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This oven-baked lemon ricotta pasta is one of those recipes that sounds too simple to be that good — and then you make it and immediately put it in the regular rotation. Just four ingredients, one baking dish, no boiling the pasta first. The ricotta melts into creamy little pockets, the lemon keeps everything bright, and the whole thing comes out of the oven looking golden and cheerful. You’re going to love this one.
Why You’ll Love This
- Only 4 ingredients — pantry staples, nothing fancy, no special trip to the store
- No boiling the pasta first — it cooks right in the dish, which feels like cheating but absolutely works
- One pan, easy cleanup — mix, bake, serve straight from the casserole dish
- Bright and creamy at the same time — the lemon keeps it from feeling heavy; the ricotta makes it feel indulgent
- Reheats beautifully — leftovers are just as good the next day with a splash of water stirred in
A Few Notes on the Ingredients
The pasta shape matters more than you’d think. You want something with nooks — penne, rigatoni, fusilli, rotini. I’ve used all of these and I think I land on rigatoni most often, just because the sauce gets trapped inside. Don’t use spaghetti or anything long. I say this from experience. One unfortunate evening with linguine I’d rather not revisit.
Whole-milk ricotta. This is not the time for part-skim. I know it costs more and the tubs are always awkward in the fridge but please, whole-milk. It makes a difference in the creaminess of the finished dish.
The lemons — use two, and use both the zest and the juice. I know some people are shy about zest but that’s where the flavor lives. Roll the lemons on the counter before you juice them and you’ll get more out of them — I’ve probably said it five hundred times to various people in various kitchens.
Olive oil — use something decent. Not your most expensive bottle, but not the giant jug from the back of the pantry either. This is a four-ingredient dish, so each one carries weight.
Ingredients
(Serves 6, more or less — depends on what else you’re serving)
- 12 oz dry short pasta — rigatoni, penne, or fusilli
- 1½ cups whole-milk ricotta
- 2 large lemons — zest and juice of both (about ⅓ cup juice, give or take)
- ⅓ cup olive oil
- 1½ tsp kosher salt
- ½ tsp black pepper
- About 1 to 1½ cups hot water — you’ll add this in the dish
How to Make It
Preheat your oven to 375°F and grease a 9×13 baking dish — I use that white ceramic one I’ve had since forever, the one with the slightly chipped rim that I keep meaning to replace and never do. A little olive oil rubbed around the inside is all you need.
In a big bowl, whisk together the ricotta, olive oil, lemon zest, lemon juice, salt, and pepper. It won’t be perfectly smooth — there’ll be little lumps of ricotta in there — and that’s exactly what you want. Don’t beat it to death trying to get it silky. Those lumps are the whole point.
Add your dry pasta to the bowl and toss it all together until every piece is coated. It’ll look kind of thick and stiff and slightly alarming. That’s fine. Transfer it all into your baking dish — scrape out every last bit from the bowl — and spread it into an even layer.
Pour one cup of hot water evenly over the top. I usually use water from the tap that’s been running hot for a minute, or sometimes I boil the kettle. Press the pasta down gently with a spoon so most of it’s sitting in the liquid. If it still looks pretty dry on top, add another splash — up to another half cup. You’re aiming for saucy, not soupy.
Cover it tightly with foil. And I mean tightly — crimp it around the edges if you need to. This is how the pasta cooks: steam trapped inside the dish. Put it in the middle of the oven for 25 minutes.
When the timer goes off, take it out carefully — there will be actual steam when you pull back the foil, so tilt it away from your face. Stir everything well, scraping the bottom of the dish to loosen anything that’s settled down there. If it looks dry at this point, add a little more hot water and stir again. Smooth it back out and put it back in the oven, uncovered, for another 10 to 15 minutes.
You’re done when the pasta is just tender and the sauce is creamy and bubbling around the edges. The top might get some golden spots, which I personally love. Pull it out and let it sit for five to ten minutes before you serve it — the sauce thickens up a bit as it cools and it’s just better. More cohesive. Worth the wait even when everyone is already sitting at the table.
Variations (What I’ve Tried and What I Haven’t)
A handful of frozen peas stirred in with the pasta and ricotta adds a pop of color and a little sweetness — it works better than you’d expect. Blanched asparagus cut into small pieces is also lovely, especially in spring.
If you want it a little richer — and I usually do, but I’m not always in the mood to admit that — a handful of grated Parmesan over the top in the last ten minutes of baking is excellent. It melts into those golden spots and adds a nutty salty thing that plays well with the lemon. Technically makes it five ingredients, but worth it.
Whole-wheat pasta works if that’s what you have, but it needs a bit more water and maybe an extra five minutes in the oven. It also has a stronger flavor that takes a little getting used to, though I’ve made it that way a few times and it grows on you.
If you’re nervous about too much lemon, use just one lemon’s worth of zest and start with half the juice, then taste. You can always add more. You cannot take it away. This is true of lemon and also of most situations in life.
Leftovers
Keeps well in the fridge for three or four days, covered. When you reheat it — stovetop or microwave both work — add a splash of water or a little drizzle of olive oil to loosen it back up, otherwise it gets glued together and dry and then nobody’s happy. It’ll go creamy again once it heats through.
I’ve eaten it cold, standing at the refrigerator with a fork, at an hour I’m not going to specify. No notes.
Last Things
Serve it straight from the dish with a big spoon — let people scoop up a good amount, including the creamy ricotta chunks at the bottom. A simple green salad is nice alongside it, or some roasted asparagus if you have it. Warm rolls if you’re feeling generous. Crusty bread if you’re not.
This is the kind of recipe that feels like it came from somewhere — like someone’s been making it for years in a warm kitchen — but it’s really just four good ingredients doing exactly what they’re supposed to do. Don’t overthink it.
Oven Baked 4-Ingredient Lemon Ricotta Pasta
Ingredients
- 12 oz dry short pasta rigatoni, penne, or fusilli
- 1 1/2 cups whole-milk ricotta
- 2 large lemons zested and juiced, about 1/3 cup juice
- 1/3 cup olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 to 1 1/2 cups hot water added in the baking dish as needed
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking dish with olive oil.
- In a large bowl, whisk together the ricotta, olive oil, lemon zest, lemon juice, kosher salt, and black pepper until combined but still slightly textured.
- Add the dry pasta to the bowl and toss until every piece is coated in the ricotta mixture.
- Transfer the pasta mixture to the prepared baking dish and spread it into an even layer.
- Pour 1 cup hot water evenly over the top.
- Press the pasta down gently with a spoon so most of it sits in the liquid.
- Add up to 1/2 cup more hot water if the pasta still looks very dry on top.
- Cover the dish tightly with foil, crimping the edges to trap steam.
- Bake covered on the middle rack for 25 minutes.
- Carefully remove the foil, tilting it away from your face to release steam.
- Stir the pasta well, scraping the bottom of the dish to loosen anything that settled.
- Add a little more hot water if the pasta looks dry, then smooth it back into an even layer.
- Bake uncovered for 10–15 minutes, until the pasta is just tender and the sauce is creamy and bubbling around the edges.
- Let the pasta rest for 5–10 minutes before serving.