Lemon Ricotta Pasta tastes delectable when prepared correctly (and by that we mean not overcooked). However, one thing to note about this recipe is that you should be careful how much salt you add to your lemon ricotta sauce since adding too much can taste overwhelming. This lemon ricotta pasta is rich and creamy. The lemon gives it just enough tanginess while still letting the cheesy flavor shine through – you don’t want to miss out on this incredible dish!
Lemon Garlic Parmesan Pasta Bake
Easy pasta bake that requires no boiling and all made in one baking pan!
INGREDIENTS
- 16 oz pasta, uncooked (such as fusilli bucati corti or similar shape)
- 3 cups low-sodium chicken broth (or choice of broth)
- 4 garlic cloves, minced
- 1/2 juice of lemon
- 1 zest of 1 lemon
- 1 tsp salt, more or less to taste
- 1 tsp black pepper
- 1/2 cup heavy cream
- 3/4 cup shredded parmesan cheese
- 3/4 cup grated parmesan cheese
- 1/2 cup Italian parsley, chopped
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- In a large oval baking dish add uncooked pasta, garlic, lemon juice, zest, broth, salt and pepper. Cover and bake for 45-50 minutes or until pasta is cooked.
- As soon as it is done, add remaining ingredients and give it a nice stir. It will come together and be really creamy and cheesy! If needed adjust salt and pepper to taste!
