Baked Ricotta Lemon Pasta

Name: Baked Ricotta Lemon Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400g pasta (penne or fusilli); 250g ricotta cheese; 1 lemon (zested and juiced); 2 cloves garlic (minced); 100g grated parmesan cheese; 2 tablespoons olive oil; Salt and pepper to taste; Fresh basil leaves for garnish

Highlighted under: Baking & Desserts

I absolutely love making Baked Ricotta Lemon Pasta, especially on busy weeknights when I crave comfort food but want something a bit more exciting than the usual fare. The creaminess of the ricotta paired with the zesty brightness of lemon creates a delightful harmony that brightens my evening. Just toss the ingredients together, bake them until bubbly, and you have a refreshing yet indulgent dish that everyone seems to adore. Plus, the aroma that fills the kitchen while it bakes is simply irresistible!

Created by

Lydia Barrett

Last updated on 2026-01-15T13:46:17.536Z

When I first discovered Baked Ricotta Lemon Pasta, it quickly became a favorite in our household. One night, I was experimenting with ingredients I had on hand and stumbled upon this delightful combination. The creamy ricotta, zesty lemon, and al dente pasta meld beautifully together, creating a symphony of flavors that dance on the palate.

To elevate the dish, I often add a sprinkle of fresh herbs, like basil or parsley, just before serving. Not only does it add a pop of color, but it also enhances the overall flavor profile, making every bite a little bit brighter. Believe me, it’s worth the small extra effort!

        Why You'll Love This Recipe
        Creamy ricotta that balances beautifully with fresh lemon zest
Effortlessly combines comfort food with a refreshing twist
Perfectly baked for a crispy topping that contrasts the creamy filling

      

The Role of Ricotta in Baked Pasta

Ricotta cheese is the star of this dish, providing a creamy texture that melds beautifully with the pasta. When combined with lemon, it not only enhances the flavor but also offers a rich contrast to the zesty brightness of the citrus. The moisture in ricotta helps keep the pasta luscious, ensuring each bite is satisfying. Make sure to choose high-quality ricotta for the best results, as it will affect the overall creaminess and flavor profile of your baked pasta.

If you find yourself without ricotta, you can substitute it with cottage cheese blended until smooth, or cream cheese as an alternative. However, these substitutions may alter the texture slightly, so I suggest adjusting the amount of lemon juice to balance the flavors. Ricotta's mildness is key here, creating a blank canvas for the bright lemon flavor to shine.

Perfecting the Baking Process

When baking the pasta, it's crucial to keep an eye on the time to achieve that perfect balance of a golden top with bubbly edges. The recommended baking time of 25-30 minutes at 180°C (350°F) should result in a crispy cheese crust, while still keeping the inside creamy. If you notice the top isn't browning but the pasta is cooked through, you can switch to broil for the last 2-3 minutes—just be careful not to let it burn.

Letting the dish rest for a few minutes after removing it from the oven helps the flavors develop and makes it easier to serve. The initial heat may make the mixture quite loose, but it will thicken slightly as it cools. This resting time also allows the structure to set, resulting in a more cohesive serving, rather than a soupy mess on the plate.

Serving Suggestions and Variations

This Baked Ricotta Lemon Pasta is delightful on its own, but it can be elevated with additional ingredients. Consider adding sautéed vegetables like spinach or cherry tomatoes for a pop of color and nutrition. You can also mix in cooked chicken or shrimp for added protein, making it a more hearty dish. Just be sure to adjust the baking time slightly to ensure everything is heated through and melds perfectly with the creamy base.

For a different twist, try using different cheeses such as mascarpone or goat cheese for a varied flavor profile. If you prefer a bit of heat, red pepper flakes can be sprinkled on top before baking. Alternatively, you could switch out the lemon for lime, offering a more tropical vibe to the dish. Such variations help keep the recipe exciting and adaptable to your tastes.

Ingredients

Gather the following ingredients to make your Baked Ricotta Lemon Pasta:

Ingredients

400g pasta (penne or fusilli)
250g ricotta cheese
1 lemon (zested and juiced)
2 cloves garlic (minced)
100g grated parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Once you have all your ingredients ready, you’re set to start cooking!

Instructions

Follow these steps to create your delicious Baked Ricotta Lemon Pasta:

Cook the Pasta

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

Mix the Ricotta Mixture

In a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, minced garlic, and half of the grated parmesan. Season with salt and pepper to taste.

Combine and Bake

Fold the cooked pasta into the ricotta mixture until well combined. Transfer the mixture to a greased baking dish, sprinkle the remaining parmesan on top, and drizzle with olive oil. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes until golden and bubbly.

Serve and Garnish

Remove from the oven, let it cool for a few minutes, and garnish with fresh basil leaves before serving.

Enjoy your delicious Baked Ricotta Lemon Pasta!

Pro Tips

For an extra burst of flavor, add a pinch of red pepper flakes to the ricotta mixture or serve with a side of garlic bread.

Make-Ahead Tips

If you're short on time, you can prepare this dish in advance. Simply follow the steps to mix the pasta with the ricotta mixture, then cover and refrigerate it for up to 24 hours before baking. When you're ready to enjoy it, let it sit at room temperature for about 30 minutes before popping it into the oven to ensure even cooking.

For longer storage, consider freezing the assembled dish. Make sure to cover it tightly with aluminum foil. When ready to bake, thaw it overnight in the refrigerator and then bake as directed. However, keep in mind that freezing may slightly alter the texture of the ricotta, so enjoy fresh when possible.

Troubleshooting Common Issues

If your pasta comes out too dry after baking, it may indicate that it needs more moisture in the ricotta mixture or additional sauce. Next time, try adding a bit of pasta cooking water to the ricotta mixture before baking to ensure everything stays creamy. Alternatively, if it seems overly wet, reduce the amount of ricotta slightly or bake a little longer to evaporate excess moisture.

Another common issue is uneven browning. If certain parts of your dish brown faster than others, consider rotating the baking dish halfway through the cooking time. Additionally, if you're using a darker baking dish, it can absorb more heat, resulting in quicker browning. Keeping an eye on the cooking process and adjusting as necessary will help achieve that perfect golden crust.

Questions About Recipes

→ Can I use different types of pasta?

Absolutely! Any pasta shape you like will work though I recommend using something that holds onto the sauce well, like penne or fusilli.

→ Is it possible to prepare this dish ahead of time?

Yes, you can prepare the mixture, assemble everything in the baking dish and refrigerate it for up to 24 hours before baking. Just allow extra time in the oven if baking from cold.

→ Can I use low-fat ricotta?

Yes, low-fat ricotta can be used if you prefer a lighter option, but it may affect the creaminess of the dish a bit.

→ What can I substitute for lemon?

If lemon isn’t available, a splash of white wine vinegar or lime juice can offer a similar brightness to the dish.