Ricotta – Recipe Coast

Beans in Tomato Sauce with Melted Ricotta

admin — Wed, 19 Aug 2026 16:33:11 +0000

Creamy beans in tomato sauce simmered with burst cherry tomatoes, shallots and garlic, and studded with melted ricotta. A cozy, high-protein 30-minute skillet meal.

At A Glance

Ready In: 30 minutes
Serves: 2 (easily stretches to 4 as a starter with bread)
Diet: Vegetarian, Gluten-Free, High-Protein
Nutrition Highlights: High in plant-based protein and fiber from the white beans, plus calcium from the ricotta
Main Ingredients: Cherry tomatoes, shallot, garlic, white beans, ricotta, basil
Flavor Profile: Sweet, savory, and a little tangy, with pools of creamy melted cheese throughout
Meal-Prep Friendly: Keeps 3-4 days in the fridge, reheats beautifully on the stove
Best Served With: Crusty, buttered bread for scooping

Everybody needs more fiber in their life, and this pot of beans in tomato sauce is a genuinely delicious way to get it. It starts with a burst cherry tomato sauce – a little sweet, a little savory, and blitzed until silky – then the beans get to simmer right in it until they’re warmed through and soaking up all that flavor. Dollops of ricotta go in at the end and melt into these gorgeous creamy pockets throughout the dish.

Honestly, the best part is how versatile it is: ladle it into bowls like a stew, or pile it onto toasted sourdough for a rustic open sandwich. Either way, you can’t really go wrong, and with a full can of beans and a cup of ricotta, it’s surprisingly high in protein and fiber for how comforting it tastes.

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What You’ll Need

Here is what you’ll need for this beans in tomato sauce recipe. Find the full measurements in the recipe card below.

Olive oil – for sautéing the shallot and garlic and adding richness to the sauce.
Shallot – milder and sweeter than regular onion; a small brown onion works as a swap.
Garlic paste (or minced garlic) – for a savory base flavor.
Cherry tomatoes – the star of the sauce. I recommend cherry or grape tomatoes over regular tomatoes because their higher sugar content renders down into a deeply sweet, rich sauce. A mix of red and gold looks lovely if you can get them.
Salt and black pepper – to season the sauce.
Water – helps the tomatoes bubble and break down into a saucy consistency.
White beans – cannellini or great northern beans both work beautifully; they bring plant-based protein and fiber. No need to rinse them after draining.
Ricotta cheese – melted through in dollops for creaminess. Burrata, stracciatella or even cream cheese are all great swaps if you want something richer.
Basil – some chopped through the sauce, plus whole leaves for garnish, for that fresh, herby lift.

How To Make Beans in Tomato Sauce

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this dish.

Heat the olive oil in a skillet over medium-high heat.
Add the shallot and cook for 2-3 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Add the cherry tomatoes along with 3-4 tablespoons of water. Cook for 8-10 minutes, stirring occasionally and gently pressing the tomatoes with the back of a spoon as they burst and break down. Add a splash more water if the sauce needs it.
Reduce the heat to medium and blend the sauce with an immersion blender until smooth.
Add the beans and chopped basil, then simmer for 5-10 minutes, stirring occasionally, until the beans are warmed through and the sauce has thickened up.
Stir in the ricotta and cook for another minute or so, just until it starts to melt into the dish.
Garnish with torn basil and serve hot with crusty, buttered bread.

Recipe Tips

Get the sweetness right: cherry or grape tomatoes give the best flavor here because they render down so sweetly. If you can’t find them, swap in a 14.5 oz (410 grams) can of fire-roasted tomatoes and skip the extra water.
No immersion blender? A regular blender works too – just let the sauce cool slightly first and blend in batches.
Cheese swaps: burrata or stracciatella make this even more indulgent if you want to switch things up from ricotta.
Reduce waste: save the bean liquid from the can for another recipe, or stir it back into the sauce if you’d like it a little looser.
Storage: keep leftovers tightly covered in the fridge for 3-4 days. Reheat gently on the stove or in the microwave before serving.

Serving Suggestions

This is one of those dishes that works just as well as a cozy dinner for two as it does as a shared starter. Ladle it into bowls and serve with plenty of crusty, buttered bread for scooping up the sauce, or spoon it straight onto toasted sourdough for an open-faced bruschetta-style bite. A simple green salad on the side rounds it out nicely if you want to make it a full meal.

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Creamy beans in tomato sauce, simmered with sweet cherry tomatoes and studded with melted ricotta – ready in under 30 minutes. Find step-by-step photos and more recipe tips above.

In a skillet over medium-high heat, heat the olive oil.
Add the shallot and cook for 2-3 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Add the cherry tomatoes and 3-4 tablespoons of water. Cook for 8-10 minutes, stirring occasionally and gently pressing the tomatoes with the back of a spoon as they burst and render down. Add more water if needed to keep a bubbly sauce.
Reduce the heat to medium and use an immersion blender to blend the sauce until smooth.
Add the beans and chopped basil, and simmer for another 5-10 minutes, stirring occasionally, until the beans are warmed through and the sauce is bubbling and thickened.
Stir in the ricotta cheese and cook for another minute or so, until it just begins to melt into the dish.
Garnish with torn basil and serve hot with crusty, buttered bread.

Important Ingredient Tips: Cherry or grape tomatoes are best here for their higher sugar content, which renders down into a sweeter, richer sauce than regular tomatoes.
Key Recipe Tips: Blend the sauce before adding the beans for the smoothest texture. Ricotta, burrata, stracciatella or even cream cheese all work well stirred through at the end.
Storage Tips: Store leftovers tightly covered in the fridge for 3-4 days. Reheat on the stove or in the microwave.
Make-Ahead Tips: The tomato sauce (before adding the beans and cheese) can be made 1-2 days ahead and stored in the fridge – just reheat, then continue with the beans and ricotta when ready to serve.
FAQs:
Can I use canned tomatoes instead of cherry tomatoes? Yes, a 14.5 oz (410 grams) can of fire-roasted tomatoes works well – just skip the extra water in the recipe.
Do I need to rinse the beans? No, you don’t need to rinse your beans after draining them.
Can I make this dairy-free? Swap the ricotta for a dairy-free cream cheese alternative, though the texture will be a little different.
What’s the best cheese to use if I don’t have ricotta? Burrata or stracciatella are both delicious substitutes and add even more creaminess.

Keywords: beans in tomato sauce, beans and tomato sauce, tomato basil beans, white beans and tomatoes

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Spinach and Ricotta Fritters – All Day I Dream About Food

admin — Sun, 25 Jan 2026 12:55:46 +0000

These savory Ricotta Fritters are delicious and so easy to make. They make a tasty low carb appetizer or side dish!

It’s so easy to get in a rut with your keto side dishes. It happens to the best of us! That’s why I try to come up with easy but creative recipes like these Spinach and Ricotta Fritters.

I love fritters of all sorts and so do my readers. From the classic keto zucchini fritters, to the ever-popular Cheesy Chicken Fritters, they make tasty appetizers or snacks. Now we’ve got a new recipe to add to our collection!

I had some leftover ricotta I needed to use and I wanted to make something a little different. After a little searching on Pinterest, I spotted a recipe for savory ricotta fritters and I knew I could make a low carb version.

I made mine in the air fryer and they were absolutely delicious, but these could easily be fried in a pan on the stovetop too.

Why we love this recipe

My husband was a huge fan of these tasty fritters. I had to fight him to get a few for myself!

Appetizer or side dish: We paired the fritters with some Chipotle Lime Chicken we were making for dinner. But these would make great appetizers too!
Easy ingredients: This recipe uses basic keto ingredients that you can find at any grocery store.
Delicious flavor: I added some Italian seasoning, garlic, and red pepper flakes. You could also use fresh herbs like basil if you have some.
Creamy texture: These fritters have a wonderful creamy interior from the ricotta.
Great macros: With only 5.7 grams of carbs and 10 grams of protein, they are great for low carb and keto diets!

Ingredient Notes

Frozen spinach: I recommend frozen spinach rather than fresh for simplicity. It’s easier to remove more of the liquid from frozen spinach.
Ricotta cheese: Use whole milk ricotta cheese and drain off any liquid that has accumulated around the top.
Almond flour: You could also use sunflower seed flour for a nut-free alternative.
Parmesan: Make sure the parmesan is finely grated so that it mixes in better.
Egg: You do need an egg to help hold the fritters together properly.
Butter or oil: Lightly brushing the fritter with oil makes them brown more nicely in the air fryer. If you fry them in a pan, you will need additional oil.
Seasonings: Italian seasoning, garlic, red pepper flakes, salt, and pepper.

Step by Step Directions

Squeeze the spinach: Place the thawed spinach in a kitchen rag or tea towel and twist to release as much moisture as possible. This is best done over the sink!
Mix the ingredients: In a large bowl, stir together the ricotta, almond flour, parmesan, garlic, Italian seasoning, red pepper flakes, salt, and pepper.
Stir in the egg: Add the egg and work that in until well combined. Use a silicone spatula to work everything together like a dough.
Form into patties: Using about 2 tablespoons of the mixture at a time, form into balls and then flatten the balls into patties. You should get at least 12.
Air fry: Preheat the air fryer to 400ºF and lightly grease the rack(s). Place the fritters in a single layer on the racks and brush lightly with melted butter or oil. If your air fryer is small, you may need to work in batches. Air fry for 10 minutes, flipping over partway through and brushing the second side with butter or oil.

Tips for Success

Ricotta can sometimes have a lot of liquid. I always find that it pools at the top of the cheese when you’ve already removed some. Make sure to pour off any of that liquid before measuring it out, or your mixture will be too wet.

If the ricotta you use is quite liquidy as is, consider straining it through a sieve lined with paper towel before using.

I recommend frozen spinach for recipes like this because it’s easier to work with. You can easily squeeze out all the extra moisture once it’s thawed. Fresh, uncooked spinach may work but I didn’t test this recipe with it

Stovetop Directions

Follow the directions for forming the fritters. Heat 2 tablespoon of oil in a large non-stick pan over medium heat. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown. Remove to a paper towel lined plate to drain a few minutes before serving.

Frequently Asked Questions

What can you substitute for ricotta cheese?

For most recipes, you can substitute cottage cheese for ricotta cheese. Do keep in mind that cottage cheese can contain more liquid. For these Ricotta Fritters, I recommend draining the cottage cheese for an hour or so before mixing them up, to help remove the excess liquid.

How do you store ricotta fritters?

Store the fritters in a covered container in the fridge for up to 7 days. They can be reheated gently in the microwave or the oven.

How many carbs are in Spinach and Ricotta Fritters?

Each serving of two fritters has 5.6 grams of carbs and 2.2 grams of fiber. If you count net carbs, each serving has 3.4 grams.

More Keto Appetizers to Love

Spinach and Ricotta Fritters

Servings: 6 servings

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

These savory Ricotta Fritters are delicious and so easy to make. They make a tasty low carb appetizer or side dish!

1 Air Fryer (see notes for stove-top instructions)

8 ounces chopped frozen spinach, thawed
1 cup whole milk ricotta
1/2 cup almond flour
1/3 cup finely grated Parmesan cheese
2 cloves garlic, minced
2 tsp Italian seasoning
1/4 tsp red pepper flakes, optional
1/2 tsp salt
1/2 tsp pepper
1 large egg
1 tbsp melted butter or olive oil

Cook ModePrevent your screen from going dark

Place the thawed spinach in a kitchen rag or tea towel and twist to release as much moisture as possible. This is best done over the sink!
In a large bowl, stir together the ricotta, almond flour, spinach, parmesan, garlic, Italian seasoning, red pepper flakes, salt, and pepper.
Add the egg and work that in until well combined. Use a silicone spatula to work everything together like a dough.
Using about 2 tablespoons of the mixture at a time, form into balls and then flatten the balls into patties. You should get at least 12.
Preheat the air fryer to 400ºF and lightly grease the rack(s). Place the fritters in a single layer on the racks and brush lightly with melted butter or oil. If your air fryer is small, you may need to work in batches.
Air fry for 10 minutes, flipping over partway through and brushing the second side with butter or oil.
Serve with marinara or other favorite dipping sauces.

Stovetop Directions: Follow the directions for forming the fritters. Heat 2 tablespoon of oil in a large non-stick pan over medium heat. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown. Remove to a paper towel lined plate to drain a few minutes before serving.

Categories:

Appetizers & Snacks,
Side Dishes,

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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