Baked Ricotta with Sun-dried Tomatoes
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Baked Ricotta with Sun-dried Tomatoes has a rich flavor, the ricotta holds the nutty flavor of the Parmesan cheese and is smooth and creamy.
I love love love ricotta cheese. I love it in lasagna, baked ziti, spaghetti, fresh, in savory applications and sweet as well. I have been craving some ricotta cheese. As I have mentioned before Mr. W is also Mr Picky, he does not like ricotta at all, so in my efforts to make meals that we can all eat together I came up with this baked ricotta. I serve it along side spaghetti, baked sausage ziti, vegetables, with focaccia bread and kalamata olives on the side, and straight out of the oven with a fork. Well, that is how I ate it today. I could not wait to eat it, so “with a fork”, that was the best method.
Baked ricotta has such a rich flavor, the ricotta holds the nutty flavor of the Parmesan cheese and the texture is smooth and creamy like a New York style cheese cake, add the Rosemary Basil Sun-dried Tomatoes and forget it. Oh good heavens, it is so incredible! Try this Ricotta Frittata with Oven Roasted Tomato Sauce , too!
I hope you enjoy as much as I do. In an effort to reduce fat and calories, I used part skim ricotta. Whole milk is fabulous and more luscious (if that is even possible). Both are incredibly delicious. Keep in mind that if you do not drain the ricotta, there is a possibility that it will not set up. It will still be divine, but will not look like a lovely cake.
Speaking of cake… I have plans for a sweet ricotta dish this weekend, not cake… Better!!
With love, from our simple kitchen to yours.
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Baked Ricotta with Sun-dried Tomatoes
- 2 cups whole milk or part skim ricotta
- 3 eggs
- 1/2 cup Parmesan cheese, fresh grated
- black pepper, fresh cracked
- kosher salt
- pinch nutmeg
- 6 Rosemary Basil Sun-dried Tomatoes or sue store bought sun-dried tomatoes, 6 – 12
- 1 tablespoon fresh parsely, roughly chopped
- In a small sieve over a small bowl, drain 2 cups of ricotta cheese, for 1 hour or overnight (covered).
- Preheat oven to 350°.
- Generously butter 6, 1 cup oven safe bowls or ramekins. Using a fork, in a small bowl, combine the drained ricotta cheese, salt, pepper, eggs, and Parmesan cheese until you have a smooth consistency.
- Place 1 large or 2 small sun-dried tomatoes in the bottom of each baking bowl or ramekin. Divide ricotta mixture evenly among the ramekins.
- Bake until golden brown and slightly puffy, about 30-35 minutes.
- Let cool for 10 minutes. Use a knife to release each baked ricotta from the ramekin onto a serving plate. Sprinkle with chopped parsley and serve immediately.
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
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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)
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!