Why This Recipe Is a Keeper
Before we dive into the method, here is why this lemon ricotta pasta will become a favorite.
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Only 4 ingredients. Simple and affordable.
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No boiling required. The pasta cooks right in the oven.
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One dish. Minimal cleanup.
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Bright and creamy. The perfect flavor combination.
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Crowd-pleasing. Everyone loves lemon and ricotta.
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Budget-friendly. Pasta and ricotta are inexpensive.
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Perfect for busy weeknights and special occasions.
Ingredients
Servings: 6
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12 oz dry pasta (short shape like penne, rigatoni, or fusilli)
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1 1/2 cups whole-milk ricotta cheese
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2 large lemons (zest and juice)
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1/3 cup olive oil
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1 1/2 teaspoons kosher salt
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1/2 teaspoon black pepper
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1 1/2 cups hot water (from the tap or recently boiled, as needed for baking)
Ingredient Notes
Dry pasta: Use short pasta like penne, rigatoni, or fusilli. It cooks evenly in the oven.
Ricotta cheese: Use whole-milk ricotta for the creamiest texture.
Lemons: Use fresh lemons for zest and juice. They add brightness.
Olive oil: Adds richness and helps the pasta bake.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with olive oil.
Step 2: Make the Sauce
In a large mixing bowl, whisk together the ricotta, olive oil, lemon zest, lemon juice, salt, and pepper until fairly smooth.
Step 3: Coat the Pasta
Add the dry pasta to the bowl and toss well to coat every piece in the lemon ricotta mixture.
Step 4: Transfer to the Dish
Transfer the coated pasta into the prepared casserole dish and spread it into an even layer.
Step 5: Add Water
Pour 1 cup of hot water evenly over the pasta. Gently stir and press the pasta down so most of it is submerged. Add up to another 1/2 cup of hot water if needed.
Step 6: Cover and Bake
Cover the dish tightly with foil and bake for 25 minutes.
Step 7: Stir and Finish Baking
Remove the foil and stir the pasta well. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, until the pasta is tender and the sauce is creamy and bubbling.
Step 8: Rest and Serve
Let the pasta rest for 5 to 10 minutes before serving.
How to Serve Lemon Ricotta Pasta
This bright, creamy pasta is delicious on its own, but a few accompaniments make it even better.
With a Green Salad: A simple salad cuts through the richness.
With Roasted Vegetables: Serve with asparagus or zucchini.
With Grilled Chicken: Add grilled chicken for extra protein.
With Fresh Herbs: Sprinkle with basil or parsley.
With Extra Lemon: Serve with lemon wedges.
Variations & Tips
Make It with Different Pasta: Use shells or ziti.
Make It with Parmesan: Add grated Parmesan to the topping.
Make It with Garlic: Add minced garlic.
Make It with Herbs: Add thyme or basil.
Make It with Red Pepper Flakes: Add a pinch for heat.
Make It with Cream: Add a splash of cream for extra richness.
Make It Gluten-Free: Use gluten-free pasta.
Make It with Different Citrus: Use orange zest and juice.
Make It in a Slow Cooker: Cook on LOW for 2 to 3 hours.
Pro Tips for Absolute Success
Use whole-milk ricotta. It creates the creamiest texture.
Do not overmix the sauce. Small ricotta chunks are fine.
Cover tightly with foil. This traps the steam.
Do not overbake. The pasta should be tender, not mushy.
Let the pasta rest before serving. This allows the sauce to thicken.
Frequently Asked Questions
Can I use a different pasta?
Yes. Any short pasta works.
Can I use a different cheese?
Yes. Mascarpone can be used.
Can I use a different citrus?
Yes. Orange or lime can be used.
Can I make this ahead of time?
Yes. Reheat before serving.
Can I freeze this dish?
Freezing is not recommended. The texture may change.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my pasta not tender?
It did not bake long enough. Add more time.
Why is my sauce thin?
The pasta did not absorb enough liquid. Let it rest.
Can I add more cheese?
Yes. Add extra ricotta or Parmesan.
Can I use a different pan?
Yes. Any oven-safe dish works.
The Beauty of Lemon Ricotta Pasta
There is something deeply satisfying about a bright, creamy pasta dish. It is the kind of food that makes people happy. This lemon ricotta pasta is a celebration of all those things.
Keep pasta in your pantry. Keep ricotta and lemons in your fridge. Keep olive oil in your kitchen. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes covered, plus 10–15 minutes uncovered
Rest Time: 5–10 minutes
Total Time: Approximately 1 hour
Yield: 6 servings