Baked ricotta cheese

Baked ricotta cheese with fresh eggs is so simple! Delicious as a snack, part of a share plate or on its own.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 8
  • Print


Baked ricotta cheese
  • 1 kilogram full-cream ricotta cheese
  • 4 eggs, beaten lightly
  • 2 1/2 cup grated parmesan cheese
  • salt and freshly ground black pepper
  • handful fresh oregano leaves, chopped coarsely
  • grape or cherry tomatoes and extra fresh oregano, to serve


Baked ricotta cheese
  • 1
    Preheat oven to 220°C (200°C fan-forced). Grease a rectangular loaf pan, 35cm long, with butter.
  • 2
    Combine all ingredients in large bowl until smooth. Pour the ricotta mixture into the pan; bake 25 minutes until well browned.
  • 3
    Cool and refrigerate for a few hours. Turn ricotta onto serving platter.
  • 4
    Serve with tomatoes and extra oregano.


Not suitable to freeze or microwave.