Sunday Baked Ricotta Vegetable Pasta

Name: Sunday Baked Ricotta Vegetable Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 300g pasta (your choice, like penne or rigatoni); 400g ricotta cheese; 1 cup grated mozzarella cheese; 1 zucchini, diced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper to taste; 1/4 cup fresh basil, chopped (for garnish)

Highlighted under: Baking & Desserts

I love whipping up a comforting dish on a lazy Sunday, and this Baked Ricotta Vegetable Pasta is the perfect way to do that! Packed with colorful vegetables and creamy ricotta, it's not only a feast for the eyes but also for the taste buds. The rich and cheesy goodness combines with al dente pasta to create a meal that not only satisfies but also warms the heart. Plus, it comes together quickly, making it great for both family dinners and casual get-togethers!

Created by

Helena Wright

Last updated on 2026-01-14T04:10:12.087Z

Whenever I make this Baked Ricotta Vegetable Pasta, I can't help but think of the delightful moments shared around the dinner table. We often customize it with whatever veggies are in season, which keeps it fresh and exciting. Recently, I added some roasted zucchini and cherry tomatoes, and they brought an amazing depth of flavor to the dish.

The best part about this recipe is that it allows for creativity without compromising on taste. The creamy ricotta melts beautifully as it bakes, creating a luxurious coating over the pasta. Remember, a touch of fresh basil or parsley right before serving makes all the difference!

        Why You Will Love This Recipe
        Hearty and satisfying with a creamy texture
Versatile—use any seasonal vegetables you like
Creates a beautiful, bubbly, golden top when baked

      

Understanding the Ingredients

The vegetables in this Baked Ricotta Vegetable Pasta play a crucial role not just in flavor but in nutrition as well. Zucchini and bell peppers add both color and crunch, contributing vitamins and minerals while keeping the dish light and healthy. The cherry tomatoes burst with sweetness, balancing the creamy ricotta beautifully. For a twist, you can swap in seasonal vegetables like spinach or asparagus depending on what's fresh and available in your area.

Ricotta cheese is the star ingredient in this dish, providing a rich, creamy texture that coats the pasta perfectly. It's essential to choose high-quality ricotta, preferably whole-milk, which has a smoother consistency and more flavor than part-skim varieties. If you’re looking for a lighter alternative, cottage cheese can be a suitable substitute, though it will create a different texture. Just remember to blend it well to achieve a creamier consistency.

Baking Techniques

Baking the pasta is what drives this dish's comforting, hearty nature. Make sure your oven is preheated to 180°C (350°F) before sliding in the dish; this ensures the cheeses melt evenly, creating a beautifully golden top. For optimal results, choose a baking dish that is shallow yet spacious, allowing for more surface area to develop a crispy topping. I recommend using a glass or ceramic dish for even heat distribution, which helps in achieving that coveted bubbly texture.

Timing is key when it comes to baking. Keep an eye on the pasta as it bakes. You'll know it’s done when the edges are golden and the cheese is bubbly. If you're not seeing this color after 25 minutes, try increasing the oven temperature slightly or using the broiler for the last few minutes. Just be sure to monitor closely to avoid burning!

Ingredients

Gather the following ingredients:

Ingredients

300g pasta (your choice, like penne or rigatoni)
400g ricotta cheese
1 cup grated mozzarella cheese
1 zucchini, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup fresh basil, chopped (for garnish)

Make sure to have all your ingredients prepared for a smooth cooking experience.

Instructions

Follow these steps to create your baked pasta:

Preheat the Oven

Preheat your oven to 180°C (350°F) to prepare for baking the pasta.

Cook the Pasta

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

Prepare the Vegetable Mixture

In a large skillet, add a dash of olive oil and sauté the garlic, zucchini, and bell pepper for about 5 minutes until softened. Stir in the cherry tomatoes, oregano, salt, and pepper, cooking for another 2-3 minutes.

Combine Ingredients

In a large mixing bowl, combine the cooked pasta, vegetable mixture, ricotta cheese, and half of the mozzarella cheese. Mix well until everything is evenly coated.

Transfer to Baking Dish

Transfer the pasta mixture into a greased baking dish. Sprinkle the remaining mozzarella cheese on top.

Bake

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Serve

Once baked, let it cool for a few minutes, then garnish with fresh basil before serving.

Enjoy this warm and comforting pasta dish with your favorite side salad!

Pro Tips

For added flavor, consider incorporating different herbs like thyme or rosemary. You can also add protein such as grilled chicken or sausage for a more filling meal.

Storage and Make-Ahead Tips

If you’re planning to make this dish ahead of time, you can prepare it up to the baking step and store it in the refrigerator for up to 24 hours. Just cover it tightly with foil to maintain moisture. When you're ready to bake, simply remove the foil and add a few extra minutes to the baking time since the dish will be cold from the fridge. This can be a lifesaver for busy weeknights or gatherings!

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven at 180°C (350°F) for about 15-20 minutes to retain that wonderful texture. If you're in a hurry, a microwave can do the job too, but be cautious as it may make the pasta slightly mushy.

Serving Suggestions

This Baked Ricotta Vegetable Pasta pairs wonderfully with a simple green salad drizzled with balsamic vinaigrette. The freshness of the salad complements the hearty pasta, creating a balanced meal. You can also serve it with crusty garlic bread for a classic Italian touch. Consider sprinkling some grated Parmesan on top just before serving for an extra layer of flavor.

For protein lovers, feel free to add cooked chicken, sautéed shrimp, or even crumbled sausage into the pasta mixture before baking. These additions not only enhance the dish but also round out the meal, making it more filling. Remember to adjust your seasoning accordingly, especially if the added protein is seasoned beforehand.

Questions About Recipes

→ Can I make this pasta ahead of time?

Yes, you can prepare the pasta mixture, transfer it to the baking dish, and cover it until you're ready to bake. Just adjust the baking time slightly if it's chilled.

→ Is it possible to use gluten-free pasta?

Absolutely! You can substitute with your favorite gluten-free pasta, ensuring the cooking times are adjusted as needed.

→ What other vegetables work well in this dish?

You can add spinach, mushrooms, or even butternut squash for variation. Just make sure they are sautéed before mixing.

→ Can I freeze leftovers?

Yes, you can freeze leftovers in an airtight container. Reheat in the oven at a low temperature until warmed through.