Baked Ricotta with Sun Dried Tomatoes
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This recipe for Baked Ricotta makes a creamy, golden, and downright irresistible spread. Each ramekin is filled with whipped ricotta, parmesan, and eggs, then baked until puffed and lightly browned, with a tangy sun-dried tomato surprise tucked at the bottom.
The texture is luscious and spoonable… like the love child of a cheese soufflé and a warm dip. It’s elegant enough for entertaining, yet so cozy I’ll happily enjoy one all by myself as a meal with crusty bread and a side salad.
Serve this ricotta bake family-style as a dip, appetizer, or main. It’s versatile comfort food at its best!
Table of Contents
WHY YOU’LL LOVE THIS RICOTTA BAKE
- Perfect balance of creamy ricotta and tangy sun-dried tomatoes.
- Elegant presentation that looks fancier than the effort it takes.
- Individual servings make dinner feel special.
- Versatile enough to serve as an appetizer, side, or light entrée.
- Cozy comfort food with a Mediterranean flair.
Baked Ricotta
Oh, friend… this ricotta bake recipe is a little ta-da moment in a ramekin. You scoop in and — surprise! — there’s that sun-dried tomato waiting like a tangy jewel at the bottom.
The ricotta puffs up all golden and cheesy, then settles into a creamy, spoonable dream that makes you feel like you’re sitting in a trattoria in Tuscany.
It’s the kind of recipe that makes people think you’ve been in the kitchen for hours when really it’s just a stir-and-bake situation.
Elegant, easy, and absolutely packed with flavor. Now, that’s what I call a win-win!
INGREDIENT NOTES
- Ricotta: Whole milk ricotta provides the richest flavor and creamiest texture. Part-skim works but won’t be as indulgent. Always drain well, whether it’s store-bought or homemade.
- Eggs: Bind the mixture and help it puff as it bakes. Room temperature eggs incorporate more smoothly.
- Parmesan: Use freshly grated for the best flavor. About 2 ounces = ½ cup. Pecorino Romano can be substituted for a sharper bite.
- Kosher Salt & Pepper: Essential for seasoning the mild ricotta. Start light, then taste and adjust.
- Nutmeg: Just a pinch adds warmth and depth to baked ricotta without overpowering. Freshly grated is best.
- Sun-Dried Tomatoes: Choose oil-packed for tenderness and flavor. Blot excess oil before using. You’ll need 1 large or 2 small per ramekin.
- Parsley: Adds a fresh, herby pop at the end. Basil also works beautifully.
VARIATIONS
Meaty Twist: Stir in ½ cup cooked Italian sausage, ground beef, or crumbled bacon for a heartier version.
Spinach Ricotta: Mix in ½ cup sautéed spinach for a veggie boost.
Herb Lovers: Swap parsley for a blend of fresh basil, thyme, and oregano.
Cheese Swap: Try pecorino Romano or asiago instead of parmesan for a sharper bite.
Spicy Kick: Add a pinch of red pepper flakes or diced Calabrian chilies.
Mediterranean Style: Layer in chopped olives and artichoke hearts for briny, tangy flavor.
Pesto Twist: Swirl 2 tablespoons of basil pesto into the ricotta mixture before baking.
SERVING SUGGESTIONS
- With Dippers: Serve warm with toasted baguette slices, focaccia, or crackers for scooping.
- Salad Duo: Pair baked ricotta cheese with a crisp Italian salad for balance.
- Party Appetizer: Make mini versions in muffin tins for bite-sized starters.
- Family Style: Serve alongside roasted garlic rosemary fingerling potatoes for a hearty meal.
- Wine Pairing: Baked ricotta goes well with both crisp whites or light-bodied reds.
BAKED RICOTTA CHEESE FAQ
No, ricotta holds its shape when baked, unlike other cheeses. And when mixed with eggs, it becomes extra creamy with a fluffy texture!
Sure! Swap sun-dried tomatoes for chopped olives or artichoke hearts, or simply leave them out entirely.
If you prefer a more sweet-and-savory flavor, drizzle a little on top of the baked cheese (without tomatoes) after turning it out of the ramekin.
Baked ricotta is best enjoyed right out of the oven while fluffy and aromatic, but you can prepare the cheese mixture up to 12 hours before baking.
Cover and refrigerate, then let it warm on the counter while you preheat the oven. Bake just before serving for the best texture.
What makes this ricotta bake recipe shine is the balance of texture and moisture.
Draining ricotta removes excess whey, so the baked dish sets without being soggy. Eggs act as a binder and lift the ricotta slightly as it bakes, while parmesan adds salty sharpness.
A pinch of nutmeg enhances the richness without being obvious. It’s a quiet background note that makes the whole dish sing.
Placing sun-dried tomatoes at the bottom not only adds flavor but creates a built-in “sauce” as they warm, infusing every bite with tangy richness. Simple ingredients, perfect technique, delicious results!
DONNA’S PRO TIPS
- Drain the ricotta well. This step makes or breaks the texture. Overnight is ideal if you can.
- Use softened butter for ramekins. It prevents sticking and adds flavor.
- Don’t skip the nutmeg. It’s subtle but rounds out the cheesy flavor.
- Check doneness by jiggle. The edges should be set, but the center should only have a slight wiggle.
- Rest before unmolding. Cooling for 10 minutes lets the ricotta bake firm up so it releases cleanly.
- Invert gently. Run a thin knife around the edges, then turn out onto a plate.
- Experiment with fillings. Try olives, roasted peppers, or sautéed spinach.
- Double batch for parties. Easy to scale and perfect for entertaining.
TOOLS NEEDED
- Small Sieve and Bowl: For draining ricotta.
- Mixing Bowl and Fork: To combine filling.
- Six 1-cup Ramekins: Or oven-safe bowls.
- Pastry Brush or Butter Knife: For greasing ramekins.
- Baking Sheet: To hold ramekins in the oven.
- Thin Knife: Helps release baked ricotta cheese from ramekins.
- Serving Plates: For unmolding and garnishing.
Enjoy!
With love, from our simple kitchen to yours.
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Baked Ricotta with Sun-Dried Tomatoes
Equipment
Ingredients
- 2 cups whole milk ricotta cheese, drained
- 3 large eggs
- 1/2 cup freshly grated parmesan cheese, about 2 ounces
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon fresh ground black pepper
- Pinch ground nutmeg
- 6 –12 sun-dried tomatoes packed in oil, 1 large or 2 small per ramekin
- 1 tablespoon fresh parsley, roughly chopped
Instructions
- Drain the Ricotta: Place ricotta in a small sieve set over a bowl. Cover and refrigerate for at least 1 hour (up to overnight) to remove excess moisture. This keeps the baked ricotta light and prevents sogginess.
- Preheat the Oven: Preheat to 350°F. Generously butter six 1-cup oven-safe bowls or ramekins.
- Mix the Ricotta Base: In a medium mixing bowl, combine drained ricotta, eggs, parmesan, salt, pepper, and nutmeg. Stir with a fork until smooth and creamy. The mixture should be thick but pourable.
- Assemble the Ramekins: Place 1 large or 2 small sun-dried tomatoes in the bottom of each prepared ramekin. Divide ricotta mixture evenly on top.
- Bake the Ricotta: Bake for 30–35 minutes, until golden brown, slightly puffed, and the edges look set. The center should no longer jiggle when gently shaken.
- Cool and Serve: Let cool for 10 minutes. Run a knife around the edge to release, then carefully invert onto serving plates. Sprinkle with parsley and serve warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published July 2011, updated and republished November 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This is a fantastic idea that begs to be borrowed and tried. You are a clever gal :-). I hope you have a great weekend. Blessings…Mary
These look so great! I have never heard of this simple method of baking ricotta, but I will have to try it. My family will love these little beauties!
I'm w/you about ricotta. Love it!
This is a great idea and recipe! Serving it alongside pasta, salad or even some kinda of meat dish. I can't wait to try it! 🙂
This looks fantastic! I never heard of baked ricotta, but I love love love the idea! May need to be tried soon!
I have never done this before but it is such an amazing idea so pretty and it looks delicious! Great idea girl- I love it
Love ricotta and this is is what I see first thing of the morning? Looks fantastic! I need to pick up some fresh ricotta. And soon.
These turned out lovely, Donna! They are so stinking pretty.
Donna, what a fun, fun, recipe! These would add such a lovely addition to any meal!! I will be making these for guests soon! I love unique recipes to take an ordinary meal to extraordinary – this looks like it fits the bill! Thanks, Chris
This looks REALLY good.
Haha, at first glance I thought the sundried tomatoes were butterflies. I'm still tired.
There you have chosen two really going well together ingredients.I love them both;)
This looks really unique, sort of a savoury version of baked cheese cake.
I am so with you!! I LOVE Ricotta cheese! This sounds so amazing!! Just bookmarked. Can't wait to try it!
I adore all things ricotta also. Some days, I just spoon-feed myself the stuff! Noting this, making this and plan on devouring it all!
My dear Hubby happens to have cheese on the brain everytime I mention making a new recipe. His question is always…is there Ricotta in it? LOL
Your recent visit was much appreciated…a lovely chance to discover your very nice place ;o)
Flavourful wishes,
Claudia
What a great idea. I love ricotta cheese, excellent with sweets + savory!
I love ricotta, and what you've done with it here is amazing! These little baked delights will be so perfect with just about anything! 🙂
I made this last night! I added my own twist and added a few mods. After buttering ramekins I added Panko Bread Crumbs. I also added Italian olives next to the sun-dried tomatoes. It was used to top my olive oil pasta vs using marinara sauce. It tasted great! Thanks for the idea!
This baked ricotta turned out to be so pretty and delicious at the same time, I was stunned! I may have to use this recipe anytime I need to impress someone with my cooking! Thank you!