Ricotta or Mozzarella Healthier – A Complete Guide to Make the Right Pick

If you’ve ever asked yourself, “Is ricotta or mozzarella healthier?”, you’re not alone. Whether you’re topping a pizza or layering a lasagna, both cheeses are creamy staples—but one may be better for your health goals. From calories and fat to protein and sodium, this guide breaks down the nutritional face-off between ricotta and mozzarella so you can make the smarter choice for your plate.

What is Ricotta And Mozzarella?

Ricotta and mozzarella are both popular Italian cheeses—but they’re made differently and used in unique ways.

• Ricotta is a soft, creamy cheese made from the leftover whey during the cheese-making process (usually from cow, sheep, or goat milk). It has a slightly grainy texture and a mild, slightly sweet flavor. You’ll often find it in lasagna, stuffed shells, or desserts like cannoli.
  
• Mozzarella is a semi-soft, stretchy cheese made from curd (not whey), traditionally from water buffalo or cow’s milk. It’s known for its meltability and mild, milky flavor—perfect for pizzas, caprese salads, and baked pasta dishes.
  

While both are versatile and delicious, their nutritional profiles and fat content differ, which makes the “healthier” choice depend on what matters more to you—calories, fat, or protein.

What does Ricotta And Mozzarella Taste Like?

Ricotta and mozzarella both offer mild flavors, but their taste and texture experiences are quite different.

• Ricotta is creamy, soft, and slightly sweet. It has a fresh, almost milky taste with a hint of graininess. It doesn’t melt, but instead softens and blends beautifully into fillings or spreads. Think of it as delicate and smooth, more of a subtle backdrop than a bold flavor.
  
• Mozzarella is mild, milky, and elastic—especially when fresh. It has a clean, salty edge and a signature stretchy bite when melted. It’s the classic cheese-pull champion of pizza and lasagna.
  

If you’re after richness and creaminess, ricotta delivers. If you crave meltability and chew, mozzarella is your go-to. Their taste isn’t overpowering, making both versatile—but texture is where the difference really shows.

Read:

• Best Cheese for Croissants: Flaky, Buttery, and Melt-in-Your-Mouth.

ricotta or mozzarella healthier

So, which is healthier—ricotta or mozzarella? It depends on what you’re looking for: fewer calories, more protein, or lower fat.

• Ricotta is higher in calories and fat, especially if made from whole milk. But it’s also richer in calcium and vitamin A, and contains less sodium than mozzarella. It’s great if you want a nutrient boost in smaller portions.
  
• Mozzarella is lower in calories, total fat, and saturated fat, particularly in the part-skim variety. It also offers more protein per ounce, making it a leaner, muscle-friendly option.
  

Verdict:

• For weight-conscious or lower-fat diets, go with mozzarella (part-skim).
  
• For richer nutrition and creaminess in moderation, ricotta has its perks.
  

Both can be healthy choices—just pick based on your dietary goals and portion size.

Also read:

• Substitute for Mozzarella Cheese in Pasta: Delicious Alternatives You’ll Love.

Use

Ricotta and mozzarella shine in different ways depending on the dish.

• Ricotta is best for layering and stuffing. It adds creamy richness to:
  
  • Lasagna
    
  • Stuffed shells or manicotti
    
  • Cannoli and cheesecakes
    
  • Scrambled eggs or toast toppings
    

It doesn’t melt, but it blends beautifully for a soft, smooth texture.

• Mozzarella is made for melting. It’s ideal for:
  
  • Pizza and flatbreads
    
  • Grilled cheese and paninis
    
  • Baked pasta
    
  • Caprese salad (when using fresh mozzarella)
    

Want a golden, bubbly top? Go mozzarella. Want a rich, creamy layer inside? Ricotta’s your go-to.

Pro tip: Some recipes combine both—like lasagna—to get the best of both worlds: stretch from mozzarella and creaminess from ricotta.

Nutrition

Let’s break down the nutrition of ricotta vs. mozzarella (per 1 oz / ~28g serving, using common part-skim versions):

Nutrient	Ricotta	Mozzarella
Calories	~50–60	~70–85
Protein	~3–4g	~6–7g
Total Fat	~4g	~5–6g
Saturated Fat	~2.5g	~3.5g
Calcium	High	Moderate
Sodium	Lower (~40–60mg)	Higher (~150–200mg)

Key takeaways:

• Mozzarella is higher in protein, making it better for muscle support.
  
• Ricotta is slightly lower in sodium and offers more calcium, thanks to its whey-based origin.
  

Each has its strengths, so the healthier choice depends on your personal needs—lower sodium or higher protein?

The Healthiest Types of Cheese

If you’re watching your health but still love cheese, here are some of the healthiest types of cheese to consider:

1. Part-skim mozzarella – Low in calories and fat, high in protein. Great for snacking or melting.
   
2. Ricotta (especially from whey) – High in calcium and versatile for both sweet and savory dishes.
   
3. Feta – Tangy, crumbly, and lower in fat (but watch the sodium).
   
4. Goat cheese – Easier to digest for some people, and often lower in fat.
   
5. Parmesan – Aged and flavorful, so a little goes a long way; packed with calcium and protein.
   
6. Cottage cheese – High in protein, low in fat, and great for weight management.
   

Tip: Choose natural, minimally processed cheeses in moderation, and opt for lower-fat versions when possible. Cheese can be part of a healthy diet—if you’re smart about the type and portion.

Ricotta vs mozzarella on pizza

When it comes to pizza, mozzarella is the classic, but ricotta adds a unique twist—and both have their place.

• Mozzarella is the gold standard for pizza. It melts, stretches, and browns beautifully, creating that gooey, bubbly topping we all crave. It holds up to heat and balances well with tomato sauce and crispy crusts.
  
• Ricotta doesn’t melt the same way—it softens instead of bubbling. But it adds creamy richness and pairs beautifully with ingredients like spinach, mushrooms, garlic, or even hot honey.
  

Best use?

• Use mozzarella as your base cheese for coverage and melt.
  
• Add ricotta in dollops for a creamy accent on top of a finished pizza.
  

Verdict: For traditional pizza texture, mozzarella wins. But if you’re going gourmet or want variety, ricotta makes a rich, flavorful addition.

Is ricotta less fattening than mozzarella?

Surprisingly, ricotta is not necessarily less fattening than mozzarella—in fact, it often contains more fat and calories per ounce, depending on the type.

• Whole milk ricotta has about 50–60 calories and 4g of fat per ounce.
  
• Part-skim mozzarella has around 70–85 calories and 5–6g of fat, but it also packs more protein, which can help keep you full.
  

However, ricotta is usually eaten in smaller portions (like a few dollops), while mozzarella is often used in larger quantities, especially on pizza or sandwiches.

Bottom line:
Ounce for ounce, ricotta may have slightly less protein and more fat, but it depends on the variety. If you’re counting calories, check labels and stick to part-skim or low-fat versions of either cheese.

Ricotta or mozzarella for lasagna

When it comes to lasagna, the best answer isn’t ricotta or mozzarella—it’s both.

• Ricotta brings that creamy, rich texture to the cheese filling. Mixed with egg, herbs, and sometimes parmesan, it creates those soft, luscious layers that hold everything together.
  
• Mozzarella provides the stretch and melt. It’s perfect for topping and layering, giving you that golden, bubbly finish we all look for in a slice.
  

If you had to pick just one:

• Choose ricotta for creaminess and body.
  
• Choose mozzarella for that classic melted cheese pull.
  

Best move? Use ricotta inside, mozzarella on top—or layer them together for the perfect balance of soft and stretchy. That’s how most traditional lasagna recipes are built.

Is ricotta healthy for weight loss?

Yes, ricotta can be healthy for weight loss—especially when you choose the right type and watch your portions.

• Part-skim ricotta is lower in calories and fat than the whole milk version, offering around 50–60 calories and 4g of fat per ounce.
  
• It’s rich in protein and calcium, which help you feel full and support metabolism and muscle health.
  
• Its mild, creamy texture also makes it a smart substitute for higher-calorie ingredients like heavy cream or full-fat spreads.
  

Just be mindful: ricotta is calorie-dense, so overdoing it can add up fast.

Pro tip: Use ricotta in measured amounts—think a few tablespoons in eggs, on toast, or in baked dishes. When used strategically, it’s a satisfying, nutritious choice for a weight-loss-friendly meal plan.

Ricotta vs mozzarella calories

When it comes to calories, mozzarella is usually higher—but it depends on the type and portion.

Per 1 oz (28g) serving:

• Ricotta (part-skim):
  ~50–60 calories
  ~4g fat, ~3g protein
  
• Mozzarella (part-skim):
  ~70–85 calories
  ~6g fat, ~6–7g protein
  

Whole milk versions of both cheeses have more calories and fat, while low-fat versions reduce the count but may sacrifice some flavor.

So, if you’re watching calories only, ricotta (part-skim) is slightly lighter. But if you want more protein per calorie, mozzarella is the more efficient option.

Bottom line:
Choose based on what fits your dietary goal—fewer calories (ricotta) or higher protein (mozzarella).

Suggested:

• Best Cheese for Kunafa: Discover the Secret to Perfect Stretch.

FAQ

Is ricotta or mozzarella better for weight loss?

Part-skim ricotta is lower in calories and fat per ounce, but mozzarella has more protein. For weight loss, both can fit—just choose low-fat versions and watch portions.

Which cheese is better for protein: ricotta or mozzarella?

Mozzarella wins for protein, offering about 6–7g per ounce compared to ricotta’s 3–4g.

Can I use ricotta instead of mozzarella?

Not for melting. Ricotta works great in fillings but doesn’t melt or stretch like mozzarella. It’s not a direct swap.

Is ricotta cheese good for your health?

Yes—especially part-skim ricotta, which provides calcium, protein, and fewer additives than many processed cheeses.

Is mozzarella a low-fat cheese?

Part-skim mozzarella is considered a lower-fat option, especially compared to full-fat cheeses or spreads.

Conclusion

So, ricotta or mozzarella—healthier? It depends on what you value. Ricotta is creamier, slightly lower in calories, and rich in calcium, while mozzarella is higher in protein and better for melting. Both can be part of a healthy diet when used in moderation. Whether you’re making lasagna, pizza, or a snack plate, the best choice comes down to your goals—lighter texture or leaner protein. Choose smart, not just by taste.