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.