Quick and Easy Baked Pasta With Ricotta

This baked pasta with ricotta cheese takes lasagna to a whole new level. A mix of savory ground beef, deliciously seasoned spaghetti sauce, al dente noodles, and a creamy cheese blend are layered together to create your new favorite dinner! Plus, it couldn't be easier to make. In fact, just 5 simple steps are all you have to follow to make it.

The Best Baked Pasta with Ricotta

If you love ricotta cheese and the flavors/textures of lasagna, you're going to love this ricotta pasta bake!

It's loaded with classic Italian flavors, a creamy four-cheese blend, and a delicious hearty meat sauce.

My special touch with this one is using mafaldine pasta noodles instead of lasagna noodles. The mafaldine noodles give the dish the same texture as lasagna, but you get more of them in every bite. But, with that said, you can easily replace 'em with pretty much any other kind of pasta and still end up with some delicious results.

Ingredients Needed

Just a few simple and easy-to-find ingredients are all it takes to make this baked pasta. Honestly, there's a good chance you'll have most, if not all, of them at your house already.

• Ground beef- I used a beef/pork mix. Ground turkey or Italian sausage works great here too. Or leave the meat out for a meatless spaghetti sauce.
• Onion- yellow onion, chopped.
• Garlic- two fresh cloves of garlic, minced.
• Salt and pepper to taste
• Sauce- your favorite marinara sauce or spaghetti sauce.
• Italian seasoning- to add flavor to the sauce.
• Pasta noodles- I used mafaldine pasta but ziti pasta noodles work great too.
• Cream cheese- softened to room temperature.
• Ricotta cheese- the star of this dish.
• Parmesan cheese and mozzarella cheese- to make the ultimate cheesy pasta bake.
• Fresh basil for garnish

Pretty common stuff, right?!

How To Make Baked Pasta with Ricotta

1. Cook meat sauce. Preheat the oven to 350°F. In a large nonstick skillet, add ground beef, chopped onions, garlic, and season with salt and pepper.  Cook over medium-high heat until the meat is browned. Drain excess grease. Add marinara sauce and Italian seasoning and stir to combine and simmer.

2. Cook pasta. Add the pasta of your choice to a pot of salted water and cook it according to the package instructions. You'll want to undercook them slightly so they're al dente. Then add the pasta to the meat sauce and stir to coat noodles with sauce. 

3. Make the cheese mixture. Add the ricotta cheese, cream cheese, and parmesan cheese to a medium bowl. Stir until well combined and you have a smooth ricotta mixture.

4. Assemble. Spray a 9x13-inch casserole dish with nonstick cooking spray. Layer half the spaghetti mixture on the bottom. Spread all the ricotta cream cheese mixture over the noodles. Then top with the remaining noodle mixture and sprinkle the shredded mozzarella cheese over the top.

5. Bake and serve. Bake the pasta uncovered in the preheated oven for 35 minutes or until hot and the cheese is melted and bubbly. Garnish with fresh basil, and enjoy!

Serving Recommendations

This ricotta cheese pasta bake is delicious with any Italian dish. Some of my favorite things to serve with it are these Olive Garden breadsticks or baguette garlic bread and this dump and bake meatball casserole. For a lighter side, it's delicious with this Olive Garden salad or La Scala chopped salad.

Storage and Reheating Instructions

Make ahead: If you want a convenient meal, you can easily make this recipe ahead of time. Just assemble everything up until baking, cover it with a layer of plastic wrap and aluminum foil, and refrigerate overnight. Then bake as directed and add a few more minutes.

In the fridge: Transfer any leftovers to an airtight container or wrap the baking dish tightly with plastic wrap and store in the fridge for about 4 days.

In the freezer: You can also extend the shelf life by freezing the leftovers or the entire casserole if you're making it ahead. Wrap it in two layers of aluminum foil or transfer it to a freezer-safe container and store it for up to 3 months.

Reheating: The best way to reheat the pasta is covered in a dish at 350°F for 15-20 minutes or until heated through. If reheating from frozen, let it thaw in the fridge overnight and or add about 20 more minutes of reheating time.

Expert Tips for Perfect Baked Pasta with Ricotta

• Cook Pasta Al Dente: To ensure your pasta holds up well in the oven, cook it al dente according to the package directions. This way, the pasta won’t become mushy while baking, and it will have the perfect texture when combined with the sauce and cheese.
• Drain Excess Fat from the Beef: After browning the ground beef, make sure to drain any excess fat before adding the marinara sauce. This helps keep the dish from becoming greasy and ensures the sauce clings to the pasta for maximum flavor.
• Use High-Quality Marinara Sauce: The marinara sauce is a key component of this dish, so choose a high-quality store-bought sauce or make your own. A well-seasoned sauce adds depth to the dish and enhances the overall flavor.
• Layer the Cheese Mixture Evenly: When layering the ricotta and cream cheese mixture, spread it evenly across the pasta to ensure every bite is filled with creamy goodness. Use a spatula to gently smooth it over the pasta layer.
• Let It Rest Before Serving: Once the pasta comes out of the oven, let it rest for about 10 minutes before slicing and serving. This allows the layers to set slightly, making it easier to cut and ensuring that the sauce doesn’t run out.
• Customize the Ingredients: Feel free to switch up the pasta shape, use ground turkey instead of beef, or add sautéed vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrients. This dish is versatile, so make it your own!
• Add Fresh Herbs for Extra Flavor: Garnishing with fresh basil is a classic touch, but you can also add other fresh herbs like parsley or oregano for extra color and a burst of freshness.

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