I make this ricotta cheese mixture for all of my Italian baked dishes – lasagna, baked ziti, manicotti, stuffed shells. In fact, I’ve been making it the same way since I learned how to cook from my father as a little girl. This mixture is so simple to make, yet it adds a tremendous amount of flavor to these dishes rather than just using plain ricotta.
So, what’s in the mix?
Well, besides ricotta cheese of course, I also use mozzarella and Romano cheeses, as well as fresh parsley, garlic powder, black pepper and eggs. The blend of the three cheeses with the spices and parsley will complement almost any tomato sauce you’re going to use in your pasta dishes. Over spicing the cheese mixture can clash with the sauce causing the overall flavor of the dish to be a bust.
Now, there is one more thing you must know…I don’t just use any Romano cheese. For me, it has to be pure Pecorino Romano. I prefer the Locatelli brand Pecorino Romano but you can use your favorite brand.
Locatelli Pecorino Romano has been my favorite cheese since childhood. My father used to joke that he was going to go broke from having to spend a fortune on all the grated cheese I alone was consuming. He even went as far as to start buying blocks that we had to grate ourselves. Apparently, the logic was that I wouldn’t use as much cheese because my hand would get tired. Yeah, OK, Dad, so that plan was a flop! Pass me that grater…I’ll show you how it’s done! 🙂
To learn how to make this Ricotta Cheese Mixture, check out the video!
- 2lb. ricotta cheese
- ½ cup shredded mozzarella cheese
- ⅓ cup Pecorino Romano cheese
- 2 eggs
- ½ teaspoon garlic powder
- Freshly ground black pepper (to taste)
- ½ cup fresh parsley leaves, finely chopped
- Place ricotta cheese in a large mixing bowl.
- Add mozzarella and Romano cheeses and stir.
- Stir in eggs.
- Add in garlic powder, black pepper and parsley. Stir together and refrigerate until ready to use.