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1 photo There’s something deeply comforting about pulling a bubbling pasta bake from the oven, the edges golden and the kitchen filled with that unmistakable aroma of melted cheese and tomato sauce. Creamy baked ricotta pasta feels like one of those recipes that quietly brings people together. It’s the kind of dish you make on a weeknight when you want something reliable, warm, and satisfying, or on a weekend when the house is a little quieter and you want food that lingers on the table.
Ricotta has a way of turning simple pasta into something special. Instead of a fully blended sauce, it creates soft, creamy pockets that surprise you with every bite. This dish doesn’t try to be fancy. It’s honest, comforting food that uses pantry staples and a little oven magic to become more than the sum of its parts. I love recipes like this because they don’t demand perfection. If your sauce is a little chunky or your cheese browns faster than expected, it still turns out delicious.
This pasta bake reminds me of shared dinners where everyone goes back for seconds, where conversation slows down because people are too busy enjoying their food. It’s forgiving, flexible, and endlessly cozy. Whether you’re cooking for family, friends, or just yourself, this creamy baked ricotta pasta is the kind of meal that makes the evening feel complete.
Step-by-Step Instructions to Make Creamy Baked Ricotta Pasta :
Step 1 :
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta until al dente. I drained mine using a KitchenAid Classic Colander, but any strainer you have at home works just fine.
Step 2 :
In a mixing bowl, combine ricotta, minced garlic, Italian seasoning, salt, and pepper. I stirred everything together using an OXO Good Grips Mixing Bowl and a Cuisinart Silicone Spatula, but your regular bowl and spoon are perfect.
Step 3 :
Spread a thin layer of marinara sauce in a baking dish. Add the cooked pasta, pour over the remaining sauce, and gently mix to coat everything evenly.
Step 4 :
Dollop the ricotta mixture over the pasta and gently fold it in, leaving some creamy pockets. Top with mozzarella and Parmesan, drizzle with olive oil, and bake for 25–30 minutes until bubbly and golden. I baked mine in a Pyrex Glass Baking Dish, but any oven-safe dish will do.
Who This Creamy Baked Ricotta Pasta Is Perfect For :
Kid-Friendly Appeal :
The creamy texture feels gentle and easy to enjoy.
The familiar pasta and cheese flavors feel safe and comforting.
There are no sharp or overpowering seasonings.
It feels like a meal they already know and trust.
Comfort-Food Lovers Benefits :
The baked cheese creates a warm and satisfying richness.
Soft ricotta pockets make every bite feel indulgent.
The dish fills the kitchen with cozy aromas.
It offers a sense of calm after a long day.
Busy-Life Adults Advantages :
The steps are simple and easy to follow.
Most of the work happens in one baking dish.
It fits smoothly into a weeknight routine.
Leftovers reheat well for the next day.
Vegetarian / Dietary Friendly Appeal :
The dish feels complete without needing meat.
Cheese and pasta provide lasting fullness.
It suits common vegetarian eating habits.
Ingredients are easy to adjust if needed.
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Creamy Baked Ricotta Pasta
This creamy baked ricotta pasta combines tender pasta, rich ricotta, marinara sauce, and melted cheese for a comforting baked dish.
Creamy Baked Ricotta Pasta Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente and drain.
- Mix ricotta with garlic, seasoning, salt, and pepper.
- Spread sauce in a baking dish and add pasta.
- Pour remaining sauce and mix gently.
- Fold ricotta into pasta in soft pockets.
- Top with mozzarella and Parmesan.
- Drizzle with olive oil and bake 25–30 minutes.
- Rest 5 minutes, garnish with basil, and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 14g70%
- Cholesterol 70mg24%
- Sodium 780mg33%
- Potassium 420mg12%
- Total Carbohydrate 52g18%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 24g48%
- Vitamin A 820 IU
- Vitamin C 6 mg
- Calcium 420 mg
- Iron 2.8 mg
- Vitamin D 1.2 mcg
- Vitamin E 1.8 mg
- Vitamin K 14 mcg
- Thiamin 0.28 mg
- Riboflavin 0.34 mg
- Niacin 4.6 mg
- Vitamin B6 0.32 mg
- Folate 92 mcg
- Vitamin B12 0.9 mcg
- Biotin 6 mcg
- Pantothenic Acid 1.1 mg
- Phosphorus 360 mg
- Iodine 38 mcg
- Magnesium 58 mg
- Zinc 2.6 mg
- Selenium 26 mcg
- Copper 0.18 mg
- Manganese 0.62 mg
- Chromium 6 mcg
- Molybdenum 18 mcg
- Chloride 690 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Substitutions
Cottage cheese can replace ricotta. Use provolone instead of mozzarella if needed.
Serving ideas
Serve with garlic bread or a fresh green salad.
Mistakes to avoid
Avoid overcooking the pasta before baking or it may become mushy.
Chef tips
Let the pasta rest before serving to help the sauce set.
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Frequently Asked Questions
Q. Can I make this ahead of time?
Yes, assemble it ahead and bake just before serving.
Q. Can I freeze baked ricotta pasta?
Yes, freeze tightly wrapped for up to 2 months.
