Substitute for Ricotta: Ratios and Best Uses
By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made
The most common substitute for ricotta is cottage cheese, used in a 1 for 1 ratio. For the best texture, drain the cottage cheese and blend it until smooth before using it in recipes like lasagna or stuffed pasta shells.
Ricotta has a mild flavor and a soft, slightly grainy texture that makes it versatile in both savory and sweet recipes. Choosing the right substitute depends on how the ricotta is used, whether for its creamy texture in a sauce, its structure in a baked dish, or its mild flavor in a dessert.
Substitutes for ricotta (per 1 cup)
| Substitute | How much | Best for | Watch out for |
|---|---|---|---|
| Cottage cheese, drained and blended | 1 for 1 | Lasagna, stuffed shells, dips | Saltier, wetter |
| Mascarpone | 1 for 1 | Desserts, pasta sauces | Richer |
| Cream cheese, softened | 1 for 1, thinned with a little milk | Dips, desserts | Denser |
| Fresh goat cheese | 1 for 1 | Toast, pasta, salads | Tangier |
| Silken tofu, blended | 1 for 1 | Dairy-free lasagna | Season well |
Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.
Good to know
- Ricotta is moist; for baking, drain any substitute so the dish does not turn watery
How to choose the right substitute for ricotta
When substituting for ricotta, consider the role it plays in the recipe. Is it providing creaminess, structure, or a mild dairy flavor? For baked dishes like lasagna, a substitute needs to hold its shape and not release too much water. This is why we suggest draining wetter options like cottage cheese before use. Blending cottage cheese or silken tofu helps create a smoother texture that is closer to ricotta.
For uncooked preparations like dips or desserts, the flavor and richness of the substitute are more prominent. Mascarpone is much richer, while goat cheese adds a distinct tangy flavor. Cream cheese offers a dense texture and mild tang that works well when softened and thinned slightly.
Ricotta substitutes by recipe type
- Baked Pasta: For lasagna and stuffed shells, drained and blended cottage cheese is a reliable option. It provides a similar texture and moisture level when baked. Blended silken tofu is a good dairy-free alternative, but be sure to season it well to mimic the savory flavor of cheese.
- Desserts and Dips: Mascarpone is an excellent substitute in desserts, offering a richer, smoother consistency. Softened cream cheese, thinned with a little milk, also works well in dips due to its dense, creamy texture.
- Sauces and Spreads: Mascarpone can be used to create creamy pasta sauces. For spreading on toast or adding to salads, fresh goat cheese provides a tangy flavor that pairs well with other ingredients.
What to expect when you substitute
Using a substitute for ricotta will change the final dish. Even when used at a 1 for 1 ratio, different ingredients bring their own characteristics.
- Texture: Cream cheese and mascarpone are smoother and denser than ricotta. Blended cottage cheese can come close to ricotta’s texture, but it may not be as light.
- Flavor: Cottage cheese is often saltier, so you may need to adjust the salt in your recipe. Goat cheese adds a pronounced tanginess that ricotta lacks. Mascarpone is richer and more buttery. Silken tofu is neutral, so it relies entirely on the seasonings you add.
- Moisture: Some substitutes, particularly cottage cheese, hold more water than ricotta. It is a good practice to drain any substitute before using it in baking to prevent the final dish from becoming watery.
Sources and method
- Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors
Last checked October 21, 2026.