Delicious parmesan and ricotta pasta bake.
An easy and tasty vegetarian pasta recipe!
We are big pasta lovers 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:
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!
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Pin this Parmesan and Ricotta Pasta Bake:
Ricotta Pasta Bake Recipe:
Serving Size: 1
Amount Per Serving: Calories: 450 Total Fat: 17g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 61mg Sodium: 970mg Carbohydrates: 51g Fiber: 6g Sugar: 9g Protein: 23g
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