Ricotta Filling Recipe

This classic Italian ricotta cheese mixture, made with three cheeses, is great for filling manicotti, stuffed shells, and lasagna. 

– 2 cups ricotta cheese (whole milk or part skim) – 1 cup shredded mozzarella cheese – ½ cup shredded parmesan cheese – 1 teaspoon Italian seasoning blend – ½ teaspoon kosher salt



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With a rubber spatula, mix ricotta, mozzarella, parmesan, Italian spice blend, and kosher salt in a medium bowl. 

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Combine everything thoroughly, then scrape the bottom of the basin to ensure that it is incorporated.

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Spoon filling into cooked manicotti or giant shells or lasagna if using immediately. The manicotti filling can be refrigerated for 5 days covered.

Calories: 175kcal | Carbohydrates: 3g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 385mg | Potassium: 85mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 424IU | Vitamin C: 0.01mg | Calcium: 277mg | Iron: 0.4mg 


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Minestrone Soup With Sausage Recipe