This Ricotta Pasta Bake is an easy vegetarian recipe made in just one pan. Only a 5-minute prep time and an hour of baking stand between you and this delicious dinner that’s loaded with tomatoes, garlic, cream, Parmesan, ricotta cheese, and pasta!
One Pan Ricotta Pasta Bake
Even though I love making food, I’m all about easy recipes, and this Ricotta Pasta Bake is just that! If dinnertime is a struggle in your house, especially on weeknights, this simple meal definitely needs to be in your rotation.
This delicious pasta bake is made with less than 10 ingredients, only takes about 5 minutes to prep, and bakes up in less than an hour.
Garlic, salt, and crushed tomato make up a simple, flavorful sauce, plus a couple cups of half-and-half make this dish extra creamy. Just toss these ingredients into a pan with dry pasta and top it with ricotta, Parmesan, and fresh basil… that just about covers it!
Ricotta Pasta Bake takes just under an hour to cook, but that’s all hands-off time when you’re free to get other things done. After popping the pan in the oven, I usually go on to do some cleaning/writing/watching TV… you know, the important stuff!
Cooking while checking off your to-do list is multitasking at its finest if I do say so myself!
If you love ricotta as much as I do, you’ll be drooling over this recipe. The dollops of soft cheese become extra creamy when baked, and paired with fresh, fragrant basil, it’ll make your mouth water!
This dish is destined to be a crowd-pleaser for everyone in the family. What’s more, this recipe is vegetarian, so non-meat-eaters can also enjoy this tasty meal.
Even though I usually make dinner for just Matt and myself, I always make a full batch of this stuff since it’s also great for leftovers and means we usually get two to three meals out of it. It basically has all the components of a vegetarian lasagna, and luckily, it reheats just as well.
I should also point out that, although it’s a quick meal, Tomato Ricotta Pasta Bake is tasty enough to serve to guests, too! What’s more, the easy prep means there’s more time for socializing and less time needed in the kitchen.
Serve it up with my Garlic Parmesan Breadsticks or Blue Cheese Garlic Bread!
Whether you’re part of a busy family or one with picky eaters, this Baked Penne recipe is sure to become a favorite. Pasta, garlic, cheese, sauce, and fresh basil… really, what’s not to love?
Pin this Pasta Dinner for Later!
One Pan Tomato Ricotta Pasta Bake
Ingredients
- 1 tablespoon minced garlic
- 1/4 teaspoon kosher salt
- 16 ounces penne pasta uncooked
- 28 ounces crushed tomatoes
- 2 cups half-and-half
- 3/4 cup Parmesan cheese finely grated and divided
- 1 cup ricotta cheese
- basil for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Combine garlic, salt, pasta, tomatoes, half-and-half, 1/2 cup Parmesan, in a greased 9x13-inch baking dish and stir to combine.
- Cover with a double layer of foil, crimping tightly around edges to seal. Place dish on the center rack and bake until pasta is tender and liquid is absorbed, 45 to 50 minutes.
- Remove from oven and carefully remove foil. Spoon ricotta over pasta in large dollops and sprinkle evenly with remaining 1/4 cup Parmesan. Place baking dish on the uppermost rack and broil on low until ricotta begins to brown, 3 to 5 minutes. Sprinkle with basil and serve.
Namcy says
I hate posting twice, but I cooked the pasta first. Otherwise everything the same, with less liquid , because the noodles are already cooked. It came out perfect. So delicious. One of the best ricotta recipes.
Namcy says
One of the best Ricotta recipes I’ve come across. Made it how she said. It came out perfect. Delicious
Shirley Fox says
Great but need some Crushed Red Peppers according to taste!
C says
I was intrigued by the concept of fully cooking pasta in the oven so I decided to give this a try and it was wonderful and SO EASY! Few things I changed: jovial GF pasta (worked great with no change to cook time), almond milk instead of cream, and added cooked mushrooms. I kept in the Parmesan since it’s low lactose and I used Kite Hill DF ricotta. So flavorful! This is a great foundation that you can do a lot with.
Rebecca Hubbell says
No, it is a 1lb box.
Amanda Opalko says
Is 16 oz of dry pasta equivalent to 2 cups dry pasta?
Jenny says
Love this. Substituted mozzarella for parmesan and pre-made pasta sauce for the tomatoes. It made this dish super quick and it smells delicious!
Jenny says
The prep is so easy it isn’t really necessary. I used a premade pasta sauce which made prep time less than 5 minutes.
Merritt says
So easy. I couldn’t believe my clean up was just the baking dish, a spatula and my cutting board! I did go a little heavier on the salt and added some dried herbs in to the sauce, but not required– only preference. Next time I might add a bundle of spinach for a bit of greens, but still such an easy and yummy dish. For sure one to hold in my back pocket for those busier weeks. We were also left with leftovers, which is NEVER a bad thing in this house 🙂 Thanks for the inspo! I will for sure be adapting this method for other pasta dishes in the future.
Rebecca Hubbell says
Correct, it is uncooked.
Daniela says
Just to clarify- the penne are uncooked prior to placing in the oven ?
Can’t wait to try this . Thank you
Robin Diaz says
Has anyone tried this with gluten free noodles? that’s all I have on hand.. I may try anyways because we’re low on groceries and I’m not going shopping for a few more days!
Rebecca Hubbell says
This is a thicker dish, not overly loose and saucy like some other may be. You could add additional half & half if you desire a thinner consistency.