Ricotta Cheese Mixture
I grew up watching my nonna stir a big tub of ricotta until it looked like a cloud—light, speckled with parsley, and ready to fold into lasagna or spoon over roasted vegetables. This ricotta cheese mixture is that simple, reliable combo: ricotta, a little shredded mozzarella, a salty grated cheese, eggs to bind, and bright parsley. It’s what home cooks reach for when they want an easy, versatile filling for baked pasta, stuffed shells, or a weeknight white pizza. If you enjoy party-ready spreads like a bacon cheddar cheese ball, you’ll find this mixture equally crowd-pleasing and even more adaptable.
Why you’ll love this dish
This ricotta mixture is a tiny set of ingredients that unlocks a dozen dishes. It’s quick to assemble—no cooking required—so it’s perfect when you’re short on time but want homemade flavor. It stretches easily (a 2-lb tub feeds a family), is budget-friendly compared with specialty fillings, and is neutral enough for picky eaters while still carrying savory depth from the Romano/Parmesan and a touch of mozzarella.
“A creamy, forgiving filling that makes lasagna and stuffed shells sing—my kids call it ‘the good cheese’.”
It’s also a weeknight workhorse and a holiday helper. Use it for baked ziti or dollop it onto a flatbread; it holds up inside baked dishes and adds moisture without making things runny. If you appreciate make-ahead appetizers such as a bacon ranch cheese ball, that same convenience applies here—mix once, use all week.
How this recipe comes together
- Scoop the ricotta into a large bowl so you can mix evenly.
- Sprinkle in shredded mozzarella and grated Romano/Parmesan to add stretch and salt.
- Beat in eggs to bind the mixture for baking or stuffing.
- Season with freshly ground black pepper, garlic powder if you like, and chopped parsley for freshness.
- Chill briefly so the mixture firms slightly before using.
This process takes about 10 minutes of hands-on time and needs a short rest in the fridge if you won’t use it immediately. It’s intentionally straightforward: no cooking, just good assembly.
Gather these items
- 32 oz ricotta cheese (2 lb. container; whole milk recommended)
- 1/2 cup shredded mozzarella cheese (part-skim or whole milk)
- 1/3 cup grated Romano or Parmesan cheese*
- 2 eggs
- Freshly ground black pepper (to taste)
- 1/2 cup fresh parsley leaves, loosely packed (finely chopped; measure before chopping)
- 1/2 tsp garlic powder (optional)
Notes and substitutions:
- Use part-skim ricotta if you want a lighter mixture, but whole-milk ricotta gives creamier texture.
- Romano is saltier and tangier than Parmesan—choose based on how salty you want the final mix.
- No eggs? For cold spreads, you can omit them; for baked dishes, consider 1/4 cup ricotta drained and 2 tbsp of plain Greek yogurt as a binder in egg-free bakes.
How to prepare it
- Place the entire 32 oz container of ricotta in a large mixing bowl. Use a rubber spatula to loosen any thick pockets.
- Add the 1/2 cup shredded mozzarella and the 1/3 cup grated Romano or Parmesan. Stir until evenly combined.
- Crack in the 2 eggs and stir briskly so the eggs are fully incorporated and the mixture looks uniform.
- Season with freshly ground black pepper to taste. Add the 1/2 cup finely chopped parsley and the 1/2 tsp garlic powder if using. Fold gently until distributed.
- Cover and refrigerate until ready to use—30 minutes helps the mixture firm, but it’s usable immediately.
Pro tip: scrape the bowl sides and fold rather than beat; overmixing can make ricotta grainy. If using as a pizza topping, dollop cold onto the pie before baking for pockets of creaminess—this works great on a white pie or the best cheese pizza.
Best ways to enjoy it
- Stuffed shells or manicotti: spoon into pasta shells, top with sauce and bake until bubbly.
- Lasagna layer: spread between noodles for creamy, tender layers.
- Stuffed vegetables: fill halved roasted peppers or zucchini boats and bake.
- Pizza and flatbreads: dollop onto dough with garlic oil and roast.
- Cold dip: serve with crostini or crudités—stir in a little olive oil and lemon zest for brightness.
Pair with a crisp salad and roasted vegetables for an easy weeknight meal, or let it be the star in a holiday lasagna. If you want a light dessert contrast afterwards, a simple berry cheesecake fruit salad makes a fresh counterpoint.
How to store & freeze
- Refrigeration: Keep in an airtight container for up to 3 days. Because this contains eggs, treat it like any mixed egg dish for safety.
- Freezing: You can freeze the mixture for up to 1 month. Pack into a freezer-safe container, leaving a little headspace; thaw overnight in the fridge. Texture may be slightly grainier after freezing—stir in a tablespoon of cream or a splash of milk to smooth if needed.
- Reheating: If used inside baked dishes, reheat in the oven until hot and bubbling. For thawed-only portions, heat gently to avoid curdling.
Food safety note: don’t leave mixed ricotta at room temperature for more than 2 hours (1 hour above 90°F). Always cool baked dishes promptly and refrigerate leftovers.
Pro chef tips
- Drain watery ricotta: If your ricotta is especially watery, line a fine sieve with cheesecloth and drain 30 minutes to avoid a watery filling.
- Chop parsley fine: Small, even pieces distribute flavor and avoid big green flecks that some kids avoid.
- Salt carefully: Romano can be quite salty—add a pinch, taste, then adjust.
- Creamier finish: For silkier texture, pulse the mixture once in a food processor, but don’t over-process—you still want some body.
- Use room-temperature eggs: they incorporate more smoothly into cold cheese and help the mixture emulsify.
Creative twists
- Spinach and artichoke: Fold in 1 cup of sautéed, squeezed-dry spinach and 1/2 cup chopped marinated artichoke hearts.
- Herb-forward: Swap parsley for basil and add 1 tsp lemon zest for a brighter filling.
- Spicy: Fold in 1/4 cup finely diced roasted red peppers and a pinch of red pepper flakes.
- Dairy-free swap: Use a firm tofu blended with nutritional yeast and a little olive oil to mimic creaminess for vegan diets.
- Sweet ricotta: For desserts, omit eggs and parmesan; fold in honey and vanilla, then spread on toasted brioche.
Helpful answers
Q: Can I make this ahead of time?
A: Yes—mix, cover, and refrigerate up to 3 days. If using in a baked dish, assemble and refrigerate up to 24 hours before baking for best texture.
Q: Is the egg necessary?
A: Eggs act as a binder for baked applications. For cold dips or spreads, you can omit them; for stuffing that will be baked, eggs help the mixture hold its shape.
Q: Can I freeze the mixture?
A: Yes—freeze up to 1 month. Thaw overnight in the fridge and stir before using. Expect a slight change in texture; a splash of milk can help.
Q: How salty will the mixture be with Romano?
A: Romano is saltier than Parmesan. If you’re watching sodium, use Parmesan or reduce the amount slightly and taste before adding more.
Q: Can I use dried parsley?
A: Fresh parsley gives brightness. If using dried, reduce to 1/2 to 1 tsp and add near the end of mixing so it rehydrates slightly.
Conclusion
This ricotta cheese mixture is a simple foundation for countless Italian and comfort-food dishes—easy enough for weeknights, reliable enough for holidays. For guidance on using this as a classic lasagna and other baked dishes, see Cheese Filling for Lasagna and other Italian Baked Dishes. If you’re interested in turning this base into ravioli filling, this simple ricotta ravioli filling walkthrough is a great next step.
Creamy Ricotta Cheese Mixture
Ingredients
Cheese Mixture Ingredients
- 32 oz ricotta cheese (2 lb. container; whole milk recommended) Use part-skim for a lighter mixture.
- 1/2 cup shredded mozzarella cheese (part-skim or whole milk)
- 1/3 cup grated Romano or Parmesan cheese Choose based on how salty you want the final mix.
- 2 large eggs Acts as a binder for baked applications.
- Freshly ground black pepper To taste.
- 1/2 cup fresh parsley leaves, loosely packed (finely chopped; measure before chopping) Fresh is preferred over dried.
- 1/2 tsp garlic powder Optional.
Instructions
Preparation
- Place the entire 32 oz container of ricotta in a large mixing bowl. Use a rubber spatula to loosen any thick pockets.
- Add the 1/2 cup shredded mozzarella and the 1/3 cup grated Romano or Parmesan. Stir until evenly combined.
- Crack in the 2 eggs and stir briskly so the eggs are fully incorporated and the mixture looks uniform.
- Season with freshly ground black pepper to taste. Add the 1/2 cup finely chopped parsley and the 1/2 tsp garlic powder if using. Fold gently until distributed.
- Cover and refrigerate until ready to use—30 minutes helps the mixture firm, but it’s usable immediately.
