Lemon Ricotta Pasta
If you’re looking for an easy oven-baked lemon ricotta pasta that’s creamy, fresh, and packed with bright citrus flavor, this simple recipe is sure to become a family favorite. Made with just four main ingredients, this 4-ingredient baked pasta recipe combines tender pasta, creamy ricotta cheese, fresh lemons, and Parmesan cheese into a comforting meal that’s perfect for busy weeknights or casual entertaining.
Why You’ll Love This Lemon Ricotta Pasta
- Only 4 simple ingredients
- Bright, fresh lemon flavor
- Rich and creamy ricotta cheese sauce
- Perfect for spring and summer dinners
- Easy weeknight family meal
- Vegetarian-friendly
- Great for meal prep
- Ready in about 40 minutes
Servings: 4
Ingredients for Lemon Ricotta Pasta
- 12 oz short pasta (penne, rigatoni, or fusilli)
- 1½ cups whole-milk ricotta cheese
- 2 large lemons (zested and juiced)
- 1 cup grated Parmesan or Pecorino Romano cheese
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper (optional)
- ½–¾ cup reserved pasta water
- Olive oil or butter for greasing
How to Make Lemon Ricotta Pasta
- Preheat oven to 375°F (190°C) and lightly grease a 2-quart baking dish.
- Cook the pasta until slightly under al dente according to package directions.
- Reserve 1 cup of pasta water before draining.
- In a large bowl, combine ricotta, lemon zest, lemon juice, Parmesan cheese, salt, and pepper until smooth.
- Toss the hot pasta with the ricotta mixture, adding reserved pasta water until creamy.
- Transfer to the prepared baking dish and spread evenly.
- Bake for 18–22 minutes until bubbling and lightly golden.
- Let rest for 5–10 minutes before serving.
Recipe Benefits Lemon Ricotta Pasta
This easy baked lemon ricotta pasta is packed with fresh citrus flavor while offering a creamy texture without relying on heavy cream. Ricotta provides protein and calcium, while lemons add vitamin C and a refreshing brightness that balances the richness of the cheese. Since it uses only a handful of pantry staples, it’s an affordable, budget-friendly meal that’s ideal for busy families.
Tips for the Best Lemon Ricotta Pasta
- Use freshly grated Parmesan for the best flavor.
- Reserve extra pasta water to keep the sauce silky.
- Add peas, asparagus, or spinach for extra vegetables.
- Sprinkle fresh basil or parsley before serving.
- Store leftovers in the refrigerator for up to 3 days.
Estimated Nutrition (Per Serving)
- Calories: 490
- Protein: 22g
- Carbohydrates: 52g
- Fat: 20g
- Fiber: 3g
- Calcium: High
Frequently Asked Questions About Lemon Ricotta Pasta
Can I make lemon ricotta pasta ahead of time?
Yes. Assemble the casserole, refrigerate for up to 8 hours, then bake when ready.
Can I freeze it?
Ricotta-based sauces may change texture after freezing, so it’s best enjoyed fresh.
What pasta works best?
Penne, rigatoni, fusilli, or any sturdy short pasta holds the creamy sauce well.
Can I add vegetables?
Absolutely. Peas, asparagus, broccoli, spinach, or zucchini pair perfectly with the lemon and ricotta flavors.
