Baked Lemon Ricotta Pasta

• 12 oz pasta (like penne or fusilli)
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh lemon juice
• 2 lemons, zested
• 3 cloves garlic, minced
• 1 egg
• 1/2 cup heavy cream
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh basil or parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions until al dente; drain and set aside.
3. 3 In a large bowl, mix ricotta, mozzarella, Parmesan, lemon juice, lemon zest, garlic, egg, heavy cream, red pepper flakes, salt, and pepper until well combined.
4. 4 Add cooked pasta to the cheese mixture and toss to coat.
5. 5 Transfer pasta to a greased baking dish.
6. 6 Drizzle olive oil over the top and bake for 25-30 minutes, or until bubbly and golden.
7. 7 Garnish with fresh basil or parsley before serving.

Nutrition

Tips

• For make-ahead convenience, assemble the dish up to the baking point and refrigerate for up to 24 hours before baking.
• Customize with sautéed spinach or sun-dried tomatoes for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with a crisp green salad and warm, crusty bread for a complete meal.

FAQ