Baked Pasta with Ricotta Cheese

Kind of like lasagna, but only in that it is a cheesy baked pasta dish topped with mozzarella cheese & a sprinkle of parmesan…..vegetarian & delicious!

The recipe is from Baked Ziti with Crunchy Italian Salad & Garlic Bread. I didn’t use ziti, but used small shells. I did make a salad, not the one from the recipe,  to eat with this pasta dish & garlic bread …whicH I used the technique from this recipe but I did not add as much garlic.

The baked pasta is layered over some store-bought spaghetti sauce, then topped with a mixture of ricotta cheese, eggs, mozzarella & parmesan cheese. Then more spaghetti sauce on top of the ricotta cheese mixture, sprinkled with mozzarella & parmesan cheese…baked utill bubbly & the cheese is brown & crispy! So good!!! I doubled the recipe…so we have been enjoying the left-overs for a few days & it is just as good as right out of the oven.

Here is the recipe  * the only changes I made to the original recipe is that I used spaghetti sauce instead of tomato sauce

Ingredients  for double the recipe  went in 9 x 13 pan

4 cups of uncooked short pasta…I used small shells *** 16 oz or 453 g … iI used 1/2 of a 900 g bag of pasta

2 cups ricotta cheese

2 eggs, lightly beaten

1 1/2 cup finely grated Parmesan cheese, divided….1 cup & 1/2 cup

2 cups mozzarella cheese, shredded, divided… 1 cup & 1 cup

salt & pepper

2 jars of tomato sauce, about 6 cups…   *** I used spaghetti sauce


Preheat oven to 450f  Have a 9 x 13 baking dish ready to use

  1. Cook the pasta according to directions on the package. Once cooked, drain & set aside
  2. Combine the ricotta cheese, eggs, 1 cup parmesan cheese & 1 cup mozzarella cheese. Season with salt & pepper
  3. Spread 1/2 of the spaghetti sauce in the bottom of your baking dish
  4. Put the cooked pasta on top of the spaghetti sauce
  5. Put the ricotta mixture on top of the pasta…I just spooned it on then spread it over top of the pasta…gently!
  6. Pour the remaining sauce over the pasta/cheese
  7. Sprinkle the remaining 1 cup of mozerrela cheese over the sauce
  8. Sprinkle the remaining 1/2 cup of parmesan cheese over the moxerrala
  9. Bake until hot & bubbling…I like my cheese nice & brown….approx 20 – 30 minutes, but keep your eye on it …check after 20 minutes because the oven is HOT! I baked mine longer then the recipe called for… so much depends on your oven with this & how you like your cheese, but it needs to be bubbly




Mix the ricotta cheese, eggs, parmesan cheese, mozerrala & salt & pepper together
1/2 the sauce in the bottom of a baking dish
Top with cooked pasta then the ricotta cheese mixture
Put the remaining spaghetti sauce over the cheese mixture
Top with the remaining mozerella cheese & parmesean cheese
Done!  I could not get a picture of this right out of the oven!! Everyone dug in!!



2 Comments Add yours

  1. sweetandpea says:

    Like lasagna, but so much easier, I love it!


  2. chefkreso says:

    This is a great recipe if you have leftover pasta! Sounds and looks very tasty!


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