Ricotta-based Recipes for Dinner

 Low-Carb Ricotta Meatballs

• 1 lb ground beef
• 1/2 cup ricotta cheese
• 1/3 cup grated parmesan
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Salt and pepper
• Low-carb marinara sauce (optional)

1. Preheat oven to 400°F (205°C) and line a baking sheet with parchment.
2. Mix ground beef, ricotta, parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper in a large bowl.
3. Use gentle hands to avoid over-mixing, which keeps meatballs tender.
4. Roll mixture into evenly sized meatballs and place onto the baking sheet.
5. Bake for 18–20 minutes until golden and cooked through.
6. Warm low-carb marinara in a saucepan and gently place cooked meatballs into the sauce if desired.
7. Simmer 5 minutes to absorb flavor.

Savory Low-Carb Ricotta Stuffed Chicken

• 4 chicken breasts
• 3/4 cup ricotta cheese
• 1/4 cup parmesan
• 1 tbsp chopped parsley
• 1 tsp garlic powder
• Salt and pepper
• Olive oil

1. Preheat oven to 375°F (190°C).
2. Cut a pocket into each chicken breast without cutting through the bottom.
3. In a bowl, mix ricotta, parmesan, parsley, garlic powder, salt, and pepper until creamy.
4. Fill each chicken pocket generously with the ricotta mixture.
5. Secure with toothpicks if needed.
6. Heat olive oil in a skillet over medium heat and sear chicken for 3 minutes on each side to add color.
7. Transfer chicken to a baking dish and bake 20–25 minutes until fully cooked.
8. Allow the chicken to rest 5 minutes before slicing.

Creamy Ricotta Spinach Skillet Bake

• 1 ½ cups whole-milk ricotta
• 2 cups fresh spinach, chopped
• 1 large egg
• ½ cup grated Parmesan
• ½ cup shredded mozzarella
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• ½ tsp salt
• ½ tsp black pepper

1. Preheat your oven to 375°F (190°C) so the skillet gets enough heat to create a lightly browned top layer.
2. Heat olive oil in an oven-safe skillet, then add chopped spinach and cook until wilted.
3. This step helps remove excess moisture, ensuring the bake stays firm and not watery.
4. In a mixing bowl, combine ricotta, egg, Parmesan, garlic powder, basil, salt, and pepper.
5. Mix slowly so the ricotta stays fluffy and does not lose its airy texture.
6. Fold the cooked spinach gently into the ricotta mixture, making sure it’s distributed evenly without breaking down the spinach too much.
7. Spread the mixture evenly in the skillet and top with shredded mozzarella for a melty, golden finish.
8. Bake for 22–25 minutes or until the top is lightly browned and the center is set.
9. Let it cool slightly before serving so the structure firms up.

Tomato Basil Ricotta Stuffed Chicken

• 3 chicken breasts
• ¾ cup ricotta
• ½ cup cherry tomatoes, finely chopped
• 2 tbsp chopped basil
• ½ cup shredded mozzarella
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp pepper

1. Preheat the oven to 400°F (200°C).
2. High heat helps seal the outside of the chicken quickly.
3. Slice each chicken breast to form a deep pocket.
4. Be careful not to cut through completely.
5. In a bowl, mix ricotta, tomatoes, basil, mozzarella, and garlic powder.
6. Stir until the filling becomes thick and well-combined.
7. Spoon the ricotta mixture into the chicken pockets, pressing gently so it stays inside.
8. Season the outside of the chicken with salt and pepper, then drizzle with olive oil.
9. Place the stuffed chicken on a baking sheet and bake for 25–28 minutes, until cooked through.
10. Let it rest for 5 minutes so the filling settles.

Ricotta & Garlic Stuffed Zucchini Boats

• 3 medium zucchini
• 1 cup ricotta
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp olive oil

1. Preheat the oven to 375°F (190°C) so the zucchini boats can bake evenly and develop a soft, tender texture without becoming mushy.
2. Slice the zucchini in half lengthwise and scoop out the centers.
3. Leave a small border around the edges to keep the boats sturdy during baking.
4. Brush the hollowed zucchini shells with olive oil.
5. This step helps them soften in the oven while also adding a glossy finish.
6. In a bowl, mix ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
7. Stir slowly so the ricotta stays creamy and the herbs distribute evenly.
8. Spoon the ricotta mixture into each zucchini boat, pressing gently so the filling settles properly and does not overflow.
9. Arrange the filled zucchini on a baking tray and bake for 22–25 minutes.
10. When the tops turn lightly golden, they are perfectly cooked.
11. Allow the boats to cool slightly before serving.
12. This helps the filling firm up and enhances the creamy texture.