Lemon Ricotta Pasta Bake
A delightful blend of lemon and ricotta with pasta, baked to perfection. Perfect for family dinners.
Equipment
- 1 Baking dish 9x13 inch, greased
- 1 Mixing Bowl large
- 1 zester
Ingredients
Pasta
- 1 pound large pasta shells
Ricotta Mixture
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 2 cloves garlic minced
- Salt and pepper to taste
Topping
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat your oven to 375°F. Grease a 9x13 inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- In a large mixing bowl, combine ricotta cheese, Parmesan cheese, lemon zest, lemon juice, minced garlic, salt, and pepper. Stir until smooth and creamy.
- In the prepared baking dish, layer the cooked pasta with the ricotta mixture, ensuring even distribution. Top with breadcrumbs, parsley, and drizzle with olive oil.
- Place the baking dish in the preheated oven. Bake for 30-40 minutes, or until the top is golden brown and the cheese is bubbling.
- Remove from the oven and let it cool for a few minutes before serving. This allows the flavors to meld together beautifully.
- Serve warm, garnished with additional parsley if desired. Pair with a simple green salad or garlic bread.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, preheat your oven to 350°F and bake until heated through, about 20 minutes. Alternatively, use a microwave.
Notes
Pro Tips: Use freshly grated Parmesan for better flavor. Adjust lemon juice to taste.
Ingredient Substitutions: Mascarpone or cottage cheese can replace ricotta.
How to Serve: Pair with a fresh salad or garlic bread.
Storage & Freshness: Store in an airtight container in the fridge.
Make-Ahead Tips: Assemble the dish and refrigerate before baking.
Ingredient Substitutions: Mascarpone or cottage cheese can replace ricotta.
How to Serve: Pair with a fresh salad or garlic bread.
Storage & Freshness: Store in an airtight container in the fridge.
Make-Ahead Tips: Assemble the dish and refrigerate before baking.