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

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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.

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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 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. 😉

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.

cheese mixture in a red bowl with a wooden spoon and ziti noodles behind it
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4.83 from 28 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
Total Time 10 minutes
Servings 12
Calories 168kcal
Author Sherri Hall

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
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  1. Christina E Norris

    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

      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

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

      Reply

      • Sherri Hall

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

        Reply

  2. Christie

    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

      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

      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

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

        Reply

  3. 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!!!!

    Reply

    • 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! 🙂

      Reply

  4. D

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

    Reply

    • 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! 🙂

      Reply

  5. belen

    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

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

      Reply

  6. Healthy World Cuisine

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

    Reply

    • Watch Learn Eat

      Thanks so much! 🙂

      Reply

  7. Donna

    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

      Thanks for sharing, Donna! That sounds delicious! 🙂

      Reply

  8. 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 🙂

    Reply

    • Watch Learn Eat

      Thank you Sam! 🙂

      Reply

  9. Sarah

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

    Reply

    • Watch Learn Eat

      Thanks Sarah! 🙂

      Reply

      • Tweaker

        Can i use this as a ravoli filling?

        Reply

        • Sherri Hall

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

          Reply

  10. Oriana @Mommyhood's Diary

    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

      Thanks Oriana! Enjoy! 🙂

      Reply

  11. Shreyashi

    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

      Thank you Shreyashi! Enjoy! 🙂

      Reply

  12. D&L

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

    Reply

    • Watch Learn Eat

      Thanks D&L, glad you enjoy the blog!

      Reply

      • Yvonne

        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

          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