Half-Baked Lemon Ricotta Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting Italian pasta dish with ricotta and lemon zest baked to a golden bubbly finish. This italian-inspired pasta ready in about 40 minutes pairs (about 2 cups) penne pasta, ricotta cheese, (from 1 lemon) lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 8 oz penne pasta and cook for 9 minutes until just al dente, then drain and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Step 3: In a large mixing bowl, combine the cooked pasta, sautéed garlic and olive oil, 1 cup ricotta cheese, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup grated parmesan cheese. Toss to mix thoroughly.
  4. Step 4: Transfer the mixture to a greased baking dish. Sprinkle the top with an additional 1/4 cup parmesan cheese.
  5. Step 5: Bake uncovered for 15 minutes until the top is lightly golden and bubbling. Remove from oven and garnish with 1/4 cup chopped fresh basil leaves before serving.

Equipment for this recipe

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Frequently asked questions

How long does Half-Baked Lemon Ricotta Pasta take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Baked Lemon Ricotta Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 2 cups) penne pasta from drying out.

Can I substitute ingredients in Half-Baked Lemon Ricotta Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Baked Lemon Ricotta Pasta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-Baked Lemon Ricotta Pasta?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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