Description
Creamy, tomato-rich, and baked in one pan, this Quick Ricotta Pasta Bake is a family-friendly dinner that’s comforting, simple, and perfect for busy nights.
Ingredients
2 cups half-and-half cream
3/4 cup grated parmesan cheese (freshly grated)
1 cup whole milk ricotta cheese
16 ounces uncooked penne pasta
1/4 teaspoon coarse salt
1 tablespoon minced garlic
28 ounces crushed tomatoes
Fresh basil leaves for garnish
Instructions
1. Preheat oven to 400°F (200°C).
2. Grease a 9×13-inch baking dish.
3. In the dish, combine uncooked penne, garlic, salt, crushed tomatoes, half-and-half, and half of the parmesan. Stir to mix well.
4. Cover tightly with foil and bake for 45–50 minutes until pasta is tender and most of the liquid is absorbed.
5. Uncover, add spoonfuls of ricotta evenly on top, and sprinkle remaining parmesan.
6. Broil for 3–5 minutes until ricotta starts to brown.
7. Remove from oven, top with fresh basil, and serve hot.
Notes
Use whole milk ricotta for a creamier texture and strain if watery.
Let ricotta come to room temperature before adding.
Gradually heat cream to maintain a smooth texture.
Fresh basil is best but can be substituted or omitted.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion (approx. 1.5 cups)
- Calories: 400
- Sugar: 8g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg