Ricotta cheese is that one ingredient that somehow ends up in your fridge half-used… and then forgotten. Maybe you bought it for lasagna and now it’s just sitting there, staring at you. But here’s the thing – ricotta is way more versatile than it gets credit for. It’s light, creamy, and works with just about everything: pasta, toast, pancakes, even dessert. Whether you’re trying to use up leftovers or just craving something cozy and low-effort, ricotta’s got your back. This guide covers easy, delicious ways to turn that tub into something you’ll actually want to eat. No complicated steps. No obscure ingredients. Just real food that tastes really good.
And if you’re someone who collects ricotta recipes faster than you can actually make them (we’ve been there), ReciMe is your new kitchen wingperson. We built this app because we know what it’s like to have a fridge with half a tub of ricotta and a dozen ideas floating around, but no easy way to keep track of them. With ReciMe, you can save all your favorite ricotta creations in one place, turn them into a grocery list in seconds, and plan your meals without the stress. Whether you’re finally trying lemon ricotta pancakes, tackling homemade gnocchi, or whipping up a quick dessert, we make it simple to stay organized, waste less, and cook more of the food you actually love.


Pasta Dishes That Practically Cook Themselves
When you’re hungry, tired, and dangerously close to ordering takeout for the third time this week, ricotta has your back. It turns basic pasta into something cozy and crave-worthy, with almost no effort. Think creamy, silky sauces and just the right amount of richness – minus the need for cream or 15 ingredients.
Here are three go-to ricotta pasta recipes I swear by. They’re simple, satisfying, and don’t require a culinary degree (or a fully stocked fridge).

1. Lemony Ricotta Spaghetti With Basil
What it tastes like: light, creamy, and a little zesty – kind of like pasta’s answer to a really good spring day.
What You’ll Need:
- 12 oz spaghetti
- 1 cup whole-milk ricotta
- Zest and juice of 1 lemon
- A good handful of fresh basil, chopped
- Salt and black pepper, to taste
- A splash of pasta water (don’t forget this part!)
- Optional: grated Parmesan for serving
How to Make It
Boil the spaghetti in salted water until al dente. While that’s happening, mix the ricotta, lemon zest and juice, salt, and a generous crack of pepper in a big bowl. Once the pasta’s done, scoop out about half a cup of the cooking water, then drain the noodles.
Toss the hot pasta right into your ricotta bowl. Add a splash of that starchy pasta water and stir until it all blends into a glossy sauce. The heat from the pasta melts the ricotta into something super creamy – no stove time required.
Top with fresh basil and maybe a sprinkle of Parmesan if you’re feeling extra. It’s the kind of dish you can throw together in 15 minutes, but it feels just a little fancy.
2. Creamy Spinach and Ricotta Stuffed Shells
What it tastes like: like lasagna’s easier, cuddlier cousin. Cheesy, saucy, and perfect for meal prep or feeding a crowd.
What You’ll Need:
- 20-24 jumbo pasta shells
- 1 ½ cups ricotta
- 1 egg
- 1 cup shredded mozzarella, plus more for topping
- ½ cup grated Parmesan
- 2 packed cups baby spinach, finely chopped
- 2 cups marinara sauce (store-bought is fine)
- Salt, pepper, garlic powder to taste
How to Make It
Cook the shells just shy of al dente (they’ll finish baking in the oven). Drain and lay them out so they don’t stick together.
In a mixing bowl, stir together the ricotta, egg, mozzarella, Parmesan, chopped spinach, and seasonings. Grab a baking dish and spread a layer of marinara across the bottom.
Now fill each shell with a spoonful of the ricotta mix and nestle them into the sauce. Top with more marinara and a generous handful of mozzarella. Bake at 375°F for about 25 minutes, until the cheese is bubbly and golden.
Let it sit for a few minutes before serving – the flavors settle in better. These reheat like a dream, so go ahead and double the batch for tomorrow’s lunch.
3. One-Pot Ricotta Broccoli Pasta
What it tastes like: creamy comfort food with a side of green. No judgement if you eat it straight from the pot.
What You’ll Need:
- 12 oz short pasta (penne or fusilli works great)
- 1 head of broccoli, chopped into small florets
- 1 cup ricotta
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt, pepper, chili flakes (if you like a kick)
- Juice of half a lemon
- Optional: grated Pecorino or Parmesan
How to Make It
Boil the pasta in salted water. Add the broccoli for the last 3-4 minutes so it softens up without turning mushy. Reserve about a cup of the cooking water before draining.
In the same pot (no need to dirty another), heat a splash of olive oil and sauté the garlic for about a minute. Toss the pasta and broccoli back in, add the ricotta, and start stirring. Add just enough of the pasta water to turn it into a creamy sauce. The ricotta melts beautifully and coats every noodle.
Season with salt, pepper, and lemon juice to brighten it all up. Sprinkle with cheese if you’ve got it, or just dig in as is. It’s warm, cozy, and packed with veggies – and it all happens in one pot.

Next-Level Toasts and Sandwiches
Let’s have an honest moment: sometimes, meals just need to be fast and comforting. Not gourmet, not overcomplicated, just good. That’s where ricotta toast comes in. It’s one of those things that sounds fancy until you realize it’s literally just spreading cheese on bread and adding whatever you have lying around.
But here’s the twist: ricotta’s mild flavor and creamy texture make it a surprisingly perfect base for all kinds of toppings. It can go sweet, savory, or somewhere in between, depending on your mood (or let’s be real, what’s left in your fridge). Whether you’re making breakfast, lunch, a snack, or that blurry meal between 10 pm and bedtime, ricotta toast delivers.
Savory Ricotta Toast Ideas That Feel a Bit Fancy (But Aren’t)
1. Ricotta + Roasted Cherry Tomatoes + Olive Oil
This one is peak “looks impressive, took five minutes.” Just roast a handful of cherry tomatoes with a splash of olive oil, salt, and pepper until they burst and get a little jammy, about 10 minutes at 400°F usually does it. Spread ricotta on toasted sourdough (or whatever bread you’ve got), pile on the warm tomatoes, and drizzle with more olive oil. A pinch of flaky salt or fresh basil seals the deal. Eat it warm, and thank yourself later.
2. Ricotta + Sautéed Mushrooms + Thyme + Black Pepper
Grab whatever mushrooms you’ve got: cremini, shiitake, even the sad button ones in the back of the fridge. Sauté them with a little olive oil and fresh thyme until golden and slightly crispy. Layer over ricotta toast and finish with cracked black pepper. If you’ve got a splash of balsamic or a fried egg, go wild. This combo feels way fancier than it has any right to be.
3. Ricotta + Radish Slices + Sea Salt
For the minimalists: fresh, crunchy radish on a thick smear of ricotta is a dream. Use a mandoline if you want razor-thin slices, or just go rustic with a knife. Top with a little flaky sea salt and maybe a drizzle of olive oil. It’s fresh, peppery, and oddly refreshing, kind of like a spa day for your mouth.

Sweet Ricotta Toasts That Work for Breakfast or Dessert
1. Ricotta + Honey + Fresh Figs or Berries
When figs are in season, this combo is unreal. But honestly, any berry works: blueberries, raspberries, strawberries, whatever’s on hand. Spread ricotta thick, drizzle honey like you’re in a food commercial, and top with fruit. A tiny sprinkle of cinnamon or lemon zest adds a little depth if you’re feeling it. This one’s great when you want something sweet but not cloying.
2. Ricotta + Cinnamon + Swirl of Jam
This is toast pretending to be dessert. The trick is using a good jam – raspberry, apricot, fig, anything that isn’t overly sweet. Stir a little cinnamon into the ricotta first, then swirl in the jam before spreading it on your toast. It ends up looking a little marbled, like you put way more effort into it than you did.
3. Ricotta + Banana Slices + Maple Syrup
This one has major “lazy weekend breakfast” energy. Just toast your bread, spread a good layer of ricotta, top with banana slices, and drizzle with maple syrup. It’s soft, creamy, and just sweet enough to feel indulgent without sending you into a sugar crash. Add a pinch of sea salt or some crushed nuts if you want texture.
And here’s the best part: none of this requires fancy ingredients. Any bread works. Day-old sourdough? Great. Grocery store sandwich loaf? Also great. Gluten-free, sprouted, multigrain, baguette, bagel? All fair game. And while whole-milk ricotta gives the creamiest result, low-fat works too. You can always stir in a splash of milk or cream if it’s a little stiff.
This isn’t about making perfect café-style toast. It’s about making something delicious with what you’ve got. So keep a tub of ricotta in your fridge and lean on it when hunger hits and effort is low. Because let’s be honest, this might just be your new favorite lazy meal.

Upgrade Your Breakfast Game
Ricotta in the morning? Oh yeah. If you’ve only thought of it as a lasagna layer, you’re missing out. Ricotta is secretly one of the best things you can add to your breakfast lineup. It gives baked goods this soft, rich texture without making them heavy, and the mild flavor means it plays well with both sweet and savory dishes. It’s kind of like a breakfast MVP that’s been flying under the radar.
Here are a few easy ways to give your morning meals a glow-up with ricotta:
Lemon Ricotta Pancakes
These are what weekend mornings were made for. The ricotta makes them extra fluffy and moist, while the lemon keeps things bright and not too sweet. You don’t even need syrup if you don’t want it, but if you do, go for maple and maybe some fresh berries. The texture is almost creamy inside, like a pancake-cheesecake hybrid, in the best way.
Ricotta-Stuffed French Toast
Take your regular French toast and dial it way up. Spread a layer of ricotta (you can mix in a little honey or vanilla if you want) between two slices of bread, dip it in your egg-milk-cinnamon mixture, and cook it like usual. You end up with this warm, custardy center that makes it feel like dessert, but acceptable for breakfast.
Ricotta and Blueberry Muffins
If you bake these once, you’ll probably keep a tub of ricotta on hand just for them. They’re moist, fluffy, and don’t dry out as fast as regular muffins. The ricotta gives them this soft crumb that feels almost bakery-quality, and the blueberries keep it classic. Add a little lemon zest if you’re into that kind of thing.
Bonus Ideas:
- Stir a big spoonful of ricotta into your morning oatmeal to make it creamy and protein-packed. Top with fruit or a drizzle of maple syrup.
- Spread ricotta on warm toast, then top with almond butter and sliced banana or strawberries. Sounds weird, tastes amazing.
Pro tip: If your ricotta feels a little grainy or dry (especially the store-bought kind), just give it a quick stir or mix in a splash of milk or cream. It smooths right out and spreads like a dream.
Mornings are hard enough. Let ricotta make them a little better.

No-Fuss Desserts
Let’s be honest: sometimes you want dessert without pulling out a dozen mixing bowls or committing to a whole Saturday afternoon in the kitchen. That’s where ricotta quietly shines. It has this soft, lightly sweet flavor and a naturally creamy texture that makes it perfect for desserts that feel indulgent but come together with very little effort.
Whether you’re baking, mixing, or just spooning it straight out of the tub with toppings (we’ve all done it), ricotta is surprisingly dessert-friendly.
Ricotta Cheesecake
If regular cheesecake sometimes feels a bit… too much, ricotta cheesecake might be your new favorite. It’s still rich, but lighter and a little less dense. The texture is smooth with a hint of fluffiness, and it has this clean, fresh taste that balances well with citrus, berries, or even just a dusting of powdered sugar. Best part? It’s super forgiving. You don’t need a water bath or a springform pan, just mix, pour, bake, and chill.
No-Bake Cannoli Dip
This is one of those “why didn’t I think of this sooner?” kind of recipes. All you do is whip ricotta with a little cream cheese, powdered sugar, and vanilla, then fold in chocolate chips. That’s it. Serve with waffle cone pieces, graham crackers, or even sliced fruit. People go nuts for this at parties, but honestly, it’s just as good as a mid-week treat straight from the fridge. (No judgement.)
Ricotta Cookies
These are the kind of cookies that disappear fast. They’re soft, pillowy, and almost cake-like, thanks to the ricotta. Flavor-wise, they’re subtle, sweet but not sugary, with a tender bite and a little zing if you add lemon zest or almond extract. You can frost them if you’re feeling extra, but they’re great plain with coffee or tea.
Ricotta with Honey, Vanilla, and Berries
When you’re craving something sweet but can’t be bothered to bake, this is your move. Mix a little vanilla extract into some ricotta, spoon it into a bowl, drizzle with honey, and pile on fresh berries. It’s elegant enough to serve at brunch, but simple enough to make in under two minutes. It also works with peaches, figs, or even roasted grapes if you want to get fancy.
If you’re already baking something, you can also stir some ricotta right into the batter. It adds moisture and richness without making things heavy, and it helps baked goods stay soft for longer. Also: try it on pancakes or waffles instead of whipped cream. A little dollop, maybe a drizzle of maple syrup? Game changer.
No need to overthink dessert. Keep a tub of ricotta on hand and let it do the work.

Make It From Scratch (It’s Easier Than You Think)
If you’ve never made ricotta at home, let me just say this: you’re in for a surprise, in the best way. It sounds like something only seasoned home cooks or people with a cheese obsession would attempt, but honestly, it’s wildly simple. And once you taste it warm and fresh, straight out of your kitchen, the store-bought kind just doesn’t hit the same.
All you really need is milk, some kind of acid (like lemon juice or white vinegar), and a pinch of salt. That’s it. No fancy equipment, no weird ingredients, and no cheese-making degree required.
Basic Stovetop Ricotta:
- Start with good-quality whole milk, about 4 cups. Add a splash of cream (optional, but it makes it extra rich). Pour it into a saucepan and gently heat it until it’s steaming but not boiling. Stir it occasionally so it doesn’t scorch at the bottom.
- Add the acid, about 2 tablespoons of lemon juice or vinegar. Stir slowly and watch the magic happen. Within seconds, you’ll see curds separating from the whey. It looks a little odd, but that’s exactly what you want.
- Let it sit for a few minutes off the heat, just to give the curds time to fully form.
- Strain it over a colander lined with cheesecloth (or even a clean dish towel if you’re in a pinch). Let it drain until it’s the consistency you like, 5 to 10 minutes for soft, spreadable ricotta; a bit longer for firmer results.
That’s it. You’ve made cheese. You can eat it warm with olive oil, salt, and black pepper for an instant snack, or chill it and use it for any recipe that calls for ricotta.
Bonus: homemade ricotta keeps in the fridge for about 3 to 4 days, and it freezes surprisingly well. Just thaw it slowly and stir before using.
Give it a try once, and you might end up making it “just because” on a quiet Sunday morning. It’s that satisfying.
Final Thoughts
Ricotta doesn’t ask for much. It’s unfussy, easy to work with, and quietly levels up whatever you’re making. Whether you’re cooking dinner, prepping lunch, or tossing together dessert, there’s almost always a way to sneak it in.
So next time you grab a tub, skip the part where it gets pushed to the back of the fridge. Ricotta’s ready when you are.
Frequently Asked Questions
How long does ricotta last in the fridge once opened?
Usually around 5 to 7 days after opening, but always check the date on the tub and give it a sniff. If it smells sour or looks watery and grainy in a weird way, it’s probably time to let it go. Pro tip: store it in an airtight container for maximum freshness.
Can you freeze ricotta cheese?
Yep, you can! The texture changes a little, it gets a bit grainier after thawing, but it’s totally fine for cooking and baking. Just stir it well after defrosting. Not ideal for toast or dips, but great for stuffed shells or casseroles.
Is ricotta healthy?
It can be! Ricotta is lower in fat than a lot of other soft cheeses, and it’s a solid source of protein and calcium. Go for whole-milk ricotta if you want that creamy richness, or a part-skim version if you’re trying to cut back a bit. Either way, it’s a pretty balanced ingredient.
What’s the difference between ricotta and cottage cheese?
They’re both soft, mild, and creamy, but ricotta is smoother and richer, while cottage cheese is lumpier and has more of a tang. You can swap them in some recipes (like pancakes or stuffed pasta), but ricotta is usually better for baking or spreading.
Can I make ricotta at home without cheesecloth?
Totally. If you don’t have cheesecloth, a clean kitchen towel or even a few layers of paper towels will work in a pinch. Just make sure whatever you use is lint-free and strong enough to hold the curds while draining.
Why is my ricotta grainy or watery?
That’s normal sometimes, especially with store-bought versions. Just give it a good stir or whisk to smooth it out. If it’s too watery, you can strain it in the fridge for a few hours using a mesh strainer or cheesecloth.