35+ Easy and Tasty Ricotta Lunch Recipes for Busy Days

Ricotta is a versatile and creamy cheese that can transform any lunch into a rich, flavorful experience.

Whether you’re looking for something savory, sweet, or a perfect balance of both, ricotta can be the star ingredient in countless dishes. If you’re in need of fresh and creative lunch ideas that are both satisfying and easy to prepare, you’re in the right place.

In this blog, we’ve compiled over 35 ricotta lunch recipes that will inspire you to bring something new to your table.

From savory pastas and salads to stuffed vegetables and sandwiches, these recipes offer something for every taste.

Ready to elevate your lunch game? Let’s dive into these delicious ricotta-filled creations!

35+ Easy and Tasty Ricotta Lunch Recipes for Busy Days

Incorporating ricotta into your lunch recipes is a great way to add richness, creaminess, and a burst of flavor without much effort.

Whether you’re cooking for yourself or preparing meals for the whole family, these 35+ ricotta lunch recipes offer a variety of options that are sure to satisfy all appetites.

From easy-to-make dishes for busy days to more intricate recipes for special occasions, ricotta can truly elevate your meals.

So the next time you’re planning lunch, reach for this versatile cheese and enjoy a delicious, comforting meal.

Ricotta and Spinach Stuffed Chicken Breast

This low-carb, keto-friendly lunch features a juicy chicken breast stuffed with a creamy ricotta and spinach mixture. It’s a delicious way to enjoy lean protein and greens while keeping carbs low. The combination of ricotta, spinach, and seasoning gives the dish a savory and satisfying flavor.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1/4 cup shredded mozzarella cheese (optional for topping)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a pan, sauté the spinach and garlic in olive oil over medium heat until the spinach is wilted. Let it cool slightly.
3. In a bowl, mix the ricotta cheese, Parmesan, sautéed spinach, salt, pepper, and Italian seasoning.
4. Cut a pocket into each chicken breast, being careful not to cut all the way through.
5. Stuff each chicken breast with the ricotta-spinach mixture. If desired, sprinkle mozzarella cheese on top for a melty finish.
6. Season the outside of the chicken with salt and pepper.
7. Heat olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 2-3 minutes per side.
8. Transfer the chicken to the oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
9. Remove from the oven and let rest for a few minutes before serving.

This ricotta and spinach stuffed chicken breast is the perfect keto lunch, providing you with rich flavors and a satisfying combination of protein and healthy fats. It’s a great way to keep your carbs in check while enjoying a filling and delicious meal. The savory ricotta filling makes the chicken tender and flavorful, while the spinach adds a healthy boost of vitamins and minerals.

Ricotta and Zucchini Noodles with Pesto

This keto-friendly, low-carb recipe replaces traditional pasta with zucchini noodles, paired with a creamy ricotta cheese sauce and topped with fresh basil pesto. It’s a refreshing and healthy twist on classic pasta dishes, perfect for those following a keto diet.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup ricotta cheese
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup homemade or store-bought basil pesto

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender, being careful not to overcook. Set aside.
2. In the same skillet, lower the heat and add the ricotta cheese and heavy cream, stirring to combine. Let it simmer for 2-3 minutes until the mixture is smooth and heated through.
3. Season the ricotta sauce with salt, pepper, and Parmesan cheese, and stir until the cheese is melted and the sauce is creamy.
4. Add the zucchini noodles back into the skillet and toss them in the ricotta sauce until fully coated.
5. Plate the zucchini noodles and top with fresh basil pesto for an extra burst of flavor.
6. Serve warm and enjoy!

This ricotta and zucchini noodles dish is a fantastic keto lunch option that’s low in carbs yet rich in flavor. The creamy ricotta sauce blends perfectly with the fresh zucchini noodles, offering a light but filling meal. The pesto adds a punch of fresh herb flavor, making it a satisfying dish that you’ll love again and again.

Ricotta and Avocado Salad with Grilled Shrimp

A fresh, vibrant salad made with creamy ricotta, avocado, and perfectly grilled shrimp. This dish is low-carb, keto-friendly, and packed with healthy fats from the avocado and protein from the shrimp. It’s a light, yet satisfying lunch that balances rich flavors and textures.

Ingredients

• 1/2 cup ricotta cheese
• 2 ripe avocados, diced
• 10-12 large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro or parsley
• 2 cups mixed greens (arugula, spinach, or lettuce)

Instructions

1. Preheat a grill or grill pan over medium-high heat.
2. Toss the shrimp in olive oil, paprika, salt, and pepper. Grill for 2-3 minutes on each side until the shrimp are pink and cooked through.
3. In a large bowl, combine the mixed greens, diced avocado, and ricotta cheese. Toss gently to mix.
4. Drizzle with lemon juice and add a pinch of salt and pepper to taste.
5. Top the salad with the grilled shrimp and sprinkle with fresh cilantro or parsley.
6. Serve immediately for a refreshing and satisfying lunch.

This ricotta and avocado salad with grilled shrimp offers a perfect balance of protein, healthy fats, and low carbs. The creamy ricotta complements the rich avocado, while the grilled shrimp add a smoky flavor that ties everything together. It’s a nutrient-packed, refreshing dish that works great as a keto-friendly lunch to keep you energized throughout the day.

Ricotta and Cauliflower Bake

This comforting and creamy low-carb dish combines roasted cauliflower with ricotta cheese and savory seasonings. A great keto-friendly alternative to traditional baked casseroles, this dish is rich in flavor and texture, offering a creamy and satisfying meal without the carbs.

Ingredients

• 1 medium cauliflower, cut into florets
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets in olive oil, garlic powder, onion powder, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
3. In a bowl, mix together the ricotta cheese, Parmesan cheese, and mozzarella cheese.
4. Once the cauliflower is roasted, transfer it to a baking dish. Spoon the ricotta mixture over the cauliflower and spread it evenly.
5. Return the dish to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.

This ricotta and cauliflower bake is a simple yet indulgent dish that’s perfect for anyone on a keto diet. The roasted cauliflower has a sweet, caramelized flavor that pairs wonderfully with the creamy, cheesy ricotta mixture. It’s a low-carb, comforting dish that satisfies the craving for cheesy casseroles without the carbs, making it a great addition to your lunch menu.

Ricotta and Bacon-Stuffed Mushrooms

These ricotta and bacon-stuffed mushrooms are a savory, keto-friendly lunch that’s both rich in flavor and easy to prepare. The combination of crispy bacon, creamy ricotta, and tender mushrooms makes for a satisfying meal that’s low in carbs and perfect for those following a keto diet.

Ingredients

• 12 large button mushrooms, stems removed
• 1/2 cup ricotta cheese
• 4 slices bacon, cooked and crumbled
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Olive oil for drizzling

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the mushroom caps on a baking sheet, drizzling them lightly with olive oil and seasoning with salt and pepper.
3. In a bowl, combine the ricotta cheese, crumbled bacon, Parmesan cheese, minced garlic, salt, and pepper.
4. Stuff each mushroom cap generously with the ricotta mixture.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
6. Garnish with fresh parsley and serve immediately.

These ricotta and bacon-stuffed mushrooms make a perfect low-carb lunch that’s packed with protein and flavor. The crispy bacon adds a smoky richness to the creamy ricotta, while the mushrooms provide a satisfying bite. These stuffed mushrooms are a fun and easy way to enjoy a keto-friendly lunch that’s both filling and flavorful.

Ricotta and Cucumber Salad with Lemon Dressing

This light and refreshing salad combines creamy ricotta cheese with cool cucumbers and a zesty lemon dressing. Perfect for a keto-friendly lunch, this dish is packed with healthy fats, fresh veggies, and vibrant citrus flavors, making it a satisfying yet low-carb option.

Ingredients

• 1 cucumber, thinly sliced
• 1/2 cup ricotta cheese
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill or parsley, chopped
• 1 tablespoon sliced almonds (optional for crunch)

Instructions

1. In a large bowl, combine the sliced cucumber and ricotta cheese.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing.
3. Drizzle the dressing over the cucumber and ricotta mixture and toss gently to combine.
4. Sprinkle the salad with fresh dill or parsley, and top with sliced almonds for a bit of crunch (optional).
5. Serve chilled or at room temperature.

This ricotta and cucumber salad is a refreshing, light, and keto-friendly lunch option. The creamy ricotta pairs beautifully with the cool cucumber, while the lemon dressing adds a tangy zing that elevates the entire dish. It’s the perfect balance of creamy, fresh, and crunchy textures, making it a great choice for anyone on a low-carb, keto diet.

Ricotta and Turkey Lettuce Wraps

These ricotta and turkey lettuce wraps are an easy, keto-friendly lunch that’s both light and satisfying. Packed with protein from turkey and the creaminess of ricotta, these wraps are a low-carb alternative to traditional sandwiches, offering a fresh, crunchy texture with each bite.

Ingredients

• 8 large lettuce leaves (romaine or butter lettuce works well)
• 1/2 cup ricotta cheese
• 1/2 cup cooked turkey breast, thinly sliced
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional for extra richness)
• Fresh herbs (such as parsley or dill), chopped for garnish

Instructions

1. Lay the lettuce leaves flat on a clean surface.
2. In a small bowl, mix the ricotta cheese with Dijon mustard, olive oil, salt, and pepper to create a creamy spread.
3. Spread a thin layer of the ricotta mixture on each lettuce leaf.
4. Place a few slices of turkey breast on top of the ricotta. If desired, sprinkle with shredded cheese for added flavor.
5. Roll the lettuce leaves up tightly around the filling, securing them into wraps.
6. Garnish with fresh herbs and serve immediately.

These ricotta and turkey lettuce wraps are a quick, low-carb lunch that’s perfect for those on a keto diet. The creamy ricotta combined with the savory turkey makes for a satisfying meal, while the lettuce provides a crisp, refreshing contrast. These wraps are an excellent choice for a light, yet filling, lunch that’s both nutritious and easy to prepare.

Ricotta and Eggplant Parmesan Casserole

This keto-friendly twist on a classic Italian dish replaces breadcrumbs with cheese and layers of ricotta with baked eggplant for a savory and hearty meal. The ricotta filling makes this eggplant Parmesan casserole creamy and satisfying, while staying low in carbs.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 1/2 cups ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• Olive oil for drizzling
• Salt and pepper to taste
• Fresh basil, chopped for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes, until the eggplant is tender and slightly golden.
3. In a bowl, mix the ricotta cheese, Parmesan cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper.
4. In a baking dish, layer the roasted eggplant slices, ricotta mixture, and marinara sauce, repeating the layers until all ingredients are used up.
5. Top with shredded mozzarella cheese and bake for 15-20 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This ricotta and eggplant Parmesan casserole is a delicious, comforting low-carb alternative to traditional pasta dishes. The creamy ricotta and savory marinara sauce create a rich base, while the eggplant serves as a hearty, keto-friendly replacement for pasta. This casserole is perfect for those looking for a filling, keto-approved lunch that still delivers all the comforting flavors of a classic Italian meal.

Ricotta and Smoked Salmon Salad

This light and refreshing salad combines creamy ricotta cheese with smoky salmon and a tangy lemon vinaigrette. A perfect keto-friendly lunch, this dish is packed with healthy fats and protein, providing a flavorful yet low-carb meal that’s easy to prepare and incredibly satisfying.

Ingredients

• 4 cups mixed greens (arugula, spinach, or kale)
• 1/2 cup ricotta cheese
• 4 ounces smoked salmon, sliced
• 1/4 cup cucumber, thinly sliced
• 1 tablespoon capers
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh dill, chopped for garnish

Instructions

1. In a large bowl, combine the mixed greens, cucumber slices, and capers.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a tangy vinaigrette.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Add dollops of ricotta cheese on top of the salad, followed by slices of smoked salmon.
5. Garnish with fresh dill and serve immediately.

This ricotta and smoked salmon salad is a refreshing, keto-friendly lunch that combines creamy, savory, and tangy flavors in each bite. The rich, smooth ricotta complements the smoky salmon, while the crisp cucumber and fresh dill add brightness to the dish. This salad is perfect for anyone following a keto diet, offering a light yet satisfying meal full of healthy fats and protein.

Ricotta and Broccoli Frittata

This keto-friendly ricotta and broccoli frittata is a perfect low-carb lunch option that’s packed with protein and fiber. The creamy ricotta complements the tender broccoli, and the eggs hold everything together in a fluffy, satisfying dish. It’s great for meal prep or a quick lunch.

Ingredients

• 6 large eggs
• 1/2 cup ricotta cheese
• 1 cup broccoli florets, steamed
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs (such as parsley or chives), chopped for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the steamed broccoli and sauté for a few minutes until heated through.
3. In a large bowl, whisk together the eggs, ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper.
4. Pour the egg mixture over the broccoli in the skillet and stir gently to distribute evenly.
5. Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the oven.
6. Bake for 10-15 minutes, or until the frittata is fully set and lightly golden on top.
7. Remove from the oven and let cool slightly before slicing. Garnish with fresh herbs and serve.

This ricotta and broccoli frittata is a nutritious and satisfying low-carb lunch. The creamy ricotta adds richness to the frittata, while the broccoli provides a healthy serving of vegetables. With its high protein and healthy fats, this frittata makes for a filling meal that’s perfect for anyone following a keto diet.

Ricotta and Chia Seed Pudding

A refreshing, low-carb dessert or light lunch, this ricotta and chia seed pudding offers a creamy texture and rich flavor with minimal carbs. The addition of ricotta adds a luxurious creaminess, while the chia seeds provide a satisfying texture and nutritional boost.

Ingredients

• 1/2 cup ricotta cheese
• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon stevia or your preferred low-carb sweetener
• Fresh berries for topping (optional)

Instructions

1. In a bowl, whisk together the ricotta cheese, almond milk, vanilla extract, and sweetener until smooth.
2. Stir in the chia seeds until well combined.
3. Cover the bowl and refrigerate for at least 3-4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
4. Before serving, stir the pudding again and top with fresh berries, if desired.

This ricotta and chia seed pudding is a delicious, keto-friendly option for breakfast or a light lunch. The creamy ricotta blends perfectly with the chia seeds, providing a satisfying texture and flavor. It’s a versatile dish that can be customized with your favorite berries or sweeteners, making it a great low-carb treat or meal.

Ricotta-Stuffed Bell Peppers

Ricotta-stuffed bell peppers are a keto-friendly lunch that’s full of flavor and easy to make. The ricotta filling adds a creamy texture and rich taste, while the bell peppers serve as a perfect vessel for the filling. It’s a great low-carb meal that’s filling and nutrient-packed.

Ingredients

• 4 bell peppers (any color), tops cut off and seeds removed
• 1 cup ricotta cheese
• 1/2 cup cooked ground turkey or beef (optional for added protein)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh basil or parsley, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the ricotta cheese, cooked ground turkey or beef (if using), Parmesan cheese, garlic powder, salt, and pepper.
3. Stuff the bell peppers with the ricotta mixture and place them in a baking dish.
4. Drizzle the stuffed peppers with olive oil and cover the dish with foil.
5. Bake for 25-30 minutes, or until the peppers are tender.
6. Remove the foil and bake for an additional 5-10 minutes to lightly brown the tops.
7. Garnish with fresh basil or parsley and serve.

These ricotta-stuffed bell peppers are a perfect low-carb, keto-friendly lunch. The creamy ricotta filling pairs wonderfully with the sweet bell peppers, and the addition of ground turkey or beef provides extra protein. This dish is satisfying, flavorful, and easy to prepare, making it an ideal option for anyone following a keto diet.

Ricotta and Roasted Vegetable Salad

This low-carb, keto-friendly salad features creamy ricotta paired with roasted vegetables, offering a delicious and nutritious lunch. The rich, smooth ricotta contrasts beautifully with the caramelized vegetables, making it a satisfying meal that’s light yet full of flavor.

Ingredients

• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1/2 red onion, sliced
• 1/2 cup ricotta cheese
• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• Fresh basil, chopped for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the zucchini, bell pepper, and red onion in olive oil, salt, pepper, and Italian seasoning. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. In a bowl, combine the roasted vegetables and ricotta cheese, gently mixing to coat the vegetables with the ricotta.
4. Drizzle with balsamic vinegar and toss again to combine.
5. Garnish with fresh basil and serve warm or at room temperature.

This ricotta and roasted vegetable salad is a flavorful, low-carb option for lunch. The roasted vegetables bring out natural sweetness, while the creamy ricotta adds a satisfying richness. With just a few ingredients, it’s a simple yet nourishing dish that’s perfect for a keto-friendly diet.

Ricotta and Avocado Chicken Salad

This fresh and creamy chicken salad is a perfect keto lunch option. Packed with protein from the chicken and healthy fats from both avocado and ricotta, it’s a satisfying and nutrient-dense meal. The creamy ricotta dressing ties everything together beautifully, making this dish both delicious and low in carbs.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 ripe avocado, diced
• 1/2 cup ricotta cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1 tablespoon sliced almonds (optional for crunch)

Instructions

1. In a large bowl, combine the shredded chicken and diced avocado.
2. In a separate small bowl, whisk together the ricotta cheese, olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.
3. Pour the dressing over the chicken and avocado mixture, and toss gently to combine.
4. Garnish with fresh parsley and sliced almonds for added texture.
5. Serve immediately or refrigerate for up to 2 hours before serving.

This ricotta and avocado chicken salad is the ideal keto lunch, offering a perfect balance of creamy textures and protein-packed goodness. The ricotta dressing adds richness, while the avocado provides a healthy dose of fats, making this a filling and satisfying meal. It’s easy to make and great for meal prep.

Ricotta and Prosciutto Stuffed Chicken Thighs

These ricotta and prosciutto-stuffed chicken thighs are an elegant and flavorful low-carb lunch option. The creamy ricotta filling paired with salty prosciutto creates a deliciously savory combination, and the chicken thighs keep the dish moist and juicy. It’s a simple yet impressive meal for any keto diet.

Ingredients

• 4 boneless, skinless chicken thighs
• 1/2 cup ricotta cheese
• 4 slices prosciutto, chopped
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh thyme or rosemary for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the ricotta cheese, chopped prosciutto, Parmesan cheese, garlic powder, salt, and pepper.
3. Lay the chicken thighs flat and spoon the ricotta mixture onto the center of each thigh. Roll the chicken up tightly around the filling and secure with toothpicks.
4. Heat olive oil in a skillet over medium-high heat. Sear the chicken on all sides until golden brown, about 3-4 minutes per side.
5. Transfer the chicken thighs to a baking dish and bake in the oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
6. Remove the toothpicks, garnish with fresh thyme or rosemary, and serve.

Ricotta and prosciutto-stuffed chicken thighs are a delicious, low-carb lunch option that feels indulgent yet is easy to prepare. The ricotta filling is creamy and flavorful, while the prosciutto adds a savory, salty kick. These stuffed chicken thighs are a perfect keto-friendly dish that will keep you full and satisfied without the carbs.

Note: More recipes are coming soon!