Baked Ricotta Pasta
This baked ricotta pasta is inspired by the trending baked feta pasta that went viral last year on Instagram and TikTok! This is a vegan-friendly version that is just as creamy and mouthwateringly delicious!
Equipment
- 9x11 ceramic baking dish
- Medium Saucepan
Ingredients
One-Dish Ricotta Bake
- 4 cups cherry tomatoes
- 3 cloves freshly minced garlic
- 4 tablespoon extra virgin olive oil
- 8 oz regular or vegan ricotta cheese I used Kite Hill
- salt and pepper
Vegan Ricotta Pasta Bake
- 2 cups cooked regular or gluten-free fusilli pasta about 6oz dried pasta
- fresh basil
Instructions
Baked Ricotta Pasta
- Preheat the oven to 400.
- Add the tomatoes and freshly minced garlic into the baking dish. Toss together and then use a spoon to create a space in the middle of the dish large enough for the mound of ricotta to fit.
- Place the ricotta in the dish and then drizzle with the olive oil and season to taste with salt and pepper.
- Bake in the oven for 35-40 minutes or until the tomatoes have blistered and the garlic is fragrant.
- While the tomatoes and ricotta bake, prepare about half a box of regular or gluten-free pasta. Drain and set aside.
- Remove from the oven and carefully use a fork to mash the tomatoes and ricotta cheese together until creamy. Once creamy, toss in your cooked pasta and garnish with basil. Enjoy warm!
Nutrition
Serving: 1cupCalories: 356kcalCarbohydrates: 30gProtein: 11gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 29mgSodium: 81mgPotassium: 394mgFiber: 2gSugar: 4gVitamin A: 981IUVitamin C: 35mgCalcium: 138mgIron: 2mg
Tried this recipe?Let us know how it was!