Oh my gosh, let me tell you about my absolute favorite lazy-day dinner, creamy baked pasta with ricotta! This dish has saved me on more weeknights than I can count. There’s something magical about how the ricotta melts into this luscious, velvety sauce while the pasta bakes up perfectly tender. I swear, the smell alone will make your whole family come running to the kitchen!
What I love most (besides how ridiculously easy it is) is that comforting first bite, the way the cheeses mingle with the marinara and coat every noodle. My kids call it “hug food” because it just wraps you in warmth. And the best part? You probably have most of these ingredients sitting in your fridge right now. Trust me, once you try this creamy baked pasta with ricotta, it’ll become your go-to comfort meal too!
Creamy Baked Pasta with Ricotta
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, marinara sauce, basil, garlic powder, and black pepper.
- Add the cooked pasta to the sauce mixture and stir until well coated.
- Transfer the pasta mixture to a greased baking dish.
- Bake for 20-25 minutes until bubbly and golden on top.
Notes
Ingredients for Creamy Baked Pasta with Ricotta
Gather these simple ingredients and let’s make some magic happen! I promise this creamy baked pasta with ricotta comes together so easily, half the battle is just pulling everything from your fridge and pantry. Let me walk you through exactly what you’ll need, because I’ve learned the hard way that measuring matters with this recipe (trust me, you don’t want to skimp on that ricotta!).
Pasta Ingredients
First things first, your pasta base! You’ll need:
- 12 oz pasta (my personal favorites are penne or rigatoni, those tubes hold onto the creamy sauce perfectly!)
Sauce Ingredients
Now for the good stuff, the creamy, dreamy sauce that makes this dish:
- 2 cups ricotta cheese (whole milk ricotta makes it extra luxurious)
- 1 cup packed shredded mozzarella cheese (measure this firmly packed, no air gaps!)
- ½ cup grated Parmesan cheese (the real stuff, not the powdered kind)
- 1 cup marinara sauce (your favorite jarred kind works great)
- 1 tsp dried basil (or fresh if you have it!)
- ½ tsp garlic powder (trust me, this adds such depth)
- ¼ tsp black pepper (freshly cracked is best)
See? Nothing fancy or complicated, just good, simple ingredients that transform into something amazing in the oven. I always tell my friends.
Equipment You’ll Need
Don’t worry, you don’t need any fancy gadgets for this creamy baked pasta with ricotta! Just grab these basic kitchen tools (I bet you already have most of them):
- A large pot for cooking your pasta (I use my trusty 6-quart one)
- A 9×13 inch baking dish (or any similar size oven-safe dish)
- A mixing bowl (medium-sized works perfectly for combining all that cheesy goodness)
That’s seriously it! No special equipment required, just simple tools for simple, delicious comfort food. Now let’s get cooking!
How to Make Creamy Baked Pasta with Ricotta
Okay, let’s turn these simple ingredients into the most comforting creamy baked pasta with ricotta you’ve ever tasted! I’ll walk you through each step, it’s so easy you’ll wonder why you don’t make this every week (spoiler: you totally will after tasting it). Just follow along and in less than an hour, you’ll have bubbly, golden perfection coming out of your oven!
Step 1: Cook the Pasta
First, preheat your oven to 375°F (190°C), this gives it time to get nice and toasty while we prep everything else. Now, grab that big pot and fill it with generously salted water (it should taste like the sea!). Bring it to a rolling boil and add your pasta. Here’s my secret: cook it for 1 minute less than the package says for al dente, we want it slightly underdone since it’ll keep cooking in the oven. Drain it well, but don’t rinse (we want that starchy goodness to help the sauce cling!).
Step 2: Prepare the Sauce
While the pasta cooks, let’s make that luscious sauce. In your mixing bowl, plop in the ricotta, I like to give it a quick stir first to break up any lumps. Add the mozzarella, Parmesan, marinara, and all those lovely spices. Now here’s where the magic happens: mix it all together until it’s completely combined and dreamily creamy. The smell alone at this point is heavenly! Taste it (careful, raw garlic powder is potent) and adjust the seasonings if needed, sometimes I add an extra pinch of basil or pepper.
Step 3: Combine and Bake
Time to bring it all together! Add your drained pasta to the sauce bowl and gently fold everything together until every single noodle is coated in that creamy ricotta goodness. Pour it into your greased baking dish (I use a quick spray of olive oil) and spread it evenly. If you’re feeling extra indulgent, sprinkle a little more mozzarella on top, because can you really have too much cheese? I think not! Bake for 20-25 minutes until it’s bubbly around the edges and has those perfect golden spots on top. The wait is torture, but oh so worth it!
Pro tip: Let it sit for 5 minutes after baking, I know it’s hard to resist diving right in, but this helps the sauce set up perfectly. Then serve it up and watch everyone’s faces light up at first bite of this creamy baked pasta with ricotta!
Tips for Perfect Creamy Baked Pasta with Ricotta
After making this creamy baked pasta with ricotta more times than I can count (seriously, my family requests it weekly!), I’ve picked up some foolproof tricks to make it absolutely perfect every single time. These little touches make all the difference between good pasta and “oh-my-goodness-I-need-seconds” pasta!
- Whole milk ricotta is the secret weapon, Don’t even think about using low-fat here! The extra richness makes the sauce luxuriously creamy. My grandma always said, “If you’re going to eat cheese, eat real cheese!”
- Undercook your pasta just slightly, Remember, it keeps cooking in the oven. I aim for about 1 minute less than al dente. Nothing worse than mushy noodles in your creamy baked pasta with ricotta!
- Let it rest before serving, I know it’s tempting to dig right in, but giving it 5 minutes to settle means the sauce clings perfectly to every noodle instead of running everywhere.
- Broil for the last minute, If you want that picture-perfect golden top, pop it under the broiler for just 60 seconds at the end. Watch it closely though, it goes from golden to burnt in a flash!
Oh! One more thing, if your ricotta seems watery, drain it in a fine mesh strainer for about 30 minutes first. This prevents a runny sauce and keeps your creamy baked pasta with ricotta perfectly thick and luscious. Happy baking! For more inspiration on creamy dishes, check out this creamy baked cream cheese pasta.
Variations for Creamy Baked Pasta with Ricotta
One of the best things about this creamy baked pasta with ricotta is how easily you can mix it up! I love playing around with different add-ins depending on what’s in my fridge or what mood I’m in. Here are some of my favorite twists that keep the dish exciting while staying true to its comforting roots:
- Greens galore: Toss in a couple handfuls of fresh spinach or chopped kale when mixing the sauce, it wilts perfectly in the oven and adds a pop of color!
- Turkey bacon bits: For a smoky twist, crisp up some turkey bacon and sprinkle it on top before baking. My kids go crazy for this version!
- Roasted veggies: Throw in some roasted mushrooms, zucchini, or bell peppers for extra texture and flavor. I usually roast them while the oven preheats.
- Spice it up: Add a pinch of red pepper flakes to the sauce if you like a little kick. My husband always says “more heat!” so I keep a shaker at the table.
The beauty of this creamy baked pasta with ricotta is how forgiving it is, don’t be afraid to make it your own! Just remember to keep the cheese-to-pasta ratio about the same, and you really can’t go wrong. What variations have you tried? I’m always looking for new ideas to test out! You might also enjoy this creamy spinach ricotta pasta.
Serving Suggestions
Now that you’ve got this gorgeous creamy baked pasta with ricotta coming out of the oven, let’s talk about how to serve it up right! I’ve found that simple sides let the pasta shine while rounding out the meal perfectly. Here are my go-to pairings that never fail:
- Crusty garlic bread, Absolute must! That golden, buttery bread is perfect for scooping up every last bit of creamy sauce. I like to toast mine while the pasta rests.
- Simple green salad, The fresh crunch balances the richness beautifully. My quick version: mixed greens, cherry tomatoes, and a light vinaigrette.
- Roasted vegetables, If you want something heartier, roasted broccoli or asparagus make lovely companions to this creamy baked pasta with ricotta.
Honestly though? Sometimes we just eat it straight from the baking dish with big spoons, no shame in that game! The beauty of this dish is how satisfying it is all on its own. Whatever you serve it with, just make sure to enjoy it while it’s still warm and bubbly! For more great dinner ideas, see what others are cooking up at recipesloop.com.
Storage and Reheating
Okay, let’s talk leftovers, because let’s be real, this creamy baked pasta with ricotta is so good you’ll want to enjoy it again tomorrow! Here’s how to keep it tasting just as amazing as when it first came out of the oven:
Fridge storage: Simply cover your baking dish tightly with foil or transfer portions to airtight containers. It’ll stay fresh for about 3 days, though in my house, it never lasts that long! The ricotta actually helps the pasta stay moist, unlike some baked pasta dishes that dry out overnight.
Reheating magic: For that just-baked taste, I always recommend the oven method. Pop individual portions in a 350°F oven for about 15 minutes (cover with foil for the first 10 minutes to prevent drying). If you’re in a hurry, the microwave works too, just do 30-second bursts and stir between each to distribute heat evenly.
Pro tip: If the pasta seems a tad dry when reheating, splash in a teaspoon of water or milk before warming. It brings back that creamy texture perfectly! And whatever you do, don’t freeze this dish, ricotta doesn’t thaw well and gets grainy. Trust me, I learned that lesson the hard way!
Nutritional Information
Okay, let’s talk numbers, but remember, these are just estimates! The exact nutrition in your creamy baked pasta with ricotta will depend on your specific ingredients (like which brand of ricotta you use or how packed your cheese measurements are). Here’s the general breakdown per serving to give you an idea:
- Calories: About 450 per serving (but honestly, who’s counting when it’s this delicious?)
- Carbohydrates: 50g (mostly from that wholesome pasta)
- Protein: 25g (thank you, all that amazing cheese!)
- Fat: 18g (with 10g saturated, remember, we’re using whole milk ricotta for maximum creaminess)
A quick heads up, the sodium comes in around 800mg per serving, so if you’re watching your salt intake, you might want to use low-sodium marinara or cut back slightly on the Parmesan. But personally? I think the flavor is worth it for this occasional indulgence!
Remember, these values can change based on your exact ingredients and portion sizes. My philosophy? Enjoy your creamy baked pasta with ricotta mindfully, savor every cheesy, comforting bite without stressing too much about the numbers. Life’s too short not to enjoy good food! Try this cheesy baked pasta next time!
Frequently Asked Questions
I’ve gotten so many great questions about this creamy baked pasta with ricotta over the years, let me share the answers to the ones that pop up most often! These tips will help you avoid any kitchen mishaps and make sure your pasta turns out perfect every time.
Can I substitute cottage cheese for ricotta?
You can, but it won’t be quite the same! Cottage cheese will give you a chunkier texture (unless you blend it smooth first). The flavor is also tangier than ricotta’s mild creaminess. If you must substitute, use whole milk cottage cheese and maybe add an extra tablespoon of Parmesan to balance the flavor.
How do I prevent my baked pasta from drying out?
Three secrets: 1) Don’t overcook the pasta initially, 2) Make sure your sauce is nice and loose before baking (it should coat the noodles generously), and 3) Cover with foil for the first 15 minutes if your oven runs hot. That ricotta works magic keeping everything moist!
Can I make this creamy baked pasta ahead of time?
Absolutely! Assemble everything but wait to bake it. Cover tightly and refrigerate for up to 24 hours, just add 5-10 extra minutes to the baking time since it’s going in cold. The pasta might absorb a bit more sauce, so you might want to stir in an extra splash of marinara before baking.
What’s the best pasta shape to use?
I’m obsessed with penne or rigatoni because those tubes trap the creamy ricotta sauce inside! Shells work great too. Avoid long noodles like spaghetti, they don’t bake as evenly in this dish. The ridges on certain pastas help the sauce cling better too.
Why does my ricotta sometimes get grainy?
Ah! This usually happens if the ricotta gets overheated. Make sure to mix it gently when combining ingredients, and don’t let the oven temp creep above 375°F. Whole milk ricotta tends to stay smoother than part-skim varieties too. If you’re worried, give your ricotta a quick whisk before adding other ingredients.
Got more questions about this creamy baked pasta with ricotta? Drop them in the comments, I’m happy to help troubleshoot! After making this dozens of times, I’ve probably encountered (and solved) every possible pasta predicament.
Nothing makes me happier than hearing how much you love this creamy baked pasta with ricotta as much as I do! Seriously, every time someone tells me they’ve made it for their family or friends, I do a little happy dance in my kitchen. Did you add your own special twist? Maybe some extra garlic or a handful of spinach? I want to hear all about it!
Leave a comment below and tell me how it turned out, was it the perfect comfort food for a cozy night in? Did your kids go back for seconds? (Mine always do!) And if you snapped a photo of that golden, bubbly masterpiece coming out of the oven, I’d love to see it! Your notes and ratings help other home cooks discover this recipe too.
This creamy baked pasta with ricotta has brought so much joy to my family’s table, and I hope it does the same for yours. Now go enjoy every cheesy, comforting bite, you’ve earned it!
