Delicious parmesan and ricotta pasta bake. An easy and tasty vegetarian pasta recipe!
We are big pastalovers around here!
It’s such an easy (and cheap!) way to make a lot of food with a ton of flavor.
This parmesan and ricotta pasta bake is packed full of flavor and super simple to eat.
Some of our favorite pasta recipes include:
- Easy Crockpot Baked Ziti
- Spinach Artichoke Pasta Bake
- One Pot Sweet Potato and Spinach Pasta
- One Pot Veggie Rotini
How to make parmesan ricotta pasta bake
Combine onion, garlic, pepper, sea salt, olive oil, and mushrooms in a large skillet.
Sautee on medium high heat for 10-12 minutes, or until mushrooms cook down and release their liquid.
Cook pasta according to package instructions and set aside.
Add pasta sauce to the skillet onion/mushroom mixture and stir.
In a separate bowl, combine 1 cup of parmesan, 1 egg and the ricotta cheese and stir to combine.
Add the ricotta mixture to the skillet with the sauce and onion mixture and stir until combined.
Mix sauce with noodles and transfer into a 13 X 9 baking dish.
Bake at 425 for 10 minutes then remove from oven.
Top with 1¼ cups of shredded mozzarella and bake an additional 5 – 10 minutes, or until cheese is bubbly.
Serve with garlic bread and optional crushed red pepper for topping.
What I love most about this parmesan and ricotta pasta bake is that it is a sort of “faux lasagna.”
Instead of dollops of ricotta like I would use for lasagna, it mixes right in to create a creamy rose sauce.
Add in some fresh veggies and top with mozzarella for a hearty and delicious pasta that will feed a crowd!
I made this for dinner and it lasted us two nights in a row with extra to spare.
My 10 month old was a big fan too!
MEATLESS PASTA RECIPES
Hungry for more delicious recipes? Here are some of our favorite meatless pasta recipes!
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite.
Ricotta Pasta Bake Recipe
Parmesan and Ricotta Pasta Bake
Ingredients
- 2 medium onions diced
- 7 large cloves of garlic minced or finely diced
- ½ teaspoon pepper
- ½ teaspoon sea salt
- 2 tablespoons olive oil
- 16 oz mushrooms chopped
- 25 oz jar of pasta sauce
- 1 lb pasta of choice I have used rotini and fusili, but any pasta noodle would work
- 1 ¼ cups shredded mozzarella cheese
- 1 egg
- 1 cup freshly grated parmesan cheese
- 15 oz ricotta cheese
- Crushed red pepper flakes for topping (optional)
Instructions
- Combine onion, garlic, pepper, sea salt, olive oil, and mushrooms in a large skillet
- Sautee on medium high heat for 10-12 minutes, or until mushrooms cook down and release their liquid
- Cook pasta according to package instructions and set aside
- Add pasta sauce to the skillet onion/mushroom mixture and stir
- In a separate bowl, combine 1 cup of parmesan, 1 egg and the ricotta cheese and stir to combine
- Add the ricotta mixture to the skillet with the sauce and onion mixture and stir until combined
- Mix sauce with noodles and transfer into a 13 X 9 baking dish
- Bake at 425 for 10 minutes
- Top with 1 ¼ cups of shredded mozzarella and bake an additional 5 – 10 minutes, or until cheese is bubbly
- Serve with garlic bread and optional crushed red pepper for topping
- Enjoy!
Yvette
Saturday 24th of November 2018
Looks delicious!! What kind of pasta sauce did you use?
Joy Shull
Sunday 25th of November 2018
I used mushroom flavored! Any sauce will do. I buy Kroger's simple truth organic bread is my current favorite!
Heather
Monday 9th of July 2018
We made this tonight for the first time-it’s so, so good! Sometimes dishes with ricotta can be bland (I made one just a couple weeks ago ), but the onion and garlic really up the ante.
Joy Shull
Tuesday 10th of July 2018
So glad you enjoyed the recipe, I love using fresh garlic and onion!
Amy
Monday 2nd of October 2017
Delicious and easy!