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.
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Makes: 6 servings
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Ingredients
- 1 lb. gemelli pasta (or similar shape with ridges)
- 16 oz. ricotta cheese (can use whole milk or part-skim)
- 1 lemon zested and juiced
- ¼ cup chopped basil
- ¼ cup chopped parsley
- 2 oz. prosciutto torn into small pieces
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Bring a large pot of lightly salted water to a boil and cook pasta for about 5 minutes. For best results, don't let pasta even reach point of al dente.
- While pasta is cooking, in a large bowl, mix together ricotta cheese, lemon zest, lemon juice, basil, parsley, prosciutto, and salt and pepper.
- Drain pasta and add it to the ricotta mixture, stirring to combine well. Transfer the ricotta and pasta mix into an 8x8 or 9x9 baking dish.
- Top with parmesan cheese.
- Bake for 20 minutes. Then place under broiler for 2-4 more minutes until top is golden brown.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, you can use the microwave or you can reheat individual portions in a skillet over medium-low heat with a splash of milk or cream to loosen the sauce back up (recommended). You can also pop the whole dish (covered with foil) back in the oven at 325 degrees F for about 15 minutes.
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