Sunday Baked Ricotta Vegetable Pasta

Name: Sunday Baked Ricotta Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300g penne pasta; 250g ricotta cheese; 1 cup cherry tomatoes, halved; 1 zucchini, diced; 1 bell pepper, diced; 1 cup spinach, chopped; 2 cloves garlic, minced; 1/4 cup grated Parmesan cheese; 1 tablespoon olive oil; Salt and pepper to taste; Fresh basil leaves for garnish

Highlighted under: Baking & Desserts

I love bringing friends and family together for a delicious and comforting meal, and this Sunday Baked Ricotta Vegetable Pasta is always a hit. The combination of fresh vegetables, creamy ricotta, and perfectly cooked pasta creates a delightful dish that feels indulgent yet healthy. I often prepare it on lazy Sunday evenings, knowing that the leftovers are even better the next day. It's one of those recipes that showcases how satisfying vegetarian meals can truly be, making it a favorite in our household.

Created by

Ella Townsend

Last updated on 2026-01-14T00:40:15.597Z

When I first stumbled upon a recipe for baked pasta, I was intrigued by the mixing of flavors and textures the oven could provide. As I experimented, I discovered that adding ricotta really elevates the sauce, giving it a creaminess that pairs beautifully with roasted vegetables. It's amazing how this dish becomes a canvas for whatever vegetables are in season, letting me clean out the fridge while still creating something delightful.

Through trial and error, I learned a trick: baking the pasta in a shallow dish allows the top to crisp up just right, adding an irresistible texture contrast to the creamy layers below. Using fresh basil, which I often grow in my garden, brings a bright flavor that makes each bite a burst of freshness. It’s a true family favorite!

        Why You'll Love This Recipe
        Creamy ricotta that melds beautifully with roasted vegetables.
The perfect dish for meal prep; it tastes great as leftovers too!
A delightful way to sneak in more veggies for the whole family.

      

Perfecting the Pasta

Choosing the right pasta for this dish is essential; penne’s tubular shape captures the richness of the ricotta and vegetables beautifully. When cooking pasta, remember to salt your water generously—it should taste like the sea. This enhances the pasta’s flavor right from the start. Cook it until it’s al dente, as it will continue to soften during baking. Aim for about 8-10 minutes, checking it a minute or two early since you want it firm yet tender.

Draining pasta can be tricky; I recommend reserving a cup of the starchy cooking water before you drain it. This can be a lifesaver for adjusting the consistency of your baked pasta mix. If your mixture seems too dry after combining with the ricotta and vegetables, you can add a splash of this reserved water for a creamier texture.

Choosing and Preparing Vegetables

The vegetables in this recipe are not just fillers; they enhance both flavor and nutrition. Cherry tomatoes are perfect for a burst of juicy sweetness, while zucchini and bell peppers add texture and brightness. Feel free to mix and match; seasonal vegetables like asparagus or roasted eggplant can work well. If you opt for hardier vegetables, such as carrots or sweet potatoes, pre-roast them for a few minutes to ensure they cook through in the baking stage.

To maintain vibrant colors and crunch, sauté your vegetables over medium heat rather than high. This prevents them from wilting too quickly and ensures they remain deliciously flavorful. A gentle sauté for 5-7 minutes lets them soften perfectly while still holding their shapes and flavors. If time is short, consider roasting the vegetables on a baking sheet in the oven instead, which adds another layer of flavor through caramelization.

Ingredients

Gather the following ingredients to make this delightful pasta dish:

Ingredients

300g penne pasta
250g ricotta cheese
1 cup cherry tomatoes, halved
1 zucchini, diced
1 bell pepper, diced
1 cup spinach, chopped
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

These ingredients will come together to create a perfect baked pasta dish.

Instructions

Follow these easy steps for a delicious baked pasta:

Cook the Pasta

In a large pot of salted boiling water, cook the penne pasta according to the package instructions until al dente. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add garlic, cherry tomatoes, zucchini, and bell pepper. Sauté for 5-7 minutes until the vegetables are tender.

Stir in the spinach and cook until wilted.

Mix Everything Together

In a large bowl, combine the cooked pasta, sautéed vegetables, ricotta cheese, salt, and pepper. Mix gently until everything is well combined.

Bake the Dish

Transfer the mixture to a baking dish, sprinkle with Parmesan cheese, and bake in the oven at 180°C (350°F) for 20 minutes, or until the top is golden and bubbly.

Serve

Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.

Enjoy this delicious baked dish warm from the oven!

Pro Tips

Feel free to customize this recipe by adding your favorite vegetables or protein, such as chicken or chickpeas, for a heartier meal.

Storage and Reheating

One of the great things about this Baked Ricotta Vegetable Pasta is its ability to hold up well in the fridge. After baking, let it cool completely, then cover it with plastic wrap or transfer it to an airtight container; it will keep well for up to four days. To reheat, you can place it in a preheated oven at 180°C (350°F) for about 15-20 minutes or until heated through. Cover with foil if you notice the top browning too quickly.

If you plan to enjoy it later, consider freezing portions for easy meals. Allow the baked pasta to cool, then freeze in individual servings. When you're ready to enjoy it, thaw it overnight in the fridge and reheat as instructed. Just be mindful that when reheating from frozen, it may take longer—a good 25 to 30 minutes in a 180°C (350°F) oven should do the trick.

Variations to Try

To keep things interesting, you might want to switch up the cheese in this dish. For a sharper flavor, mix in some crumbled feta or goat cheese with the ricotta. For a creamier taste, consider adding a layer of mascarpone cheese. You can also experiment with herbs; adding a bit of thyme or oregano to the vegetable mix elevates the flavor profile remarkably.

For a protein boost, consider incorporating chickpeas or cannellini beans to the vegetable mix. They add a hearty texture and complement the creamy ricotta well. If you have any leftover roasted vegetables, use those instead of the fresh ones—just toss them in when combining with the pasta and ricotta for an even quicker meal prep.

Questions About Recipes

→ Can I use gluten-free pasta?

Yes, gluten-free pasta works well in this recipe; just ensure to adjust the cooking time according to the package directions.

→ How can I make it vegan?

To make it vegan, substitute the ricotta with a plant-based ricotta alternative and use nutritional yeast instead of Parmesan.

→ What can I replace the ricotta with?

You can try using cottage cheese or a blended tofu mixture as an alternative to ricotta.

→ Is this dish freezer-friendly?

Absolutely! You can freeze it before baking, just thaw it overnight and bake as directed when you're ready to enjoy.