Name: Lemon-Basil Ricotta Pasta Bake
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

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

1
1.
2
Preheat broiler to high.
3
Begin boiling pasta water.
4
Heat a large skillet over medium heat.
5
2.
6
Cook pasta to al dente per package instructions.
7
3.
8
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.
9
4.
10
While pasta and vegetables cook, in a small bowl, mix ricotta, lemon zest and juice, 1/4 cup basil, and salt.
11
5.
12
Drain pasta and return to pot.
13
Add vegetables and ricotta mixture and combine completely.
14
6.
15
Transfer to baking dish and top with mozzarella and Parmesan cheese.
16
7.
17
Broil for 45 minutes until cheese is melted and slightly browned.
18
Sprinkle with remaining basil and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Lemon-Basil Ricotta Pasta Bake

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