Baked Herbed Ricotta

Baked Herbed Ricotta

Ricotta, egg, Parmesan, garlic, and Italian herbs bake into a soft savory dish that can be served warm with tomato sauce or vegetables. A fixed pan and temperature endpoint make the method reproducible.

Details

• Yield: 6 servings
• Prep: 10 minutes
• Bake: 24–30 minutes
• Equipment: fine sieve, bowl, whisk, 8-inch ceramic baking dish, thermometer

Ingredients

• 16 ounces whole-milk ricotta
• 1 large egg
• 1/3 cup finely grated Parmesan
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 1/2 cup thick marinara, warmed separately, optional

Method

1. Drain ricotta in a fine sieve for 20 minutes if liquid is visible. Heat oven to 350°F and spray the dish.
2. Whisk egg, Parmesan, herbs, garlic, salt, and pepper. Fold in ricotta until evenly seasoned without beating excessive air into it.
3. Spread in the dish and level the surface.
4. Bake 24–30 minutes, until edges are lightly golden, the center is set, and it reaches at least 160°F.
5. Rest 10 minutes. Divide into six portions and serve with optional warm marinara.

Ingredient function and cues

Ricotta supplies moisture and body; draining prevents whey from pooling. Egg binds the cheese as it cooks, and Parmesan seasons while reinforcing the set. Garlic powder distributes more evenly than raw minced garlic in the short bake.

The center should move as one piece rather than ripple like liquid. A little moisture at the edge is normal, but a puddle indicates wet ricotta or underbaking. Do not switch to a much larger dish, which creates a thin, dry layer. Resting allows steam to settle and makes portions easier to lift.

Substitutions and serving

Part-skim ricotta can replace whole-milk ricotta but may bake slightly firmer. Romano can replace Parmesan by weight and is saltier, so reduce added salt. Chopped basil can be added after baking. Serve with roasted vegetables, toast, or marinara; accompaniments are separate from the six-serving formula.

Storage and safety

Refrigerate within 2 hours at 40°F or below and use within 4 days. Reheat to 165°F. Freeze individual portions for up to 1 month; thaw in the refrigerator, noting that ricotta may release some moisture. The legacy page thanked an outside contributor, so inherited media needs documented rights or replacement.

Make-ahead preparation

The ricotta mixture can be assembled, covered, and refrigerated for up to 12 hours. Stir once before spreading it in the dish because a little whey may settle. Bake directly from refrigeration and use the temperature endpoint; a cold mixture may need several additional minutes.

For individual portions, the same mixture can be divided among six 6-ounce ramekins placed on a sheet pan. Begin checking earlier, but require 160°F in every tested center. Do not estimate safety from one ramekin if sizes or fill levels differ.