Gluten-Free Baked Ricotta, Feta, and Pecorino Cheese Recipe

Like a souffle only easier, this six-ingredient side dish is creamy, fluffy, and perfect with steak or lamb.

Sides don’t get easier or more luxurious than this creamy three-cheese dish, which pairs perfectly with red meat.

Servings 6 people
Calories 405 kcal


  • 1 1⁄2 cup crumbled feta cheese
  • 3 1⁄2 cups whole milk ricotta cheese
  • 1⁄2 cup grated Pecorino cheese
  • 1 egg
  • Freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil


  1. Preheat the oven to 400°F. In a food processor, process the feta to tiny pieces. Add the ricotta, Pecorino, and egg and pulse to incorporate. Season with pepper to taste. Grease an 8- to 10-inch square gratin or baking dish with 1 teaspoon olive oil. Spoon in the cheese mixture and drizzle 1 teaspoon olive oil over the top. Bake for 35 to 45 minutes, or until golden brown on top and molten hot. Let it set for 5 minutes, then serve.
Nutrition Facts
Amount Per Serving
Calories 405 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 143mg48%
Sodium 650mg28%
Potassium 192mg5%
Carbohydrates 6g2%
Sugar 2g2%
Protein 25g50%
Vitamin A 876IU18%
Calcium 577mg58%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Photo: Maren Caruso

One Comment on “Gluten-Free Baked Ricotta, Feta, and Pecorino Cheese Recipe”

  1. Avatar for Brenna Darazs

    Oh wow! I can’t wait to try this. Pecorino is one of my favorite cheeses.

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