Lemon-Basil Ricotta Pasta Bake Recipe

Name: Lemon-Basil Ricotta Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Whole Wheat Penne Pasta; 1 Tablespoon Olive Oil; 8 ounces, weight Mushrooms, Sliced; 1 pound Asparagus, Trimmed, Cut Into 1-inch Pieces; 1 cup Ricotta Cheese; 1 Lemon, Zest And Juice; 1/2 cups Fresh Basil Thinly Sliced, Divided; 3/4 teaspoons Salt; 1/2 cups Shredded Mozzarella Cheese; 1/2 cups Shredded Parmesan Cheese

Servings: persons

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1.
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Preheat broiler to high.
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Begin boiling pasta water.
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Heat a large skillet over medium heat.
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2.
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Cook pasta to al dente per package instructions.
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3.
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Add olive oil to skillet and cook mushrooms and asparagus for 56 minutes until mushrooms are browned and asparagus has softened and is bright green.
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4.
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While pasta and vegetables cook, in a small bowl, mix ricotta, lemon zest and juice, 1/4 cup basil, and salt.
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5.
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Drain pasta and return to pot.
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Add vegetables and ricotta mixture and combine completely.
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6.
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Transfer to baking dish and top with mozzarella and Parmesan cheese.
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7.
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Broil for 45 minutes until cheese is melted and slightly browned.
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Sprinkle with remaining basil and serve.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound Whole Wheat Penne Pasta, 1 Tablespoon Olive Oil, 8 ounces, weight Mushrooms, Sliced, 1 pound Asparagus, Trimmed, Cut Into 1-inch Pieces, and more.

Yes, Lemon-Basil Ricotta Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon-Basil Ricotta Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions