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Ricotta Cheese Mixture

A creamy, herby ricotta cheese mixture that's perfect for lasagna, stuffed shells, manicotti, and crostini spreads.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Filling
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 32 oz ricotta cheese (whole milk recommended) Richer, creamier texture
  • 1/2 cup shredded mozzarella cheese Part-skim or whole milk
  • 1/3 cup grated Romano or Parmesan cheese Romano is tangier
  • 2 large eggs Use pasteurized eggs if not cooking immediately
  • to taste freshly ground black pepper
  • 1/2 cup fresh parsley leaves, finely chopped
  • 1/2 tsp garlic powder Optional

Method
 

Preparation
  1. Scoop the ricotta into a large mixing bowl and press a rubber spatula around to break up any tight pockets so the cheese is loose and spreadable.
  2. Add the shredded mozzarella and grated Romano or Parmesan. Stir gently until the cheeses are evenly combined.
  3. Crack in the eggs and stir until they are fully incorporated—this binds the mixture for baking or stuffing.
  4. Season with a few grinds of black pepper. Add the chopped parsley and sprinkle the garlic powder if using. Fold everything together until evenly distributed; do not overwork.
  5. Cover the bowl and refrigerate for at least 30 minutes before using; chilling firms the mixture and makes it easier to spoon or pipe into shells or pasta.

Notes

If you prefer a smoother filling, briefly process the ricotta in a food processor. For a lower-fat option, part-skim ricotta works but the mix will be less creamy. Use the mixture within 48 hours if using raw eggs.