Baked Ricotta Cups


I was feeling a little blue today.  When I opened my eyes this morning (mind you, it’s JUNE), it was gray and rainy and 40-some degrees.  Well, it is Seattle, after all, right?  No!  I mean – yes, it’s Seattle, but don’t we have the right to a little sunshine and warmer weather in JUNE?!

Add to the weather the fact that I watched the final episode of The Killing last night.  Did you watch it?  Don’t they make Seattle look SO dark and rainy all the time?  Are you as frustrated as I am about all the unfinished details after watching loyally for two full seasons?!

Well, when I’m feeling blue, I need comfort food (i.e. cheese!).  And, I don’t want to have to get dressed and go to the store for ingredients.  In my refrigerator I found a container of ricotta, some parmesan, a yellow bell pepper and some pesto.  Perfect!  I’ve been wanting to try a baked ricotta recipe inspired by Easy Peasy Organic.

Here’s the view from my kitchen as I waited for my cheese-y lunch to bake:

With some salty, cheese-y, pesto-covered Baked Ricotta cup in my belly, I looked at those ferry boats with optimism.  There is some blue sky out there, and summer doesn’t really start until Thursday!  EnJOY!

Baked Ricotta
Recipe Type: Appetizer, Side, Vegetable
Author: A Passionate Plate
Serves: 4
This recipe would be great with any variety of roasted vegetable (sweet potato, bell pepper, zucchini, tomato, eggplant) and any kind of pesto (basil, sun dried tomato) or herb sauce.
  • 1 3/4 cup ricotta
  • 1 cup parmesan, grated
  • 1 Tbsp. basil olive oil (optional)
  • 1 bell pepper, roasted, peeled and seeded
  • 1 Tbsp. pesto
  • 1 Tbsp. olive oil
  • 1/2 tsp. lemon zest
  1. Preheat the oven to 400°F.
  2. In a small bowl, stir together the cheeses and olive oil, if using.
  3. Slice the pepper into four equal pieces.
  4. Line four, large muffin tins or ramekins with parchment paper.
  5. Layer each of the four cups with cheese, then pepper, then cheese.
  6. Sprinkle the top of each cup with about 1Tbsp. of parmesan cheese.
  7. Bake for about 30 minutes, or until puffed and golden.
  8. Meanwhile, stir together the pesto, olive oil and lemon zest to drizzle on top of the the baked ricotta before serving.



  1. This looks yummy! I’ll have to try it, I often have these ingredients in my fridge.
    Rachelle @

    • JoyAldrich says:

      Thanks, Rachelle. I’m really trying to work on getting creative with ingredients I have on hand versus running to the store all the time. I hope you like them. I just had the last one for lunch today – they are great left-over.

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