Baked ricotta is one of the easiest ways to enjoy fresh ricotta! Drain and bake whole ricotta until golden and enjoy as a sweet or savory snack or appetizer.
If you love ricotta, as I do, you'll be sure to appreciate the simplicity and flavor of whole baked ricotta known as ricotta al forno or ricotta infornata.
But please, don't confuse this Sicilian baked ricotta with other baked ricotta dips mixed with eggs and other ingredients and served with crackers! This dish is straight up drained and baked whole ricotta until it forms a golden crust on top.
This is the perfect example of how the best quality ingredients shine on their own and require very little manipulation. And of course, it's one of the easiest ways to use ricotta cheese.
You can enjoy it as is, as a snack; light meal or appetizer. But you can certainly dress it up and transform it into a sweet or savory dish. Check out my serving suggestions further below!
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Baked Ricotta Ingredient list
- Ricotta: freshest possible whole milk ricotta
- Salt: preferably sea salt
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Baked Ricotta (ricotta al forno)
Step 1
- Transfer the ricotta to a fine mesh sieve or colander lined with cheese cloth.
- Cover, refrigerate and let drain overnight (or at least 12 hours).
Step 2
- Preheat oven to 400 degrees F and line a small baking dish with parchment paper.
- Carefully transfer the drained ricotta to the dish. Drizzle lightly with olive oil and sprinkle the top and sides with a pinch of salt.
Step 3
- Bake for about one hour or until a golden crust forms.
- Let sit for a few minutes before serving.
Serving suggestions for baked ricotta
Savory
- Serve as is as antipasto with lots of fresh bread alongside platters of cured meats; olives; other cheeses; and roasted vegetables.
- For extra flavor top with herbs of your choice before baking such as oregano; thyme; basil or rosemary.
Sweet
- Serve as crostini: place a wedge of baked ricotta on a slice of bread and drizzle honey over it. Optional: add a dusting of cinnamon.
- In the last ten minutes of baking (to prevent the nuts from burning), sprinkle chopped nuts such as pistachios, hazelnuts or almonds on top. Drizzle lightly with honey once out of the oven.
Baked Ricotta Recipe FAQs
Draining time may vary according to the brand of ricotta you use. Some are more watery than others. Overnight or at least 12 hours is ideal.
-Keep leftovers refrigerated for up to 3 days.
If you tried this recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
More delicious recipes with ricotta!
Baked Ricotta Recipe (ricotta al forno)
Ingredients
- 454 grams whole milk ricotta cheese (1 lb)
- 1 tbsp. olive oil
- pinch sea salt to taste
Instructions
- Transfer the ricotta into a fine mesh sieve or colander lined with cheese cloth. Cover, refrigerate and let drain overnight (or at least 12 hours).
- Preheat oven to 400 degrees F and line a small baking dish with parchment paper.
- Carefully transfer the drained ricotta to the dish. Drizzle lightly with olive oil and sprinkle the top and sides with a pinch of salt.
- Bake for about one hour or until a golden crust forms.
- Let sit for a few minutes before serving.
Notes
- Serve as is as antipasto alongside platters of cured meats; olives; bread; other cheeses; and roasted vegetables.
- For extra flavor top with herbs of your choice before baking such as oregano; thyme; basil or rosemary.
- Serve as crostini: place a wedge of baked ricotta on a slice of bread and drizzle honey over it. Optional: add a dusting of cinnamon.
- In the last ten minutes of baking (to prevent the nuts from burning), sprinkle some chopped nuts such as pistachios, hazelnuts or almonds on top. Drizzle lightly with honey once out of the oven.
- Use whole milk ricotta for the best flavor and texture.
- Draining time may vary according to the brand of ricotta you use. Some are more watery than others.
- Keep leftovers refrigerated for up to 3 days.
Heidi
Made it today, drained in a cloth for 24 hours and baked in my mini Kitchen Couture oven. Brilliant! Another way of serving could be with the delightful Sicilian eggplant - which I made (again!) due to a glut last summer Thanks, Nadia!
Nadia
Hello Heidi, so glad to hear you enjoyed it. I'm sure it is tasty with the eggplant as well. Thank you for your comment!
Margaret Lifshay
It brought back so many memories from eating as a child. Thank you for the recipe now I know how to make it. Everyone here enjoyed it.
Nadia
Indeed, it is a nostalgic recipe. And I do love anything with ricotta! So glad you enjoyed it and thank you for taking the time to let me know, much appreciated!
Geraldine Pecorella
Dear Lina,Ive seen this done before but I didn/t know about the draining part,I will try this Sis
Nadia
Hi Geraldine, the draining is definitely important in order for the ricotta to hold up during baking. Hope you give it a try!
Lina
I have never eaten baked ricotta before but it sounds quite delicious. I will have to try it!
Nadia
Hello Lina, if you enjoy the flavor of ricotta then you'll be sure to enjoy this simple recipe. It is wonderful on fresh bread and I could practically eat the whole thing myself. Hope you enjoy it!
Sarah
Really delicious and easy with quality store ricotta, but... any tips for using homemade ricotta? Even super well drained seems to collapse. Thanks!
Nadia
Hello Sarah, my mom used to make homemade ricotta all the time and I know she used to let it drain for a while to get it firm enough to hold up well on it's own. Can I ask how long you tried draining it for? I'm guessing it would take more time than store bought, at least 2 days.