Baked Ricotta with Sun-Dried Tomatoes

5 stars from 1 review

Creamy Baked Ricotta is an easy appetizer, made extra tangy and savory with sun-dried tomatoes. Serve family-style or in individual ramekins!

Servings:

Prep Time15

Cook Time35

Cool Time10

Total Time1

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 2 cups whole milk ricotta cheese, 3 large eggs, 1/2 cup freshly grated parmesan cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and Pinch ground nutmeg. Stir with a fork until smooth and creamy. The mixture should be thick but pourable.
Assemble the Ramekins: Place 6 –12 sun-dried tomatoes packed in oil 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 1 tablespoon fresh parsley and serve warm.

Make-Ahead: Ricotta mixture can be assembled and refrigerated up to 12 hours before baking. Bake just before serving for best texture.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Warm gently in a 300°F oven for 10–12 minutes, or microwave individual portions for 30 seconds.

Freezing: Not recommended — ricotta changes texture when frozen and reheated.

Essential Tip: Be sure to drain the ricotta. Skipping this step leads to watery, dense results instead of light, fluffy baked ricotta.