Baked Ricotta Lemon Pasta

Name: Baked Ricotta Lemon Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 oz pasta (any shape); 1 cup ricotta cheese; 1 lemon (zested and juiced); 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; Salt and pepper to taste; Fresh basil or parsley for garnish

Highlighted under: Baking & Desserts

I absolutely love making Baked Ricotta Lemon Pasta because it combines the creaminess of ricotta with the bright zing of lemon, resulting in a dish that’s both comforting and refreshing. Each time I prepare it, the house fills with a delicious aroma that instantly lifts my mood. It’s an effortless way to impress guests or enjoy a satisfying weeknight meal. The zesty flavors really come together beautifully, making it a go-to recipe that I can’t get enough of.

Created by

Helena Wright

Last updated on 2026-01-15T16:16:20.737Z

When I first tried Baked Ricotta Lemon Pasta, I was amazed by how simple ingredients could create such a vibrant and flavorful dish. The creamy texture of ricotta blended with a touch of lemon zest creates a unique balance that makes this pasta feel special yet approachable. The key is to bake it just long enough for the cheese to soften and meld with the pasta while keeping that delightful tangy brightness.

One of the best parts of this recipe is how versatile it is. You can easily swap in seasonal veggies or your favorite pasta shape, and it still turns out fantastic. I often sprinkle some fresh herbs on top before serving to add an extra layer of flavor and presentation. Trust me, once you try this dish, it will become a family favorite!

        Why You'll Love This Recipe
        Creamy ricotta that adds richness and depth
Bright and zesty lemon flavor that elevates the dish
Easy to prepare, perfect for any occasion

      

Pasta Selection

Choosing the right pasta shape can enhance the texture and overall experience of your Baked Ricotta Lemon Pasta. While traditional choices like penne or fusilli work wonderfully, consider trying campanelle or orecchiette. Their unique shapes capture the creamy ricotta and zesty lemon, ensuring each bite is packed with flavor. Additionally, if you're watching your gluten intake, whole wheat or gluten-free pasta can be excellent alternatives—just ensure they are cooked al dente to prevent overcooking during baking.

Texture is crucial in this dish. When the pasta is cooked to that ideal al dente stage, it retains a slight firmness, which balances beautifully against the creamy ricotta mixture. If you accidentally overcook the pasta, don't panic—just reduce the baking time to avoid a mushy outcome; keeping an eye on it after the initial 20 minutes should help you achieve that perfect consistency.

Making the Ricotta Mixture

The ricotta cheese is the star ingredient, providing a rich base for the dish. When mixing in the lemon zest and juice, be generous with both; they are pivotal in balancing the richness of the ricotta. For added flavor, consider incorporating finely chopped garlic or shallots sautéed in olive oil into the mixture, boosting depth without overpowering the lemon essence.

For a richer taste, try substituting half of the ricotta with mascarpone cheese. This dairy blend increases creaminess and adds a slight sweetness that complements the acidity of the lemon. Remember to taste as you mix; if you desire more brightness, don’t hesitate to add a little extra lemon juice gradually until you reach your preferred level of zest.

Ingredients

Ingredients for Baked Ricotta Lemon Pasta

Main Ingredients

12 oz pasta (any shape)
1 cup ricotta cheese
1 lemon (zested and juiced)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil or parsley for garnish

Mix the ricotta and lemon juice for a creamy sauce that beautifully coats the pasta.

Instructions

Cook the Pasta

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

Prepare the Ricotta Mixture

In a bowl, combine the ricotta cheese, lemon zest, lemon juice, and half of the Parmesan cheese. Season with salt and pepper.

Combine Ingredients

In a baking dish, toss the cooked pasta with the ricotta mixture and drizzle with olive oil until well combined.

Bake the Dish

Top with the remaining Parmesan cheese and bake in a preheated oven at 350°F (175°C) for 25 minutes or until bubbly and golden on top.

Serve and Enjoy

Remove from the oven, garnish with fresh herbs, and serve warm.

Enjoy your Baked Ricotta Lemon Pasta with a side salad or garlic bread!

Pro Tips

For added flavor, consider incorporating sautéed spinach or roasted vegetables into the pasta mix before baking. You can also play with the cheese by adding mozzarella for extra creaminess.

Serving Suggestions

This Baked Ricotta Lemon Pasta is versatile when it comes to serving. A fresh side salad of mixed greens with a light vinaigrette can enhance the dish without competing for attention. Moreover, envision a sprinkle of toasted pine nuts or walnuts over the top for an added crunch; these textures beautifully complement the creaminess of the pasta.

I enjoy pairing this dish with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. These wines harmonize with the lemon notes and help cleanse the palate. If you're serving a larger gathering, consider doubling the recipe; it scales well and can be prepped ahead of time, making those busy evenings a breeze.

Storage and Reheating Tips

Baked Ricotta Lemon Pasta can be stored in an airtight container in the refrigerator for up to three days. To keep it fresh, separate the pasta from any garnishes, as these can wilt. If you want to prepare the dish ahead, assemble everything but the baking step; cover tightly and refrigerate for up to 24 hours before baking. Just allow the dish to come to room temperature before placing it in the oven to ensure even cooking.

When reheating, use a low setting in the microwave or place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, until heated through and slightly bubbly. If the top starts to brown too quickly, cover it with foil to prevent burning while ensuring it warms thoroughly.

Questions About Recipes

→ Can I use any type of pasta for this recipe?

Yes, you can use any pasta shape you prefer, such as penne, fusilli, or spaghetti.

→ Can I make this dish ahead of time?

Absolutely! You can prepare the pasta and ricotta mixture, then cover and refrigerate. Bake it right before serving.

→ Is it possible to make it vegetarian?

Yes, Baked Ricotta Lemon Pasta is already vegetarian, but you can add more vegetables like zucchini or bell peppers for added nutrition.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.