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Creamy Ricotta Pasta Bake with Fresh Herbs

Creamy Ricotta Pasta Bake with Fresh Herbs

Looking for a cozy dinner that’s both creamy and satisfying? This Creamy Ricotta Pasta Bake is your answer. With layers of pasta enveloped in a rich ricotta mixture and topped with a golden crust, it’s a deliciously simple dish perfect for any weeknight. Fresh herbs and tomato sauce elevate it, making it irresistible and crave-worthy.

Why You’ll Love This Recipe

This Creamy Ricotta Pasta Bake is not only delicious but also incredibly easy to prepare. It’s perfect for busy evenings when you want something comforting without spending hours in the kitchen.

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  • Comforting and Creamy: The ricotta adds a luxurious texture that makes every bite enjoyable.
  • Quick Prep: With minimal prep time, this dish goes from kitchen to table in no time.
  • Versatile: Customize it with your favorite herbs or veggies for a twist.
  • Easy Cleanup: One baking dish means less time scrubbing pots and pans.

Ingredients

  • 12 oz. penne pasta
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup marinara sauce
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

How to Make Creamy Ricotta Pasta Bake

  1. Preheat your oven to 375°F (190°C).
  2. Cook the penne pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
  3. In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, marinara sauce, garlic, rosemary, basil, salt, pepper, and red pepper flakes (if using). Stir until well combined.
  4. Add the cooked pasta to the ricotta mixture and gently fold until the pasta is evenly coated.
  5. Drizzle olive oil into a 9×13 inch baking dish. Pour the pasta and ricotta mixture into the dish, spreading it evenly.
  6. Top the pasta with the remaining mozzarella and the grated Parmesan cheese.
  7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
  8. Remove from the oven and let it cool for a few minutes before serving. Garnish with extra fresh herbs if desired.

Tips for the Best Results

  • For a creamier texture, add a splash of cream or milk to the ricotta mixture before baking.
  • Ensure the pasta is cooked al dente, as it will continue to cook in the oven.
  • Experiment with different cheeses, like fontina or goat cheese, for a unique flavor profile.

Easy Variations

  • Swap out the penne for rigatoni or fusilli for a different pasta shape.
  • Add sautéed vegetables like spinach, zucchini, or bell peppers for added nutrition and flavor.
  • Incorporate cooked ground meat or sausage for a heartier dish.

What to Serve With It

  • A simple green salad with a tangy vinaigrette.
  • Garlic bread for dipping into that creamy sauce.
  • Steamed broccoli or green beans for a pop of color and nutrition.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes.

Recipe Card

Recipe Name: Creamy Ricotta Pasta Bake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 6 servings
Ingredients:

  • 12 oz. penne pasta
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup marinara sauce
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cook the penne pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
  3. In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, marinara sauce, garlic, rosemary, basil, salt, pepper, and red pepper flakes (if using). Stir until well combined.
  4. Add the cooked pasta to the ricotta mixture and gently fold until the pasta is evenly coated.
  5. Drizzle olive oil into a 9×13 inch baking dish. Pour the pasta and ricotta mixture into the dish, spreading it evenly.
  6. Top the pasta with the remaining mozzarella and the grated Parmesan cheese.
  7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
  8. Remove from the oven and let it cool for a few minutes before serving. Garnish with extra fresh herbs if desired.

Notes: For a creamier texture, add a splash of cream or milk to the ricotta mixture before baking.

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