25+ Delicious Ricotta Dinner Recipes You’ll Want to Try Tonight

Ricotta cheese is a versatile ingredient that can transform any meal into a creamy, flavorful delight.

Whether used as a filling in savory dishes or a topping for pasta, ricotta brings richness and texture to a variety of dinner recipes.

If you’re looking for inspiration to add this creamy cheese to your meals, you’re in the right place! In this article, we’ve curated over 25 ricotta dinner recipes that showcase the best of what this cheese can do.

From comforting lasagnas to fresh, vibrant salads, ricotta works beautifully in both hearty and light dishes.

Its mild flavor pairs wonderfully with a variety of vegetables, meats, and spices, making it a staple ingredient for both traditional and contemporary dinner ideas.

Whether you’re a seasoned home cook or just getting started in the kitchen, these recipes will guide you in creating a satisfying, ricotta-filled meal.

So, let’s dive into the delicious world of ricotta cheese and discover the endless possibilities it brings to the dinner table!

25+ Delicious Ricotta Dinner Recipes You’ll Want to Try Tonight

Ricotta cheese is a true kitchen staple, offering both versatility and richness to a wide array of dinner recipes.

Whether you’re preparing a rich, indulgent pasta dish, a healthy stuffed vegetable, or a savory tart, ricotta is the perfect ingredient to elevate your meals.

With over 25+ ricotta dinner recipes to choose from, you’ll never run out of new ideas to keep your dinner rotations fresh and exciting.

Experimenting with different ways to incorporate ricotta into your cooking is not only fun but also a great way to bring a creamy, comforting touch to your meals.

From family-friendly favorites to elegant dishes fit for guests, ricotta is the key to creating memorable meals that everyone will love.

So, gather your ingredients, get creative in the kitchen, and enjoy the delightful flavors that ricotta brings to the table.

Ricotta and Spinach Stuffed Shells

A classic comfort food, these ricotta and spinach stuffed shells are a perfect balance of creamy ricotta cheese and earthy spinach, all nestled inside tender pasta shells. Baked with marinara sauce and a sprinkle of mozzarella, this dish is a crowd-pleaser and can be easily prepared ahead of time. Perfect for a cozy dinner or meal prep, these stuffed shells are both satisfying and flavorful.

Ingredients:

• 20 jumbo pasta shells
• 1 ½ cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 egg, beaten
• 1 cup mozzarella cheese, shredded
• 1/3 cup Parmesan cheese, grated
• 2 cups marinara sauce
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and set aside.
2. In a medium bowl, combine the ricotta cheese, chopped spinach, beaten egg, mozzarella cheese, Parmesan, and season with salt and pepper. Mix until well combined.
3. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Stuff each pasta shell with the ricotta-spinach mixture and place them in the baking dish.
4. Pour the remaining marinara sauce over the stuffed shells and sprinkle with additional mozzarella cheese.
5. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
6. Garnish with fresh basil and serve.

The ricotta and spinach stuffed shells offer a satisfying combination of textures, from the creamy filling to the chewy pasta. The rich tomato sauce adds a tangy contrast, while the melted cheese ties everything together. This dish is ideal for a hearty family dinner or meal prep, as it holds up well when stored and reheated. The combination of ricotta and spinach is not only delicious but also adds a nutritious twist to a classic pasta dish.

Ricotta and Lemon Zest Risotto

This creamy ricotta and lemon zest risotto is a light, yet indulgent dish that pairs the richness of ricotta with the fresh brightness of lemon. The dish’s creamy texture, complemented by the zesty flavor, is perfect as a main course or as a side to grilled meats. The risotto is easy to make and brings a sophisticated touch to any meal.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable or chicken broth, warmed
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1/2 cup ricotta cheese
• Zest of 1 lemon
• Juice of half a lemon
• 1/3 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the Arborio rice and cook for 2 minutes until the rice is lightly toasted.
3. Pour in the white wine and let it cook until mostly absorbed, stirring occasionally.
4. Begin adding the warmed broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and al dente, about 18 minutes.
5. Once the rice is cooked, stir in the ricotta cheese, lemon zest, and lemon juice. Add the Parmesan cheese and mix until well combined. Season with salt and pepper to taste.
6. Serve with chopped fresh parsley on top.

This risotto has a luscious, creamy texture, with the ricotta making it rich and velvety, while the lemon zest offers a bright and refreshing lift. The Parmesan adds depth, and the fresh parsley brings a touch of color and freshness. This dish is both comforting and elegant, making it ideal for a casual weeknight dinner or a special occasion. The tangy lemon flavor balances the richness of the ricotta, creating a dish that’s indulgent but not overly heavy.

Ricotta and Tomato Basil Tart

A simple yet elegant tart, this ricotta and tomato basil creation combines a flaky, buttery crust with a creamy ricotta filling, fresh ripe tomatoes, and aromatic basil. It’s a perfect appetizer, light dinner, or picnic treat. The balance of flavors from the ricotta, tomatoes, and basil makes this tart fresh and savory, while the pastry offers a satisfying crunch.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 ½ cups ricotta cheese
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 egg, beaten (for egg wash)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface to fit a 9-inch tart pan or baking sheet. Press the pastry into the pan and trim the edges.
2. In a bowl, combine the ricotta cheese with garlic powder, salt, and pepper. Mix until smooth.
3. Spread the ricotta mixture evenly over the base of the pastry.
4. Arrange the halved cherry tomatoes on top of the ricotta filling. Drizzle with olive oil and sprinkle with fresh basil leaves.
5. Brush the edges of the pastry with the beaten egg for a golden finish.
6. Bake for 25–30 minutes, or until the pastry is golden and crispy, and the tomatoes are soft and slightly caramelized.
7. Let the tart cool slightly before slicing and serving.

This ricotta and tomato basil tart is a delightful balance of textures and flavors. The creamy ricotta complements the juicy, slightly tangy tomatoes, while the crispy pastry provides the perfect crunch. The fresh basil adds an aromatic kick that elevates the dish. This tart is ideal for a light lunch or a starter for a larger meal. It’s simple yet refined, showcasing the versatility of ricotta in savory dishes. The puff pastry ensures that every bite is crispy and satisfying, making this a dish you’ll want to make time and time again.

Ricotta and Mushroom Stuffed Chicken Breast

This ricotta and mushroom stuffed chicken breast combines savory flavors with tender chicken, creating a dish that’s both satisfying and elegant. The creamy ricotta filling, infused with sautéed mushrooms and garlic, adds moisture and richness to the chicken, making each bite a comforting experience. Perfect for a special dinner or as a meal prep option for the week.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup mushrooms, finely chopped (preferably cremini or button mushrooms)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add the mushrooms and garlic, cooking until the mushrooms release their moisture and become tender, about 5–7 minutes. Set aside to cool.
2. In a bowl, mix the ricotta cheese, Parmesan cheese, dried thyme, and cooked mushrooms. Season with salt and pepper to taste.
3. Using a sharp knife, create a pocket in the chicken breasts by cutting horizontally through the thickest part of each breast.
4. Stuff each chicken breast with the ricotta and mushroom mixture, securing the opening with toothpicks or kitchen twine.
5. Heat a skillet over medium-high heat and sear each stuffed chicken breast for 2–3 minutes per side until golden brown.
6. Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20–25 minutes or until the chicken is fully cooked through and the stuffing is heated.
7. Remove from the oven, discard the toothpicks, and garnish with fresh parsley before serving.

The ricotta and mushroom stuffing adds a luscious, creamy texture to the chicken, while the mushrooms provide a savory depth of flavor. The Parmesan cheese and thyme bring extra richness, making each bite satisfying. This dish is perfect for impressing guests at a dinner party or serving as a weeknight treat. The combination of crispy seared chicken and creamy ricotta stuffing creates a wonderful contrast of textures, ensuring a memorable meal.

Ricotta and Pesto Flatbread

This ricotta and pesto flatbread is a simple yet delicious dish that combines the creaminess of ricotta with the bright, herby flavors of basil pesto. Baked on a crispy flatbread crust, this dish is great for a quick dinner, an appetizer, or a fun snack. The combination of cheese and pesto is always a winning combination, and the flatbread base ensures a satisfying crunch.

Ingredients:

• 1 package of pre-made flatbread (or pizza dough)
• 1 cup ricotta cheese
• 1/4 cup pesto sauce (store-bought or homemade)
• 1/2 cup mozzarella cheese, shredded
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). If using pizza dough, roll it out into a thin rectangle or circle on a baking sheet lined with parchment paper. If using pre-made flatbread, place it directly on the baking sheet.
2. Spread a thin layer of ricotta cheese evenly over the flatbread or dough, leaving a small border around the edges.
3. Drizzle the pesto sauce on top of the ricotta, then sprinkle with shredded mozzarella cheese.
4. Drizzle a little olive oil over the top and season with salt and pepper.
5. Bake in the preheated oven for 12–15 minutes, or until the edges of the flatbread are golden and crispy, and the cheese is melted and bubbly.
6. Remove from the oven and garnish with fresh basil leaves before slicing and serving.

This ricotta and pesto flatbread brings together creamy and tangy ricotta with the vibrant, herby pesto for a wonderfully fresh and flavorful bite. The mozzarella adds a gooey, cheesy texture that perfectly complements the richness of the ricotta, while the crispy flatbread offers a satisfying crunch. This dish is perfect for a quick weeknight meal or a light appetizer to share with friends. Its simplicity makes it easy to prepare, yet the flavors are bold and comforting, satisfying both cheese lovers and pesto fans alike.

Ricotta and Zucchini Frittata

This ricotta and zucchini frittata is a light, flavorful dish that’s perfect for brunch, lunch, or dinner. The combination of fluffy eggs, creamy ricotta, and tender zucchini creates a comforting meal that’s both nutritious and satisfying. With a hint of fresh herbs and a light golden crust, this frittata is as beautiful as it is delicious, offering a well-balanced option for any time of day.

Ingredients:

• 6 large eggs
• 1/2 cup ricotta cheese
• 2 medium zucchinis, grated
• 1/4 cup onion, finely chopped
• 1 tablespoon olive oil
• 1/4 cup fresh basil or parsley, chopped
• 1/2 cup feta cheese, crumbled (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). In a large bowl, whisk the eggs with ricotta cheese until smooth. Season with salt and pepper.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Add the grated zucchini to the skillet and cook for an additional 5 minutes, allowing the zucchini to soften and release its moisture. Season with salt and pepper.
4. Stir the zucchini mixture into the egg and ricotta mixture, then fold in the fresh herbs and feta cheese, if using.
5. Pour the mixture into a greased oven-safe skillet or baking dish. Bake for 20–25 minutes, or until the frittata is set in the center and lightly golden on top.
6. Let it cool for a few minutes before slicing and serving.

This ricotta and zucchini frittata is a wonderfully light yet satisfying dish. The zucchini adds a mild, slightly sweet flavor that pairs perfectly with the creamy ricotta. The eggs provide a tender, fluffy texture, while the optional feta cheese adds a briny tang that enhances the overall flavor. The fresh herbs bring a touch of brightness, making this frittata both flavorful and refreshing. It’s a perfect choice for a brunch gathering or a healthy meal that can be easily enjoyed at any time of day.

Ricotta and Roasted Red Pepper Pasta

This ricotta and roasted red pepper pasta is a creamy, vibrant dish that combines the richness of ricotta with the smoky sweetness of roasted red peppers. The sauce is quick to make, and the addition of fresh herbs adds an aromatic touch to each bite. Served with your favorite pasta, this dish is simple yet packed with flavor, perfect for a weeknight dinner or a more elegant meal.

Ingredients:

• 12 oz pasta (penne, spaghetti, or your choice)
• 1 cup ricotta cheese
• 1/2 cup roasted red peppers, drained and chopped (jarred or homemade)
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Red pepper flakes, for heat (optional)

Instructions:

1. Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain, reserving 1 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.
3. Add the roasted red peppers to the pan and cook for an additional 2 minutes. If desired, season with a pinch of red pepper flakes for extra heat.
4. In a blender or food processor, blend the ricotta cheese and roasted red peppers together until smooth. Add a little reserved pasta water to thin the sauce, if needed.
5. Pour the sauce over the cooked pasta and toss to combine. Stir in fresh basil and Parmesan cheese, then season with salt and pepper to taste.
6. Serve with extra Parmesan cheese and basil for garnish.

This ricotta and roasted red pepper pasta is a deliciously creamy dish that offers a perfect balance of smoky, tangy, and savory flavors. The roasted red peppers add depth and complexity, while the ricotta creates a velvety texture that coats the pasta beautifully. The fresh basil and Parmesan elevate the dish with herbal and umami notes. This recipe is a fantastic choice for when you want a quick yet flavorful meal, as it’s easy to prepare but feels indulgent with its creamy sauce.

Ricotta and Sweet Potato Gnocchi

This ricotta and sweet potato gnocchi is a lighter, fluffier twist on the classic Italian dish. The creamy ricotta pairs perfectly with the natural sweetness of the roasted sweet potatoes, creating a pillowy texture that’s both satisfying and delicious. Tossed in a simple sage butter sauce, this gnocchi is a comforting, elevated dish that can be enjoyed on its own or paired with roasted meats.

Ingredients:

• 1 medium sweet potato, roasted and mashed
• 1 cup ricotta cheese
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 egg, beaten
• Salt, to taste
• 1 tablespoon olive oil (for roasting)
• 4 tablespoons butter
• 8-10 fresh sage leaves
• Parmesan cheese, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce the sweet potato with a fork and roast it on a baking sheet for about 45 minutes, or until tender. Allow to cool slightly before scooping out the flesh and mashing it with a fork.
2. In a large bowl, combine the mashed sweet potato, ricotta cheese, and egg. Gradually add the flour, a little at a time, until a dough forms. Season with salt and knead gently until smooth. Divide the dough into small portions and roll each portion into a log, about 1 inch in diameter. Cut the logs into 1-inch pieces to form gnocchi.
3. Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
4. In a separate pan, melt the butter over medium heat. Add the fresh sage leaves and cook for 1-2 minutes until the butter begins to brown slightly and the sage becomes crispy.
5. Toss the cooked gnocchi in the sage butter sauce until well coated. Serve with a sprinkle of Parmesan cheese on top.

These ricotta and sweet potato gnocchi are a deliciously comforting dish with a soft, pillowy texture. The sweet potatoes add a gentle sweetness, while the ricotta keeps the gnocchi light and airy. The sage butter sauce adds a rich, earthy flavor that complements the natural sweetness of the potatoes perfectly. This dish is great for fall or winter dinners and can easily be made ahead for a special occasion or meal prep.

Ricotta and Caramelized Onion Tart

This ricotta and caramelized onion tart is a savory, flavorful dish that’s perfect as an appetizer, light dinner, or party treat. The sweet, rich caramelized onions pair beautifully with the creamy ricotta filling, while the buttery crust offers a satisfying crunch. This tart is both comforting and elegant, with a depth of flavor that makes it perfect for entertaining or casual meals alike.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 large onions, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/2 cup ricotta cheese
• 1/4 cup crème fraîche (optional for extra richness)
• 1/4 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface to fit a tart pan or baking sheet. Press the pastry into the pan and trim any excess dough.
2. Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they become soft and golden brown, about 15-20 minutes. Stir in the balsamic vinegar and cook for another 2 minutes until the vinegar reduces and the onions become caramelized. Remove from heat and set aside.
3. In a small bowl, combine the ricotta cheese with the crème fraîche (if using), dried thyme, salt, and pepper. Mix until smooth.
4. Spread the ricotta mixture evenly over the puff pastry, leaving a small border around the edges.
5. Top the ricotta with the caramelized onions, spreading them evenly over the tart.
6. Bake for 20–25 minutes, or until the pastry is golden and the filling is set.
7. Garnish with fresh parsley before serving.

This ricotta and caramelized onion tart is a beautiful balance of flavors, with the sweetness of the caramelized onions complementing the creamy, slightly tangy ricotta. The flaky puff pastry adds a light, crispy texture, making each bite a delightful combination of crunch and creaminess. This tart is perfect for a casual lunch, an elegant dinner, or a light appetizer at a gathering. The richness of the ricotta and the deep flavor of the onions come together in a way that feels indulgent yet not too heavy.

Ricotta and Lemon Asparagus Risotto

This ricotta and lemon asparagus risotto is a light, refreshing take on the classic creamy rice dish, featuring bright lemon zest and tender asparagus. The ricotta cheese adds a smooth, creamy texture, while the lemon and asparagus bring a refreshing contrast. It’s the perfect dish for spring or any time you want a comforting yet vibrant meal.

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 1/2 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/3 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley or basil, for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, until lightly toasted.
3. Add the white wine and cook until it’s almost fully absorbed by the rice.
4. Add the warm broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue adding the broth until the rice is creamy and al dente, about 18 minutes.
5. Meanwhile, cook the asparagus in a separate pan with a little olive oil over medium heat for 4–5 minutes until tender but still vibrant green. Season with salt and pepper.
6. Once the rice is cooked, stir in the ricotta cheese, lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
7. Gently fold in the cooked asparagus and serve with fresh parsley or basil on top.

This ricotta and lemon asparagus risotto offers a perfect balance of creamy and fresh flavors. The richness of the ricotta pairs beautifully with the bright lemon and tender asparagus, making the dish feel both indulgent and light at the same time. It’s a wonderful spring dish, full of fresh ingredients that enhance the natural flavors. The creamy risotto provides a rich base, while the lemon and asparagus add brightness, making this a satisfying meal that feels both comforting and refreshing.

Ricotta and Prosciutto Stuffed Mushrooms

These ricotta and prosciutto stuffed mushrooms are a delicious appetizer or party snack, packed with savory flavors. The creamy ricotta filling is paired with the salty prosciutto, creating a perfect bite in every mushroom cap. They’re baked until golden and bubbling, making them a crowd-pleasing treat for any occasion.

Ingredients:

• 12 large cremini or white mushrooms, stems removed
• 1/2 cup ricotta cheese
• 1/4 cup prosciutto, finely chopped
• 1 tablespoon Parmesan cheese, grated
• 1 garlic clove, minced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
2. In a bowl, combine the ricotta cheese, chopped prosciutto, Parmesan cheese, garlic, and parsley. Season with salt and pepper to taste.
3. Spoon the ricotta mixture into the hollowed mushroom caps, pressing it down gently to fill them.
4. Place the stuffed mushrooms on the prepared baking sheet and drizzle with a little olive oil.
5. Bake for 15–20 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
6. Serve hot, garnished with extra parsley if desired.

These ricotta and prosciutto stuffed mushrooms offer a delightful mix of savory and creamy flavors. The ricotta keeps the filling light and creamy, while the prosciutto adds a salty, umami-rich contrast. The mushrooms provide a tender base that absorbs the delicious filling as they bake, making each bite a satisfying treat. These stuffed mushrooms are perfect for a party, holiday gathering, or a special appetizer to accompany any meal. They’re easy to prepare yet sophisticated in flavor, sure to impress your guests.

Ricotta and Butternut Squash Lasagna

This ricotta and butternut squash lasagna is a hearty yet light twist on the classic Italian dish. The sweet, roasted butternut squash adds a rich depth of flavor, while the ricotta cheese brings a creamy richness that balances the dish perfectly. Layers of pasta, cheese, and squash create a satisfying meal that’s perfect for autumn or winter dinners.

Ingredients:

• 12 lasagna noodles (no-boil or regular)
• 2 cups ricotta cheese
• 2 cups butternut squash, peeled, cubed, and roasted
• 2 cups spinach, chopped
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg, beaten
• 1/2 teaspoon nutmeg
• 2 cups marinara sauce (homemade or store-bought)
• Salt and pepper, to taste
• Fresh basil or thyme, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until soft and lightly caramelized. Once roasted, mash the squash and set aside.
2. In a bowl, combine the ricotta cheese, spinach, beaten egg, nutmeg, and half of the Parmesan cheese. Season with salt and pepper.
3. Cook the lasagna noodles according to package instructions, or use no-boil noodles for a quicker option.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Then layer the lasagna noodles, followed by a layer of the ricotta mixture, roasted butternut squash, and shredded mozzarella. Repeat the layers, finishing with a layer of sauce, mozzarella, and Parmesan on top.
5. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden.
6. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil or thyme before serving.

This ricotta and butternut squash lasagna is a comforting dish with a beautiful balance of flavors. The creamy ricotta and mozzarella melt together to create a rich, cheesy filling, while the roasted butternut squash adds sweetness and depth. The spinach brings a fresh, slightly earthy note, and the marinara sauce ties everything together with its tangy brightness. This lasagna is ideal for cozy family dinners or as a dish to serve at a gathering during the colder months. The sweet and savory flavors combine to create a memorable and hearty meal that will please all taste buds.

Ricotta and Spinach Stuffed Bell Peppers

These ricotta and spinach stuffed bell peppers are a vibrant and nutritious meal, perfect for a light dinner or lunch. The creamy ricotta mixed with fresh spinach fills each bell pepper, making it a satisfying dish that’s rich in flavor yet light enough to keep you feeling energized. This recipe is versatile and can be customized with your favorite herbs or seasonings.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup ricotta cheese
• 2 cups spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup marinara sauce (optional)
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool.
3. In a bowl, combine the ricotta cheese, cooked spinach, Parmesan cheese, oregano, and red pepper flakes. Season with salt and pepper to taste.
4. Stuff each bell pepper with the ricotta-spinach mixture, pressing down gently to pack the filling.
5. Place the stuffed peppers in a baking dish. If using, spoon marinara sauce over the peppers.
6. Cover the dish with foil and bake for 25–30 minutes, or until the peppers are tender. If you like a crispy top, remove the foil during the last 10 minutes of baking.
7. Garnish with fresh basil or parsley before serving.

These ricotta and spinach stuffed bell peppers are not only colorful and beautiful but also packed with flavor and nutrients. The creamy ricotta pairs wonderfully with the slightly bitter spinach, while the garlic and oregano add savory notes. The bell peppers themselves become tender and sweet as they bake, offering a perfect vessel for the cheesy filling. Whether served as a standalone meal or paired with a side, this dish is a wholesome, satisfying option that’s both comforting and healthy.

Ricotta and Mushroom Risotto

This ricotta and mushroom risotto brings the creamy texture of ricotta cheese into a classic Italian risotto, with earthy mushrooms elevating the flavor profile. The creamy cheese melds perfectly with the rich mushrooms, creating a dish that’s hearty but light enough for a comforting dinner or an elegant side dish. The slow-cooked risotto is infused with savory flavors, making each spoonful a delight.

Ingredients:

• 1 1/2 cups Arborio rice
• 1 cup ricotta cheese
• 8 oz mushrooms, sliced (cremini, shiitake, or button)
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. In a large pan, heat olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until softened, about 4–5 minutes.
2. Add the sliced mushrooms and cook for 6–8 minutes until they release their moisture and become tender. Season with salt and pepper and remove from the pan. Set aside.
3. In the same pan, add the Arborio rice and cook for 1–2 minutes, stirring constantly, until the rice is lightly toasted.
4. Pour in the white wine and cook, stirring until it’s mostly absorbed by the rice.
5. Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more broth. Continue until the rice is creamy and al dente, about 18 minutes.
6. Once the rice is cooked, stir in the ricotta cheese, Parmesan cheese, and the sautéed mushrooms. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh thyme or parsley.

This ricotta and mushroom risotto is a comforting dish with a perfect balance of creamy richness from the ricotta and earthy depth from the mushrooms. The rice is tender, with just the right amount of creaminess, while the ricotta melts in, adding a smooth texture. The mushrooms bring an umami flavor that pairs beautifully with the cheese. This risotto is ideal for a cozy dinner or as a side dish for roasted meats, offering a hearty, satisfying experience that’s both creamy and flavorful.

Ricotta and Pear Salad with Honey Balsamic Dressing

This ricotta and pear salad is a refreshing, light, and slightly sweet dish that combines creamy ricotta with crisp greens and juicy pears. The honey-balsamic dressing ties everything together with a tangy sweetness, while the nuts add a crunchy contrast. This salad makes a perfect starter or a light main dish for a summer meal.

Ingredients:

• 4 cups mixed greens (arugula, spinach, or your choice)
• 2 ripe pears, cored and sliced
• 1/2 cup ricotta cheese
• 1/4 cup walnuts or pecans, toasted
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh thyme or mint, for garnish

Instructions:

1. Toast the nuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Set aside.
2. In a small bowl, whisk together the honey, balsamic vinegar, olive oil, salt, and pepper to create the dressing.
3. In a large salad bowl, toss the mixed greens with the sliced pears and half of the ricotta cheese, breaking the cheese into small dollops.
4. Drizzle the honey-balsamic dressing over the salad and toss gently to coat the ingredients evenly.
5. Top with the toasted nuts, remaining ricotta cheese, and fresh herbs.
6. Serve immediately and enjoy!

This ricotta and pear salad is a lovely balance of sweet and savory flavors. The creamy ricotta pairs beautifully with the juicy pears, while the honey-balsamic dressing adds a touch of sweetness and tang. The toasted nuts bring a delightful crunch, making the texture of the salad even more interesting. Fresh thyme or mint garnishes the dish with a fragrant note. It’s a perfect dish to serve on a warm day or as a light, refreshing starter to a larger meal. The combination of fresh, crisp greens with creamy cheese and sweet fruit makes this salad both satisfying and delightful.

Note: More recipes​ are coming soon!