Ricotta Pasta Bake

Name: Ricotta Pasta Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 zucchini; 10 asparagus stalks; 2 tbsp olive oil; ½ tsp kosher salt; 8 oz rigatoni; ¾ cup pesto; ¾ lb raw shrimp; 1 cup ricotta cheese; 1 cup mozzarella

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 servings
Calories
485 kcal
Course
Main Course
Cuisine
North American

Ricotta Pasta Bake

Dominic Levy

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This pasta bake is perfect for using up all of the fresh summer vegetables in your garden or at the farmer’s market, including basil pesto, zucchini, and asparagus. Add some pasta, cheese, and shrimp and you have a complete and delicious meal!

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Ingredients

Servings

2 zucchini sliced in rounds
10 asparagus stalks cut into 2 inch pieces
2 tbsp olive oil
½ tsp kosher salt
8 oz rigatoni cooked according to package instructions
¾ cup pesto I recommend this pistachio pesto
¾ lb raw shrimp
1 cup ricotta cheese Use this homemade version
1 cup mozzarella shredded

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Instructions

Preheat the oven to 375 Fahrenheit.
Put the cut zucchini and asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss the vegetables to make sure they’re evenly coated.
Cook the vegetables for 30 minutes or until roasted to your liking.
In the bottom of a 9x13 pan, add the cooked pasta and prepared pesto. Mix to fully coat the pasta.
Add the cooked vegetables to the pasta, then add the raw shrimp.
Scoop spoonfuls of ricotta over the baking dish, then sprinkle the entire top of the dish with shredded mozzarella.
Place the 9x13 in the oven and bake for 10 minutes, until the shrimp is cooked all the way through and the mozzarella is melted.
Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.
I use rigatoni but you can use anything you’d like. I’d recommend a short, hollow noodle.
You can use normal
pesto
, but if you really want an exciting dish, I would recommend
pistachio pesto
! It adds another layer of uniqueness to the recipe.
If you have the means to do so, I would recommend buying fresh ricotta from the cheese counter at a local market. I also LOVE making my own
ricotta
in an
Instant Pot
! You can certainly use store-bought, prepackaged ricotta, but, trust me, the high quality stuff makes all the difference.
Again, I would buy high quality mozzarella, not the packaged, pre-shredded stuff if possible. I like buying a block at my grocery store and grating it on a cheese grater at home.
Raw, deveined, no tails, no shells. I use medium-large sized shrimp, but you can use any size that works for you.
If you want to make this dish even quicker, you can use already prepared vegetables. It would taste good with almost anything that’s in your fridge!
I love sprinkling some chopped pistachios on top of this dish!
Keep some extra pesto on hand in case you want extra sauce on your noodles after they’re done baking.
Pasta: I use rigatoni but you can use anything you’d like. I’d recommend a short, hollow noodle.
Pesto: You can use normal pesto, but if you really want an exciting dish, I would recommend pistachio pesto! It adds another layer of uniqueness to the recipe.
Ricotta: If you have the means to do so, I would recommend buying fresh ricotta from the cheese counter at a local market. I also LOVE making my own ricotta in an Instant Pot! You can certainly use store-bought, prepackaged ricotta, but, trust me, the high quality stuff makes all the difference.
Mozzarella: Again, I would buy high quality mozzarella, not the packaged, pre-shredded stuff if possible. I like buying a block at my grocery store and grating it on a cheese grater at home.
Shrimp: Raw, deveined, no tails, no shells. I use medium-large sized shrimp, but you can use any size that works for you.
If you want to make this dish even quicker, you can use already prepared vegetables. It would taste good with almost anything that’s in your fridge!
I love sprinkling some chopped pistachios on top of this dish!
Keep some extra pesto on hand in case you want extra sauce on your noodles after they’re done baking.

Nutrition Information

Show Details

Serving 1serving Calories 485kcal (24%) Carbohydrates 36g (12%) Protein 24g (48%) Fat 27g (42%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 110mg (37%) Sodium 964mg (40%) Potassium 430mg (12%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1368IU (27%) Vitamin C 13mg (14%) Calcium 285mg (29%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 485 kcal

% Daily Value*

Serving	1serving
Calories	485kcal	24%
Carbohydrates	36g	12%
Protein	24g	48%
Fat	27g	42%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	110mg	37%
Sodium	964mg	40%
Potassium	430mg	9%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	1368IU	27%
Vitamin C	13mg	14%
Calcium	285mg	29%
Iron	2mg	11%