Certainly, you’ve been there; you’re making a recipe and missing an ingredient, so you start looking around wondering if it can be replaced with something else. Thankfully, when it comes to ricotta and cottage cheese, they are often interchangeable. Lasagna may have made ricotta famous, but Shelf Cooking explains that cottage cheese is an acceptable go-to when you have a hankering for those layers of Italian pasta but no ricotta on hand. It’s a decent swap for most pasta dishes. Ricotta is also often called for in dips, and cottage cheese usually works well in its place, or vice versa.
Just keep in mind that cottage cheese is usually a little saltier and lumpier than ricotta, so you might have to adjust your recipes accordingly (via Masterclass). The one difference you’ll want to pay the most attention to is the liquid content. Cottage cheese can be a little runny, so you may want to strain it a bit before using it as a substitute for the creamier, thicker ricotta. Still, these are minor considerations; if you need ricotta but only have cottage cheese on hand, you’ll probably be just fine.
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