Best Ricotta Cheese Filling Recipe with Spinach

5 from 1 vote

Creamy ricotta, spinach, Parmesan, and herbs mix up for a terrific ricotta cheese filling recipe usable in many ways. See ideas in the notes below.

Prep Time20

Cook Time5

Total Time25

Course: Filling, Main Course, pasta

Cuisine: American, Italian

Servings: to 8 (Yield 4 cups)

Calories: 249kcal

Cook the spinach according to the directions on the bag. Put a small amount of water in a pot, bring to a boil, add the frozen spinach, add a lid to the pot, and turn to low. Cook 5-7 minutes until totally thawed.
Pour the cooked spinach into a fine mesh strainer and press the liquid out with the back of a large spoon over the sink. To get the spinach very dry, place it onto double layers of paper towels, top with more paper towels, and press with your hands. Repeat to get most of the water out. Chop to refine the spinach then place in a medium bowl.

Heat a saute pan, fry pan or cast iron skillet over medium heat. When it's hot, add the olive, then add the chopped onion. Cook, stirring until soft, 2-3 minutes. Add the garlic and Italian seasoning, cook 1 minute longer.
Add the ricotta to the bowl with the spinach and stir together. Add the onion mixture, Parmesan, basil and eggs, mix until smooth. Add the salt, ground black pepper, and red pepper if using. The filling is ready to use. Filling will keep refrigerated and used within 4 days.

Stuff pasta shells or manicotti and cover with 30-minute pasta sauce, then bake.
Fill an omelet (it's delicious!).
Make a baked pasta casserole, tossing with cooked penne and cooked ground beef or turkey, topping with more cheese and baking.
Use it as a ricotta filling for lasagna.
Fill savory crepes (for gluten-free, try buckwheat or cassava flour crepes).
Make lasagna rolls.
Mix with spaghetti squash threads and stuff back into the squash for baking (vegetarian and meat options).