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Baked Pasta with Ricotta

Creamy No-Boil Baked Pasta with Ricotta Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 1 lb dried rigatoni or penne
  • 24 oz jar marinara sauce
  • 1 cup water or broth
  • 15 oz whole milk ricotta
  • 1 large egg
  • ½ cup grated Parmesan
  • 2 cups shredded mozzarella
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Preheat oven to 400°F. Mix ricotta, egg, Parmesan, garlic, oregano, salt, and pepper until smooth.
  2. In a 9x13 dish, combine marinara and water, then add uncooked pasta and toss to coat.
  3. Dollop ricotta mixture over the pasta and fold in gently. Top evenly with mozzarella and cover with foil.
  4. Bake covered 30 minutes, then uncovered 15–20 minutes more until golden, bubbly, and pasta is tender.
  5. Let rest 10 minutes, then scoop and serve hot with fresh basil if you like.

Notes

The resting time is important—it gives the dish a chance to set. If you prefer a browner top, broil for the last 2 minutes of baking and watch carefully.