If your tub of ricotta is sitting unused in your fridge, these recipes will give it a brand-new life. Don’t feel like lasagna? Don’t worry, these recipes highlight the versatility of the smooth and protein-packed cheese. Whether you crave a quick toast, a high-protein lunch or a cozy casserole, each recipe puts creamy ricotta center stage so nothing goes to waste. Make our High-Protein Raspberry-Lemon Ricotta Bread for a sweet bite or try our Spaghetti Squash Nests with Vodka Sauce, Broccoli & Chicken Meatballs for a hearty dinner.
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Melting Beets with Ricotta
Photographer / Brie Passano, Food Stylist / Annie Probst
Creamy, herbaceous, earthy, sweet, crisp and melt-in-your-mouth all at once? This simple recipe is firing on all cylinders. Use any color beets if golden aren’t available. Either way, the cider vinegar will still make them pop, and the ricotta garnish adds just the right amount of creaminess.
High-Protein Raspberry-Lemon Ricotta Bread
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Clarie Spollen
This raspberry-lemon ricotta bread is packed with protein from creamy ricotta cheese, which also helps keep this fruity quick bread moist and tender. It’s also light on sugar, making it an excellent choice for a balanced breakfast or afternoon snack. If you prefer something sweeter, drizzle it with the optional lemon glaze for a bright and tangy finish.
Spaghetti Squash Nests with Vodka Sauce, Broccoli & Chicken Meatballs
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
These spaghetti squash nests with vodka sauce, broccoli and chicken meatballs are every bit as delicious as they sound. By cutting the spaghetti squash into rings, you reduce the cooking time and also create “nests” that make the perfect low-carb base. To make cutting the squash easier, prick the squash all over with a fork and microwave in 1-minute bursts until it’s soft enough to cut.
Blistered Cherry Tomato & Fried Egg Toast
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
This recipe is one that our recipe developers turn to quite often. Cherry tomatoes are reliably sweet and readily available year-round. If you don’t have ricotta cheese, you can swap in cottage cheese, Greek yogurt or mascarpone. While we favor runny yolks and like how they coat the toast and tomatoes, hard yolks are just fine too. Simply cook the eggs a minute or two longer.
Spiralized Zucchini & Summer Squash Casserole
If you don’t have a spiralizer to make the zucchini noodles (aka zoodles) for this healthy casserole, use a vegetable peeler to make long thin strips of the squash and zucchini, stopping when you reach the seedy center. Just a few minutes under the broiler gives these ricotta-and-basil-filled nests a light golden top.
Spanakopita Grilled Cheese Sandwiches
These grilled cheese sandwiches give you all the flavors of the Greek spinach pie, spanakopita, without dealing with fussy layers of phyllo—perfect for an easy weeknight dinner. The creamy flavor-packed filling works well in more than just a sandwich: try it in a calzone or on top of a roasted cauliflower steak too.
Lemon-Blueberry Cheesecake Jars
Photographer: Morgan Hunt Glaze, Prop Stylist: Claire Spollen, Food Stylist: Chelsea Zimmer
These lemon-blueberry cheesecake jars are a high-protein dessert that combines a creamy, tangy filling with a sweet, fruity twist. Made with reduced-fat cream cheese and part-skim ricotta, these jars are packed with protein while maintaining a rich and velvety texture. Fresh blueberries add natural sweetness, but feel free to use frozen berries in their place.
Baked Pasta & Spring Veggies
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Lydia Purcell
This spring vegetable pasta bake is a comforting dish that celebrates the fresh flavors of the season. Whole-wheat pasta adds a boost of fiber, while green peas, tender asparagus and baby spinach add color and flavor. A creamy blend of mozzarella, ricotta and Parmesan melts into every bite. This spring pasta bake is wholesome, flavorful and easy to prepare, perfect for a weeknight dinner or a spring gathering.
Basil-Parmesan Zucchini Roll-Ups Casserole
Brie Passano
Thin slices of zucchini wrap around a creamy filling of ricotta and Parmesan cheese and are nestled in a creamy pesto sauce in this light and summery vegetarian casserole.
Cannoli-Inspired Overnight Oats
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
These cannoli-inspired overnight oats are a nutritious twist on the classic Italian dessert, perfect for a convenient and satisfying breakfast. This dish combines the creamy texture of overnight oats with the rich, sweet flavors of cannoli filling. Removing some of the moisture from the ricotta cheese with paper towels or cheesecloth helps firm up the filling and prevents the oats from becoming soggy.
Cucumber & Ricotta Toast
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
This light and invigorating breakfast pairs the crispness of cucumber with the creamy richness of ricotta, offering flavors that awaken the senses and energize your morning routine. Enjoy this easy toast when cucumbers are at their best during the summer.
Cheesy Baked Gnocchi Skillet
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
This cheesy, saucy baked gnocchi is a quick and comforting meal, making it a favorite for weeknight family dinners. Baby spinach is the natural choice for fast dinners as it’s ready right out of the package, but feel free to swap it out for another chopped green like kale or Swiss chard.
Ricotta-Tomato Toast
Photographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire Spollen
This tomato toast features a creamy ricotta cheese spread and, of course, juicy ripe summer tomatoes. A serrated knife makes cutting thin slices of the heirloom tomatoes easier when they are on the softer side. If you have cherry tomatoes on hand, they will work well too, either sliced or blistered under the broiler.
Spiced Cauliflower & Whipped Ricotta Pitas
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Spiced cauliflower bites sit atop a bright and nutty walnut spread layered with creamy whipped ricotta in this delicious open-face sandwich. The cauliflower bites are flavored with shawarma seasoning, a complex Middle Eastern spice blend that can include cumin, coriander, paprika, turmeric and more. These cauliflower bites blend seamlessly with the flavors of both spreads on pita bread, but you can make the cauliflower bites separately and serve them as a side dish or appetizer.
