Baked Lemon Ricotta Pasta

This Baked Lemon Ricotta Pasta is creamy, bright, and topped with a crispy Parmesan crust. It comes together in under 40 minutes and tastes like way more effort than it actually takes.

Jump to:

• ❤️ Why you'll love this recipe
• 🗒 Ingredients
• 🍋 Recipe tips
• ⏲️ How to store
• 🎉 Variations on recipe
• 🥗 What to serve with lemon ricotta pasta
• 🍝 More comfort food pasta recipes
• 🙋‍♀️ Frequently asked questions
• 📖 Recipe
• 💬 Comments

Lemon ricotta pasta is one of those dishes that shows up on basically every food blog... And for good reason. Creamy ricotta and bright lemon is a combination that works so well.

But most versions are quick stovetop dinners and I wanted something with a little more to offer. So this one goes in the oven for a baked version!

Baking the pasta does two things that change the whole dish. The ricotta gets warmer and creamier as it melds with the pasta, and the Parmesan on top turns into a crispy, golden crust (which might be my favorite part of the whole thing!).

Add salty prosciutto, fresh basil and parsley, and the zest and juice of a whole lemon, and you have a pasta that feels just as good on a Tuesday night as it does on a dinner party table.

This baked lemon ricotta pasta is labeled as a "spring" recipe thanks to the brightness from the lemon and basil... But since all the ingredients are available all year round, you can whip up this dish any time your heart desires. And trust me, your heart will likely desire it quite often!

Note that I originally adapted this recipe back in 2010 from my longtime blogger friend Pam over at Cave Cibum, and it has been one of my most-returned-to pasta dishes ever since.

❤️ Why you'll love this recipe

It's ridiculously easy: there's no sauce to simmer and no roux to make. You mix everything in a bowl, transfer it to a dish, and bake. Baking takes about 25 minutes, but it really only takes 15 minutes to prep for the oven.

Bright and spring-y comfort food: lemon and basil keep this dish feeling fresh, while the creamy ricotta and baked pasta shape make it cozy. It's comfort food, but not the kind that will weigh you down.

Delicious parmesan crust: baking the pasta and then hitting it with the broiler gives it a golden, crispy top that you just can't get from a stovetop version. I'm a fan!

It can be served year-round: I call this a spring recipe because of the lemon and herbs, but every ingredient is available all year, so it's great whenever you're craving it.

It can feed a crowd: the recipe makes six servings and doubles easily if you need to bring something to a potluck or feed a houseful. It's great to serve at a family reunion or more casual dinner party.

🗒 Ingredients

Here's a quick rundown of what goes into this lemon ricotta pasta (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Gemelli pasta: I love using gemelli because the twisted shape grabs onto the ricotta and holds pockets of melted cheese in every bite. But if you can't find it, any sturdy ridged pasta will work, including penne, rigatoni, and cavatappi.
• Ricotta cheese: I've made this dish with both whole milk ricotta and part-skin ricotta and it works both ways, thought the whole milk version is richer and creamier.
• Fresh lemon: juice and zest
• Basil: I highly recommend fresh
• Parsley: I highly recommend fresh
• Prosciutto: this will crisp up a bit in the oven and add a delicious saltiness to the dish. You can leave it out if you want a vegetarian version.
• Salt & pepper
• Parmesan cheese: I highly recommend freshly grated parmigiano reggiano.

🍋 Recipe tips

• Always zest your lemon before juicing it.

• When boiling pasta, be sure to undercook it. Stick to about 5 minutes of boiling and don't let it get to al dente. Since the pasta keeps cooking in the oven, starting with it underdone keeps the final texture tender.

• I recommend letting the ricotta come to room temperature for about 20-30 minutes before starting the dish. It will mix more smoothly and coat the pasta better when it's not super chilled.

• Don't skimp on the parmesan!!

• Once you put the dish under the broiler, be sure to watch it very closely. 2-4 minutes is all it takes to get a golden crust and it can go from golden to burned pretty quickly under the broiler.

There is so much to love about this lemon ricotta pasta. Absolutely any time of year.

The basil adds a really nice spring-y touch that will have you seriously excited for the upcoming warm months.

But the creamy cheesy pasta brings with it a level of comfort that is very much necessary in the middle of winter.

Lemon and pasta are such a dream combination and baked pasta dishes are pretty much the easiest thing in the world.

⏲️ How to store

I recommend transfering leftovers to an airtight container and refrigerating for up to 4 days.

To reheat leftovers, the microwave works, but for the best texture, reheat individual portions in a skillet over medium-low heat with a splash of milk or cream to loosen the sauce back up. You can also pop the whole dish (covered with foil) back in the oven at 325 degrees F for about 15 minutes.

You can also freeze the pasta baked or unbaked if you want! If freezing unbaked, add 10-15 minutes to the bake time and cover with foil for the first half. Thaw overnight in the fridge first if possible. You can keep the dish frozen for about 2 months.

🎉 Variations on recipe

I love the simplicity and the flavors of this dish, but there are so many things you can do to it to suit it perfectly to the tastes of you and your family.

Here are some ideas:

• Make it vegetarian: leave out the prosciutto or swap in crispy chickpeas or sautéed mushrooms for similar savory notes.
• Add spring veggies, like blanched asparagus, fresh peas, or sauteed baby spinach.
• Use lemon basil: if you can find it at a farmers market, lemon basil takes the citrus notes in this dish to another level.
• Add a different protein: instead of prosciutto, try adding crumbled Italian sausage (cooked first) or shredded rotisserie chicken.
• Switch up the herbs: fresh tarragon or chives would be delicious in this dish.

🥗 What to serve with lemon ricotta pasta

This pasta dish is a satisfying main course on its own, but it also goes well with lots of side dishes.

Here are a few ideas:

• A simple green salad with a vinaigrette
• Lemon pepper asparagus
• Blistered green beans
• Caramelized mushrooms
• Broccoli kale salad
• Garlic bread or a crusty baguette
• Roasted or grilled chicken if you're serving it as a side

This is the kind of dish that you serve yourself a modest portion of... And then keep going back for more. You might even find yourself standing at the kitchen counter eating right out of the casserole dish with a fork.

Don't say I didn't warn you.

🍝 More comfort food pasta recipes

Here are some of the other pasta dishes that bring me both joy and comfort!

🙋‍♀️ Frequently asked questions

I should note that I happily eat this baked lemon ricotta pasta as an entree, but that it also makes a lovely side dish to chicken, pork, and many other things!

Do you like eating comfort food year-round?

📖 Recipe