your family and friends. Whether you’re in the mood for sweet or savory, there’s a ricotta recipe here for everyone to enjoy. So go ahead, roll up your sleeves, and get cooking! And don’t forget to share your culinary creations with us. Happy cooking! 🍽️🧀