Italian Baked Ricotta Recipe

The recipe for Italian Baked Ricotta tastes great and can be used as a bread dip, a bruschetta spread, or tossed with hot pasta!

– 2 cups ricotta cheese – ½ cup shredded mozzarella, divided – ¼ cup grated parmesan, divided – 2 tablespoons olive oil – 4 cloves garlic, minced – 1 tablespoon chopped fresh thyme – 1 lemon, zested and juiced – ½ teaspoon kosher salt – ¼ teaspoon red pepper flake



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Warm the oven up to 425 degrees. Spray cooking spray on a small baking pan or casserole dish and set it away.

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Mix half the mozzarella and parmesan cheese, olive oil, garlic, thyme, lemon juice and zest, kosher salt, and red pepper flakes in a large bowl. Dishtop bake mixture. Added mozzarella and parmesan.

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Bake until the ricotta is bubbling, about 20 minutes. Grill the cheese until browned, about two minutes. If desired, serve with warm bread.

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