Quick and easy casserole with ricotta cheese

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
casserole with ricotta cheese

I am fond of French cuisine. It is complicated but delicious. Perhaps its easiest food which is popular all over the world is casserole. Though, it became American dish somewhere in ‘60s. It is rather a cooking method meaning that you will cook only in a pan which is appropriate both for baking and serving. Thus, this is a name of a dish itself and a meal cooked in it. In my kitchen there are several casseroles of various sizes because I really like this idea especially for a dinner intended for a crowd. The recipes differ and can include almost anything. The most common basis is a starchy product like pasta, beans or potatoes filled up with milk or wine or stock which should assemble all ingredients. You can add mushrooms, meat, fish, vegies. Another peculiarity of this dish is cheese on the top. As you understand any casserole usually is high in nutrients and you will never be starving if in your fridge there is such food.


Now I want to represent the recipe with Ricotta, which is very tasty as to me. I prefer adding a lot of cheese so that its taste dominates. You should not confuse it with a cottage cheese. Ricotta comes from Italy and added to pasta or desserts sometimes. It is smooth with slight grains, very soft and moist. When you taste the traditional one, you notice sweetness, but there are also the salty kinds of this cheese produced for salads. It is rather fatty and that is why you will get more calories when eat it compared to the cottage cheese, for example. It is full of proteins, phosphorus, calcium, zinc, vitamins A and B. You should consume it when you want to build your muscles and make your bones stronger. Here you will find omega fatty acids which are very rich in health benefits preventing various types of cancer and heart disease.

In the following recipe it will be combined with potatoes, eggs and basil leaves. You will need just a few rather simple components and you will get the marvelous breakfast – easy, filling and healthy.

I like that this dish is cooked in the oven. It seems to be one of the best ways to get the evenly heated foods. So do not forget to switch on the oven over the 350F before starting. The recipe demands preheating. It is clear why should you waste your time and make the time of preparation longer?


So, first I start cooking potatoes. It should be fried in some butter over medium heat. I take a pan, peel the vegies, dice them and put into this pan. It is cooked for about 15 minutes under a lid. Now replace it into a baking dish and set aside.

You will need some melt butter. I make it liquid in the microwave but you can take a small saucepan, put a piece of butter into it and place it over the heat until the butter melts. Now take a deep dish and mix the rest of the ingredients: eggs, ricotta, pepper, basil leaves, and salt. Do not add flour yet. First stir them properly and only after sprinkle with the flour and baking powder. It’s time to add butter and pour all this thick mixture over the fried potatoes. Place the pan in the oven for about an hour. Though, I usually take it from the oven in 50 minutes. The dish looks very mouth-wateringly. It is puffy with brown crust. In order to be sure that eggs are cooked, insert a wooden sword pick in the middle, if it comes out dry and clean then the dish is ready. You can eat all of the dish at once but I usually make it for several days. When it is stored in a refrigerator, it becomes even more delicious.

Quick and easy casserole with ricotta cheese

This is a healthy version of casserole with ricotta cheese that isn't boring. It's very quick and easy to make and your body will be thankful for it. It comes together in an hour and you can meal prep the components for an effortless breakfast.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 356 kcal


  • 450 potatoes, diced
  • 1 stick butter, divided
  • 8 eggs, large
  • 15 oz ricotta cheese
  • 8 ml salt
  • 8 ml black pepper
  • 200 ml basil leaves
  • 3/4 pound grated Gruyere cheese
  • 80 ml flour
  • 8 ml baking powder


  1. Preheat the oven to 350F. Melt the butter in a pan over medium heat. Fry the potatoes until cooked, which is about 15 minutes. Take a dish and melt more butter in the microwave. Take a bowl and mix the rest of the ingredients except flour. When everything is combined. Sprinkle it with the flour and stir into the first mixture.

  2. Pour the mixture over the potatoes. Place the pan in the oven. Bake the casserole for 50 minutes. It should be puffy and brown. Insert the knife in the middle, it should come out clean. 

  3. Serve immediately or refrigerate for 3 days.

Recipe Notes

Though the ingredients are not very interesting, the result is really good and the dish can be cooked even for holidays. The Ricotta cheese makes it particular, juicy and very soft inside. You are free to experiment and add some other components. It seems to me that the mushrooms will suit the combination.


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(1 votes, average: 4.00 out of 5)
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