Ricotta Bake


About this Recipe

It’s one of our all-time favorite bariatric soft foods recipe. Of course – we’re talking about the famous ricotta bake. 

This meal is flavorful, quick and so incredibly easy to make. And not to mention – high in protein too! 

It’s not only a perfect tiny dish to start your soft foods stage with, but this meal also comes in handy, later down the line.

Use a small ramekin for better portion control (and of course a small fork too!).

Let’s show you how to make this classic recipe!



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bariatric surgery soft foods recipe ricotta bake


1x 4 ounce (100 g) serving

Ready In:

15 minutes

Nutritional facts per serving:

220 calories

14.2 g protein

15.2 g fat

6 g carbs

0.8 g fiber




  • 3 oz (90 g) low-fat ricotta cheese
  • 1 tsp grated Parmesan cheese
  • 1 tbsp chopped basil leaves
  • 2 tbsp marinara sauce
  • 1/4 tsp garlic powder
  • 1/8 tsp paprika powder
  • Salt and pepper to taste

At this point – it’s recommended to choose low-fat ricotta cheese instead of regular ricotta to lower the amount of fat in the recipe.

If you’re not cleared to have grated Parmesan cheese and basil leaves yet –  you can easily omit this.

Choose smooth marinara sauce over chunky marinara sauce if you’re still in the puréed stage. And blend the bake to pureed consistency (tip: add bone broth to modify the texture) .

Tip: you can top this bake before placing it in the oven/air fryer with 1 tablespoon of shredded mozzarella or another shredded cheese of your choice. 


Step by Step Instructions

Step 1

In a mixing bowl, add the ricotta cheese, Parmesan cheese, basil, garlic powder, paprika powder, salt and pepper. Mix until well combined.

Step 2

Transfer the ricotta mixture to an oven-safe dish. Top with the marinara sauce.


Place the dish in a preheated oven or air fryer – 350 F (180 C) – about 12 minutes.

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