Ricotta Bake

A recipe for a healthy breakfast, lunch or snack choice.

Ricotta cheese has a very subtle, sweetish flavour and is used both as a savoury and in sweet dishes such as cheescakes. It is a soft cheese that may be suitable for Lactose Free and Fodmap diets. It is lower in fat than cream cheese, making it a healthy alternative in many dishes that would otherwise be high fat and calorie. However, it is not suitable for sauces.

This version has minimal additions, to which you can add more fresh herbs and spices to compliment the meal, eg dried fruit and nuts for breakfast or a cheese platter, and chives or mushroom as savoury addition to a main course.

Diets for which Ricotta Bake is suitable:

Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free and Vegetarian.


Preparation: 10 mins | Cooking: 20 mins | Serves: 2+

1 tsp olive oil
250 gm ricotta cheese*
2 tbsp parmesan cheese, grated
1 egg
10 basil leaves, torn
1/2 tsp black pepper, cracked
1/4 tsp dried chilli, crushed
1/8 tsp salt


PREHEAT the oven to 190 C/375 F/Gas 5.
GREASE 2 soufflé dishes.
MIX ingredients and season as required (the ricotta requires significant seasoning when strong flavours are not included).
SPOON into dishes and bake for approx 20 minutes. I prefer to cook with minimal browning to prevent drying of the cheese.
COOL a little in dish before turning out.


– Roast cherry tomatoes with the ricotta.
– Tasty with jam on toast or with crusty bread.


* Ricotta cheese is not suitable for a small number of people on a Fodmap diet so check.

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