35+ Irresistible Ricotta Cheese Dinner Recipes for Every Occasion

Ricotta cheese, with its creamy texture and subtle flavor, is a versatile ingredient that can transform any meal into a comforting masterpiece.

Whether you’re seeking savory pastas, hearty casseroles, or fresh salads, ricotta cheese brings a rich creaminess and mild sweetness to every dish.

It’s an ideal addition to any dinner table, elevating recipes with its smooth consistency and ability to pair with both bold and delicate ingredients.

In this article, we’ve rounded up over 35 mouthwatering ricotta cheese dinner recipes that will satisfy every palate.

From easy weeknight meals to elegant dishes perfect for special occasions, there’s something here for everyone.

35+ Irresistible Ricotta Cheese Dinner Recipes for Every Occasion

Ricotta cheese is more than just an ingredient—it’s a kitchen staple that can be used in countless dinner recipes, from classic pastas to inventive vegetarian dishes.

With over 35 recipes to choose from, you’ll never run out of delicious dinner ideas to try.

Whether you’re craving a rich lasagna, a creamy stuffed chicken, or a savory pizza, ricotta cheese will make every dish shine.

So go ahead, grab a tub of ricotta and start exploring these delectable dinner recipes that are sure to impress both your family and friends!

Creamy Ricotta and Spinach Stuffed Chicken Breast

This dish combines the richness of ricotta cheese with the earthy flavor of spinach, creating a creamy and satisfying filling for chicken breasts. The chicken is stuffed with the ricotta mixture, seasoned to perfection, and baked until golden brown. This easy-to-make dish is perfect for a weeknight dinner or a special occasion.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat.
3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, cooked spinach, salt, pepper, oregano, and garlic powder. Stir until well combined.
4. Cut a pocket into each chicken breast by slicing horizontally, but not all the way through.
5. Stuff each chicken breast with the ricotta and spinach mixture. Use toothpicks to secure the opening if necessary.
6. Season the outside of the chicken with salt and pepper.
7. Heat a skillet over medium heat and sear the chicken breasts for 2-3 minutes on each side until golden brown.
8. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
9. Remove from the oven and discard toothpicks before serving.

This creamy ricotta and spinach stuffed chicken is a perfect blend of savory and creamy flavors, making it a versatile dish for various occasions. The stuffed chicken is juicy, tender, and full of vibrant green spinach and rich ricotta cheese, while the crispy exterior adds texture to each bite. Serve it with a side of roasted vegetables or a simple salad for a balanced and satisfying meal.

Ricotta and Lemon Zest Gnocchi

This light and flavorful gnocchi recipe uses ricotta cheese to create tender, pillowy dumplings with a subtle lemony zest. The ricotta adds a creamy texture without being too heavy, and the zesty lemon enhances the dish with a refreshing burst of flavor. It’s a perfect meal for those looking to try something new or for anyone who enjoys light pasta dishes.

Ingredients

• 1 1/2 cups ricotta cheese
• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/4 cup grated Parmesan cheese
• 1 egg
• Zest of 1 lemon
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons butter
• Fresh basil leaves, for garnish

Instructions

1. In a large mixing bowl, combine the ricotta, flour, Parmesan cheese, egg, lemon zest, salt, and pepper. Mix until the ingredients are well combined and form a dough.
2. On a lightly floured surface, divide the dough into small sections. Roll each section into a log about 1-inch thick. Cut the log into bite-sized pieces.
3. Using a fork, gently press each piece of dough to create the classic gnocchi indentations.
4. Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches, being careful not to overcrowd the pot. Once the gnocchi float to the surface, cook for an additional 1-2 minutes. Remove with a slotted spoon.
5. In a large skillet, melt the butter over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes until golden brown and slightly crispy on the outside.
6. Serve immediately, garnished with fresh basil leaves.

This ricotta and lemon zest gnocchi is a delightful and refreshing twist on a classic Italian dish. The combination of ricotta cheese and lemon zest gives the gnocchi a smooth texture and a zesty, citrusy note that complements the buttery sautéed finish. This dish is perfect for a light dinner, and when paired with a side of mixed greens or a light tomato sauce, it transforms into an elegant, yet simple meal.

Ricotta and Mushroom Stuffed Shells

Stuffed pasta shells filled with a creamy ricotta and mushroom mixture make for an indulgent yet satisfying dinner. The rich ricotta perfectly balances the earthy flavor of the mushrooms, while marinara sauce ties everything together. This dish is hearty enough to be a main course and can be made in advance, making it a great choice for a family meal or dinner party.

Ingredients

• 12 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup mushrooms, finely chopped
• 1/4 cup Parmesan cheese, grated
• 1 egg
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon garlic powder
• 2 cups marinara sauce
• Fresh basil, chopped, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions. Drain and set aside to cool slightly.
3. In a skillet, sauté the chopped mushrooms over medium heat until soft and browned, about 5-7 minutes. Remove from heat and let cool.
4. In a mixing bowl, combine the ricotta cheese, cooked mushrooms, Parmesan cheese, egg, Italian herbs, and garlic powder. Season with salt and pepper.
5. Stuff each pasta shell with the ricotta and mushroom mixture, being careful not to overstuff.
6. Spread half of the marinara sauce in the bottom of a baking dish. Arrange the stuffed shells on top of the sauce.
7. Pour the remaining marinara sauce over the shells and sprinkle with additional Parmesan cheese.
8. Cover the dish with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
10. Garnish with fresh basil before serving.

These ricotta and mushroom stuffed shells are a comforting and hearty meal that’s bursting with flavor. The creamy ricotta combined with earthy mushrooms provides a satisfying filling for each shell, while the marinara sauce adds a tangy, rich base. This dish is perfect for feeding a crowd, and the leftovers (if there are any) taste even better the next day! It’s an ideal meal for colder weather and will surely become a family favorite.

Ricotta and Tomato Basil Tart

This savory tart combines the creamy richness of ricotta cheese with the freshness of ripe tomatoes and fragrant basil. The buttery, flaky crust holds a generous filling of ricotta, eggs, and seasonings, topped with slices of sweet tomato and fresh basil leaves. It’s a light yet flavorful dish, perfect for lunch or dinner and a great way to use up fresh summer produce.

Ingredients

• 1 sheet puff pastry (store-bought or homemade)
• 1 cup ricotta cheese
• 2 large eggs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 large tomatoes, sliced
• Fresh basil leaves, for garnish
• 1/4 cup grated Parmesan cheese
• 1 tablespoon balsamic glaze (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface and transfer it to a tart pan, pressing the edges into the pan.
3. In a mixing bowl, whisk together the ricotta cheese, eggs, olive oil, garlic powder, salt, and pepper until smooth.
4. Pour the ricotta mixture into the prepared puff pastry shell, spreading it evenly.
5. Arrange the sliced tomatoes on top of the ricotta filling, overlapping slightly. Sprinkle with Parmesan cheese.
6. Bake for 25-30 minutes or until the tart is golden and the filling is set.
7. Once baked, remove from the oven and let it cool slightly.
8. Garnish with fresh basil leaves and drizzle with balsamic glaze if desired.
9. Slice and serve warm or at room temperature.

The ricotta and tomato basil tart is a perfect balance of creamy, savory, and fresh flavors. The light puff pastry provides a crisp contrast to the creamy ricotta, while the juicy tomatoes and aromatic basil bring freshness to the dish. This tart is a wonderful way to highlight summer ingredients, making it an ideal choice for a brunch, picnic, or a light dinner. It’s both simple to prepare and visually impressive, guaranteed to be a crowd-pleaser.

Ricotta and Bacon Stuffed Zucchini Boats

Ricotta cheese pairs beautifully with crispy bacon and the fresh, mild flavor of zucchini in this creative, low-carb stuffed dish. Zucchini halves are scooped out and filled with a rich mixture of ricotta, crispy bacon, herbs, and spices. This dish is baked until golden and bubbly, offering a light yet hearty meal. It’s perfect for a healthy dinner or as an appetizer for a gathering.

Ingredients

• 4 medium zucchinis
• 1 cup ricotta cheese
• 4 slices bacon, cooked and crumbled
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley
• Olive oil, for drizzling

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the center with a spoon to create boats.
3. Place the zucchini halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
4. In a bowl, combine the ricotta cheese, crumbled bacon, Parmesan cheese, oregano, garlic powder, and parsley. Season with salt and pepper to taste.
5. Spoon the ricotta mixture into each zucchini boat, pressing the filling down gently.
6. Bake for 20-25 minutes, until the zucchinis are tender and the filling is golden on top.
7. Garnish with additional fresh parsley before serving.

These ricotta and bacon stuffed zucchini boats are a savory and satisfying meal that makes use of fresh summer produce. The creamy ricotta filling, combined with the smoky flavor of bacon, creates a mouthwatering combination that perfectly complements the tender zucchini. This dish is ideal for a light dinner or as a healthy appetizer for your next gathering. It’s a flavorful and nutritious way to enjoy zucchini while keeping the meal low-carb and satisfying.

Ricotta and Butternut Squash Lasagna

This vegetarian lasagna is a hearty and comforting dish made with layers of ricotta cheese, roasted butternut squash, spinach, and a rich tomato sauce. The creamy ricotta filling and sweet, caramelized squash complement each other beautifully, while the spinach adds a burst of color and nutrients. This dish is perfect for a cozy dinner and can be made ahead for a stress-free meal.

Ingredients

• 9 lasagna noodles (regular or no-boil)
• 2 cups ricotta cheese
• 2 cups butternut squash, cubed and roasted
• 1 1/2 cups fresh spinach, chopped
• 2 cups marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the butternut squash on a baking sheet with olive oil, salt, and pepper for 25-30 minutes, until tender and caramelized.
3. Cook the lasagna noodles according to package instructions (if using regular noodles), then drain and set aside.
4. In a bowl, mix the ricotta cheese with half of the grated Parmesan, garlic powder, dried thyme, and salt and pepper to taste.
5. In a 9×13-inch baking dish, spread a layer of marinara sauce on the bottom.
6. Layer the cooked lasagna noodles, followed by a layer of the ricotta mixture, roasted butternut squash, spinach, and a drizzle of marinara sauce. Repeat the layers until the dish is filled.
7. Top the final layer with mozzarella and the remaining Parmesan cheese.
8. Cover with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
10. Let the lasagna cool for 5-10 minutes before slicing and serving.

Ricotta and butternut squash lasagna is the epitome of comfort food with a healthy twist. The combination of sweet butternut squash, creamy ricotta, and savory tomato sauce creates a perfect harmony of flavors. The spinach adds color and nutrition to this already satisfying dish, making it a wonderful vegetarian option. This lasagna is hearty enough to be the centerpiece of any meal and is just as delicious when reheated the next day.

Ricotta and Herb Stuffed Bell Peppers

These ricotta and herb-stuffed bell peppers are a delicious and wholesome way to enjoy a flavorful, vegetable-packed meal. The creamy ricotta filling is mixed with fresh herbs and spices, then stuffed into vibrant bell peppers and baked to perfection. This dish is perfect for a light dinner or as a side to your main course. It’s healthy, easy to make, and bursting with Mediterranean flavors.

Ingredients

• 4 large bell peppers (red, yellow, or orange)
• 1 1/2 cups ricotta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 cup pine nuts, toasted (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a mixing bowl, combine the ricotta cheese, chopped parsley, basil, garlic powder, onion powder, olive oil, Parmesan cheese, salt, and pepper. Stir until smooth and well-combined.
4. Stuff the ricotta mixture into each bell pepper, packing it in gently.
5. Place the stuffed peppers in a baking dish. Drizzle with a little olive oil and cover with foil.
6. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
7. Remove the foil, sprinkle with toasted pine nuts (if using), and bake for an additional 5-7 minutes, until the tops are golden.
8. Serve warm and enjoy!

icotta and herb-stuffed bell peppers are a vibrant and nutritious dish that’s perfect for anyone looking to enjoy a wholesome, vegetarian meal. The creamy ricotta filling, enhanced by fresh herbs and Parmesan, complements the tender bell peppers beautifully. The optional toasted pine nuts add a lovely crunch and extra flavor, making each bite a delightful experience. This dish can easily be made ahead and reheated, making it an excellent option for meal prep or entertaining.

Ricotta and Zucchini Fritters

These ricotta and zucchini fritters are a perfect combination of light, savory, and satisfying. The ricotta gives the fritters a creamy texture, while the zucchini adds freshness and a subtle crunch. These fritters are easy to prepare and can be enjoyed as a snack, appetizer, or a side dish. They are a wonderful way to make use of zucchini, especially during the summer months when it’s abundant.

Ingredients

• 2 medium zucchinis, grated
• 1 cup ricotta cheese
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)
• Fresh herbs (such as parsley or dill) for garnish

Instructions

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
2. In a large bowl, combine the grated zucchini, ricotta cheese, flour, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix until everything is well incorporated.
3. Heat the olive oil in a large skillet over medium heat.
4. Scoop spoonfuls of the fritter mixture into the skillet and flatten them slightly with the back of a spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil.
6. Garnish with fresh herbs and serve warm.

Ricotta and zucchini fritters are a delightful and versatile dish, perfect for a light meal or a tasty snack. The combination of ricotta and zucchini creates a fluffy, creamy fritter that’s crispy on the outside and soft on the inside. These fritters are easy to customize with your favorite herbs and make for a great appetizer or side dish. Paired with a simple yogurt dipping sauce or a fresh salad, they’re sure to be a hit at your next gathering.

Ricotta and Mushroom Risotto

This creamy ricotta and mushroom risotto is a comforting and luxurious dish that combines the richness of ricotta with the earthy flavors of mushrooms. The creamy, cheesy risotto is full of umami from the mushrooms and a touch of lemon zest to brighten the dish. It’s the perfect meal for a cozy night in, offering both indulgence and freshness in every bite.

Ingredients

• 1 1/2 cups Arborio rice
• 1 cup ricotta cheese
• 2 cups mushrooms (such as cremini or button), sliced
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth (warm)
• 1/2 cup dry white wine
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. In a large pan, melt 1 tablespoon of butter over medium heat. Add the onions and garlic and sauté for 2-3 minutes until softened.
2. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become golden brown. Remove the mushrooms from the pan and set them aside.
3. In the same pan, add the remaining tablespoon of butter and the Arborio rice. Stir to coat the rice in the butter and cook for 2-3 minutes until the rice is slightly toasted.
4. Pour in the white wine and stir until it’s absorbed.
5. Begin adding the warm broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is tender and creamy, about 18-20 minutes.
6. Stir in the ricotta cheese, cooked mushrooms, Parmesan cheese, lemon zest, salt, and pepper.
7. Garnish with fresh parsley and serve warm.

This ricotta and mushroom risotto is a rich and creamy dish that’s perfect for any occasion where comfort food is desired. The combination of creamy ricotta, earthy mushrooms, and a hint of lemon creates a well-balanced dish with a satisfying depth of flavor. The risotto is creamy but light enough to be enjoyed as a main course or paired with a simple green salad for a complete meal. This dish is an elegant way to enjoy the flavors of mushrooms and ricotta in a comforting, indulgent form.

Ricotta and Pesto Stuffed Mushrooms

These ricotta and pesto stuffed mushrooms are a savory appetizer or side dish that combines the creamy richness of ricotta with the aromatic flavors of basil pesto. The mushrooms are hollowed out and filled with a flavorful mixture, then baked to golden perfection. They make a great party appetizer or an elegant addition to any meal.

Ingredients

• 12 large white button mushrooms
• 1 cup ricotta cheese
• 2 tablespoons basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the mushrooms and use a small spoon to hollow out the caps, leaving about 1/4 inch of mushroom around the edge. Set the mushroom caps aside and chop the stems finely.
3. In a mixing bowl, combine the ricotta cheese, pesto, Parmesan cheese, chopped mushroom stems, parsley, garlic powder, salt, and pepper. Stir until well mixed.
4. Stuff each mushroom cap with the ricotta mixture, pressing gently to fill them completely.
5. Arrange the stuffed mushrooms on a baking sheet and drizzle with olive oil.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
7. Garnish with extra fresh parsley before serving.

These ricotta and pesto stuffed mushrooms are a delightful treat for anyone who enjoys the combination of creamy cheese and herby pesto. The stuffed mushrooms are flavorful, with a creamy filling that pairs perfectly with the tender, juicy mushroom caps. These bite-sized treats are ideal for a cocktail party, a casual get-together, or as a light appetizer before dinner. With their rich flavor and elegant presentation, they’re sure to impress your guests.

Ricotta and Broccoli Quiche

This ricotta and broccoli quiche is a hearty, satisfying dish that’s perfect for breakfast, brunch, or a light dinner. The creamy ricotta filling combines with tender broccoli to create a delicious, savory custard, all encased in a buttery, flaky crust. This quiche is easy to make and can be prepared ahead of time for a hassle-free meal.

Ingredients

• 1 pre-made pie crust (or homemade)
• 1 cup ricotta cheese
• 1 cup cooked broccoli florets, chopped
• 1/2 cup grated cheddar cheese
• 4 large eggs
• 1/4 cup milk or cream
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 teaspoon dried thyme
• 1/4 teaspoon nutmeg

Instructions

1. Preheat the oven to 375°F (190°C).
2. If using a store-bought pie crust, place it in a 9-inch tart pan or pie dish. If making homemade, roll out the dough and fit it into the pan.
3. In a mixing bowl, whisk together the eggs, milk or cream, ricotta cheese, garlic powder, thyme, nutmeg, salt, and pepper until smooth.
4. Stir in the cooked broccoli and grated cheddar cheese.
5. Pour the mixture into the prepared pie crust and spread it evenly.
6. Bake for 35-40 minutes, or until the quiche is set and golden brown on top.
7. Let the quiche cool for a few minutes before slicing and serving.

This ricotta and broccoli quiche is a simple yet delicious dish that’s perfect for any meal of the day. The creamy ricotta filling gives the quiche a rich texture, while the broccoli adds a healthy and savory element. It’s a versatile dish that can be enjoyed warm or cold, making it great for meal prep or gatherings. Whether you serve it for breakfast, brunch, or dinner, this quiche will become a favorite in your recipe rotation.

Ricotta and Sweet Potato Gratin

This ricotta and sweet potato gratin is a comforting side dish that combines the natural sweetness of roasted sweet potatoes with the creamy richness of ricotta. Baked until golden and bubbly, it’s the perfect addition to any fall or winter meal. This dish brings a slightly sweet and savory flavor profile, making it an ideal side for roasted meats or holiday dinners.

Ingredients

• 4 medium sweet potatoes, peeled and sliced thinly
• 1 1/2 cups ricotta cheese
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, heat the olive oil over medium heat and sauté the garlic for 1 minute until fragrant. Add the ricotta cheese, heavy cream, thyme, salt, and pepper. Stir until smooth and heated through.
3. In a greased baking dish, arrange a layer of sweet potato slices. Spoon some of the ricotta mixture over the sweet potatoes, then sprinkle with a little Gruyère cheese. Repeat the layers until all ingredients are used, ending with a layer of ricotta mixture on top.
4. Sprinkle the top with Parmesan cheese.
5. Cover with foil and bake for 40-45 minutes, until the sweet potatoes are tender.
6. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
7. Let the gratin cool for a few minutes before serving.

This ricotta and sweet potato gratin is a hearty and comforting dish that pairs wonderfully with roasted meats or a holiday feast. The combination of creamy ricotta, sweet potatoes, and herbs creates a balanced flavor profile that’s both savory and slightly sweet. The gratin’s golden, bubbly top and smooth interior make it a dish everyone will want to dive into. Perfect for cozy dinners, it’s a warming and delicious side dish that will elevate any meal.

Ricotta and Spinach Stuffed Chicken Breast

This ricotta and spinach stuffed chicken breast is a deliciously creamy and flavorful dish, perfect for a hearty dinner. The tender chicken breasts are stuffed with a savory ricotta-spinach mixture, seasoned with garlic, herbs, and Parmesan. Baked until golden and juicy, this dish is a perfect balance of protein and creamy texture, and it pairs well with a simple salad or roasted vegetables.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 cup chicken broth or white wine (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, garlic, basil, salt, and pepper. Stir until smooth and well mixed.
3. Using a sharp knife, create a pocket in each chicken breast by cutting horizontally through the center, being careful not to cut all the way through.
4. Stuff each chicken breast with the ricotta-spinach mixture, securing the edges with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side, until golden brown.
6. Once seared, add the chicken broth or wine to the skillet for extra flavor (optional), and transfer the skillet to the oven.
7. Bake for 20-25 minutes, until the chicken is fully cooked through and the filling is hot.
8. Remove the toothpicks, slice, and serve with your favorite side dish.

Ricotta and spinach stuffed chicken breasts are a flavorful, satisfying meal that can easily impress guests or make for a comforting weeknight dinner. The ricotta mixture is creamy and rich, perfectly complementing the tender chicken. The combination of spinach and Parmesan adds depth and freshness, making this dish both delicious and nutritious. Whether paired with roasted vegetables, a green salad, or pasta, this stuffed chicken is sure to be a hit at the dinner table.

Ricotta and Lemon Panna Cotta

This ricotta and lemon panna cotta is a refreshing and creamy dessert with a delicate citrus flavor. The smooth ricotta base is infused with fresh lemon zest, creating a light yet indulgent treat. Topped with a tangy berry compote or fresh fruit, this panna cotta is a perfect way to end a meal with something sweet but not overly heavy.

Ingredients

• 1 1/2 cups ricotta cheese
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 cup sugar
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 packet (about 2 1/2 teaspoons) gelatin powder
• 2 tablespoons water
• Fresh berries or berry compote, for topping

Instructions

1. In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let it bloom for 5 minutes.
2. In a saucepan, combine the heavy cream, milk, sugar, and lemon zest. Heat over medium heat until warm, stirring occasionally to dissolve the sugar.
3. Remove the saucepan from the heat and stir in the vanilla extract and the bloomed gelatin. Stir until the gelatin is completely dissolved.
4. In a separate bowl, whisk the ricotta cheese until smooth, then slowly pour in the cream mixture, whisking to combine.
5. Pour the mixture into small ramekins or dessert cups. Refrigerate for at least 4 hours, or overnight, until set.
6. To serve, top with fresh berries or berry compote for a burst of tangy sweetness.

Ricotta and lemon panna cotta is a beautifully light and creamy dessert that combines the richness of ricotta with the fresh, zesty flavor of lemon. The addition of gelatin creates a smooth, melt-in-your-mouth texture, making it a perfect end to a meal. Whether served with fresh berries or a homemade fruit compote, this panna cotta offers a satisfying yet refreshing sweetness. It’s a simple, elegant dessert that can be prepared ahead of time, making it a great choice for entertaining or a special treat.

Ricotta and Feta Greek Salad

This ricotta and feta Greek salad is a fresh, vibrant, and protein-packed dish that’s perfect for a light lunch or dinner. The creamy ricotta cheese adds a soft texture, while the salty feta complements the crisp vegetables. Tossed with olives, cucumbers, tomatoes, and a tangy dressing, this salad is full of flavor and ideal for those looking to enjoy Mediterranean-inspired cuisine.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup feta cheese, crumbled
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. In a large bowl, combine the ricotta cheese, feta cheese, cucumber, cherry tomatoes, red onion, and olives.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh basil leaves before serving.

Ricotta and feta Greek salad is a deliciously fresh and hearty dish that captures the vibrant flavors of the Mediterranean. The creamy ricotta adds a unique twist to the traditional Greek salad, balancing out the tangy feta and crisp vegetables. This salad is light, healthy, and full of fresh ingredients, making it a perfect dish for a warm day or as a side to a grilled protein. It’s simple to make, flavorful, and refreshing, offering a great way to enjoy the classic flavors of a Greek salad with a little added

Note: More recipes are coming soon!