34 Delicious Ricotta Dinner Recipes You Must Try

Unlock the creamy potential of ricotta with these 34 mouthwatering dinner recipes that transform simple ingredients into extraordinary meals. Whether you’re craving comforting pasta bakes, elegant stuffed dishes, or quick weeknight solutions, ricotta’s velvety texture and mild flavor make every creation special. Get ready to fall in love with this versatile cheese all over again—your next family favorite is waiting in this delicious collection!

Spinach and Ricotta Stuffed Shells

Growing up in an Italian-American household, stuffed shells were our ultimate comfort food, the kind of dish that made Sunday afternoons feel like a warm hug. I’ve tweaked my nonna’s classic recipe over the years, adding extra spinach for a pop of color and nutrients—trust me, even the pickiest eaters won’t notice it’s there! There’s something so satisfying about pulling a bubbling pan of these cheesy shells out of the oven, knowing you’ve made a meal that’s both impressive and incredibly easy to pull together.

Ingredients

• 12 jumbo pasta shells
• 1 tablespoon olive oil
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente.
4. Drain the shells and rinse them under cold water to stop the cooking process.
5. Heat 1 tablespoon of olive oil in a skillet over medium heat.
6. Add 2 cups of fresh spinach and sauté for 2-3 minutes until wilted.
7. Transfer the spinach to a cutting board and chop it finely.
8. In a mixing bowl, combine 1 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1 large egg, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
9. Fold the chopped spinach into the cheese mixture until fully incorporated.
10. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
11. Fill each cooked pasta shell with the spinach and ricotta mixture using a spoon.
12. Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.
13. Pour the remaining 1 cup of marinara sauce over the top of the stuffed shells.
14. Sprinkle 1 cup of shredded mozzarella cheese evenly over the sauce.
15. Cover the baking dish with aluminum foil and bake at 375°F for 20 minutes.
16. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
17. Let the stuffed shells rest for 5 minutes before serving.

Just out of the oven, these shells have the most wonderful contrast—tender pasta giving way to a creamy, savory filling that’s brightened by the subtle earthiness of spinach. The melted mozzarella forms a gorgeous golden crust that adds both texture and richness to every bite. For a fun twist, try serving them alongside garlic breadsticks or over a bed of fresh arugula tossed with lemon vinaigrette to cut through the richness.

Lemon Ricotta Pasta with Asparagus

Finally, after a long day of recipe testing, I stumbled upon this magical combination when my fridge was nearly empty—just some leftover ricotta, a lonely lemon, and that bunch of asparagus staring back at me. It’s become my go-to weeknight dinner when I want something fancy-feeling without the fuss, and I love how the creamy ricotta clings to every strand of pasta.

Ingredients

– 12 oz pasta
– 1 lb asparagus
– 1 cup whole milk ricotta
– 1 lemon
– 3 cloves garlic
– 2 tbsp olive oil
– 1/4 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, trim the tough ends from asparagus and cut spears into 2-inch pieces.
4. Mince garlic cloves finely to release maximum flavor.
5. Zest the entire lemon using a microplane, then juice it to yield 3 tablespoons of fresh lemon juice.
6. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
7. Add asparagus pieces to the skillet and sauté for 4-5 minutes until bright green and tender-crisp.
8. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
9. Drain cooked pasta, reserving 1 cup of pasta water before transferring pasta to the skillet.
10. Reduce heat to low and add ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper to the skillet.
11. Toss everything together, gradually adding reserved pasta water 1/4 cup at a time until sauce reaches a creamy consistency that coats the pasta.
12. Remove from heat and let rest for 2 minutes to allow flavors to meld. My mouth waters just thinking about that first bite—the creamy ricotta creates this luxurious sauce that clings perfectly to the pasta, while the lemon adds a bright zing that cuts through the richness. Sometimes I’ll top it with extra Parmesan and serve it alongside grilled chicken for a more substantial meal.

Ricotta and Herb Stuffed Chicken Breasts

Browsing through my grandmother’s old recipe box last weekend, I stumbled upon her handwritten note for stuffed chicken breasts, which immediately brought back memories of Sunday dinners. I’ve updated her classic with creamy ricotta and fresh herbs that make this dish feel both nostalgic and perfectly modern. This recipe has become my go-to for impressing guests without spending hours in the kitchen.

Ingredients

– 4 boneless, skinless chicken breasts
– 1 cup whole milk ricotta cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh basil
– 1 tbsp chopped fresh parsley
– 1 tsp chopped fresh thyme
– 2 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Using a sharp knife, carefully cut a horizontal pocket in each chicken breast, being careful not to cut all the way through.
3. In a medium bowl, combine ricotta, Parmesan, basil, parsley, thyme, garlic, salt, and pepper until well mixed.
4. Spoon approximately 1/4 cup of the ricotta mixture into each chicken breast pocket.
5. Use toothpicks to secure the openings of the chicken breasts, ensuring the filling stays inside during cooking.
6. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
7. Place chicken breasts in the hot skillet and sear for 3-4 minutes per side until golden brown.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F.
9. Remove from oven and let rest for 5 minutes before removing toothpicks and serving.
Finally, the creamy ricotta filling melts beautifully against the tender chicken, creating pockets of herby goodness in every bite. For a complete meal, I love serving these stuffed breasts over a bed of lemony orzo or alongside roasted asparagus—the bright flavors complement the rich filling perfectly.

Zucchini and Ricotta Frittata

After discovering three massive zucchinis hiding in my garden this morning, I knew exactly what to make for our lazy Sunday brunch – this simple frittata that always reminds me of my grandmother’s kitchen. There’s something so comforting about the way ricotta creates little creamy pockets throughout the eggs, and it’s become my go-to recipe for using up summer squash when my garden gets a bit too enthusiastic.

Ingredients

• 2 tablespoons olive oil
• 1 medium zucchini, thinly sliced
• 1/2 cup diced yellow onion
• 8 large eggs
• 1/2 cup whole milk ricotta
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh basil

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Heat 2 tablespoons olive oil in a 10-inch oven-safe skillet over medium heat until shimmering, about 2 minutes.
3. Add 1/2 cup diced yellow onion and cook until translucent, about 4 minutes, stirring occasionally.
4. Add 1 medium thinly sliced zucchini and cook until slightly softened but still firm, about 3 minutes – don’t let it get mushy.
5. While vegetables cook, whisk 8 large eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until fully combined and slightly frothy.
6. Pour the egg mixture evenly over the vegetables in the skillet, tilting to distribute.
7. Drop small spoonfuls of 1/2 cup ricotta cheese evenly across the egg surface, spacing them about 1 inch apart.
8. Sprinkle 1/4 cup grated Parmesan cheese over the entire surface.
9. Transfer the skillet to the preheated oven and bake for 18-20 minutes until the center is set and the edges are golden brown.
10. Remove from oven and let rest for 5 minutes – this allows the eggs to finish setting and makes slicing cleaner.
11. Sprinkle 1 tablespoon chopped fresh basil over the top before serving.

Last night’s leftovers became this morning’s masterpiece, with the frittata developing an even richer flavor overnight. The creamy ricotta pockets contrast beautifully with the tender zucchini, while the golden Parmesan crust adds satisfying crunch. Leftovers make fantastic sandwich fillings when layered between crusty bread with a smear of pesto.

Creamy Ricotta and Mushroom Risotto

Oof, after a long day of chasing deadlines and answering emails, there’s nothing more comforting than standing over a pot of slowly simmering risotto. I discovered this creamy ricotta and mushroom version during a particularly rainy fall weekend when my usual tomato soup just wasn’t cutting it, and now it’s become my go-to cozy meal that feels both fancy and completely approachable.

Ingredients

– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 8 oz cremini mushrooms
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 4 cups chicken broth
– 1 cup whole milk ricotta
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh parsley

Instructions

1. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Dice 1 medium yellow onion and add to the pot, cooking for 5 minutes until translucent and fragrant.
3. Mince 3 cloves of garlic and add to the pot, cooking for 1 minute until fragrant but not browned.
4. Slice 8 ounces of cremini mushrooms and add to the pot, cooking for 8 minutes until they release their liquid and turn golden brown.
5. Add 1 1/2 cups of Arborio rice to the pot and toast for 2 minutes, stirring constantly until the edges turn slightly translucent. (Tip: Toasting the rice helps it maintain a firm center while absorbing liquid.)
6. Pour in 1/2 cup of dry white wine and cook for 3 minutes, stirring constantly until the liquid is fully absorbed.
7. Heat 4 cups of chicken broth in a separate saucepan until simmering at 180°F.
8. Add 1/2 cup of warm chicken broth to the rice mixture and stir continuously until fully absorbed, about 4 minutes.
9. Continue adding broth in 1/2 cup increments, stirring constantly and waiting for each addition to be absorbed before adding the next, for 20-25 minutes total. (Tip: Constant stirring releases the rice’s starches for that signature creamy texture.)
10. Remove the pot from heat when the rice is al dente with a creamy sauce surrounding each grain.
11. Stir in 1 cup of whole milk ricotta, 1/2 cup of grated Parmesan cheese, and 2 tablespoons of unsalted butter until fully incorporated.
12. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to your preference.
13. Chop 2 tablespoons of fresh parsley and stir into the risotto just before serving. (Tip: Adding fresh herbs at the end preserves their bright flavor and color.)

Finally, this risotto achieves that perfect balance where each creamy bite gives way to earthy mushrooms and the subtle tang of ricotta. I love serving it in shallow bowls with an extra sprinkle of Parmesan and a simple arugula salad on the side for contrast—the peppery greens cut through the richness beautifully.

Tomato and Ricotta Tart

Remember that time I had a backyard full of ripe tomatoes and no idea what to make? That’s when this tomato and ricotta tart was born—a perfect solution for when summer’s bounty overwhelms your kitchen counter. Rustic yet elegant, it’s become my go-to for casual dinners and impressive enough for guests.

Ingredients

– 1 sheet frozen puff pastry
– 1 cup whole milk ricotta cheese
– 2 large tomatoes
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt
– 1 egg

Instructions

1. Thaw the frozen puff pastry sheet at room temperature for 40 minutes until pliable but still cool.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Unfold the puff pastry onto the prepared baking sheet, pressing gently to remove creases.
4. Using a fork, prick the entire surface of the pastry except for a 1-inch border around the edges.
5. In a medium bowl, combine ricotta, Parmesan, oregano, garlic powder, black pepper, and salt until well blended.
6. Spread the ricotta mixture evenly over the center of the pastry, staying within the 1-inch border.
7. Slice tomatoes into 1/4-inch thick rounds and arrange them in a single layer over the ricotta mixture.
8. Whisk the egg with 1 tablespoon of water to create an egg wash.
9. Brush the egg wash over the exposed 1-inch border of the pastry.
10. Drizzle olive oil evenly over the tomato slices.
11. Bake at 400°F for 25-30 minutes until the crust is golden brown and puffed.
12. Remove from oven and let cool on the baking sheet for 10 minutes before slicing.

This tart emerges from the oven with the most wonderful contrast—the flaky, buttery crust gives way to creamy ricotta and juicy tomatoes that burst with sweetness. The Parmesan adds a subtle salty depth that makes each bite more satisfying than the last. Try serving it warm with a simple arugula salad for a complete meal that feels both rustic and refined.

Ricotta Gnocchi with Sage Butter

Now, I have to confess something – I used to be intimidated by homemade pasta until I discovered ricotta gnocchi. This version is so much easier than traditional potato gnocchi and comes together in about half the time, which is perfect for those busy weeknights when you still want something special. The pillowy soft dumplings paired with nutty sage butter feels like restaurant-quality comfort food you can actually make at home.

Ingredients

– 1 cup whole milk ricotta
– 1 large egg
– 1/2 cup grated Parmesan cheese
– 3/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 tablespoons unsalted butter
– 12 fresh sage leaves
– 1/4 teaspoon lemon zest

Instructions

1. In a medium bowl, combine 1 cup whole milk ricotta, 1 large egg, 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
2. Gradually add 3/4 cup all-purpose flour to the ricotta mixture, stirring until a soft dough forms. Tip: Don’t overmix – the dough should be slightly sticky but manageable.
3. Turn the dough onto a lightly floured surface and divide into 4 equal portions.
4. Roll each portion into a 3/4-inch thick rope, then cut into 1-inch pieces with a sharp knife.
5. Bring a large pot of salted water to a rolling boil over high heat.
6. While water heats, melt 4 tablespoons unsalted butter in a large skillet over medium heat until foamy, about 2-3 minutes.
7. Add 12 fresh sage leaves to the butter and cook until crispy, about 1-2 minutes per side. Tip: Watch carefully as sage can burn quickly.
8. Remove skillet from heat and stir in 1/4 teaspoon lemon zest.
9. Carefully drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes.
10. Use a slotted spoon to transfer the cooked gnocchi directly into the sage butter sauce. Tip: A little pasta water clinging to the gnocchi helps the sauce emulsify beautifully.
11. Gently toss the gnocchi in the sauce over low heat for 1 minute until coated. These delicate gnocchi have the most incredible cloud-like texture that practically melts in your mouth. The browned butter adds a wonderful nuttiness that pairs perfectly with the earthy sage, while the lemon zest provides just enough brightness to cut through the richness. Try serving them with extra Parmesan and a simple arugula salad for a complete meal that feels both elegant and comforting.

Eggplant Rollatini with Ricotta Cheese

Baking this Eggplant Rollatini always takes me back to my grandmother’s kitchen, where the scent of roasting eggplant and bubbling tomato sauce filled the air every Sunday afternoon. I’ve adapted her classic recipe over the years, adding my own little twists while keeping the comforting soul of the dish intact. There’s something magical about how these cheesy rolls transform simple ingredients into pure comfort food that never fails to impress dinner guests.

Ingredients

– 2 large eggplants
– 1 teaspoon salt
– 2 cups ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– 2 tablespoons fresh basil
– 1 teaspoon black pepper
– 2 cups marinara sauce
– 2 tablespoons olive oil

Instructions

1. Slice the eggplants lengthwise into 1/4-inch thick slices using a sharp knife.
2. Arrange eggplant slices in a single layer on baking sheets and sprinkle evenly with 1 teaspoon salt.
3. Let the salted eggplant rest for 30 minutes to draw out excess moisture.
4. Pat each eggplant slice dry with paper towels to remove the extracted liquid.
5. Preheat your oven to 375°F and brush a 9×13 inch baking dish with 1 tablespoon olive oil.
6. Brush the remaining 1 tablespoon olive oil over both sides of each eggplant slice.
7. Arrange eggplant slices in a single layer on baking sheets and bake at 375°F for 8 minutes until pliable.
8. In a medium bowl, combine 2 cups ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 2 tablespoons chopped basil, and 1 teaspoon black pepper.
9. Spread 1 cup marinara sauce evenly across the bottom of the prepared baking dish.
10. Place 2 tablespoons of the cheese mixture at one end of each cooled eggplant slice.
11. Roll each eggplant slice tightly around the filling, starting from the filled end.
12. Arrange the rolled eggplant seam-side down in the sauced baking dish.
13. Pour the remaining 1 cup marinara sauce over the arranged rolls.
14. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top.
15. Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes.
16. Remove the foil and continue baking for 10 minutes until the cheese is golden and bubbly.
17. Let the rollatini rest for 10 minutes before serving to allow the filling to set.

Creamy ricotta filling melts into tender eggplant in every bite, creating a texture that’s both substantial and delicate. The tangy tomato sauce provides the perfect counterpoint to the rich cheese mixture, while fresh basil adds a bright, herbal note that cuts through the richness. Consider serving these elegant rolls alongside a crisp arugula salad or over a bed of zucchini noodles for a complete meal that feels both indulgent and balanced.

Lemon Ricotta and Pea Risotto

Just last week, as the first crisp autumn breeze swept through my kitchen window, I found myself craving something that bridged summer’s brightness with fall’s comfort—enter this lemon ricotta and pea risotto. I’ve always loved how risotto transforms simple ingredients into creamy magic, and this version has become my go-to when I need both vibrancy and coziness in one bowl.

Ingredients

– 1 tbsp olive oil
– 1 small yellow onion
– 1 cup Arborio rice
– 4 cups chicken broth
– 1 cup frozen peas
– 1/2 cup ricotta cheese
– 1 lemon
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/4 tsp salt

Instructions

1. Heat olive oil in a large saucepan over medium heat until shimmering.
2. Finely dice the yellow onion and add to the pan, sautéing for 4-5 minutes until translucent.
3. Add Arborio rice and stir constantly for 2 minutes to toast the grains—this enhances their nutty flavor.
4. Pour in 1/2 cup of chicken broth, stirring continuously until fully absorbed.
5. Continue adding broth in 1/2-cup increments, stirring after each addition until liquid is absorbed, for 18-20 minutes total.
6. Stir in frozen peas and cook for 2 minutes until bright green and warmed through.
7. Zest the entire lemon and juice half of it directly into the risotto.
8. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, butter, and salt.
9. Let risotto rest off heat for 2 minutes to allow cheeses to melt evenly—this prevents graininess.
10. For extra creaminess, vigorously stir the risotto for 30 seconds before serving to release the starches.

Gloriously creamy yet bright with citrus, this risotto has the perfect balance of rich cheese and spring-like peas. I love serving it topped with extra lemon zest and a drizzle of olive oil, or alongside grilled shrimp for a complete meal that feels both elegant and utterly comforting.

Ricotta and Spinach Calzones

Gosh, there’s something so comforting about tearing into a warm, cheesy calzone on a crisp fall evening like this one. I first fell in love with ricotta and spinach calzones during my college years when my Italian roommate would whip them up for our study sessions, and I’ve been perfecting my own version ever since. These handheld delights are perfect for busy weeknights when you want something satisfying without the fuss of individual pizza slices.

Ingredients

– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 3/4 cup warm water (110°F)
– 1 tsp salt
– 1 tbsp olive oil
– 1 cup whole milk ricotta
– 2 cups fresh spinach
– 1/2 cup shredded mozzarella
– 1/4 cup grated Parmesan
– 1 egg
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes

Instructions

1. Combine 2 cups all-purpose flour, 1 tsp active dry yeast, and 1 tsp salt in a large mixing bowl.
2. Pour in 3/4 cup warm water (110°F) and 1 tbsp olive oil, then mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
5. While dough rises, wilt 2 cups fresh spinach in a skillet over medium heat for 3 minutes until bright green and reduced.
6. Squeeze all excess moisture from the cooked spinach using your hands or a clean kitchen towel.
7. Combine 1 cup whole milk ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, the squeezed spinach, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes in a medium bowl.
8. Preheat your oven to 425°F and line a baking sheet with parchment paper.
9. Punch down the risen dough and divide it into 4 equal portions on a floured surface.
10. Roll each portion into a 7-inch circle about 1/4-inch thick.
11. Spoon 1/4 of the filling mixture onto one half of each dough circle, leaving a 1-inch border around the edges.
12. Beat 1 egg with 1 tbsp water to create an egg wash.
13. Brush the egg wash around the edges of each dough circle.
14. Fold the empty half of dough over the filling and press edges firmly together.
15. Crimp the sealed edges with a fork to ensure they’re completely closed.
16. Cut 3 small slits in the top of each calzone to allow steam to escape.
17. Brush the tops with remaining egg wash for a golden finish.
18. Bake at 425°F for 18-20 minutes until deeply golden brown and puffed.
19. Let cool on the baking sheet for 5 minutes before serving.

Certainly, the contrast between the crisp, golden crust and the creamy, herby filling makes these calzones irresistible. That first bite reveals the perfect harmony of rich ricotta, savory cheeses, and earthy spinach with just a hint of heat from the pepper flakes. I love serving them with a simple marinara dipping sauce for dunking, or slicing them open to reveal the beautiful layered filling for a more elegant presentation.

Grilled Ricotta and Tomato Bruschetta

Brimming with summer flavors and requiring minimal effort, this grilled ricotta and tomato bruschetta has become my go-to appetizer for casual gatherings. I first discovered this combination when my tomato plants went into overdrive last August, and now I make it weekly during grilling season. There’s something magical about how the smoky bread contrasts with the creamy ricotta and juicy tomatoes.

Ingredients

– 1 loaf crusty Italian bread
– 2 tablespoons olive oil
– 1 cup whole milk ricotta cheese
– 2 medium ripe tomatoes
– 2 cloves garlic
– 1/4 cup fresh basil leaves
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F) and clean the grates thoroughly.
2. Slice the Italian bread into 1-inch thick pieces on a diagonal.
3. Brush both sides of each bread slice lightly with olive oil using a pastry brush.
4. Place the bread slices directly on the grill grates and cook for 2-3 minutes until golden grill marks appear.
5. Flip the bread slices using tongs and grill for another 2-3 minutes until the second side has grill marks.
6. Remove the grilled bread from the grill and let it cool on a wire rack for 2 minutes.
7. Cut the garlic cloves in half and rub the cut sides over the top surface of each warm bread slice.
8. Spread 2 tablespoons of ricotta cheese evenly over each garlic-rubbed bread slice.
9. Dice the tomatoes into 1/4-inch pieces and distribute them evenly over the ricotta layer.
10. Chop the fresh basil leaves finely and sprinkle them over the tomatoes.
11. Season each bruschetta with a pinch of salt and black pepper.
12. Drizzle the remaining olive oil lightly over the assembled bruschetta.

Kicking off with that satisfying crunch from the grilled bread, you’ll love how the creamy ricotta mellows the bright tomato acidity. The garlic infusion becomes more pronounced as you eat, making these perfect for passing around at backyard parties or serving alongside a crisp white wine.

Baked Ricotta Meatballs

Perfectly tender meatballs have always been my weakness, especially when they’re baked instead of fried—less mess, more flavor infusion, and that gorgeous golden crust. I first tried this ricotta version during a cozy dinner party, and now my friends request it every time we gather. Trust me, once you bake these, you’ll never go back to the stovetop method.

Ingredients

• 1 lb ground beef (80/20)
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup Italian breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 24 oz marinara sauce

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground beef, ricotta, Parmesan, breadcrumbs, egg, minced garlic, parsley, oregano, salt, and pepper.
3. Gently mix with your hands until just combined—overmixing will make the meatballs tough.
4. Use a 2-tablespoon cookie scoop to portion the mixture, then roll into 1.5-inch balls with damp hands to prevent sticking.
5. Arrange the meatballs on the prepared baking sheet, spacing them 1 inch apart.
6. Drizzle the olive oil evenly over the meatballs.
7. Bake for 18-20 minutes until the exteriors are browned and firm to the touch.
8. While baking, heat the marinara sauce in a saucepan over medium-low heat until simmering.
9. Transfer the baked meatballs directly into the warm marinara sauce.
10. Simmer together for 5 minutes to let the flavors meld.

Every bite delivers a creamy interior from the ricotta, balanced by the savory garlic and herb notes. I love serving these over zucchini noodles for a low-carb option, or piled high on toasted garlic bread for the ultimate comfort meal.

Roasted Red Pepper and Ricotta Pasta

Unbelievably creamy and bursting with sweet, smoky flavor, this roasted red pepper and ricotta pasta has become my go-to weeknight dinner. I first discovered this combination when I needed to use up some leftover ricotta from a lasagna experiment, and now it’s in regular rotation at our house. There’s something magical about how the sweet peppers blend with the creamy cheese to create a sauce that feels indulgent yet comes together in under 30 minutes.

Ingredients

– 12 oz dried penne pasta
– 2 large red bell peppers
– 1 tbsp olive oil
– 3 cloves garlic, minced
– 1 cup whole milk ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh basil leaves

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the red bell peppers in half lengthwise and remove the stems, seeds, and white membranes.
3. Place the pepper halves cut-side down on the prepared baking sheet and roast for 20-25 minutes until the skins are blistered and charred in spots.
4. While the peppers roast, bring a large pot of salted water to a rolling boil over high heat.
5. Add the penne pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
6. Transfer the roasted peppers to a bowl and cover with plastic wrap for 5 minutes to steam, which makes peeling easier.
7. Remove the charred skins from the peppers and discard them.
8. Heat olive oil in a large skillet over medium heat and sauté the minced garlic for 1 minute until fragrant but not browned.
9. Combine the peeled roasted peppers, sautéed garlic, ricotta, Parmesan, red pepper flakes, salt, and black pepper in a blender.
10. Blend the mixture on high speed for 45-60 seconds until completely smooth and creamy.
11. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
12. Return the drained pasta to the pot and pour the blended sauce over it.
13. Toss the pasta with the sauce, adding reserved pasta water 2 tablespoons at a time until the sauce reaches your desired consistency.
14. Chop the fresh basil leaves and stir them into the pasta just before serving.

My favorite thing about this dish is how the creamy ricotta base lets the sweet, smoky pepper flavor shine through while the al dente pasta provides the perfect texture contrast. For a beautiful presentation, I love topping individual servings with extra basil leaves and a sprinkle of red pepper flakes. This pasta also makes fantastic leftovers—the flavors meld together even more overnight, though you might need to add a splash of water when reheating to bring back the creamy consistency.

Ricotta and Lemon Stuffed Chicken Thighs

Craving something that feels fancy but comes together without fuss? These ricotta and lemon stuffed chicken thighs have become my go-to weeknight dinner that always impresses guests. I first stumbled upon this combination when my lemon tree was overflowing, and now it’s a family favorite that even my picky eater requests regularly.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 cup whole milk ricotta cheese
• 2 lemons
• 3 cloves garlic
• 1/4 cup fresh parsley
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano

Instructions

1. Preheat your oven to 400°F and position the rack in the middle.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. Zest both lemons and juice one lemon, setting the second lemon aside for later.
4. Mince the garlic cloves and chop the fresh parsley finely.
5. In a medium bowl, combine the ricotta, lemon zest, lemon juice, minced garlic, chopped parsley, salt, pepper, and oregano.
6. Gently loosen the skin from each chicken thigh by sliding your fingers between the skin and meat, being careful not to tear the skin.
7. Stuff approximately 2 tablespoons of the ricotta mixture under the skin of each thigh, spreading it evenly.
8. Rub the olive oil over the outside of all the chicken thighs.
9. Arrange the thighs skin-side up in a 9×13 inch baking dish with space between them for even cooking.
10. Slice the remaining lemon into thin rounds and tuck them around the chicken in the baking dish.
11. Bake for 35-40 minutes until the skin is golden brown and crispy, and the internal temperature reaches 165°F when measured with a meat thermometer.
12. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

My favorite thing about this dish is how the creamy ricotta becomes wonderfully rich while the lemon keeps everything bright and fresh. The crispy skin gives way to the most tender, flavorful meat that pairs beautifully with roasted vegetables or a simple arugula salad. Sometimes I’ll slice any leftovers thin and serve them cold over greens for an amazing next-day lunch.

Ricotta and Basil Pesto Flatbread

During a recent farmers market trip, I found myself with an abundance of fresh basil and decided to create this ricotta and basil pesto flatbread that’s become my go-to quick dinner. There’s something magical about how the creamy ricotta balances the bold pesto flavors.

Ingredients

• 1 pound pizza dough
• 1/2 cup basil pesto
• 1 cup whole milk ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup pine nuts

Instructions

1. Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle about 1/4-inch thick.
3. Brush the entire surface of the dough with olive oil using a pastry brush.
4. Spread basil pesto evenly over the dough, leaving a 1-inch border around the edges.
5. Dollop ricotta cheese in small mounds across the pesto-covered surface.
6. Sprinkle Parmesan cheese evenly over the ricotta mounds.
7. Season the entire flatbread with kosher salt and black pepper.
8. Carefully transfer the assembled flatbread to the preheated pizza stone or baking sheet.
9. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly.
10. While the flatbread bakes, toast pine nuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned.
11. Remove the flatbread from the oven and immediately sprinkle with toasted pine nuts.
12. Let the flatbread rest for 2 minutes before slicing into 8 wedges.

You’ll love how the creamy ricotta creates pockets of richness against the crisp, golden crust. The toasted pine nuts add wonderful crunch that contrasts beautifully with the soft textures. Try serving it alongside a simple arugula salad dressed with lemon vinaigrette for a complete meal that feels both elegant and effortless.

Ricotta Stuffed Zucchini Boats

Aren’t we all looking for those perfect weeknight dinners that feel fancy but come together with minimal effort? As someone who constantly battles between wanting something delicious and not spending hours in the kitchen, I’ve fallen hard for these ricotta stuffed zucchini boats. They’re my go-to when my garden overflows with zucchini every summer, and they never fail to impress even my pickiest eater.

Ingredients

– 4 medium zucchini
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup whole milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 1/4 teaspoon red pepper flakes
– 1 cup marinara sauce

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut each zucchini in half lengthwise and use a spoon to scoop out the centers, leaving about 1/4-inch thick shells.
3. Brush the cut sides of zucchini with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Place zucchini halves cut-side down on the prepared baking sheet and bake for 10 minutes at 400°F.
5. While zucchini bakes, combine 1 cup ricotta, 1/2 cup Parmesan, 1 egg, 2 minced garlic cloves, 1/4 cup chopped basil, and 1/4 teaspoon red pepper flakes in a medium bowl.
6. Remove zucchini from oven and flip them cut-side up using tongs.
7. Spoon the ricotta mixture evenly into each zucchini boat, mounding it slightly.
8. Spread 1 cup marinara sauce around the zucchini boats on the baking sheet.
9. Return to oven and bake for 20-25 minutes at 400°F until the filling is set and golden brown.
10. Let rest for 5 minutes before serving to allow the filling to set properly.

Finally, these zucchini boats emerge from the oven with the most wonderful contrast of textures—the tender zucchini gives way to that creamy, lightly spiced ricotta filling that just melts in your mouth. I love serving them straight from the baking sheet with crusty bread to soak up the extra marinara sauce, and they’re equally fantastic cold the next day for lunch.

Conclusion

Perfect for busy weeknights or special occasions, these ricotta recipes offer endless inspiration for delicious, satisfying meals. We hope you found some new favorites to try in your own kitchen! Don’t forget to leave a comment sharing which recipe you’re most excited about, and pin this article to your Pinterest boards to save these tasty ideas for later.