Imen This Ina Garten Blintz Casserole wraps a lemony ricotta and mascarpone filling between two layers of pancake batter. It bakes at 350°F for about 45 minutes and serves 8 to 10 in just over 90 minutes total. A fresh blueberry sauce made with orange juice finishes each warm square.
The recipe comes from Ina Garten’s Barefoot Contessa Back to Basics cookbook and her Brunch Bunch episode. Instead of rolling individual blintzes by hand, she pours the batter directly into a 9×13 pan and bakes it all at once. That single swap turns a fussy, pan-by-pan process into something you can assemble and walk away from.
Prebaking the first batter layer for a full 10 minutes before the filling goes on is the step that matters most. It creates a firm base that keeps the ricotta filling from sinking into raw dough. Skip it, and the bottom turns into a wet, dense layer that sticks to the pan.
Ina Garten Blintz Casserole
Description
A creamy baked casserole inspired by classic cheese blintzes, with a rich filling sandwiched between soft pancake layers. Golden on top, custardy inside, and served warm with a fresh blueberry sauce.
Ingredients
For the Batter
For the Filling
For the Blueberry Sauce
Instructions
- Preheat the oven to 350°F and butter a 9×13-inch baking dish. Blend all batter ingredients in a food processor or blender until smooth. Pour half the batter (about 1¾ cups) into the dish and bake for 10 minutes until set.
- Whisk the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt, then mix until thoroughly combined. Spread the cheese filling evenly over the baked batter layer.
- Carefully spoon the remaining batter over the cheese filling to cover it. Return the pan to the oven and bake for 35 to 40 minutes, until the top is lightly golden and the filling is almost set.
- Remove from the oven and let stand 10 to 15 minutes before cutting into squares.
- For the sauce, combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. Stir in the blueberries and simmer 4 to 5 minutes until a few berries burst but most stay whole. Stir in the lemon zest and lemon juice, cool slightly, and serve over the casserole.
FAQs
Can I assemble this blintz casserole the night before and bake it in the morning?
You can make the filling and batter separately the night before and refrigerate both in covered bowls. Do not pour the batter into the pan until you are ready to bake, because the baking powder starts working the moment it hits liquid. Combine and bake the next morning while the oven preheats.
Can I use cottage cheese instead of ricotta in the filling?
Cottage cheese works, but you need to blend it in a food processor first until completely smooth. The curds in unblended cottage cheese create a lumpy, uneven filling that does not set the same way. Strain any excess liquid after blending so the center does not turn watery during baking.
What can I use instead of mascarpone cheese?
Full-fat cream cheese is the closest substitute and holds up well during baking. Mascarpone is softer and less tangy, so cream cheese will make the filling slightly firmer and a bit sharper. Let the cream cheese reach room temperature before mixing to avoid lumps in the filling.
What other fruit sauces work with baked blintzes?
Strawberry, raspberry, and cherry sauces all pair well because their tartness cuts through the rich cheese filling. Use the same base method of cornstarch and citrus juice with any of those fruits for a sauce that holds together. If you like lemon-forward desserts, a lemon icebox cake makes a great lighter alternative for brunch.
Can I freeze leftover blintz casserole?
Yes, wrap individual squares tightly in plastic wrap and then foil before freezing for up to two months. Thaw overnight in the refrigerator and reheat at 350°F covered with foil for about 15 minutes. For a different make-ahead brunch option, an cherry pie holds well in the freezer too.
