Baked Ricotta Pesto Pasta brings together fresh basil pesto, creamy lemon-herb ricotta, juicy cherry tomatoes, tender spinach, and melted mozzarella in one comforting pasta bake. It is bright, creamy, cheesy, and easy to prepare for a weeknight dinner or a casual family meal.
Ricotta pesto pasta is a simple but satisfying combination. The pesto adds bold basil flavor, while ricotta cheese gives the dish a creamy texture without making it feel heavy. In this baked version, cherry tomatoes add bursts of sweetness and baby spinach brings color and freshness. A layer of mozzarella melts over the top, turning the whole dish bubbly and golden around the edges.
This baked pesto pasta is also flexible. You can make the basil pesto from scratch for the freshest flavor, or use a good-quality store-bought pesto when you need dinner to come together faster. Choose a pasta shape that holds sauce well, such as penne, rigatoni, shells, lumache, farfalle, or rotini. Once everything is assembled in a casserole dish, the oven does the rest.
Ingredients that Matter
This baked ricotta pesto pasta is made with homemade pesto, a lemon and herb ricotta mixture, pasta, vegetables, and mozzarella cheese. These ingredients create a balanced pasta bake with creamy, fresh, and savory flavors.
- Pesto. Use homemade basil pesto or store-bought pesto. Homemade pesto is made with basil, Parmesan cheese, garlic, lemon juice, almonds or pine nuts, olive oil, salt, and pepper. For a brighter green pesto, blanch the basil in boiling water for about 30 seconds, shock it in ice water, then squeeze it dry before blending.
- Ricotta Cheese. Ricotta adds a creamy, mild, fresh flavor. Whole milk or part-skim ricotta both work well in this recipe.
- Pasta. Any sturdy pasta shape that holds sauce can be used. Lumache, penne, rigatoni, shells, rotini, and farfalle are all good choices.
- Baby Spinach. Fresh baby spinach wilts quickly and blends easily into the pasta bake. Frozen spinach can also be used if it is thawed and squeezed dry.
- Mozzarella Cheese. Shredded part-skim mozzarella creates a melty, cheesy topping.
- Thyme. Fresh thyme gives the ricotta mixture a gentle herb flavor.
- Tomatoes. Halved cherry or grape tomatoes add sweetness, acidity, and juicy texture.
See the recipe card below for exact quantities.
How to make ricotta pesto pasta bake
This ricotta pesto pasta bake has three main parts: the pesto, the ricotta mixture, and the pasta with vegetables. Each part is simple, and the final dish is assembled directly in a 9 by 13-inch baking dish.
To make the homemade pesto, add rinsed and well-dried basil to a food processor or high-speed blender. Add nuts, Parmesan cheese, garlic, lemon juice, salt, and pepper. Pulse until finely chopped, scraping down the sides as needed. With the machine running, slowly drizzle in the olive oil and blend until smooth. Taste and adjust with more salt, pepper, or lemon juice if needed. Pesto can be made up to 3 days ahead. To help prevent discoloration, cover the surface with a thin layer of olive oil or press plastic wrap directly onto the pesto.
Make the ricotta mixture by stirring together ricotta cheese, Parmesan cheese, lemon zest, lemon juice, fresh thyme, salt, and pepper in a medium bowl. Mix until smooth and creamy, then set aside until you are ready to assemble the pasta bake.
Bring a large pot of water to a boil. If you have a steamer basket insert, place the baby spinach in the basket and cook for about 2 minutes, just until wilted. Remove, let it cool until safe to handle, then squeeze out as much water as possible. If you do not have a steamer basket, cook the pasta first and add the spinach during the last 2 minutes of cooking.
Cook the pasta according to the package directions until it is just barely al dente. Because the pasta will continue cooking in the oven, avoid overcooking it at this stage. Drain well and let it cool slightly.
When ready to bake, preheat the oven to 350F. Grease a 9 by 13-inch casserole dish with cooking spray. Add the cooked pasta to the dish, spoon the pesto over the top, and gently stir until the pasta is evenly coated.
Add the halved cherry tomatoes and cooked spinach over the pasta. Press some of the vegetables gently into the pasta so every serving gets a mix of pesto, tomato, and spinach.
Spoon the ricotta mixture over the pasta in small dollops. It should not be spread into a solid layer; the ricotta tastes best when dotted throughout the casserole. Sprinkle the top evenly with mozzarella cheese.
Bake uncovered for about 30 to 35 minutes, until the cheese is melted, the edges are bubbling, and the top is lightly browned. Let the baked pasta cool for about 5 minutes before serving.
Hint: To save time, use about 1 ¼ cups of store-bought pesto, which is usually close to an 8-ounce jar. Refrigerated pesto often has a fresher flavor and brighter color than shelf-stable jarred pesto.
Substitutions
This baked ricotta pesto pasta is easy to adjust based on what you have on hand or your dietary needs.
- Gluten-Free: Use gluten-free pasta and cook it slightly under al dente, since gluten-free pasta can become gummy if overcooked.
- Ricotta Cheese: Use whole milk or part-skim ricotta. Cottage cheese can also be used if preferred.
- Tomatoes: If you do not have cherry tomatoes, use a 15-ounce can of diced tomatoes instead.
- Spinach: Frozen spinach works well if thawed and squeezed dry. Fresh baby spinach can also be microwaved in a covered microwave-safe bowl for 30 to 60 seconds, then squeezed dry once cool enough to handle.
- Pasta: Turn this into a rigatoni pesto pasta bake, baked penne, or use shells, farfalle, cannelloni, rotini, or another sturdy pasta shape.
Other pesto and ricotta pasta bake stir-ins
Tomatoes and spinach are delicious in this pasta bake, but you can add other ingredients for more flavor, texture, or protein.
- Shredded chicken
- Cooked shrimp
- Sautéed zucchini or yellow squash
- Jarred roasted red peppers
- Artichoke hearts
- Chopped olives
- Canned white beans, rinsed and drained
- Sun-dried tomatoes
Equipment
A food processor or high-speed blender makes homemade pesto quick and easy. A smaller food processor also works for this amount of pesto. If you prefer a traditional method, pesto can be made by hand with a mortar and pestle.
How to make this recipe ahead
This baked pesto pasta is a good make-ahead recipe because the components can be prepared in advance.
- Make the pesto and ricotta mixture and store them separately in the refrigerator for up to 3 to 4 days. If the ricotta releases a little liquid, simply stir it back in before using.
- Cook the spinach up to 3 to 4 days ahead and store it in an airtight container in the refrigerator.
- Cook the pasta up to 3 to 4 days ahead and refrigerate it until ready to assemble.
- Assemble the pasta bake up to 24 hours ahead. Cover and refrigerate, then let it sit on the counter while the oven preheats before baking.
Storage
Store leftover baked ricotta pesto pasta in an airtight container in the refrigerator for up to 3 to 4 days. Leftovers can also be frozen for up to 1 month. Reheat individual portions in the microwave, or warm them in a 350F oven until hot and bubbly, about 15 to 20 minutes. For best texture, reheat portions on a baking sheet or in an oven-safe skillet.
Adam’s Pro Top Tip
For a moister baked pasta, cover the casserole with foil while it bakes. Leave the foil on for 25 minutes, then remove it for the last 5 to 10 minutes so the top can brown slightly.
FAQ
Yes. Ricotta cheese adds creamy texture and a mild flavor that works well with the fresh basil, garlic, lemon, and Parmesan in pesto.
Use a shape that holds sauce well, such as farfalle, penne, shells, rigatoni, lumache, or rotini.
Pesto can discolor when exposed to air, so cover it tightly. Press plastic wrap directly onto the surface or add a thin layer of olive oil before refrigerating.
More Pasta Recipes
Looking for more pasta dinner ideas? Try these recipes:
- Bacon and Asparagus Pasta
- Pantry Pasta with Canned Tuna
- Gouda Mac and Cheese
- Cherry Tomato Spaghetti Sauce
Sides
Serve this ricotta pesto pasta bake with a simple salad or vegetable side dish.
- Spinach and Arugula Salad
- Air Fryer Honey Roasted Carrots
- Roasted Bok Choy
- Tuna Potato Salad
Recipe
Baked Ricotta Pesto Pasta
- Author: Adam Dolge
- Total Time: 1 hour
- Yield: 1 9 by 13-inch baking dish
Description
Baked Ricotta Pesto Pasta combines basil pesto, creamy lemon-thyme ricotta, tender pasta, cherry tomatoes, spinach, and mozzarella cheese. It bakes until bubbly, lightly browned, and full of fresh, savory flavor.
Ingredients
Pesto
- 2 cups lightly packed basil leaves and tender stems, about 2 ounces
- ½ cup grated Parmesan cheese
- ¼ cup slivered almonds or pine nuts
- 2 garlic cloves
- 1 tablespoon lemon juice
- ¼ teaspoon table salt
- 1 pinch black pepper
- ¾ cup olive oil
Ricotta
- 1 cup ricotta cheese, part-skim or whole milk
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice plus zest from 1 lemon
- 1 ½ teaspoons fresh thyme leaves, roughly chopped
- 1 pinch table salt
- 1 pinch black pepper
Pasta
- 5 ounces baby spinach
- 1 pound pasta, such as lumache, penne, or rigatoni
- 1 ¼ cups pesto, homemade or store-bought
- 2 cups cherry tomatoes, halved
- 1 ½ cups shredded part-skim mozzarella cheese
Instructions
Pesto
- Wash and dry the basil well. Place it in a food processor or blender with the Parmesan, almonds or pine nuts, garlic, lemon juice, salt, and pepper. Pulse until finely chopped. With the machine running, slowly drizzle in the olive oil and blend until smooth. This makes about 1 ¼ cups pesto. Store in an airtight container in the refrigerator for up to 3 to 4 days.
Ricotta
- Add the ricotta cheese, Parmesan, lemon juice, lemon zest, thyme, salt, and pepper to a medium bowl. Stir until smooth and well combined. Set aside, or cover and refrigerate for up to 3 to 4 days.
Pasta
- Preheat the oven to 350F. Grease a 9 by 13-inch baking dish with cooking spray. Bring a large pot of water to a boil.
- If using a steamer insert, add the baby spinach and cook for about 2 minutes, just until wilted. Remove, cool slightly, and squeeze out as much water as possible. If not using a steamer insert, add the spinach during the last 2 minutes of cooking the pasta.
- Cook the pasta according to package directions until just barely al dente. Drain well and cool slightly.
- Add the pasta to the prepared baking dish. Spoon the pesto over the pasta and gently stir to coat. Add the cherry tomatoes and spinach, pressing some of the vegetables into the pasta. Spoon the ricotta mixture over the top in dollops, then sprinkle with mozzarella cheese.
- Bake uncovered for 30 to 35 minutes, until the edges are bubbling, the cheese is melted, and the top is lightly browned. For a moister pasta bake, cover with foil for 20 to 25 minutes, then uncover and bake for another 5 to 10 minutes. Let cool for 5 minutes before serving. Serves 6 to 8.
Notes
- Refrigerated store-bought pesto is a good shortcut and usually has a fresher flavor and color than shelf-stable pesto.
- If using store-bought pesto, add a little olive oil or water if needed to make 1 ¼ cups.
- To use less oil in the pesto, start with ½ cup olive oil and add ¼ to ½ cup water until the texture is smooth.
- Slivered almonds, pecans, or walnuts can be used instead of pine nuts.
- For vibrant green pesto, blanch the basil for 30 to 60 seconds, shock it in ice water, then squeeze dry before blending.
- Double the spinach if you prefer a more vegetable-packed baked pasta.
- Frozen spinach can be used if thawed and squeezed dry.
- The sauces can be made up to 3 to 4 days ahead, and the assembled casserole can be refrigerated for up to 24 hours before baking.
- Store leftovers in an airtight container for up to 3 to 4 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Baking
- Cuisine: American/Italian