Ricotta Filling Recipe

Ricotta Filling Recipe is a classic Italian ricotta cheese mixture that combines three types of cheeses and is perfect for filling manicotti, stuffed shells, or layering on lasagna.

Course Main Course

Cuisine Italian

Keyword Manicotti

Prep Time 5

Total Time 5

Servings servings

Calories 175kcal

Author Angela Allison

Ingredients

2 cups ricotta cheese (whole milk or part skim)
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
1 teaspoon Italian seasoning blend
½ teaspoon kosher salt

Instructions

In a medium bowl, use a rubber spatula to mix together the ricotta, mozzarella, parmesan, Italian seasoning blend, and kosher salt. Mix until well combined, scraping the bottom of the bowl to ensure everything is incorporated.
If using immediately, spoon the filling into the cooked manicotti shells or jumbo shells, or layer on your lasagna. If using later, cover the manicotti filling and store in the refrigerator for up to 5 days.

Notes

Ricotta cheese: you can use part skim or whole milk ricotta cheese for this recipe. One 15 ounce container will give you two cups of ricotta.
Uses: use this filling to stuff manicotti pasta shells, jumbo shells, or use it as a filling for Italian crepes (crespelle).
Eggs: you'll notice that there are no eggs in this recipe. While eggs can be added to help bind the mixture, I find that it's not necessary. Feel free to add an egg if you'd like.
Additions: you can add other flavors to this filling such as cooked drained spinach, cooked Italian sausage, or other roasted vegetables.
Leftovers: store leftover ricotta filling in an airtight container in the refrigerator for up to 5 days.

Nutrition