This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I also participate in additional affiliate programs. Please read my full disclosure here.
This ricotta cheese mixture features mozzarella and Romano cheeses and is perfect for filling your favorite Italian baked dishes - lasagna, 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 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 the 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 a 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 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 want to use a high-quality brand, again such as Biazzo or Galbani.
You can use either whole milk or part skim, but either way, be sure to choose one labeled "low-moisture."
Now, about the Romano cheese...it has to be pure Pecorino Romano.
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.
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 considered vegetarian because it contains animal rennet. However, you can use a vegetarian-friendly Parmesan in it's place if you prefer.
You'll also want to make sure the brand of mozzarella you are using is also vegetarian-friendly.
This article from Vegetatio includes a list of vegetarian cheese brands and types.
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.
Ricotta Cheese Mixture
Ingredients
- 32 oz ricotta cheese (2 lb. container)
- ½ cup shredded mozzarella cheese *see notes below regarding using vegetarian-friendly cheese
- ⅓ cup grated Pecorino Romano cheese *see notes below regarding using vegetarian-friendly cheese
- 2 eggs
- Freshly ground black pepper to taste
- ½ cup fresh parsley leaves (finely chopped)
- ½ tsp 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 (use within 24 hours).
(Please refer to the post above for instructional photographs for this recipe)
Notes
Nutrition
©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.
Christina E Norris
This is the Ultimate Ricotta filling that I have been looking for! Best Lasagne I have EVER made! Many Thanks for tips and recommendations..
Sherri Hall
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!
Sunshine
This the best ricotta and mozzarella, as good as fresh
Sherri Hall
Thank you so much, Sunshine! So glad you enjoyed it! Happy Holidays! 🙂
Christie
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!
Sherri Hall
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.
John McMahon
we used to add minced onion to this exact mixture also 20 years ago at work for the calzones
. not dry onion.
Sherri Hall
Hi John! I never thought of using onion but that sounds great! Thanks for stopping by and sharing! Have a good one! 🙂
P Payel
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!!!!
Sherri Hall
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! 🙂
D
How much dried parsley would I use as a substitute for fresh parsley?
Sherri Hall
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! 🙂
belen
thanks so much!!!
KEEP MAKING THIS BEAUTIFUL RECIPE
I did so many time and everyone love my Lasagne, now!!! thanks so much!!!
Sherri Hall
Thanks so much, Belen! I'm so glad you enjoy it! Have a wonderful day! 🙂
Healthy World Cuisine
Love your video and this delicious recipe! So many uses for this delicious filling.
Watch Learn Eat
Thanks so much! 🙂
Donna
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.
Watch Learn Eat
Thanks for sharing, Donna! That sounds delicious! 🙂
Sam | Ahead of Thyme
Wow! This ricotta cheese looks super yummy! It would go perfect on my next pasta or lasagna!! Thanks for sharing this 🙂
Watch Learn Eat
Thank you Sam! 🙂
Sarah
This looks great! And I love your video!!
Watch Learn Eat
Thanks Sarah! 🙂
Oriana @Mommyhood's Diary
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.
Watch Learn Eat
Thanks Oriana! Enjoy! 🙂
Shreyashi
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 😛
Watch Learn Eat
Thank you Shreyashi! Enjoy! 🙂
D&L
GREAT STUFF. DELICIOUS I LOVE TO EAT!!! KEEP MAKING NEW RECIPES 🙂 🙂 🙂
Watch Learn Eat
Thanks D&L, glad you enjoy the blog!
Yvonne
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??
Sherri Hall
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! 🙂