Cheese is an excellent source of protein. Single Serve Baked Ricotta is the perfect consistency and protein source for a patient after weight loss surgery.
I heard a surgeon once give a patient a hard time because she was eating ricotta cheese. Patients often assume they can't eat any cheese after surgery. I guess this surgeon did too! I disagree.
Yes, cheese does contain varying amounts of fat and therefore calories, but cheese is a great source of protein. Better yet cheese is soft and often tolerated after bariatric surgery.
This baked ricotta recipe is under 150 calories. I don't think that bad at all!
Tips to make single-serve baked ricotta:
- Use ramekins and a measuring cup to portion out the ricotta cheese.
- Grease the ramekins with olive oil spray, not regular olive oil. You use less oil with the spray, which equals fewer calories.
- Use part-skim ricotta not whole milk to reduce fat and calories.
- Top the baked ricotta with a smooth marinara sauce not chunky if you are on the pureed stage.
- Many recipes call for extra cheese and olive oil on the top. I eliminated this to decrease fat and total calories. The marinara sauce in a lower fat/calorie choice.
Single Serve Baked Ricotta
Baked ricotta is a good source of protein and the perfect texture to eat during the pureed stage after weight loss surgery.
Equipment
Ingredients
- Olive Oil Spray
- 15- ounce Part-skim ricotta
- ⅓ cup parmesan cheese
- ⅛ teaspoon basil
- ⅛ teaspoon garlic powder
- Pinch of Salt and pepper
- Optional top with marinara sauce smooth, not chunky
Instructions
- Preheat oven to 350 degrees F.
- Spray 5 ramekins with olive oil and place on a baking sheet.
- In a medium bowl combine ricotta cheese, parmesan cheese, basil, garlic powder, salt, and pepper.
- Stir ricotta mixture to fully combine.
- Place ¼-1/2 cup of the ricotta mixture into the prepared ramekins.
- Top with 1 tablespoon of smooth marinara sauce.
- Bake for 20 minutes.
- Serve warm.
Nutrition
Serving: 0.33cupCalories: 144kcalCarbohydrates: 5gProtein: 12gFat: 8gSaturated Fat: 5gCholesterol: 31mgSodium: 213mgPotassium: 106mgSugar: 1gVitamin A: 379IUCalcium: 310mgIron: 1mg
Tried this recipe?Tag #bariatricbits!
Kathryn Acker says
Husband and I have had the sleeve, Working on new 2 serving dishes .Your site follows our goals.
Jennifer Pullman says
So glad you are finding helpful information.
Angela Spencer says
I’m wondering is it suppose to be griddy?
Jennifer Pullman says
Ricotta cheese can be. If you want the cheese smooth you can run it through a food processor.
Heather says
BelGioso brand is so smooth I can eat it out of the container with a spoon. So far, that's my favorite brand. I get it at Kroger.
Laura says
Can I use cottage cheese with this recipe?
Jennifer Pullman says
If you used cottage cheese the recipe would no longer be baked ricotta. I've never baked cottage cheese, so have no idea how it would turn out. I would assume the recipe would likely taste different. Give it a try and let us know!
Melinda H Washington says
Love love love had rny and its perfect
Jennifer Pullman says
So glad you like it!
Charmain says
Just wondering if adding eggs would add extra protein after barriatric surgery? Also can this dish be frozen in portion size containers?
Jennifer Pullman says
You can add eggs for additional protein. The texture will change as eggs will likely make the ricotta stiffer and thicker. You can freeze the dish in the portion size containers.
Lisa says
Thanks for this! It just saved my day. I've been craving pizza, but I'm still in the bread free zone. I tried tomato soup with unflavored protein & parmesan cheese, but this simple recipe hit the spot. Got the protein and flavor I was looking for. And I even used fat free ricotta.
Jennifer Pullman says
Glad you enjoyed this dish.
Casey Bedolla says
Look of Chaffles if you don’t know what they are. Can use for bread substitute. Make awesome little pizzas. So many different recipes savory & sweet
Maryann says
I love this, it’s like lasagna without the noodles
Robyn says
Can this be frozen? Also how long do these keep in fridge?
Jennifer Pullman says
You can keep the recipe in the fridge for no longer than a week. As far as freezing I haven't tried it. Freezing ricotta may change the texture because of the moisture content. If you do freeze the recipe make sure you use an airtight container or wrap the cups well. I would only keep in the freezer for a month.
Vanessa Chavez says
Do i need grated or shredded parmesan cheese?
Jennifer Pullman says
You can use either.
Anna says
I also add a scoop of unflavored protein powder to the ricotta.
Crystal says
Did it taste the same that sounds like a great option. I topped mine with mozzarella
Olivia says
What size ramekins? 6 or 2 oz
Jackie says
Has anyone tried this with buffalo sauce instead of marinara?
I also added chicken- yum!
Jennifer Pullman says
I have not, but sounds yummy!
Lauren says
How did you add the meat? Did you puree it? I'm thinking of using a bit of the sauce to puree some turkey Italian sausage.
DL Ayers says
Totally delicious! Guilt free good for me food!
Jennifer Pullman says
So glad you like it!
Lakia Shelton says
so glad I found this website I am book marking it now. God Bless you!
Jennifer Pullman says
Thank you so much!
Jessica says
What size ramekin did you use? Thank you
Jennifer Pullman says
I use either 2 ounce or 4 ounce.
Amanda says
Tomatoes trigger my migraines. I wonder if pesto would be an okay substitute for the topping? Thank you!
Jennifer Pullman says
You can substitute anything you wish! I think pesto would be great.
Erin says
Can these be baked in a muffin pan? And then store in individual containers?
Jennifer Pullman says
I have not tried, but I would be concerned that the ricotta would just fall apart. There isn't anything in them that would bind the cheese together like a muffin.
Lori Hammons says
I love Ricotta bake! So many ways to spice it up. I added onion powder in my first batch. You could also add a beaten egg before baking for more protein. That might aid in cooking in muffin tins, too. Thanks for the egg salad idea and Ricotta Florentine recipe.
Cheryl says
I baked them in muffin pans. They were perfect!
Susan says
How did you serve it?
Jennifer Pullman says
If you are still on the pureed stage this is all you would eat. If you are in an advanced stage you can add a vegetable side. This would be your protein for the meal.
Lea says
It was good! I know personally I’m not a fan of ricotta/lasagna or anything like that so I knew I wouldn’t love love it but not for the lack of flavor. Flavors were good!
Mesha says
Do u cover while baking?
Jennifer Pullman says
No need to cover them.
Karly says
What is the grams of protein. Cant wait to make it.
Jennifer Pullman says
On the recipe, you will see the full nutrition info: 12 grams per serving.
Margaret McDonald says
How can I follow you? I have sleeve done in the morning and just love your recipes. You are a life saver to me. The plan I was given is so vague and generic. Thank you so much.
Jennifer Pullman says
You can follow on Facebook and also sign up for the newsletter.
Reynea says
Thank you Jennifer! I’m signing up for your wastage! Great recipes and I like the input from others along with your suggestions.
Reynea says
Oops.. that’s WEBSITE not wastage😕
Wendy says
If I sub ricotta for cottage cheese would this still be nutritional?
Jennifer Pullman says
You can sub cottage cheese I suppose. It won't be a ricotta bake anymore. Not sure how cottage cheese would taste with tomato sauce. Cottage cheese is a great source of protein. The nutrition content would change based on the different main ingredient of course.
Tammy says
I use dry curd cottage cheese or whipped cottage cheese if drey curd is not available as I am not a fan of Ricotta cheese and love it. Have always done this to replace Ricotta and so did my mother growing up
Cheryl B says
How do you reheat after being in fridge or freezer?
Gladys says
Can these be frozen? How long do they last in fridge?
Jennifer Pullman says
I have never frozen them. I think you could as long as you drain the liquid off the ricotta before you make the recipe.
Stacy says
This is my question. I baked in ramekins and put in Tupperware storage container for each serving. Is it okay to reheat in microwave?
Jennifer Pullman says
Yes, you can reheat in the microwave.
Donna says
The nutritional info listed is for serving size 1 1/3 cup? These are served in 4 oz ramekins, I'm confused. How much protein/calories in 4 oz?
Jennifer Pullman says
So you can use a ramekin that holds at least 1/4-1/2 cup. The serving size is 1/3 cup because a 15-ounce container of Ricotta would give you 5 even servings of 3 ounces or 1/3 cup. The nutrition info is for 1 - 1/3 cup serving. I suggest a ramekin that is 1/2 cup (4 ounces or less in size).
Becky says
Can you make the ricotta bake ahead?
Jennifer Pullman says
You can bake the ricotta ahead and head up later. I haven't tried to freeze them, so not sure how they would turn out.
Sara says
I just had bypass done on 8/24 im so sick of this liquid diet and found this on pinterest as i dream about my next stage...in my soft food stage..will this be allowed? It WILL be the first thing i eat and can not wait! Lol
Jennifer Pullman says
Generally, this would be ok on the pureed stage.
Shawana says
I start purée stage tomorrow, so I will look into this. It looks very good.
Paige says
This looks so amazing. I am day 4 post op and the liquid diet is really getting to me. I am dreaming of things I can add in. I shared this recipe with my surgical practice’s dietician who said that I could have the ricotta portion of the recipe but advised I leave the marinara off until week 3 because of the acid. Do you feel that this could harm my healing pouch or is it something I should try and see if it’s tolerated? Looking forwards to trying this and all of your other recipes!
Jennifer Pullman says
In the practices, I have worked in surgeons gave patients medication to reduce acid and heartburn after surgery to help with recovery, so a little tomato sauce or hot sauce never bothered anyone. I always suggest you follow your surgeon's recommendations. I don't really think the little tomato sauce would be an issue.
Lunnette says
How many ounces is this ramekin dish
Cathy Riley says
Hi this looks really good, but can I please ask.....15 ounces of Ricotta? I am in UK so we don't use cups as measurements but I can adapt it. It's just that 15 ounces seems an awful lot....or am I reading it wrong?
Thank you
Jennifer Pullman says
You are making multiple servings. Here in the US, it's a regular-sized container. I googled the conversion: 15 ounces = 425.24 grams.
Autumn says
I've been struggling like crazy after gastric bypass at first I was doing amazing first week lost 10 pounds the second week I ate pizza and swear I'd never eat pizza again after that 2 itty bitty pieces and my stomach was a disaster and then I tried chicken nuggets as trying to get my one year old to eat yup forgot I can't do that anymore I was struggling what to eat and finally come across this website that has helped me so much the foods give me the engery my protein shakes won't and I hate protein shakes they make my stomach twist and turn thinking about trying the ones from this site! Thank you so much for your help!
Mechelle O Welker says
Can you add spinach?
Jennifer Pullman says
As long as you can tolerate spinach and it's permitted by your surgeon add what you wish.
Troyellen says
Can this recipe be cooked in the microwave instead of the oven?
Monique says
I'm wondering the same thing.
Kiley says
Any tips for making this ahead as a meal prep for work lunches? Can they be reheated?
Jennifer Pullman says
You can reheat these in the microwave.
Jenifer M says
I vote for amending this recipe a bit—if you add a little beaten egg (1/4 for a single serving) it holds together better and isn’t so rich and much easier to get down. This stuff was my salvation during purée stage and I still eat it about once a week.
Jennifer Pullman says
While I won't edit the recipe since I don't care for the consistency that egg presents I do encourage readers to make alterations as they see fit!
Deb Thomas says
Thanks, Jennifer for not caving to the suggestion to edit. This is perfect as it is. I am 8 1/2 weeks post sleeve and although I am on solids, this is a dish that I rely upon to prevent old habits from controlling me. I have told everyone I know about this recipe and as a matter of fact, I will be teaching this recipe to my special education students this summer!
Marylue says
Very good.
P Andrews says
Should the parmesan cheese be the grated (like we shake on pizza) or the shredded?
Jennifer Pullman says
Depends on your tolerance. Shredded parmesan would get stringy, which may be hard to tolerate.
Paula Becker says
This dish is excellent. I am 14 weeks post op sleeve. I make this all the time. It is so good! I can’t have any tomato based products due to allergy issues but I add smoked paprika and onion powder. I use more spices than the recipe calls for and it’s still exceptional!
Jill says
I can’t wait to try! Looks so good. Where did you buy the little bowls to bake in?
Jennifer Pullman says
Amazon has everything!
Colleen says
Can I make up the mix to cook the following day?
Jennifer Pullman says
Yes, you can!
Donna says
I was wondering can you make this ahead? Put in the refrigerator. Then cook as you want it. How long can it stay in refrigerator uncooked?
Jennifer Pullman says
Yes, you can make the dish ahead and refrigerate until ready to cook.
Keri Drowatzky says
I don't have ramekins. Can I use a small sized Corelle baking dish? After baking can it be cut up into half cup sizes? Where can ramekins be purchased? I don't like lasagna but this maybe a better alternative. Thank you.
Jennifer Pullman says
You can use a small dish and then just portion out the servings. Ramekins can be found online and at stores like Target, Bed Bath and Beyond, and Walmart.
Shante' says
I can not wait t try this tonight. Thank you!
Shante' says
I loved it! Thank you
Amberly says
Lot of people were asking if it can be frozen. I personally freeze about 10 at a time to have at my disposal. When I want one I set the oven to 450 and cook for 45 minutes. It’s absolutely delicious and the ricottas texture doesn’t change one bit. Since I am a couple
Years out of surgery I add all kinds of things such as chicken, pepperoni, spinach, zucchini etc. I typically make these up to freeze when I’m cooking pasta for my family. I use my leftover pasta sauce (sugar free and made with ground Turkey meat) and add whatever vegetables or proteins I have on hand-top with my ricotta and pop em in the freezer. They’re amazing.
Drey says
Yum! I am vegetarian and was excited to advance to purée stage, so this was perfect. I made 1/2 recipe as is and the other half I omitted the basil for dill and 1/2 the Parmesan for crumbled feta - like the inside of a spanakopita. As my diet advances I look forward to perhaps adding spinach or a little egg, but delicious as is 😋
Lieska says
Note: don’t try this with cottage cheese 😂 too much liquid, it becomes a bowl of grease. Will be buying ricotta and trying again 🙃
Sondra says
5 ⭐️ all the way! Yummmy. This would taste food as a French bread dip too I bet. But eating it this way for now since bariatric surgery. Thank you for sharing this.