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    Home » Recipes » Fillings and Toppings

    Ricotta Cheese Mixture - Cheese Filling for Lasagna and other Italian Baked Dishes

    Modified: May 27, 2023 by Addison LaBonte · This post may contain affiliate links · 67 Comments

    Ricotta cheese mixture in a red serving bowl for cheese filled italian dishes

    This ricotta cheese mixture combines three kinds of cheeses and seasonings and is perfect for filling your favorite Italian baked dishes - lasagna, baked ziti, manicotti and more.

    Jump to Recipe
    ricotta cheese mixture in a red bowl with a wooden spoon and some uncooked ziti noodles in the background

    This ricotta cheese mixture is perfect for using as a filling for all of your Italian baked dishes such as lasagna, baked ziti, manicotti, or stuffed shells.

    In fact, the recipe comes courtesy of my half-Italian father who is responsible for teaching me how to cook.

    This mixture is so simple to make, yet it adds a tremendous amount of flavor to these dishes rather than just using plain ricotta.

    What ingredients are in the mix?

    Well, besides ricotta cheese, of course, the mixture also has mozzarella and Romano cheeses, as well as fresh parsley, black pepper, and eggs.

    You can also use garlic powder if you'd like, depending on the amount of garlic in the sauce you are using.

    For the most part, the blend of the three cheeses with parsley and black pepper 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.

    What are the best cheeses to use for ricotta cheese filling?

    For starters, you want to use a creamy, whole milk ricotta such as Biazzo or Galbani.

    Using ricotta that is too watery will cause a runny result, and nobody wants that. 😉

    Container of Biazzo brand ricotta cheese

    However, if you do find that your ricotta is a little too watery, you can always strain it using cheesecloth before mixing it with the other ingredients.

    To do so, scoop ricotta into a large cheesecloth.

    Pull up the corners of the cheesecloth and twist to form a bundle.

    Hold the bundle of cheese over a bowl so the water will drip into it.

    Keep a tight hold of the bundle with one hand and start squeezing with your other hand from the top down to remove excess water.

    For the mozzarella, you can use either whole milk or part-skim, but either way, be sure to choose one labeled "low-moisture."

    You can buy a block and shred it yourself or by pre-shredded if you prefer

    Package of Galbani brand mozzarella cheese

    Now for the grated cheese, you can use either Romano or Parmesan.

    I would recommend Locatelli brand Pecorino Romano, but you can use your favorite.

    Container of Locatelli brand Pecorino Romano cheese

    On a side note, Locatelli was my ultimate favorite cheese as a child.

    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! 🙂

    Please note that Romano cheese is not technically vegetarian because it typically contains animal rennet. However, you can use a vegetarian-friendly Parmesan in it's place if you prefer.

    BelGioioso and 365 by Whole Foods both make a vegetarian-friendly Parmesan cheese.

    How to make this ricotta cheese mixture

    Add ricotta cheese to a large mixing bowl.

    Ricotta cheese in a mixing bowl

    Add shredded mozzarella and grated Romano cheeses.

    Ricotta, mozzarella and pecorino romano cheese in a mixing bowl

    After stirring in the cheeses, add the eggs.

    Two eggs added to the cheese mixture in a mixing bowl

    After stirring in the eggs, add fresh parsley and optional garlic powder.

    Chopped parsley added to the cheese mixture in a mixing bowl

    Stir to combine, and refrigerate until ready to use.

    cheese mixture in mixing bowl after everything was combined

    Watch it on YouTube

    For a non-dairy/vegan take on ricotta, try our sunflower seed ricotta.

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    cheese mixture in a red bowl with a wooden spoon and ziti noodles behind it
    Print Recipe Pin Save RecipeSaved!
    4.95 from 98 votes

    Ricotta Cheese Mixture

    This ricotta cheese mixture combines three kinds of cheeses and seasonings and is perfect for filling your favorite Italian baked dishes - lasagna, baked ziti, manicotti and more.
    Course Ingredient, Main Course
    Cuisine Italian
    Keyword baked ziti, cheese, cheese filling, lasagna, manicotti, ricotta, ricotta filling, vegetarian
    Prep Time 10 minutes minutes
    Total Time 10 minutes minutes
    Servings 12
    Calories 168kcal
    Author Sireesha A.

    Ingredients

    • 32 oz ricotta cheese (2 lb. container, whole milk)
    • ½ cup shredded mozzarella cheese (part skim or whole milk)
    • ⅓ cup grated Romano or Parmesan cheese*
    • 2 eggs
    • Freshly ground black pepper to taste
    • ½ cup fresh parsley leaves, loosely packed (finely chopped; measure before chopping)
    • ½ teaspoon garlic powder (optional)

    Instructions

    • Place ricotta cheese in a large mixing bowl.
    • Add mozzarella and Romano cheeses and stir.
    • Stir in eggs.
    • Add in black pepper and parsley as well as the garlic powder if you're using it. Stir together and refrigerate until ready to use.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Mixing Bowls
    Box Grater

    Notes

    This recipe can be used for up to 16 oz. lasagna noodles, up to 16 oz. ziti or penne pasta, 8-12 oz. jumbo shells, or a count of 12-16 manicotti shells (traditional or gluten-free).
    *Note that most Romano and Parmesan cheeses are not technically vegetarian as they typically contain animal rennet. However, BelGioioso and 365 by Whole Foods are two brands that offer a vegetarian-friendly Parmesan.
    If you find that your ricotta is too watery, strain it using cheesecloth before mixing it with the other ingredients. To do so, scoop ricotta into a large cheesecloth. Pull up the corners of the cheesecloth and twist to form a bundle. Hold the bundle of cheese over a bowl so the water will drip into it. Keep a tight hold of the bundle with one hand and start squeezing with your other hand from the top down to remove excess water.

    Nutrition

    Calories: 168kcal | Carbohydrates: 3g | Protein: 11g | Fat: 12g | Saturated Fat: 8g | Fiber: 1g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

    Comments

      4.95 from 98 votes (74 ratings without comment)

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    1. Raina

      December 25, 2024 at 9:55 am

      5 stars
      Who knew Italian parsley could taste so good? I've never understood the appeal, though I accept the nutrition! Great, absolutely terrific. I substituted marscapone because I could not find ricotta in 3 stores on Christmas Eve. Added more parmesan. Next time I'll find the ricotta. It was delicious but a little odd texture wise.

      Reply
      • Sireesha

        December 27, 2024 at 7:04 am

        Thank you for the review! Do try it next time with Ricotta and let me know how it turns out!

        Reply
    2. Najmus Sakib

      April 05, 2023 at 10:50 am

      5 stars
      Love it! I highly recommend trying out a ricotta cheese mixture as a cheese filling for your lasagna and other Italian-baked dishes.

      Reply
      • Sherri Hall

        April 06, 2023 at 7:57 am

        Thank you so much! So glad you enjoyed the ricotta mixture!

        Reply
    3. J

      March 07, 2023 at 8:38 pm

      5 stars
      Perfect
      I add a pinch nutmeg to

      Reply
      • Sherri Hall

        March 08, 2023 at 6:55 am

        Thanks J! That sounds great! 🙂

        Reply
    4. J

      March 07, 2023 at 8:36 pm

      5 stars
      Sorry i meant 5 star
      Beichamel sauce has pinch nutmeg very often
      I put a pinch in my ricotta with this recipe and skip the beichamel sauce
      Both ways r great

      Reply
    5. Todd

      February 26, 2023 at 12:17 pm

      5 stars
      Perfection. Simple recipe that elevated the lasagna to taste like I slaved for hours to make

      Reply
      • Sherri Hall

        February 26, 2023 at 2:20 pm

        Thanks so much, Todd! So glad to hear that! 🙂

        Reply
    6. Tim

      January 04, 2023 at 11:57 am

      5 stars
      Exactly what I was looking for. I was looking for the egg to ricotta ratio. Whew! I got that right. The only thing I didn't/forgot to do was add some mozz in the ricotta mixture. I nailed everything else, and it's it the oven right now. I can't wait.

      Reply
      • Sherri Hall

        January 10, 2023 at 1:02 pm

        Thanks so much, Tim! Hope you enjoyed! 🙂

        Reply
    7. Staci

      June 28, 2022 at 5:40 am

      5 stars
      I´ve been making Italian dishes for many decades, thanks to my Italian GodMother. Will try this on the coming weekend but will grate fresh Pecorino Romano for us taste better then store bought grated.. Thanks for sharing.. Greetings from a California Girl living in southwestern Germany for a couple decades now.

      Reply
      • Sherri Hall

        June 28, 2022 at 3:19 pm

        That's awesome, Staci! What dish are you planning on making with the cheese mixture? Hope you enjoy! 🙂

        Reply
    8. Berta

      June 18, 2022 at 8:00 pm

      4 stars
      Great recipe, but how long & at what temperature do you cook lasagna? Do I cover it with foil?

      Reply
      • Sherri Hall

        June 18, 2022 at 10:30 pm

        Thanks Berta! It depends on what type of lasagna noodles you are using (traditional or gluten-free) and if they are no boil or if you boil them first. I definitely suggest referring to the pasta packaging for the time and temp. but typically it will be between 375° F and 425° F and from 45 minutes to an hour. I usually cover with foil until the last 10 minutes and then remove it to melt/brown the cheese. Hope that helps! 🙂

        Reply
    9. cindy

      April 12, 2022 at 9:17 am

      3 stars
      I think it was bland as written and needed seasoning and more herbs. Definitely needed salt!

      Reply
    10. Marti

      February 21, 2022 at 6:40 am

      5 stars
      I just loved this! Thank you so muck for sharing.

      Reply
      • Sherri Hall

        February 21, 2022 at 10:21 am

        Thanks so much, Marti! Happy you enjoyed the cheese mix! Have a good one! 🙂

        Reply
    11. Amanda

      February 20, 2022 at 4:22 pm

      5 stars
      Perfect recipe… I use it all the time☺️

      Reply
      • Sherri Hall

        February 20, 2022 at 5:00 pm

        Thanks so much, Amanda! So glad to hear you enjoy it! Have an awesome day! 🙂

        Reply
    12. Juliann

      February 11, 2022 at 11:50 pm

      5 stars
      How do you think this would taste with fresh basil instead of parsley? I’m making a caprese style lasagna

      Reply
      • Sherri Hall

        February 12, 2022 at 9:14 am

        Hi Juliann! Yes, I think that the basil will work out nicely for a caprese lasagna. Sounds delicious! Hope you enjoy! 🙂

        Reply
      • crusty

        December 04, 2022 at 12:33 pm

        there should be basil in the sauce stick with parsley add tbl spoon of salt

        Reply
    13. Joli

      December 25, 2021 at 12:22 am

      5 stars
      Loved your recipe. Next time I'd like to use up dry parsley I have, do you know how much dry I can substitute for the fresh? Thank you.

      Reply
      • Sherri Hall

        December 25, 2021 at 10:24 am

        Thank you Joli! To substitute dry herbs for fresh, it's about 1 teaspoon of the dry version for each tablespoon of fresh. Using that calculation, 1/2 cup is 8 tablespoons, so you'd use 8 teaspoons which converts to 2 tablespoons plus 2 teaspoons. Hope that helps! Happy Holidays! 🙂

        Reply
    14. bosco

      October 03, 2021 at 8:00 pm

      4 stars
      no salt ?

      Reply
      • Sherri Hall

        October 04, 2021 at 8:57 am

        Hi there! You really don't need to add any salt since the grated Romano or Parmesan cheese is pretty salty. Also, if you are using it in a baked dish with tomato or marinara sauce, there will be more salt from that as well. Hope that helps!

        Reply
    15. Taeheon O.

      September 28, 2021 at 9:00 pm

      Thank you for your wonderful recipe! Can I use your image for my presentation? I am a university student from Korea.

      Reply
      • Sherri Hall

        September 29, 2021 at 8:36 am

        Sure, thanks Taeheon! Good luck with your presentation! 🙂

        Reply
    16. Jenn

      August 26, 2021 at 4:35 pm

      Love that herb grinder. Where can I find one! Amazing recipe!! Thank you!

      Reply
      • Sherri Hall

        August 26, 2021 at 4:49 pm

        Thanks so much, Jenn! 🙂 I actually got mine at a restaurant supply store years ago, but I just checked Amazon and this one looks comparable. Hope that helps and have a great rest of your day! 🙂

        Reply
    17. Kelly A Hounsome

      July 06, 2021 at 2:39 pm

      Hi can u tell me how long this mixture will keep in fridge

      Reply
      • Sherri Hall

        July 06, 2021 at 3:27 pm

        Hi Kelly! It will keep in the fridge for 2-3 days if you are using an unopened container of ricotta when you make it. Just give it a stir before you are ready to use it. Hope that helps. 🙂

        Reply
    18. Becca.M

      June 19, 2021 at 3:12 pm

      5 stars
      Used this recipe today for my family and oh my the smell from the kitchen had everyone asking when it was going to be done! I will be putting this in my best recipes binder! Thank you so much for this recipe it's a must try! ♡?

      Reply
      • Sherri Hall

        June 19, 2021 at 5:22 pm

        Thanks so much, Becca! That is so awesome; so happy to hear that! Hope you enjoy the rest of your day! 🙂

        Reply
    19. Christina E Norris

      October 09, 2020 at 7:21 pm

      5 stars
      This is the Ultimate Ricotta filling that I have been looking for! Best Lasagne I have EVER made! Many Thanks for tips and recommendations..

      Reply
      • Sherri Hall

        October 09, 2020 at 7:51 pm

        Thanks so much, Christina! So glad the filling worked out for your lasagne! Thanks so much for sharing your experience! 🙂 Hope you have an awesome weekend!

        Reply
      • Sunshine

        December 24, 2020 at 1:52 pm

        5 stars
        This the best ricotta and mozzarella, as good as fresh

        Reply
        • Sherri Hall

          December 24, 2020 at 7:02 pm

          Thank you so much, Sunshine! So glad you enjoyed it! Happy Holidays! 🙂

          Reply
    20. Christie

      August 07, 2020 at 5:07 pm

      5 stars
      This sounds like an awesome and versatile cheese mixture especially for some classic delicious lasagna! I love the herbs that you added to it as well Sherri!

      Reply
      • Sherri Hall

        August 10, 2020 at 5:51 pm

        Thank you, Christie! This one was passed down from my dad and even though I don't eat dairy anymore, it's been a favorite of many readers.

        Reply
      • John McMahon

        August 31, 2020 at 1:12 pm

        we used to add minced onion to this exact mixture also 20 years ago at work for the calzones
        . not dry onion.

        Reply
        • Sherri Hall

          September 02, 2020 at 9:03 am

          Hi John! I never thought of using onion but that sounds great! Thanks for stopping by and sharing! Have a good one! 🙂

          Reply
    21. P Payel

      December 01, 2019 at 12:29 pm

      Is this recipe enough for 9x13 lasagne?

      Do you have a veggie lasagne recipe?
      I wanna use
      Spinach
      Onions
      Mushrooms
      Corn
      Basically load with veggies ?

      I have my recipe thought maybe you have a better one

      Cheers!!!!

      Reply
      • Sherri Hall

        December 01, 2019 at 2:39 pm

        Hi there! Yes, it will be enough for that size lasagna...I don't have a veggie lasagna recipe, but that sure does sound delicious with all of those wonderful veggies! Hope you enjoy! Have an awesome day! 🙂

        Reply
    22. D

      August 27, 2019 at 5:20 pm

      How much dried parsley would I use as a substitute for fresh parsley?

      Reply
      • Sherri Hall

        August 27, 2019 at 5:56 pm

        Hi D! I would recommend using between 2 and 3 tablespoons of dried parsley as a substitution for fresh. Hope that helps! Have a good one! 🙂

        Reply
    23. belen

      April 02, 2019 at 2:23 am

      thanks so much!!!
      KEEP MAKING THIS BEAUTIFUL RECIPE
      I did so many time and everyone love my Lasagne, now!!! thanks so much!!!

      Reply
      • Sherri Hall

        April 02, 2019 at 12:03 pm

        Thanks so much, Belen! I'm so glad you enjoy it! Have a wonderful day! 🙂

        Reply
    24. Healthy World Cuisine

      January 22, 2018 at 11:11 am

      5 stars
      Love your video and this delicious recipe! So many uses for this delicious filling.

      Reply
      • Watch Learn Eat

        January 26, 2018 at 8:07 am

        Thanks so much! 🙂

        Reply
    25. Donna

      October 09, 2017 at 1:46 pm

      4 stars
      I am making this with elbow macaroni. I make it like I would for lasagna. My husband is a picky eater but loved it. I made it with ground turkey and ground beef.

      Reply
      • Watch Learn Eat

        October 24, 2017 at 8:01 am

        Thanks for sharing, Donna! That sounds delicious! 🙂

        Reply
    26. Sam | Ahead of Thyme

      March 01, 2016 at 12:48 pm

      Wow! This ricotta cheese looks super yummy! It would go perfect on my next pasta or lasagna!! Thanks for sharing this 🙂

      Reply
      • Watch Learn Eat

        March 02, 2016 at 2:17 pm

        Thank you Sam! 🙂

        Reply
    27. Sarah

      March 01, 2016 at 12:20 pm

      5 stars
      This looks great! And I love your video!!

      Reply
      • Watch Learn Eat

        March 02, 2016 at 2:16 pm

        Thanks Sarah! 🙂

        Reply
        • Tweaker

          February 13, 2021 at 10:34 pm

          Can i use this as a ravoli filling?

          Reply
          • Sherri Hall

            February 14, 2021 at 1:18 pm

            Hi! Yes, you definitely can use it for a ravioli filling. Hope you enjoy! 🙂

            Reply
    28. Oriana @Mommyhood's Diary

      March 01, 2016 at 11:12 am

      5 stars
      Great the video!!! I love ricotta and all the flavor you incorporated in the mix. I'll try your recipe the next time I make lasagna.

      Reply
      • Watch Learn Eat

        March 02, 2016 at 2:18 pm

        Thanks Oriana! Enjoy! 🙂

        Reply
    29. Shreyashi

      March 01, 2016 at 11:01 am

      5 stars
      Sherri, I am a big fan of your videos. The way you go about them. I am planning to use this as is.... looks far too delicious to go about using it as a filling 😛

      Reply
      • Watch Learn Eat

        March 02, 2016 at 2:16 pm

        Thank you Shreyashi! Enjoy! 🙂

        Reply
    30. D&L

      October 11, 2014 at 3:20 pm

      GREAT STUFF. DELICIOUS I LOVE TO EAT!!! KEEP MAKING NEW RECIPES 🙂 🙂 🙂

      Reply
      • Watch Learn Eat

        October 14, 2014 at 3:18 pm

        Thanks D&L, glad you enjoy the blog!

        Reply
        • Yvonne

          January 07, 2021 at 9:04 pm

          5 stars
          I love this recipe!! I made my first lasagna last week and it was the star on the night. Can I also use this mixture for spinach lasagna??

          Reply
          • Sherri Hall

            January 08, 2021 at 9:19 am

            Thanks Yvonne! So happy your lasagna was a hit! Yes, you can definitely use it for a spinach lasagna. It is versatile and should work in any Italian baked pasta dish. Have an awesome weekend! 🙂

            Reply

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    About Sireesha

    Hi There! I am the recipe developer, content writer, and owner of Watch Learn Eat. A lifelong foodie, I enjoy cooking, baking, traveling, and spending time with my two little twin daughters.

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