20 Ricotta Cheese Recipes You’ll Want to Make Again and Again

I always keep a tub of ricotta cheese in my fridge. It’s one of those ingredients that quietly makes everything better, from a simple pasta to a fluffy breakfast cake.

When I started digging through recipes for this post, I was honestly surprised at how many ways creators use ricotta. It shows up in savory dinners, sweet breakfasts, cookies, and even salads.

I’ve rounded up 20 of my favorite ricotta cheese recipes from some brilliant food bloggers. Each one comes with a link straight to the original recipe, so you can grab the full ingredient list and instructions.

Whether you’re craving something cheesy and comforting or light and fresh, there’s something here for you. Let’s get into it.

Spinach and Ricotta Stuffed Shells

This is one of those dinners that looks fancy but is actually easy to pull together. Big pasta shells get stuffed with a creamy spinach and ricotta filling, then baked in sauce until bubbly.

I love making a tray of this on a Sunday and having leftovers for lunch. It also freezes really well, which makes it perfect for meal prep.

Spinach Ricotta Lasagna

If you’re a lasagna lover, this spinach and ricotta version is worth adding to your rotation. It has layers of noodles, a creamy ricotta filling, and just enough spinach to feel a little lighter.

It’s the kind of dish that tastes even better the next day. I always make a big batch on purpose.

Creamy Ricotta Tomato Pasta

This pasta comes together in the time it takes to boil water, which is exactly what I need on busy weeknights. Ricotta gets stirred into a simple tomato sauce, making it silky without any heavy cream.

It tastes rich but doesn’t feel heavy afterward. My family asks for this one on repeat.

20-Minute Ricotta Gnocchi

Regular potato gnocchi can take a while to make, but ricotta gnocchi is a shortcut I didn’t know I needed. The dough comes together fast and cooks in just minutes.

It’s soft, pillowy, and perfect with a simple butter or tomato sauce. This is a great recipe for beginners who want to try homemade gnocchi.

Baked Ziti with Ricotta

Baked ziti is classic comfort food, and ricotta is what gives it that creamy, cozy texture. This version comes together in about 20 minutes of prep, which is a big win on a weeknight.

I like to double the recipe and freeze half for later. It reheats beautifully.

Lemon Ricotta Pasta & Spinach

This one is bright, fresh, and ready in about 10 minutes. Lemon and ricotta make a light sauce that clings to the pasta, and the spinach adds a nice pop of color.

It’s a great choice when you want something quick but still a little elegant. I make this often in spring and summer.

Ricotta Pancakes

These pancakes are noticeably fluffier and richer than a regular batch, thanks to the ricotta folded into the batter. They have a soft, almost custardy texture inside.

I make these on lazy weekend mornings when I want breakfast to feel a little special. A drizzle of maple syrup on top is non-negotiable for me.

Ricotta Waffles

Waffles are already a treat, but ricotta takes them up a notch by making them extra tender inside while staying crisp outside. It’s a small swap that makes a big difference.

These freeze well too, so I like to make a double batch. Toasting a frozen one on a busy morning feels like a win.

Honey Ricotta Toast with Pistachios

This is less of a recipe and more of a five-minute breakfast idea, but it’s one I make constantly. Whipped ricotta on toast, a drizzle of honey, and a scattering of crushed pistachios.

It feels fancy without any real effort. I also love this as a light afternoon snack.

Mixed Berry Ricotta Parfait

Layers of sweetened ricotta, fresh berries, and a bit of crunch make this parfait feel like a dessert you can eat for breakfast. It’s colorful and simple to put together.

I like making a few of these in jars for the week ahead. They’re great for grab-and-go mornings.

Citrus Ricotta Breakfast Bowl

This bowl combines creamy ricotta with juicy citrus segments and a touch of honeycomb for sweetness. It’s especially nice in winter when citrus is at its best.

The mix of tangy and sweet flavors wakes me up better than coffee some mornings. It also looks beautiful on the table.

Crepes with Whipped Meyer Lemon Ricotta

Thin, delicate crepes get filled with a light, whipped Meyer lemon ricotta that tastes like sunshine. It’s an elegant breakfast that’s still fairly simple to make at home.

I save this one for weekends when I have a little more time to cook. It always feels like a special occasion.

Italian Ricotta Cheesecake

This cheesecake uses ricotta instead of the usual cream cheese, giving it a lighter and slightly grainy texture that I actually love. It’s less rich than a traditional cheesecake but still very satisfying.

I first tried a version like this at an Italian bakery, and this recipe brings me right back. It’s a great dessert for a dinner party.

Italian Lemon Ricotta Cake

This cake is moist, tender, and full of bright lemon flavor thanks to the ricotta in the batter. It’s simple enough for a weekday treat but pretty enough for guests.

I like serving thin slices with tea in the afternoon. It stays fresh for days, which is a nice bonus.

Lemon-Ricotta Pound Cake

Pound cake can sometimes feel dense, but ricotta keeps this version soft and moist all the way through. The lemon adds a nice brightness that balances the richness.

This is one I make for Mother’s Day every year, since it feels a bit sentimental. It’s also a lovely gift when wrapped up nicely.

Chocolate Chip Ricotta Cookies

These cookies are soft, almost cake-like, thanks to the ricotta mixed into the dough. They’re studded with chocolate chips, so they still feel like a proper treat.

I like these better than regular chocolate chip cookies when I want something a little softer. They also stay soft for days in a sealed container.

Honey-Ricotta Mousse with Strawberries

This mousse is light, airy, and comes together with just a few ingredients. Honey adds natural sweetness, and fresh strawberries on top make it feel like a proper dessert.

It’s one of my go-to options when I want something sweet but not too heavy after dinner. It also looks impressive for very little work.

10-Minute Whipped Ricotta

Whipping ricotta with a bit of honey and fresh herbs turns it into a spread that’s good on almost anything. It takes about 10 minutes and barely any effort.

I like serving this with crusty bread as a starter when friends come over. It always disappears fast.

Roasted Veggies Over Lemony Whipped Ricotta

Roasted vegetables get an upgrade when served over a bed of lemony whipped ricotta. The creamy base balances the caramelized veggies really nicely.

This has become one of my favorite ways to make vegetables feel like the main event. It works well as a light dinner or a side dish.

Tomato Cucumber Salad with Basil Ricotta

This salad is fresh, simple, and perfect for summer when tomatoes are at their best. Creamy basil ricotta ties the tomatoes and cucumbers together beautifully.

I make this often as a side dish for backyard dinners. It’s proof that ricotta belongs in savory salads too.

Final Thoughts

Ricotta cheese is more versatile than most people give it credit for. It works just as well in a savory pasta bake as it does in a sweet breakfast toast.

I hope this list gives you a few new ideas to try in your own kitchen. Click through to any of the recipes above for the full details from the original creators.

FAQ

Can I substitute cottage cheese for ricotta in these recipes?
In most cases, yes, though the texture will be a bit different. Cottage cheese is wetter and lumpier, so you may want to blend it smooth first.

How long does ricotta cheese last in the fridge?
Once opened, ricotta usually stays fresh for about 5 to 7 days. Always check the date on the container and give it a sniff before using it.

Is ricotta cheese healthy?
Ricotta is a good source of protein and calcium, and it’s lighter than many other cheeses. As with anything, portion size matters if you’re watching your intake.

Can I freeze ricotta cheese?
You can freeze ricotta, though the texture may become slightly grainy once thawed. It still works well in cooked dishes like pasta bakes or lasagna.

What’s the difference between whole milk and part-skim ricotta?
Whole milk ricotta is creamier and richer, while part-skim is lighter with less fat. I usually choose whole milk for desserts and part-skim for everyday pasta dishes.