Ricotta Parmesan Filling

Ricotta Parmesan Filling

A creamy cheese blend that fills manicotti, stuffed shells, and lasagna layers with rich flavor.

Total 10 min Makes 16 oz Calories 145/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

This simple mixture combines whole milk ricotta, grated Parmesan, and fresh herbs into a smooth, spoonable filling. It works equally well in baked pasta dishes like stuffed shells and manicotti, or as a layer in lasagna. A quick blend of egg and seasoning binds everything together so it holds its shape once baked.

Ingredients

  • 2 cups whole milk ricotta cheese
  • 1 cup Parmesan cheese, grated
  • 1 egg, lightly beaten
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg

Method

  1. In a medium bowl, stir the ricotta cheese with a spoon until smooth and creamy.

  2. Add the Parmesan cheese, egg, parsley, garlic powder, salt, pepper, and nutmeg to the ricotta.

  3. Mix all ingredients together until fully combined and no streaks of egg remain.

  4. Cover and refrigerate the filling until ready to use, up to 2 days.

Rate this recipe

★ 3.9 (1)

Ricotta Parmesan Filling

This simple mixture combines whole milk ricotta, grated Parmesan, and fresh herbs into a smooth, spoonable filling. It works equally well in baked pasta dishes like stuffed shells and manicotti, or as a layer in lasagna. A quick blend of egg and seasoning binds everything together so it holds its shape once baked.

10 min 16 oz 145 cal

Ingredients

  • 2 cups whole milk ricotta cheese
  • 1 cup Parmesan cheese, grated
  • 1 egg, lightly beaten
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg

Method

  1. 1

    In a medium bowl, stir the ricotta cheese with a spoon until smooth and creamy.

  2. 2

    Add the Parmesan cheese, egg, parsley, garlic powder, salt, pepper, and nutmeg to the ricotta.

  3. 3

    Mix all ingredients together until fully combined and no streaks of egg remain.

  4. 4

    Cover and refrigerate the filling until ready to use, up to 2 days.