Creamy Ricotta Cheese Mixture
A simple and versatile ricotta cheese mixture perfect for lasagna, stuffed shells, and more, combining ricotta, mozzarella, and herbs for a creamy, flavorful filling.
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.
Notes
Keep in an airtight container for up to 3 days. Can be frozen for up to 1 month. For best texture when freezing, leave a little headspace in the container.