Oven Baked Ricotta – Soft Bariatric Recipe

Steph Wagner

April 8, 2017

Oven Baked Ricotta


Soft Bariatric Recipe

I’m so sorry that the Bariatric Surgery Soft Diet is so limited! It’s certainly not for the faint of heart. I know you are going crazy by now looking for textures and flavors that aren’t so darn sweet!

This oven baked ricotta dish is a great way to break things up a bit with flavor. It’s very savory, but yes…it is still soft. You’ll start enjoying a little bit more texture with this dish but I assure you, more textures will soon be coming back into your life!

Always remember, when starting a new food after surgery, don’t add other foods (so you can know if you had an issue who the culprit was) and take things slow. Focus on TINY bites (think pencil eraser) eat slowly and stop at the very first sign that you should stop. Try not to take more than 30 minutes as that promotes grazing, but do take your time.

For more information on how I approach the Bariatric Surgery Diet find out more about my video courses for Sleeve, Bypass and Band

Oven Baked Ricotta

Course: Main Dish
Cuisine: American, Oven Baked
Servings: 4 servings
Calories: 87kcal
Author: Steph Wagner
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  • 1/2 cup low fat Ricotta cheese
  • 1/4 cup reduced fat grated parmesan cheese
  • 1/4 cup 2% cheddar cheese, shredded
  • 1 egg
  • 1 tsp ground thyme
  • 1 tsp dijon mustard


  • Heat oven to 400F.
  • Add all ingredients in a bowl and stir well to combine. Mixture will look slightly brown and gritty but should be smooth.
  • Use a cookie scoop to divide mixture into four wells of a muffin pan. Tip: silicone muffin pans are easy to work with and clean quickly.
  • Bake for 20 minutes. Remove from oven, let cool slightly and serve.


Serving: 1muffin | Calories: 87kcal | Carbohydrates: 4g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 183mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 1mg
Nutrition Facts
Oven Baked Ricotta
Amount Per Serving (1 muffin)
Calories 87 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 53mg18%
Sodium 183mg8%
Potassium 100mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 212IU4%
Vitamin C 1mg1%
Calcium 175mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

8 thoughts on “Oven Baked Ricotta – Soft Bariatric Recipe”

  1. You know, I’m not sure Debbie! I haven’t tried them myself. I think they would be because the Egg Cups freeze and reheat surprisingly well…but if you try it..let me know!

  2. I love this dish. I am 15 years out. Beginning wt was 256 today’s 171.. I am 65 and OK with the at I am at. I love new food ideas. Blessings to all.
    P s I do it all over again tomorrow

  3. @Susan I haven’t tried it myself but I know some people have. It does have a slightly higher water content so you might blend it and blot with a paper towel? Guess and check! :)

  4. THANK YOU!!
    Hubs was so bored with pureed food, so I gave this a try.
    I baked it at 350 instead of 400 (forgot the temp) for just under twenty minutes and the texture was soft but held together well. I swear he almost cried tears of joy when he ate it.

  5. @Peggy Teixeira well I could not hear that enough!!! I’m thrilled to hear it brought him some relief and enjoyment!!! Excited for him to continue to add more textures and flavors back in soon.

  6. Really tasty, and serving with a tablespoon of good marinara sauce on top of each really amps up the savory quality. Will make again today, and will add 1/4 cup cooked chopped spinach to mix.

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