Servings: 6
If you are looking for a bright, creamy, and incredibly easy pasta dish that feels like a breath of fresh spring air, this Oven Baked 4-Ingredient Lemon Ricotta Pasta is exactly what you need. It combines the rich, velvety texture of whole-milk ricotta with the bright, zesty punch of fresh lemon. The best part? You don’t even have to boil the pasta first.
This recipe is a fantastic hands-off dinner that comes together in one dish. The dry pasta bakes directly in a creamy, lemony sauce, absorbing all the flavors and turning perfectly tender. It is elegant enough for a weekend dinner party but easy enough for a busy weeknight. Serve it alongside roasted vegetables, a crisp green salad, and some crusty bread for a complete, family-style spring supper.
Why This Recipe Works
This recipe relies on a brilliant oven-baking technique. By combining the dry pasta with a mixture of ricotta, olive oil, and hot water, and then covering it tightly with foil, you create a steamy environment that cooks the pasta perfectly. The ricotta mixture melts into a creamy, luscious sauce that coats every piece of pasta, while the lemon zest and juice cut through the richness, keeping the dish light and vibrant. The hot water is essential for hydrating the pasta and creating the perfect sauce consistency.
Ingredients
- 12 oz dry pasta (short shape like penne, rigatoni, or fusilli)
- 1 1/2 cups whole-milk ricotta cheese
- 2 large lemons (zest and juice)
- 1/3 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups hot water (from the tap or recently boiled, as needed for baking)
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a medium white ceramic casserole dish (about 9×13 inches or similar) with a little olive oil so the pasta doesn’t stick.
- In a large mixing bowl, whisk together the ricotta, olive oil, lemon zest, lemon juice, salt, and black pepper until fairly smooth. It’s fine if there are still some small ricotta chunks; those bake up into creamy little pockets.
- Add the dry pasta to the bowl and toss well to coat every piece in the lemon ricotta mixture. The pasta will look thickly coated and a bit stiff—that’s what you want.
- Transfer the coated pasta into the prepared casserole dish and spread it into an even layer. Scrape every bit of the lemon ricotta mixture from the bowl over the top so nothing goes to waste.
- Pour 1 cup of the hot water evenly over the pasta in the dish. Gently stir and press the pasta down with a spoon so most of it is submerged in liquid and sauce. If the pasta still looks too dry on top, add up to another 1/2 cup hot water, a little at a time. You want it saucy but not soupy.
- Cover the casserole dish tightly with foil to trap the steam. Place it on the middle rack of the preheated oven and bake for 25 minutes.
- After 25 minutes, carefully remove the foil (watch for steam). Stir the pasta well, scraping the bottom of the dish to loosen any bits, and smooth it back into an even layer. If the pasta seems dry or still too firm, add a splash more hot water and stir again.
- Return the dish to the oven, uncovered, and bake another 10–15 minutes, or until the pasta is just tender and the sauce is creamy and bubbling around the edges. The top may pick up a few golden spots, which adds nice flavor.
- Remove from the oven and let the pasta rest for 5–10 minutes. The sauce will thicken slightly as it cools, clinging to the bright yellow noodles. Give it one last gentle stir, then serve straight from the casserole dish with a big spoon, scooping up the creamy ricotta chunks with each portion.
Tips for the Best Results
Use whole-milk ricotta. The fat content in whole-milk ricotta is essential for a rich, creamy sauce. Part-skim ricotta can be grainy and won’t melt as smoothly.
Use fresh lemons. Freshly squeezed lemon juice and freshly grated zest make a noticeable difference in the brightness and flavor of the dish compared to bottled juice.
Watch for steam. When you remove the foil halfway through baking, be careful. The trapped steam is very hot and will rush out as soon as the foil is lifted.
Check the pasta. Ovens vary, so rely on texture. The pasta is ready when it is just tender. If it still seems firm after the second bake, add a splash more hot water and bake for another 5 minutes.
Let it rest. The 5 to 10 minutes of resting time after baking allows the sauce to thicken and cling to the pasta, making every bite perfectly creamy.
Storage and Serving
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. This dish is delicious on its own, but it pairs beautifully with roasted asparagus, a simple green salad, or grilled chicken.
Bright, creamy, and completely hands-off, this Oven Baked 4-Ingredient Lemon Ricotta Pasta is a fantastic recipe to keep in your rotation for easy spring dinners.