Preheat your oven to 375°F and allow it to fully heat while you prepare the ricotta mixture. Lightly grease small ramekins or a baking dish with cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier later. Using smaller ramekins creates perfect bariatric-friendly portions and also helps the ricotta bake cook more evenly.

In a medium mixing bowl, combine the ricotta cheese, egg, grated parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Stir everything together thoroughly using a spoon, whisk, or fork until the mixture becomes smooth, creamy, and evenly seasoned. The ricotta mixture should look fluffy and rich without large egg streaks remaining. If your ricotta seems watery, gently drain excess liquid beforehand for a thicker and creamier final texture.

Add part of the shredded mozzarella cheese into the ricotta mixture and gently fold it in until evenly distributed. Mixing some of the mozzarella directly into the filling creates little pockets of melted cheese throughout the bake once it cooks. Be careful not to overmix because gentle folding helps keep the texture lighter and softer.

Spoon the ricotta mixture evenly into the prepared ramekins or baking dish, smoothing the tops lightly with the back of a spoon. Try not to overfill the dishes because the mixture will puff slightly while baking. If you want a prettier presentation, leave a little texture on top instead of making the surface perfectly flat.

Sprinkle the remaining mozzarella cheese evenly over the tops of the ricotta mixture, followed by an extra light sprinkle of parmesan cheese. This cheesy layer creates the golden bubbly top that makes the bake feel rich and comforting. For even more flavor, you can lightly dust the top with a little extra Italian seasoning before baking.

Place the ramekins or baking dish into the oven and bake for about 20–25 minutes, or until the top becomes lightly golden and the edges begin bubbling gently. The center should look mostly set while still staying soft and creamy inside. If you enjoy a deeper golden cheesy crust, switch the oven to broil for the final 1–2 minutes, but watch carefully so the cheese doesn’t burn.

Carefully remove the ricotta bake from the oven and allow it to cool for about 5 minutes before serving. The mixture will continue setting slightly as it rests, helping create the perfect creamy texture. Serve warm while the cheese is still melty and the center stays soft, rich, and comforting.