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A spoonful of ricotta cheese baked.
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5 from 2 votes

Baked Ricotta Florentine

A new twisted on our classic baked ricotta. This verion inlcludeds spinach and sun-dried tomatoes.
Prep Time10 mins
Cook Time15 mins
Course: Main Dish
Cuisine: Italian
Diet: Diabetic
Keyword: baked ricotta
Servings: 4
Calories: 158kcal
Author: Jennifer Pullman


  • Food chopper
  • Saute Pan
  • Ramekins


  • olive oil spray extra virgin
  • 1/4 cup fresh spinach, chopped fine
  • 2 tbsp minced sun-dried tomatoes
  • 8 oz. ricotta cheese full fat or part-skim
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheeese


  • Preheat your oven to 350 degrees F.
  • Grease your ramekins with olive oil.
  • Spray a saute pan with olive oil and heat to medium heat.
  • Saute chopped spinach in the saute pan until wilted.
  • In a medium bowl mix together ricotta cheese, mozzarella, parmesan, spinach, sun-dried toamtoes.
  • Divide mixture evenly among greased ramekins.
  • Top each ramekin with additional shredded mozzarella.
  • Bake for 15-20 minutes until cheese is melted and slightly browned.


  • Use ramekins that hold 4-8 ounces. Ramekins that have measure lines to help you control portions.
  • Ricotta cheese can either be full fat or part-skim depending on your taste. I use part-skim to help reduce calories.
  • Make sure you grease the ramekins with oil. I use olive oil spray or olive oil infused with garlic or other herbs to enhance the flavor.
  • A food chopper will help you minced the sundried tomatoes super fine.
  • You can make baked ricotta ahead of time and either bake when you are ready to serve or reheat in the microwave or oven.


Serving: 4ounces | Calories: 158kcal | Carbohydrates: 4g | Protein: 11g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 180mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 1mg