What Can I Substitute for Ricotta Cheese?

The easiest ricotta cheese substitute is cottage cheese, drained and briefly blended until creamy; use it in about the same amount as ricotta in lasagna, pasta fillings, and dips. This simple, neutral-tasting version keeps a little curd texture, while the best alternative for you depends on whether the recipe is savory, sweet, baked, or dairy-free.

Ingredients

2 cups (450 g) cottage cheese, small-curd or large-curd
1 to 2 tablespoons (15 to 30 ml) milk or heavy cream, only if needed for blending
⅛ teaspoon (0.7 g) fine salt, optional for savory recipes

Instructions

Drain the cottage cheese if the recipe needs a firm filling. Set a fine-mesh sieve over a bowl and line it with cheesecloth or a clean, thin kitchen towel. Spoon in the cottage cheese and let it drain for 15 minutes. For lasagna, stuffed shells, or another filling that should hold its shape, press very gently with the back of a spoon. Don’t squeeze it completely dry; retaining some moisture helps keep the substitute creamy.
Blend to the texture you need. Transfer the drained cottage cheese to a food processor or blender. Pulse for 10 to 20 seconds, scrape down the sides, and pulse again until the curds are smaller and the mixture looks creamy but not perfectly smooth. For a more rustic texture, mash it thoroughly with a fork instead. Avoid blending for a long time, which can make it loose or pasty.
Adjust the consistency. If the mixture is too thick to spread or stir, add milk or cream 1 tablespoon (15 ml) at a time and pulse briefly. For a baked filling, leave it thicker; for a dip or creamy pasta sauce, a little extra liquid can help it coat other ingredients.
Season only for the dish you’re making. Add the optional salt for savory recipes, then taste. Leave it unsalted for sweet dishes such as pancakes, cheesecake-style fillings, or pastries, or follow the recipe’s own seasoning instructions.
Measure and use it in place of ricotta. This batch makes about 1¾ cups (420 ml), depending on how much whey drains away. Use it in the same volume as ricotta to start, then adjust the moisture or seasoning to suit the recipe. If you need a full 2 cups, make a larger batch rather than adding extra liquid to stretch it.

Tips

Match the moisture to the recipe. Baked dishes such as lasagna and manicotti usually benefit from draining the cottage cheese first, especially if the original recipe already has watery vegetables or a thin sauce. For a dip or a spoonable topping, you can skip draining or drain for less time. Too much whey can make a casserole watery, but an overly dry substitute can turn a filling grainy.
Choose the right curd size. Small-curd cottage cheese blends quickly and tends to produce a fine texture. Large-curd cottage cheese works too; pulse it a few extra times, stopping to scrape the bowl. If you want visible curds, mash rather than blend.
Keep it neutral until you know the recipe. Cottage cheese can be saltier or tangier than the ricotta a recipe expects. Start without salt, especially for sweet dishes or recipes with salty Parmesan, and season after mixing. The optional cream softens the flavor and richness, but it is not essential.
Don’t substitute by weight without checking the recipe. Ricotta and cottage cheese can have different amounts of water, and draining changes the final yield. For a recipe written in cups, measure the prepared substitute by volume. If it gives a weight, use that as a guide but check whether the original ricotta is meant to be drained.

Serving Suggestions

Use this cottage cheese mixture anywhere a soft, mild ricotta is stirred into or spread through a dish. In lasagna, layer it as you would ricotta, usually mixed with herbs or grated cheese if the recipe calls for them. For stuffed shells or ravioli-style fillings, drain it well and keep the mixture thick so it stays in place while you fill the pasta. If a filling recipe includes egg, follow its cooking directions; egg dishes should reach 160°F (71°C) for safety.

For weeknight pasta, loosen a few spoonfuls with warm pasta water and stir them through hot noodles with black pepper, lemon zest, or grated hard cheese. The substitute is mild, so it works especially well with roasted vegetables, tomato sauce, spinach, and herbs. Add it near the end rather than boiling it for a long time; prolonged cooking can make dairy mixtures separate or turn grainy.

You can also spoon the unsalted version onto toast, pancakes, or roasted fruit, or use it in a simple dip with chopped herbs. In desserts, expect a slightly more noticeable curd-cheese flavor than with ricotta. Blend it more thoroughly for a smoother filling, and choose a recipe that can tolerate some extra tang rather than expecting it to behave exactly like a very fine, creamy ricotta.

Variations

For a richer result: Use 1 tablespoon (15 ml) heavy cream while blending, then add more only if needed. Mascarpone is another direct option in many fillings and desserts; it is much richer and less curdy, so the finished dish will feel denser. If using mascarpone in a savory recipe, taste before adding extra salt.

For a firmer, tangier filling: Strained plain Greek yogurt can work in dips, spreads, or some baked fillings. Drain it in a lined sieve until thick, then use it in a recipe where its tart flavor makes sense. It is not the closest swap for ricotta in every baked pasta dish, and it may split if heated hard, so fold it into sauces gently and avoid a rolling boil.

For a dairy-free option: Blend 14 ounces (397 g) firm tofu, well drained, with 1 tablespoon (15 ml) olive oil, 1 tablespoon (15 ml) lemon juice, and ¼ teaspoon (1.5 g) salt. Mash or pulse until it resembles a soft curd filling. It is useful in stuffed pasta and lasagna, but tastes more savory and less milky than ricotta; adjust the salt and lemon to the recipe.

For a quick, no-blender swap: Use cottage cheese as-is in a rustic casserole, dip, or pancake batter if small curds are acceptable. If the recipe depends on a smooth texture, mash it well or choose another substitute such as cream cheese softened with a little milk. Cream cheese is thicker, richer, and tangier, so thin it gradually and use a little less at first when the recipe is delicate.

Storage and Reheating

Transfer the prepared substitute to a clean, covered container and refrigerate it promptly, within 2 hours of preparation. Keep it at 40°F (4°C) or colder and use it within 3 to 4 days, or sooner if the cottage cheese package calls for an earlier date. Stir before using because a small amount of liquid may separate in the refrigerator. Discard it if it develops an off smell, unusual discoloration, or an unexpectedly slimy texture.

Freezing is possible, but it changes the texture: thawed cottage cheese can become watery or grainy. If you freeze it, seal it in a freezer-safe container, use it within about 2 months for best quality, and thaw it overnight in the refrigerator. Drain any separated liquid and blend briefly before using; it is generally better in a cooked filling than as a fresh topping after freezing.

The substitute itself does not need reheating. For a dish made with it, refrigerate leftovers within 2 hours and use most cooked leftovers within 3 to 4 days. Reheat a serving until it reaches 165°F (74°C), as measured with a food thermometer, and heat gently to reduce the chance of a grainy texture. Add a splash of water or sauce if pasta has dried out, and avoid repeatedly cooling and reheating the same portion.

Frequently Asked Questions

What is the closest substitute for ricotta cheese?

Drained, blended cottage cheese is usually the most practical all-purpose substitute because it has a mild dairy flavor and can be adjusted from curdy to creamy. Use it in a similar volume, but drain it for recipes where excess moisture would be a problem. It is not identical: cottage cheese can taste tangier and may contain more whey, so taste and adjust before using.

Can I use cottage cheese instead of ricotta in lasagna?

Yes. Drain the cottage cheese for about 15 minutes, then blend or mash it to the texture you prefer. Use it in roughly the same volume as ricotta, and keep the filling thick so it does not make the lasagna watery. If the cottage cheese is especially wet, drain it longer; if the lasagna recipe already has a thick sauce, a shorter drain may be enough.

Can I substitute cream cheese for ricotta?

Often, but cream cheese is much thicker, richer, and tangier, so it does not give the same light, slightly grainy texture. For a spread or filling, soften it and beat in milk a little at a time until it is easy to mix. It can work in some desserts and baked dishes, but consider using less at first and adjusting the seasoning or liquid in the recipe.

What can I use instead of ricotta in a dessert?

Blended cottage cheese is an accessible option, especially in pancakes, sweet fillings, and recipes that will be baked. Leave out the salt and blend until smooth if a fine texture matters. Mascarpone is richer and creamier, while strained Greek yogurt is tangier; either may work depending on the dessert, but the finished flavor and consistency will differ from ricotta.

Can I replace ricotta with Greek yogurt?

Strained Greek yogurt can replace ricotta in dips, spreads, and selected fillings, but its sharper tang and softer texture make it less dependable in every baked pasta recipe. Drain it until thick, use it in a recipe that suits the tart flavor, and heat it gently. For a dish that relies on a mild, curdy filling, cottage cheese is generally a closer match.

How much cottage cheese replaces 1 cup of ricotta?

Start with 1 cup (about 225 g) cottage cheese for 1 cup of ricotta, then drain it if the recipe needs a firm mixture. The drained amount may be less than a cup, so prepare a little extra if the recipe requires an exact volume. Measure after draining and blending, and avoid compensating for lost whey by adding lots of milk, which can make a baked filling too loose.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).