Ricotta Cheese Mixture - Cheese Filling for Lasagna and other Italian Baked Dishes
This ricotta cheese mixture combines three kinds of cheeses, eggs, and seasonings to make the perfect filling for all your favorite Italian baked dishes - lasagna, stuffed shells, baked ziti, manicotti and more.
This ricotta cheese mixture is perfect for using as a filling for all of your Italian baked dishes such as three cheese lasagna, this cheesy lentil baked ziti, chickpea flour manicotti, or even ricotta dip.
In fact, the recipe comes courtesy of my half-Italian father who is responsible for teaching me how to use the right ratios and after testing dozens of lasagnas, I can tell you exactly why each ingredient matters!
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 uses 2 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.
However, if you do find that your ricotta is a little too watery, you can always strain it using a 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
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.
On a side note, Locatelli was my ultimate favorite cheese as a child.
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.
Add shredded mozzarella and grated Romano cheeses.
After stirring in the cheeses, add the eggs.
After stirring in the eggs, add fresh parsley and optional garlic powder.
Stir to combine, and refrigerate until ready to use.
Watch it on YouTube
For a non-dairy/vegan take on ricotta, try our sunflower seed ricotta.
Related Recipes
Equipment
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.
Video
Notes
Nutrition
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Thank you!
Your Welcome! 🙂
Used the recipe for a lasagna and ended up with leftover so made stuffed shells, too. It was exactly how I (and everyone in my family) WANT a filling to taste. It was perfect. Will absolutely be using this recipe from now on.
so glad you and your family enjoyed it!
This is by far the best recipe for ricotta filling I have ever used. I stumbled across it a few years ago and thankfully found it again recently. Thanks so much for sharing You amazing recipe!!!
Thank you for the review! I'm so glad you found it again as well 🙂
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.
Thank you for the review! Do try it next time with Ricotta and let me know how it turns out!
Love it! I highly recommend trying out a ricotta cheese mixture as a cheese filling for your lasagna and other Italian-baked dishes.
Thank you so much! So glad you enjoyed the ricotta mixture!
Perfect
I add a pinch nutmeg to
Thanks J! That sounds great! 🙂
I covered the baked ziti with the mixture, like an Italian shepard pie. Topped with breadcrumbs and parm, so good.
sounds yum! thanks for sharing!
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
Perfection. Simple recipe that elevated the lasagna to taste like I slaved for hours to make
Thanks so much, Todd! So glad to hear that! 🙂
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.
Thanks so much, Tim! Hope you enjoyed! 🙂
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.
That's awesome, Staci! What dish are you planning on making with the cheese mixture? Hope you enjoy! 🙂
Great recipe, but how long & at what temperature do you cook lasagna? Do I cover it with foil?
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! 🙂
I think it was bland as written and needed seasoning and more herbs. Definitely needed salt!
I just loved this! Thank you so muck for sharing.
Thanks so much, Marti! Happy you enjoyed the cheese mix! Have a good one! 🙂
Perfect recipe… I use it all the time☺️
Thanks so much, Amanda! So glad to hear you enjoy it! Have an awesome day! 🙂
How do you think this would taste with fresh basil instead of parsley? I’m making a caprese style lasagna
Hi Juliann! Yes, I think that the basil will work out nicely for a caprese lasagna. Sounds delicious! Hope you enjoy! 🙂
there should be basil in the sauce stick with parsley add tbl spoon of salt
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.
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! 🙂
no salt ?
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!
Thank you for your wonderful recipe! Can I use your image for my presentation? I am a university student from Korea.
Sure, thanks Taeheon! Good luck with your presentation! 🙂
Love that herb grinder. Where can I find one! Amazing recipe!! Thank you!
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! 🙂
Hi can u tell me how long this mixture will keep in fridge
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. 🙂
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! ♡?
Thanks so much, Becca! That is so awesome; so happy to hear that! Hope you enjoy the rest of your day! 🙂
This is the Ultimate Ricotta filling that I have been looking for! Best Lasagne I have EVER made! Many Thanks for tips and recommendations..
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!
This the best ricotta and mozzarella, as good as fresh
Thank you so much, Sunshine! So glad you enjoyed it! Happy Holidays! 🙂
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!
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.
we used to add minced onion to this exact mixture also 20 years ago at work for the calzones
. not dry onion.
Hi John! I never thought of using onion but that sounds great! Thanks for stopping by and sharing! Have a good one! 🙂
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!!!!
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! 🙂
How much dried parsley would I use as a substitute for fresh parsley?
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! 🙂
thanks so much!!!
KEEP MAKING THIS BEAUTIFUL RECIPE
I did so many time and everyone love my Lasagne, now!!! thanks so much!!!
Thanks so much, Belen! I'm so glad you enjoy it! Have a wonderful day! 🙂
Love your video and this delicious recipe! So many uses for this delicious filling.
Thanks so much! 🙂
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.
Thanks for sharing, Donna! That sounds delicious! 🙂
Wow! This ricotta cheese looks super yummy! It would go perfect on my next pasta or lasagna!! Thanks for sharing this 🙂
Thank you Sam! 🙂
This looks great! And I love your video!!
Thanks Sarah! 🙂
Can i use this as a ravoli filling?
Hi! Yes, you definitely can use it for a ravioli filling. Hope you enjoy! 🙂
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.
Thanks Oriana! Enjoy! 🙂
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 😛
Thank you Shreyashi! Enjoy! 🙂
GREAT STUFF. DELICIOUS I LOVE TO EAT!!! KEEP MAKING NEW RECIPES 🙂 🙂 🙂
Thanks D&L, glad you enjoy the blog!
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??
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! 🙂