Lemon ricotta pasta bake
Lemon ricotta pasta bake
Ingredients
- 1 lb rigatoni pasta
- 15 oz ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 8 oz fresh mozzarella, shredded or diced
- 1 egg, large
- 1 lemon, zested and juiced
- 1/4 cup fresh basil, chopped, plus more for garnish
- 2 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 15 min•🌡️ 375°F
- 2
While the pasta cooks, prepare the tomato sauce. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in the crushed tomatoes, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
⏱️ 15 min
- 3
In a large mixing bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, shredded mozzarella, egg, lemon zest, lemon juice, and chopped fresh basil. Mix until well combined.
⏱️ 5 min - 4
Add the cooked and drained rigatoni to the saucepan with the tomato sauce. Stir to coat the pasta evenly. Then, gently fold in the ricotta mixture until just combined. Be careful not to overmix, as this can make the ricotta tough.
⏱️ 5 min - 5
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle generously with additional grated Parmesan cheese. Bake for 20-25 minutes, or until bubbly and golden brown on top.
⏱️ 25 min•🌡️ 375°F - 6
Remove from the oven and let it rest for 5 minutes before serving. Garnish with extra fresh basil, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon ricotta pasta bake
Ingredients
- 1 lb rigatoni pasta
- 15 oz ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 8 oz fresh mozzarella, shredded or diced
- 1 egg, large
- 1 lemon, zested and juiced
- 1/4 cup fresh basil, chopped, plus more for garnish
- 2 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 15 min•🌡️ 375°F - 2
While the pasta cooks, prepare the tomato sauce. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in the crushed tomatoes, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
⏱️ 15 min - 3
In a large mixing bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, shredded mozzarella, egg, lemon zest, lemon juice, and chopped fresh basil. Mix until well combined.
⏱️ 5 min - 4
Add the cooked and drained rigatoni to the saucepan with the tomato sauce. Stir to coat the pasta evenly. Then, gently fold in the ricotta mixture until just combined. Be careful not to overmix, as this can make the ricotta tough.
⏱️ 5 min - 5
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle generously with additional grated Parmesan cheese. Bake for 20-25 minutes, or until bubbly and golden brown on top.
⏱️ 25 min•🌡️ 375°F - 6
Remove from the oven and let it rest for 5 minutes before serving. Garnish with extra fresh basil, if desired.
⏱️ 5 min