If you like cottage cheese, and even if you don’t, you’re going to love ricotta! Ricotta and cottage cheese are both fresh, soft cheeses, but they have distinct differences in taste and texture. Ricotta cheese is a whey cheese made from sheep, cow, goat, or Italian water buffalo milk. Ricotta curds are creamy white in appearance, and slightly sweet in taste. Ricotta has a smoother and spreadable consistency, while cottage cheese, made from milk curds, has a firmer, lumpy, and often tangy flavor. Cottage cheese is lower in calories than ricotta. Neither ricotta or cottage cheese is better than the other. Both are excellent sources of protein and calcium. While some recipes opt for either ricotta or cottage cheese, they are not truly interchangeable due to differences in moisture content. Either can be used in baked entrees like lasagna or stuffed shells, but cottage cheese is not a suitable substitution for most baked desserts, as it can make the dish runny. Both can be used in dips and spreads, but cottage cheese may require draining and/or blending to achieve a smoother consistency. In summary, it’s important to be mindful of the texture and moisture differences to achieve the desired outcome. Personally, I prefer the flavor and texture of ricotta cheese, even after eating cottage cheese in lasagna for most of my life. With a bit of extra time on my hands this summer, I’ve been able to experiment with several recipes that include ricotta cheese. I’d like to share three of my favorites. Happy Cooking!
Pesto and Ricotta Pasta with Asparagus and Prosciutto
Made in less than 30 minutes, this yummy pasta is super easy, uses minimal ingredients and is packed with flavor!
4 ounces thinly sliced prosciutto
8 ounces thin spaghetti pasta
1 bunch asparagus, cut into bite-sized pieces
1 cup pesto (homemade or store bought)
1 cup ricotta cheese
1 tablespoon fresh lemon juice
Zest of 1 lemon
Salt and pepper, to taste
Shredded parmesan cheese
Chopped fresh tomatoes
Chopped green onions
Fresh basil, to garnish
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Arrange prosciutto slices in an even layer on prepared baking sheet. Transfer to oven and bake for 8 to 10 minutes or until crispy. Bring a large pot of water to a boil and cook the spaghetti to al dente, according to package directions. During the last 2 to 3 minutes of cooking, add the asparagus to the boiling water. Drain well. Toss the hot pasta with pesto, ricotta, lemon juice and lemon zest. Season with salt and pepper. Top with crispy prosciutto. Garnish with shredded parmesan, tomatoes, green onions, and fresh basil. Serves 4.
Lemon Ricotta Pasta with Spinach
This light and zesty pasta makes a delicious side dish that’s ready in less than 15 minutes. Simple with fresh ingredients, delicious flavor, and minimal effort.
1 (12-ounce) container ricotta cheese
2 cloves garlic, minced
2 tablespoons lemon infused olive oil (or extra-virgin olive oil), divided
¾ cup shredded parmesan cheese, divided
1 unwaxed lemon, zest, and juice
Salt and pepper, to taste
1 (12-ounce) package egg noodles
6 ounces fresh baby spinach, washed
Red pepper flakes, optional
Lemons, to garnish
In a medium bowl, combine ricotta with garlic, 1 tablespoon olive oil, ½ cup parmesan cheese, lemon zest and lemon juice. Season with salt and pepper. In a large pot of boiling water, cook pasta according to package directions until al dente. In the last minute of the pasta’s cooking time, add fresh spinach to the pot. Submerge the leaves in the water to cook for 1 minute then drain pasta and spinach. Return pasta and spinach to the same pot and add the ricotta sauce. Stir gently to evenly coat the pasta in the sauce. Garnished with remaining parmesan cheese and drizzle with remaining olive oil. Sprinkle with crushed red pepper flakes. Serve with lemon wedges for an extra blast of fresh lemon juice. Serves 6.
Italian Love Cake
I used a dark chocolate cake mix and Godiva dark chocolate pudding.
1 (15.25-ounce) box chocolate cake
1 (32-ounce) container ricotta cheese
¾ cup sugar
4 eggs
1 teaspoon vanilla extract
1 (3.6-ounce) package instant chocolate pudding
1 cup whole milk
1 (8-ounce) container frozen whipped topping, thawed in refrigerator
Preheat oven to 350 degrees. Lightly grease a deep 9×13-inch baking pan with cooking spray. In a large bowl, prepare cake mix according to package directions. Pour the cake batter into the prepared pan, using a spatula to spread evenly. In the same bowl, with an electric mixer, beat together ricotta cheese, sugar, eggs, and vanilla extract until smooth. Gently spread ricotta mixture evenly over the cake batter. Bake for 60 minutes or until center of cake is set. (The ricotta layer will sink into the cake batter while baking. You will end up with a very thin layer of cake on the bottom, a cheesecake layer, and a thicker cake layer on top.) Let the cake cool completely on a baking rack. In a large bowl, whisk the pudding mix with the milk until smooth. Gently fold in the whipped topping until well combined. Spread the pudding mixture over the cooled cake. Cover the cake and refrigerate, for at least 8 hours, before serving. Best served cold. Serves 12 to 15.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.
