Tomato-Baked Pasta with Herb-Ricotta Layer

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting baked pasta dish featuring a rich tomato sauce, creamy ricotta, and fresh herbs, topped with golden breadcrumbs for crunch. This italian-inspired pasta ready in about 60 minutes pairs pasta shells, canned San Marzano tomatoes, chopped fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 6, 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.

★ 3.8 (10 ratings) Prep: 25 min Cook: 35 min Serves 6 Italian cuisine 510 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook 12 oz pasta shells for 8 minutes until al dente; drain and set aside.
  2. Step 2: In a saucepan, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, then add 28 oz canned San Marzano tomatoes and simmer for 15 minutes until thickened, stirring occasionally.
  3. Step 3: Stir 1/4 cup chopped basil into tomato sauce, season with salt and pepper, and remove from heat.
  4. Step 4: In a bowl, combine 10 oz ricotta cheese with 2 tbsp chopped parsley and 1 tsp paprika; mix until smooth.
  5. Step 5: Spread 1/3 of tomato sauce in a greased 9x13-inch baking dish. Layer half the cooked pasta shells, then spread half the ricotta mixture over pasta, followed by another 1/3 of tomato sauce.
  6. Step 6: Repeat layers with remaining pasta, ricotta, and sauce, ending with tomato sauce. Sprinkle 1/2 cup breadcrumbs over top and drizzle with 1 tbsp olive oil.
  7. Step 7: Bake uncovered for 25-30 minutes until breadcrumbs are golden brown and sauce bubbles around edges, then let rest for 10 minutes before serving.

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Frequently asked questions

How long does Tomato-Baked Pasta with Herb-Ricotta Layer take to make?

Total time is about 60 minutes (25 min prep + 35 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 Tomato-Baked Pasta with Herb-Ricotta Layer?

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 pasta shells from drying out.

Can I substitute ingredients in Tomato-Baked Pasta with Herb-Ricotta Layer?

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 Tomato-Baked Pasta with Herb-Ricotta Layer for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Tomato-Baked Pasta with Herb-Ricotta Layer?

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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