Ricotta Pie

A savory ricotta “pie” with eggs, sour cream and parmesan cheese topped with roasted Roma tomatoes.

Calling this a pie is kind of deceptive. It’s more casserole than pie. There’s no crust. And it’s not sweet – the first thing I think when I hear the word pie.

The ricotta custard is creamy, soft and fluffy. The olive oil and Italian herb seasoned tomatoes roast along with the pie where they take on a sharp, intense flavor. Their acidic bite is the perfect contrast to the milky ricotta cheese. A  flavor explosion.

If, for some insane reason you don’t like or have tomatoes on hand you can eat the pie as is along side just about any type of protein or vegetable! The ricotta is so mild tasting and versatile.

Jazz it up with roasted red peppers, caramelized onions, roasted garlic, olives or crispy, crumbled bacon. Or a combo of all the above!

Mix in fresh, chopped spinach or top with garlic sauteed broccoli rabe. Serve alongside spicy Italian sausage or meatballs. The options are endless.

If I could try the ricotta pie all these different ways, believe me when I say I wouldn’t hesitate! Someday I may. If I haven’t professed my love for ricotta cheese before then consider it done.

Spooning it straight from the container like I haven’t eaten a proper meal in weeks is not above me. Italian girls like me are practically weaned on ricotta.

And we never forget it.

Ricotta Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6-8 side dish servings

Ricotta Pie

A savory ricotta "pie" with eggs, sour cream and parmesan cheese topped with roasted Roma tomatoes.


2 cups chopped roma tomatoes, seeds removed
1 tablespoon olive oil, plus more for greasing pans
1 teaspoon dried Italian seasoning
coarse sea or kosher salt and fresh black pepper
2 cups ricotta cheese
2 eggs
1 cup sour cream (regular or light)
2 tablespoons fresh rosemary, chopped
1/3 cup fresh grated Parmesan cheese, plus more for top and for serving


  1. Preheat oven to 400 degrees F. Grease a small casserole pan. Toss the tomatoes with olive oil, Italian seasoning and season well with salt and pepper. Add to casserole pan.
  2. Grease a deep-sided 8x8 casserole pan or one of similar size.
  3. In a large bowl beat ricotta with eggs on medium speed for 1 minute. Stir in sour cream, rosemary, parmesan, 1/2 teaspoon salt and a few cracks of black pepper. Pour into prepared casserole pan. Sprinkle top lightly with Parmesan.
  4. Bake the pie and tomatoes side by side 25 - 30 minutes or until the pie is set on top except for the very middle which may remain slightly "wobbly". Toss the tomatoes around about halfway through and check often. If they begin to brown too much remove.
  5. Place the tomatoes over the top of casserole to serve and sprinkle with parmesan cheese.

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