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closeup of baked ricotta with sun dried tomatoes on a charcuterie board
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5 stars from 1 review

Baked Ricotta with Sun-Dried Tomatoes

Creamy Baked Ricotta is an easy appetizer, made extra tangy and savory with sun-dried tomatoes. Serve family-style or in individual ramekins!
Author: Donna Elick
Servings: 6
Prep Time15 minutes
Cook Time35 minutes
Cool Time10 minutes
Total Time1 hour

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.

Notes

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.

Nutrition

Serving: 1 | Calories: 222cal | Carbohydrates: 5g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 453mg | Sugar: 0.3g | Fiber: 0.2g | Calcium: 262mg | Iron: 1mg