What to make with ricotta cheese besides lasagna (plus 10 easy recipes)

Lasagna gets all the credit, but ricotta cheese has a lot more to offer. With its mild, slightly sweet flavor and creamy texture, ricotta is one of the most versatile ingredients in the kitchen—as comfortable in a chocolate pudding as it is stuffed inside a chicken breast. It also happens to be one of the more nutritious cheeses, especially when you opt for part-skim varieties.

If ricotta has been sitting in your refrigerator waiting for a pasta dish to come along, this guide is for you. It’ll show you what to make with ricotta cheese beyond pasta. 

Plus, you’ll find everything you need to know about ricotta’s nutrition and health benefits, tips for using it well, and 10 easy ricotta recipes that go well beyond casserole dishes.

What is ricotta cheese and why is it healthy?

Ricotta gets its name from the Italian word for “recooked,” which is exactly how it’s made. Rather than being produced from milk curds like most cheeses, ricotta is made by heating the whey left over from making cheeses like mozzarella or provolone. When the whey is acidified and reheated, the remaining proteins—mostly whey proteins like alpha-lactalbumin, beta-lactoglobulin, and serum albumin—coagulate into soft, fine curds that are strained to produce the creamy white cheese we know.

Because it’s whey-based rather than curd-based, ricotta has a nutritional profile that sets it apart from aged cheeses. It’s naturally lower in sodium and fat, lighter in calories, and contains less of the casein protein associated with some dairy sensitivities. It’s also gluten-free and relatively easy to digest compared to harder aged cheeses, making it a good option for people who find some dairy difficult to tolerate.

Ricotta nutrition facts (½ cup, part-skim)

The numbers below reflect part-skim ricotta, which is the variety used in most of the recipes in this article and the most commonly available option in grocery stores.

Nutrient	Amount	% RDA
Protein	14 g	28%
Calcium	337 mg	34%
Phosphorus	226 mg	32%
Selenium	21 mcg	38%
Vitamin B12	0.4 mcg	17%
Zinc	1.7 mg	18%
Riboflavin (B2)	0.2 mg	15%
Vitamin A	133 mcg RAE	17%

Ricotta cheese is rich in protein and helps protect muscle health

Ricotta’s biggest nutritional strength is its protein content. A half-cup serving of part-skim ricotta provides about 14 grams of protein—roughly the same amount as two eggs. Because much of that protein comes from whey, ricotta contains all nine essential amino acids and provides the building blocks your body needs to maintain and repair muscle tissue.

Research suggests those benefits aren’t just theoretical. In a study, older adults who added ricotta cheese to their daily diets improved muscle mass and physical performance and were better able to maintain muscle strength over time.

Ricotta cheese is good for your bones

Ricotta does more than support muscle health. It’s also a rich source of calcium and phosphorus, two minerals that work together to build and maintain strong bones. A half-cup serving provides about 34% of the recommended daily intake for calcium and 32% for phosphorus.

Research found that ricotta naturally contains substantial amounts of both minerals, along with branched-chain amino acids that help support muscle protein synthesis. In other words, ricotta delivers nutrients that support both muscle and bone health in the same package.

How to use ricotta cheese in healthy recipes

Ricotta is adaptable, but a few techniques help you get the most out of it—whether you’re going sweet or savory.

• Drain it when you need a firmer texture. Fresh ricotta holds a fair amount of moisture. If you’re stuffing it into chicken, making baked goods, or adding it to a dish where excess liquid would be a problem, drain it first. Line a fine mesh strainer with cheesecloth, spoon in the ricotta, and let it sit in the refrigerator for 30 minutes to an hour.
• Blend or whip it for a lighter result. Running ricotta through a food processor or beating it with a hand mixer gives it a smoother, more spreadable consistency—ideal for crostini, crepes, or dessert toppings. This also makes it a great stand-in for mascarpone or cream cheese.
• Use it as a protein boost in soups. Stirring ricotta directly into a simmering soup just before serving adds creaminess and protein without the need for heavy cream. The tomato basil ricotta soup in this article is a great example of this technique.
• Pair it with acidic ingredients. Ricotta’s mild, slightly sweet flavor is elevated by acidity—lemon zest, fresh citrus juice, roasted red peppers, and tomatoes all help brighten the cheese’s flavor and prevent it from tasting flat.
• Don’t overheat it. Ricotta is best added toward the end of cooking or used in moderate-heat applications. High, prolonged heat can make it grainy and dry out its texture.

Types of ricotta: How to choose a healthy ricotta cheese

The healthiest ricotta choices come down to three main factors: fat content, sodium, and ingredients.

• Part-skim vs. whole milk: Part-skim ricotta has meaningfully less saturated fat than whole-milk varieties—typically about 6 grams per half cup compared to 10 or more—while still delivering substantial protein and calcium. For most everyday cooking and health-focused recipes, part-skim is the practical choice. Whole-milk ricotta has a richer texture and is worth reaching for in desserts or recipes where creaminess really matters.
• Sodium: Ricotta is naturally low in sodium compared to aged cheeses, but formulas vary between brands. Check the label and aim for options with 100 mg or less per serving. Many store brands fall in the 60 to 100 mg range, while some added-ingredient varieties climb higher.
• Ingredients: The cleanest options contain just milk, vinegar or citric acid, and sometimes cream. Avoid containers with unnecessary additives, stabilizers, or gums that aren’t needed in traditional ricotta production. Whole Foods 365, Bellwether Farms, and Calabro are consistently clean-label options worth seeking out.

10 healthy ricotta cheese recipes

Stuffed Shells with Chunky Tomato Sauce 

75 minutes | 6 servings | 432 calories per serving

Jumbo pasta shells stuffed with creamy ricotta, sweet peas, and fresh mint, baked in a chunky balsamic tomato sauce. Serve as a satisfying weeknight dinner or make ahead and reheat — the flavors only get better.

Ingredients

• 12 oz large shell pasta
• 1 tbsp olive oil
• ½ medium onion, chopped
• 3 cloves garlic, chopped
• ½ tsp dried oregano
• ¼ tsp red-pepper flakes
• 2 cans (14.5 oz each) no-salt-added diced tomatoes
• 2 tbsp balsamic vinegar
• 2 tsp sugar
• 1½ cups part-skim ricotta cheese
• 1½ cups frozen peas, thawed and patted dry
• 1 oz Parmesan, grated (about ¼ cup)
• 1 large egg white
• ¼ cup plus 1 tbsp chopped fresh mint
• 2 oz part-skim mozzarella, grated (about ½ cup)

Directions

1. Bring a large pot of water to a boil and cook the pasta according to package directions to just short of al dente. The pasta will continue cooking in the oven.
2. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic, oregano, and pepper flakes and cook 1 minute. Add the tomatoes and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until about three-quarters of the liquid evaporates, about 10 minutes. Stir in the vinegar and sugar and simmer 1 minute more. Season with salt and pepper.
3. Heat the oven to 350°F. Combine the ricotta, peas, Parmesan, and egg white in a large bowl. Stir in ¼ cup of the mint and season with pepper.
4. Spread about ¾ cup of the sauce in a 9×13 baking dish. Stuff 24 shells with about 1 rounded tablespoon of the ricotta mixture each and arrange in the dish. Top with the remaining sauce and mozzarella. Cover with foil and bake 25 minutes. Remove the foil and bake until the cheese is melted, about 5 more minutes. Rest 5 minutes and sprinkle with the remaining 1 tablespoon of mint before serving.

Dark Chocolate Pudding with Whipped Ricotta

25 minutes | 4 servings | 287 calories per serving

This dessert uses ricotta in a way most people don’t expect—whipped into a light, airy topping that replaces heavy cream or sweetened whipped cream. The pudding is made with fat-free milk and a modest amount of dark chocolate, keeping it indulgent without going overboard.

Ingredients

• ⅓ cup plus 1 tablespoon sugar
• ⅓ cup unsweetened natural cocoa powder (not Dutch process)
• 2½ tablespoons cornstarch
• 2½ cups fat-free milk
• 2 large egg yolks
• 1¼ teaspoons vanilla extract
• 1½ ounces dark chocolate (60%–70% cocoa), chopped or chips (about ¼ cup)
• ⅓ cup part-skim ricotta cheese
• 12 raspberries (optional)
• Mint leaves (optional)

Directions

1. Whisk together ⅓ cup sugar, cocoa, cornstarch, and ¼ teaspoon salt in a medium saucepan. Add the milk in a slow, steady stream, whisking constantly.
2. Heat on high, whisking constantly, and bring to a simmer. Reduce heat to medium and simmer until thickened, about 1 minute. Remove from heat.
3. Whisk together the egg yolks and 1 teaspoon vanilla in a medium bowl. Add about ½ cup of the milk mixture in a slow, steady stream, whisking constantly to prevent curdling. Immediately pour the egg mixture into the saucepan, whisking constantly. Bring to a simmer on medium-high, whisking constantly. Reduce heat to medium-low and simmer, whisking, for 1 minute. Remove from heat and immediately add the chocolate; whisk until smooth. Divide among 4 dessert cups or ramekins. Place plastic wrap directly on the pudding surface to prevent a skin from forming. Refrigerate 2 hours.
4. Add the ricotta, the remaining 1 tablespoon sugar, and remaining vanilla to a medium bowl. Beat with an electric mixer on medium-high until smooth, about 1 minute. Top pudding with the whipped ricotta and garnish with raspberries and mint, if using.

Date-Ricotta Crostini and Arugula Salad

30 minutes | 6 servings | 578 calories per serving

This is a full meal on one plate—an arugula and chickpea salad with an orange-date vinaigrette, topped with whole grain crostini loaded with a ricotta, pistachio, and date spread. It’s satisfying, nutrient-dense, and works as a dinner or a generous lunch.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons white wine or cider vinegar
• 1 teaspoon Dijon mustard
• Juice of 2 oranges (about ⅔ cup)
• 1¼ cups chopped pitted Medjool dates
• ¾ cup chopped shelled pistachios
• 6 cups arugula (about 6 ounces)
• 1 can (15 ounces) chickpeas, rinsed and drained
• ½ medium red onion, thinly sliced (about ½ cup)
• 16 ounces part-skim ricotta
• 1 whole grain baguette, cut on the diagonal into 18 slices (each ⅓” thick)

Directions

1. Heat oven to 400°F. Combine the oil, vinegar, mustard, orange juice, ¼ cup of the dates, and 1 tablespoon of the pistachios in a blender and purée until smooth. Blend in a small amount of water if necessary to reach a thick, pourable consistency.
2. Combine the arugula, chickpeas, onion, and ⅓ cup of the pistachios. Set aside 3 tablespoons of the dressing. Add the remaining dressing to the arugula mixture and toss well.
3. Combine the ricotta with the remaining dates and pistachios in a medium bowl. Season with freshly ground black pepper.
4. Arrange the bread on a baking sheet in a single layer. Bake, rotating the sheet halfway through, until lightly browned and crisp, 5–8 minutes. Spread each slice with 2–3 tablespoons of the ricotta mixture. Divide the salad among 6 plates, stack 3 ricotta-topped crostini on each, drizzle with the reserved dressing, and serve immediately.

French Vegetable Gratin 

35 minutes | 6 servings | 472 calories per serving

A rustic, one-pan French-inspired gratin with sautéed bell peppers, mushrooms, and onions topped with a creamy whipped goat cheese and ricotta custard. Easy enough for a weeknight, impressive enough for company.

Ingredients

• 2 tbsp olive oil
• 2 containers (7 oz each) chopped tricolor bell peppers
• 1 package (8 oz) sliced cremini mushrooms
• 1½ cups chopped onions
• 1½ tsp herbes de Provence
• ½ tsp salt
• 2 tbsp cornmeal
• 8 oz goat cheese
• 1 cup part-skim ricotta cheese
• 2 eggs
• ½ tsp ground black pepper

Directions

1. Preheat the oven to 350°F.
2. In a large ovenproof skillet, heat the oil over medium-high heat. Add the bell peppers, mushrooms, onions, herbes de Provence, and salt. Toss well.
3. Cover and cook over medium-high heat, stirring occasionally, for about 3 minutes, or until the vegetables give off their liquid. Uncover and cook, stirring occasionally, for about 6 minutes, or until the vegetables are browned, reducing the heat if the onions are browning too quickly. Stir in the cornmeal.
4. Meanwhile, in a medium bowl, mash the goat cheese with a fork. Add the ricotta, eggs, and black pepper and beat until smooth. Dollop over the vegetables, spreading to cover.
5. Bake for about 20 minutes, or until the topping is set.

White Pizza with Spinach and Tomatoes 

40 minutes | 6 servings | 194 calories per serving

A lighter take on white pizza — a whole wheat crust spread with a creamy ricotta, spinach, and fresh basil mixture, topped with plum tomatoes and Parmesan. At just 194 calories for two slices, it works as a weeknight dinner or a crowd-pleasing appetizer.

Ingredients

• 1 thin whole wheat pizza crust (12″ diameter)
• 1 bag (9 oz) microwave-in-bag spinach
• ½ cup part-skim ricotta cheese
• ½ cup shredded reduced-sodium mozzarella cheese
• ½ cup packed fresh basil leaves, chopped
• 1 clove garlic, crushed through a press
• ⅛ tsp red-pepper flakes
• 2 plum tomatoes, thinly sliced
• 2 tbsp grated Parmesan cheese

Directions

1. Preheat the oven to 450°F. Place the pizza crust on a large baking sheet.
2. Microwave the spinach according to package directions. Transfer to a colander and let cool for 10 minutes. Squeeze out any excess water.
3. Stir together the spinach, ricotta, mozzarella, basil, garlic, and red-pepper flakes in a medium bowl.
4. Bake the pizza crust for 5 minutes. Spread with the spinach mixture, leaving a ½” border all around. Arrange the tomato slices on top and sprinkle with the Parmesan. Bake for 8 to 10 minutes, or until the topping is hot and melted and the crust is crisp. Let stand 5 minutes before cutting into 12 slices. Serve 2 slices per person.

Ricotta-Stuffed Chicken Breasts

42 minutes | 4 servings | 434 calories per serving

Stuffing chicken breasts with a herbed ricotta mixture keeps them moist during cooking while adding protein and flavor from the inside out. Wrapped in Parma ham, these cook up golden and impressive enough for company—but straightforward enough for a weeknight.

Ingredients

• 4 tablespoons ricotta cheese
• 2 tablespoons finely grated Parmesan cheese
• 2 tablespoons finely chopped basil leaves
• 1 tablespoon finely chopped flat-leaf parsley leaves
• Finely grated zest of 1 lemon
• Salt and freshly ground black pepper
• 4 skinless boneless chicken breasts
• 1 tablespoon olive oil
• 8 Parma ham slices

Directions

1. Preheat oven to 400°F (200°C). In a bowl, mash the ricotta with the Parmesan, herbs, and lemon zest. Season well.
2. Cut a pocket into the thickest side of each chicken breast. Stuff each with one-quarter of the ricotta mixture, then rub with a little oil. Lay 2 Parma ham slices on a board, overlapping slightly, and place the chicken on top. Wrap the ham around the breasts, making sure it meets on top. Secure with a cocktail stick if needed.
3. Flip the breasts seam-side down onto a baking sheet. Cook at the top of the oven for 20–25 minutes, until golden brown and the meat bounces back when pressed. Remove the cocktail sticks before serving.

Spicy Zucchini, Ricotta & Mint Salad

20 minutes | 4 servings | 149 calories per serving

At just 149 calories per serving, this is the lightest recipe in the collection—and one of the most refreshing. Sautéed zucchini and bell peppers are tossed with creamy ricotta, fresh mint, and lemon juice. Serve it on crostini or as a side dish alongside grilled protein.

Ingredients

• 4 zucchinis
• 1 small green bell pepper
• Dash of olive oil
• 1–2 garlic cloves, crushed
• 1 bunch fresh mint
• 250g (1 cup) ricotta
• Juice of ½ lemon

Directions

1. Wash the zucchinis, slice them, and cut into small cubes. Halve the pepper, remove the seeds, and cut into thin strips.
2. In a large pan or wok, heat the olive oil and briefly sauté the garlic. Add the zucchini and capsicum and stir quickly. Season with salt and pepper. When the zucchini is cooked al dente, transfer to a large plate to cool.
3. Wash and finely chop the mint. Add the zucchini mixture and ricotta to a bowl, stir well, and season with lemon juice. Serve on crostini.

Strawberry-Ricotta Crepes

60 minutes | 10 servings | 208 calories per serving

Crepes have a reputation for being fussy, but this recipe is more forgiving than most. A ricotta and cream cheese filling stands in for the traditional whipped cream, adding protein and keeping the calories moderate at just over 200 per serving. The strawberry compote doubles as a simple sauce.

Ingredients

• Juice of 1 lemon (about 3 tablespoons)
• 2 tablespoons granulated sugar
• 2 pounds strawberries, cored and finely chopped (about 4 cups)
• 1 cup part-skim ricotta cheese
• 3 ounces reduced-fat cream cheese (Neufchâtel), about ⅓ cup
• 5 tablespoons confectioners’ sugar, plus extra for serving (optional)
• ¾ cup all-purpose flour
• ¾ cup white whole wheat flour
• 2 large eggs
• 2 cups fat-free milk
• 1 teaspoon vanilla extract
• Zest of 2 lemons (about 4 teaspoons)

Directions

1. Add the lemon juice, granulated sugar, and 2 cups of the strawberries to a medium saucepan and bring to a simmer on medium-high heat. Simmer, stirring frequently, until berries are very soft and the liquid has thickened, 15–20 minutes. Remove from heat, cover, and set aside.
2. Combine the ricotta, cream cheese, 4 tablespoons of confectioners’ sugar, and the remaining berries in a medium bowl. Cover and refrigerate until ready to use.
3. Whisk together both flours, the remaining 1 tablespoon confectioners’ sugar, and ¼ teaspoon salt in a large bowl. Whisk the eggs in a medium bowl, add the milk and vanilla, and whisk to combine. Pour into the flour mixture and whisk until no lumps remain.
4. Heat an 8″ skillet on medium heat. Spray with cooking spray and pour in about ¼ cup of batter. Immediately tilt the skillet to coat the entire surface. Cook until the bottom is golden brown, 1–1½ minutes. Flip and cook until the other side is golden, about 45 seconds. Transfer to a plate, cover with a kitchen towel, and repeat with the remaining batter. Stack finished crepes with wax paper between them.
5. Spread about ¼ cup of the ricotta mixture over each crepe. Fold in half, then again into triangles. Reheat the strawberry sauce on low if needed. Top each crepe with about 2 tablespoons of sauce, garnish with lemon zest, and sift confectioners’ sugar over the top if desired.

Tomato Basil Ricotta Soup

45 minutes | 2 servings | 457 calories per serving

Blending ricotta directly into a tomato soup creates a velvety texture that usually requires heavy cream. This version uses fresh tomatoes and just a cup of half-and-half alongside the ricotta, resulting in a rich, comforting bowl that still has some nutritional backbone from the dairy protein.

Ingredients

• 4 large tomatoes
• 1 teaspoon olive oil
• 1 red onion, chopped
• 3 garlic cloves, minced
• 1 cup vegetable broth
• 3 tablespoons fresh basil, chopped
• 1 cup half-and-half
• 1 cup ricotta

Directions

1. Bring a pot of water to a boil. Set the tomatoes in the water for 20 seconds, then remove and set aside to cool.
2. Once cool enough to handle, peel the tomatoes. Core and chop them into pieces, reserving as much of the liquid as possible.
3. Heat the olive oil in a soup pot over medium heat. Add the onion and garlic and sauté for 3 minutes.
4. Add the broth, tomatoes, and basil. Bring to a boil, then reduce to a simmer and cook for 20 minutes, stirring occasionally.
5. Remove from heat. Add the half-and-half and ricotta, then blend until smooth with an immersion blender or a countertop blender.
6. Reheat gently before serving.

Zucchini and Ricotta Bakes

30 minutes | 4 servings | 338 calories per serving

These savory bakes use zucchini ribbons as the vessel for a ricotta, Parmesan, and basil filling—an elegant presentation that looks more involved than it actually is. They work as a side dish, an appetizer, or a light main course alongside a salad.

Ingredients

• Butter, for greasing
• 2 zucchinis
• 100g fresh white breadcrumbs
• 250g ricotta cheese
• 75g Parmesan cheese, grated
• 2 eggs, beaten
• 1 garlic clove, crushed
• Handful of chopped basil
• Salt and pepper

Directions

1. Preheat oven to 375°F (190°C). Lightly grease 8 holes in a large muffin tin. Use a vegetable peeler to make 16 long ribbons of zucchini; set aside. Coarsely grate the remaining zucchini and squeeze to remove excess moisture.
2. Mix the grated zucchini with the remaining ingredients and season well. Arrange 2 zucchini ribbons in a cross shape in each muffin hole. Spoon in the filling and fold the overhanging ribbon ends over the top.
3. Bake for 15–20 minutes, or until golden and cooked through. Serve warm.

FAQs about ricotta cheese

Is ricotta cheese good for you?

Yes, especially in moderate portions. Ricotta is a solid source of high-quality protein, calcium, and phosphorus, and it’s lower in sodium and saturated fat than most aged cheeses. Part-skim varieties in particular offer strong nutritional value without the high fat content of whole-milk versions.

Is ricotta healthier than cottage cheese?

They’re close, but they’re not the same cheese. Cottage cheese is generally higher in protein—about 25 to 28 grams per cup compared to roughly 14 grams in part-skim ricotta—and lower in fat. Ricotta has a smoother, creamier texture and a milder flavor, which makes it more versatile in cooking. Both are good choices; the right one depends on the recipe.

How long does ricotta cheese last in the refrigerator?

An opened container of ricotta keeps well in the refrigerator for 5 to 7 days. Store it in an airtight container and avoid leaving it out at room temperature for extended periods. Freezing is not recommended—it significantly alters the texture, making it grainy and watery when thawed.

Can you eat ricotta if you’re lactose intolerant?

Ricotta contains less lactose than fresh milk and some other soft cheeses, and because it’s made from whey rather than casein-rich curds, some people with mild lactose sensitivity find it easier to digest than other dairy products. That said, it does still contain lactose, so individual tolerance will vary. Lactase enzyme supplements can help if you want to enjoy it without discomfort.

What’s the difference between ricotta and mascarpone?

Mascarpone is made by culturing heavy cream with an acid, which gives it a fat content of 60 to 75% and a very rich, buttery texture. Ricotta is much lighter—especially part-skim ricotta—and has a grainier, less dense consistency. Mascarpone is used primarily in desserts like tiramisu, while ricotta’s neutral flavor and lower fat content make it well-suited for both sweet and savory applications.

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