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.
Servings: 5
Calories: 144kcal
Ingredients
- Olive Oil Spray
- 15- ounce Part-skim ricotta
- ⅓ cup parmesan cheese
- ⅛ tsp basil
- ⅛ tsp 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 1/4-1/2 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: 0.33cup | Calories: 144kcal | Carbohydrates: 5g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 213mg | Potassium: 106mg | Sugar: 1g | Vitamin A: 379IU | Calcium: 310mg | Iron: 1mg
When you reach later stages try these recipes with ricotta cheese:
Products you may need: (affiliate links)
Husband and I have had the sleeve, Working on new 2 serving dishes .Your site follows our goals.
So glad you are finding helpful information.
I’m wondering is it suppose to be griddy?
Ricotta cheese can be. If you want the cheese smooth you can run it through a food processor.
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.
Can I use cottage cheese with this recipe?
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!
Love love love had rny and its perfect
So glad you like it!
Just wondering if adding eggs would add extra protein after barriatric surgery? Also can this dish be frozen in portion size containers?
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.
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.
Glad you enjoyed this dish.
I love this, it’s like lasagna without the noodles
Can this be frozen? Also how long do these keep in fridge?
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.
Do i need grated or shredded parmesan cheese?
You can use either.
I also add a scoop of unflavored protein powder to the ricotta.
Did it taste the same that sounds like a great option. I topped mine with mozzarella
What size ramekins? 6 or 2 oz
Has anyone tried this with buffalo sauce instead of marinara?
I also added chicken- yum!
I have not, but sounds yummy!
Totally delicious! Guilt free good for me food!
So glad you like it!
so glad I found this website I am book marking it now. God Bless you!
Thank you so much!
What size ramekin did you use? Thank you
I use either 2 ounce or 4 ounce.
Tomatoes trigger my migraines. I wonder if pesto would be an okay substitute for the topping? Thank you!
You can substitute anything you wish! I think pesto would be great.
Can these be baked in a muffin pan? And then store in individual containers?
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.
I baked them in muffin pans. They were perfect!
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!
Do u cover while baking?
No need to cover them.
What is the grams of protein. Cant wait to make it.
On the recipe, you will see the full nutrition info: 12 grams per serving.
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.
You can follow on Facebook and also sign up for the newsletter.
Thank you Jennifer! I’m signing up for your wastage! Great recipes and I like the input from others along with your suggestions.
Oops.. that’s WEBSITE not wastage😕
If I sub ricotta for cottage cheese would this still be nutritional?
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.
How do you reheat after being in fridge or freezer?
Can these be frozen? How long do they last in fridge?
I have never frozen them. I think you could as long as you drain the liquid off the ricotta before you make the recipe.
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?
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).
Can you make the ricotta bake ahead?
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.
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
Generally, this would be ok on the pureed stage.
I start purée stage tomorrow, so I will look into this. It looks very good.
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!
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.
How many ounces is this ramekin dish
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
You are making multiple servings. Here in the US, it’s a regular-sized container. I googled the conversion: 15 ounces = 425.24 grams.
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!
Can you add spinach?
As long as you can tolerate spinach and it’s permitted by your surgeon add what you wish.
Can this recipe be cooked in the microwave instead of the oven?
Any tips for making this ahead as a meal prep for work lunches? Can they be reheated?
You can reheat these in the microwave.
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.
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!
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!
Very good.
Should the parmesan cheese be the grated (like we shake on pizza) or the shredded?
Depends on your tolerance. Shredded parmesan would get stringy, which may be hard to tolerate.
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!
I can’t wait to try! Looks so good. Where did you buy the little bowls to bake in?
Amazon has everything!
Can I make up the mix to cook the following day?
Yes, you can!
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?
Yes, you can make the dish ahead and refrigerate until ready to cook.
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.
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.