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Ricotta filling recipe in bowl being mixed with parmesan and italian seasonings.

Ricotta Filling Recipe and Ways to Use It

This Ricotta Filling recipe is easy to make, but can be used in so many ways! Ricotta is creamy and mild, taking on whatever flavors it is combined with. It imparts only a slightly cheesy flavor when served cold, but when cooked, it becomes rich and cheesy and delicious. This basic ricotta filling recipe is kept pretty simple with garlic, Italian herbs and seasonings, parmesan, and salt and pepper. But then I give you lots of optional ingredients to jazz it up! Plus, I have dinner ideas for how to use it!

Course Main Course
Cuisine Italian
Keyword filling, homemade pasta, lasagna, ricotta, stuffed shells, stuffing
Prep Time 10 minutes
Cook Time 0 minutes
Servings 4 servings
Calories 229 kcal
Author Carrie Tyler

Ingredients

Basic Ricotta Filling

  • 15 oz Whole Milk Ricotta Cheese
  • ½ cup Parmesan Cheese, grated
  • 2 teaspoon Garlic, minced
  • 3 teaspoon Italian Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Ground Black Pepper

Optional Additions (select 1 or mix and match reducing the quantity the more you add)

  • 2 cups Cooked Shredded Turkey or Chicken
  • 2 cups Cooked Ground Beef
  • 5 slices Cooked Bacon, crumbled
  • 2 cups Sauteed Mushrooms
  • ¼ cup Fresh Basil, chopped
  • 2 Tablespoons Fresh Oregano, chopped
  • 1-2 teaspoons Red Pepper Flakes
  • 1 Lemon Lemon Zest (you can add a teaspoon of the juice as well)
  • 1 Jalapeño, finely chopped, no seeds
  • ½-1 cup Shredded Mozzarella Cheese

Instructions

  1. Mince the garlic. Grate the parmesan cheese if needed. Optional: chop, cook, or prepare any optional ingredients.

  2. In a large mixing bowl, add all filling ingredients and mix together.  

  3. Store the ricotta filling in an airtight container in the refrigerator for up to 5 days. Or use it in recipes right away!

Recipe Notes

  1. Servings for this recipe indicates 4 servings.  However, if you are layering it into a lasagna or adding other ingredients to the filling, you will very likely get more servings than only 4.

  2. What can I add to help bind this filling up more?
    If you are planning to cook and use this filling more like a stuffing, then eggs are needed. Eggs will help to bind the filling so that it holds its place and shape vs. melting and oozing out. For example, stuffed mushrooms, stuffed chicken or pork chops, or stuffed tomatoes or zucchini. Add 1 large whole egg per 15 ounces of ricotta. Beat the egg first, then add to the filling and mix to combine.

  3. Can this Ricotta Filling Recipe be frozen?
    Yes, you can freeze this ricotta filling recipe, but there are a tips. First, if you warmed the filling at all, first cool it in the fridge before putting it in the freezer. Then, place in an airtight container, such as a freezer bag or container. Thaw it in the refrigerator the day before. Then once thawed, pour off and discard any excess water or liquid. If the ricotta seems soupy, you can thicken it up by adding some parmesan cheese. Or if you plan to cook it as a filling, you can add 2 teaspoons of cornstarch per 15 ounces of ricotta and mix it thoroughly before cooking.