Go Back
+ servings
A close up cropped square image of baked ricotta in a blue ceramic round dish topped with a slice of crusty bread dipped in
Print Recipe
No ratings yet

Baked Ricotta

Super easy and delicious Baked Ricotta made with fresh thyme, parmesan and nutmeg. Baked in the oven until light and creamy then spread over chargrilled ciabatta for a delicious appetizer!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer
Cuisine: Modern Italian
Servings: 4 servings
Calories: 347kcal
Author: Emily Kemp


  • 2 cups whole milk ricotta (500g)
  • 1 cup parmesan freshly grated (40g)
  • 2 eggs
  • 1 tablespoon fresh thyme chopped
  • 1 pinch nutmeg
  • Salt and pepper to season
  • Butter for greasing


  • Preheat the oven to 400F (200C). Lightly grease your ramekins or baking dish with butter and set aside.
  • Drain any excess liquid from the ricotta and add to a mixing bowl. Mix with a fork or whisk until smooth.
  • Add the eggs and mix well until combined into the ricotta.
  • Add the chopped thyme, parmesan, nutmeg and a good pinch of salt and pepper and mix until well combined.
  • Spoon into your prepared baking dish until ¾ full and smooth the tops with the back of a spoon. Bake in the oven for 30-45 minutes until puffed up and golden on top.
  • Serve warm or cold with toasted ciabatta.



  • Draining the ricotta - you just need to make sure any excess liquid is drained off from the tubs and do not need to leave the ricotta to drain in a sieve.
  • What dish to bake it in - I used 2 6 inch round baking dishes but you can also use one larger dish. The size doesn't matter too much as long as you can fill it about ¾ full with the mixture.
  • Other flavour options - you can add different ingredients to the ricotta such as red pepper flakes (chilli flakes), different cheeses, herbs, lemon zest, garlic.
  • Preparing in advance - you can whip the mixture up in a bowl and keep it in the fridge for 1-2 days until you are ready to bake it.
  • Storage & freezing - the baked ricotta will keep well in the fridge for 2-3 days. I don't recommend freezing.


Calories: 347kcal | Carbohydrates: 5g | Protein: 26g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 535mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 945IU | Vitamin C: 3mg | Calcium: 570mg | Iron: 1mg