0 from 102 votes
Baked Ricotta
This rich and indulgent baked ricotta is easy to make and supremely satisfying, making it perfect for entertaining.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 318 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- Butter for the baking dish
- 15 to 18 ounces fresh whole-milk ricotta (not reduced fat)
- 2 large eggs
- 3 1/2 ounces Parmigiano-Reggiano grated
- A few oregano leaves finely chopped (optional)
- 1 chile pepper, such as jalapeño or serrano seeded and thinly sliced (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Butter a 2-cup baking dish.
- Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish.
- Let cool slightly prior to serving straight from the baking dish by the generous spoonful. (Okay, so you can serve the dip hot, but honestly, it's even more spectacular when allowed to cool somewhat.)
Cup of Yum
Nutrition Information
Serving
1portion
Calories
318kcal
(16%)
Carbohydrates
4g
(1%)
Protein
24g
(48%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
164mg
(55%)
Sodium
532mg
(22%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 318
% Daily Value*
| Serving | 1portion | |
| Calories | 318kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 24g | 48% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 532mg | 22% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.