Ricotta Pasta Bake
Pasta bakes are an easy dinner to throw together, they are hearty and filling. My Ricotta Pasta Bake is full of flavor and only needs a few delicious ingredients. Serve this pasta dinner with garlic bread. Everyone in the family will enjoy this cheesy dinner!
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-PRINTABLE RICOTTA PASTA BAKE RECIPE BELOW-
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Ricotta with Pasta
You have probably eaten ricotta in a lasagna some time in your life. There are some people who love the addition of ricotta and some that hate it! I am a lover of ricotta, it is not a lasagna without it!
Ricotta makes any pasta dish extra creamy and rich. You don’t have to have lasagna noodles to get the delicious flavors of lasagna. Any pasta will do, I have elbow noodles on hand so that’s what I used. Use whatever you have in the pantry.
Vegetarian Ricotta Pasta Bake
We are not vegetarian at my house, but we don’t eat meat with every meal. We eat meat 2-3 times a week, there are multiple reasons for this but the main reason is it saves me money! I want to eat organic meats that aren’t filled with hormones and let’s face it, that can get expensive. So we don’t eat meat with every meal and we don’t miss it.
Try my One Pot Chili Mac and Cheese with veggie broth for another budget friendly vegetarian pasta dish.
RICOTTA BAKE PASTA INGREDIENTS
- 16 oz elbow macaroni noodles, cooked
- 42 oz favorite pasta sauce
- 2 c ricotta cheese
- 1.5 c mozzarella cheese curd or shredded cheese
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 c grated Parmesan cheese
- 1 egg, omit egg for full vegetarian or use an egg replacement
- salt and pepper
Substitutions for Ricotta Pasta Bake
Gluten Free: If you want to make this easy pasta bake gluten free switch the regular pasta to a gluten free substitute. I love Ronzoni noodles, they taste the same as regular.
Recipe For Pasta Bake with Ricotta
Cook noodles al dente according to package directions.
Preheat oven to 375°
You can make your own pasta sauce or use your favorite jarred brand. I typically use a jarred brand and season it to my liking. I always add a little brown sugar to my pasta sauce.
Once you have your pasta and sauce ready, mix together the cheeses.
In a small mixing bowl combine ricotta, 1 c mozzarella, basil, oregano, 1/4 c Parmesan cheese and 1 egg.
In a 9 x 13 baking pan, place a little sauce on the bottom of the pan for the first layer so the pasta doesn’t stick.
Then 1/2 the noodles.
More sauce.
Add 1/2 cheese mixture. Don’t worry if it looks sloppy, it will all melt together and be delicious.
Repeat layering one more time.
Then top with leftover mozzarella and Parmesan cheese.
Bake for 20-25 minutes until everything is warm and cheesy!
ENJOY!
Watch How To Make Ricotta Pasta Bake
How Many Servings Does Ricotta Pasta Bake Make?
This makes 8 hearty servings, about a 1.5 cup serving size.
Can I use Meat if I want to?
Of course! Ground beef or Italian sausage would be delicious in this!
Can I Freeze Leftovers?
Yes! I freeze all my leftovers and reheat them on the stove.
These molds make freezing leftovers really easy.
If you try this Baked Pasta with Ricotta recipe, please leave a rating and let me know in the comments below. I hope you love this as much as we do!
Be sure to tag #cakestokale on Instagram and Facebook if you make any of my recipes, I love to see them and share them!
Ricotta Pasta Bake
Ricotta Pasta Bake is cheesy, easy and delicious!
Ingredients
- 16 oz elbow macaroni noodles, cooked al dente
- 42 oz favorite pasta sauce
- 2 c ricotta cheese
- 1.5 c mozzarella cheese curd or shredded cheese
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 c grated Parmesan cheese
- 1 egg (for vegetarian omit egg)
- salt and pepper
Instructions
- Cook noodles according to package directions. Heat up favorite pasta sauce or make your own. (See post)
- Preheat oven to 375°
- In a small mixing bowl combine ricotta, 1 c mozzarella, basil, oregano, 1/4 c Parmesan cheese and 1 egg
- Place a thin layer of sauce at the bottom of a 9x13 baking pan.
- Layer
-1/2 noodles
-sauce
-1/2 cheese mixture
-rest of noodles
-sauce
-rest of cheese mixture - Top with remaining mozzarella and Parmesan cheese.
- Bake 20-25 minutes, until everything is hot and cheesy.
ENJOY!
Notes
Serve with garlic bread for a delicious dinner.
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Nutrition Information:
Yield:
8Serving Size:
1.5 cupAmount Per Serving: Calories: 439Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 74mgSodium: 317mgCarbohydrates: 47gNet Carbohydrates: 45gFiber: 2gSugar: 3gProtein: 20g
Nutrition is calculated with products I use, therefore it is not always accurate. The recipe and directions posted here are property of Cakes to Kale and subject to copyright. You may not screenshot this recipe for sharing on social media.
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