Description
Quick Ricotta Pasta Bake – Cheesy, creamy & comforting pasta dish with ricotta, spinach & tomatoes. Easy recipe for a crowd-pleasing meal.
Ingredients
Scale
- 12 oz (340g) pasta (penne, rigatoni, or ziti work best)
- 15 oz (425g) ricotta cheese, whole milk preferred for creaminess
- 2 cups (8 oz/225g) shredded mozzarella cheese, divided
- ½ cup (2 oz/55g) grated Parmesan cheese
- 2 cups (16 oz/450g) marinara sauce (store-bought or homemade)
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch (23×33 cm) baking dish with olive oil or cooking spray. Bring a large pot of heavily salted water to a boil for your pasta.
- Step 2: Cook the pasta for 2 minutes less than the package directions indicate. You want it quite al dente as it will continue cooking in the oven. When done, drain thoroughly but don’t rinse—the starchy exterior helps the sauce cling to the pasta.
- Step 3: While the pasta cooks, prepare your ricotta mixture. In a large bowl, combine the ricotta cheese, beaten eggs, half of the mozzarella (1 cup), all of the Parmesan cheese, minced garlic, dried Italian herbs, red pepper flakes if using, and salt and pepper to taste. Mix until well combined and creamy.
- Step 4: Add the drained hot pasta directly to the ricotta mixture and gently fold everything together. The residual heat from the pasta will help melt the cheese slightly and create a cohesive mixture. The pasta should be well coated with the creamy ricotta blend.
- Step 5: Pour half of the marinara sauce into the bottom of your prepared baking dish and spread it evenly. Add the pasta and ricotta mixture on top, then pour the remaining marinara sauce over everything. Using a spoon, gently swirl the sauce into the pasta without mixing completely.
- Step 6: Sprinkle the remaining cup of mozzarella cheese evenly across the top of your Quick Ricotta Pasta Bake. This will create that irresistible golden, cheesy crust everyone loves.
- Step 7: Cover with aluminum foil and bake for 20 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese is bubbly and beginning to brown in spots. For extra color, switch to broil for the final 1-2 minutes, watching carefully to prevent burning.
- Step 8: Remove from the oven and let your cheesy ricotta pasta bake rest for 5-10 minutes before serving. This resting time allows the dish to set up slightly, making it easier to serve. Garnish with fresh basil if desired, and enjoy!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 kcal per serving
- Sugar: 8g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 100mg