Lemon-Basil Ricotta Pasta Bake
Prep time
Cook time
Total time
Penne pasta with mushrooms and asparagus are flavored with lemon and basil and wrapped in creamy ricotta cheese.
Recipe type: Main
Serves: 8
  • 1 pound whole wheat penne pasta
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 8 ounces mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 cup ricotta cheese
  • Zest and juice of one lemon
  • ½ cup fresh basil, thinly sliced, divided
  • ¾ teaspoon salt
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  1. Preheat the broiler to high, begin boiling the pasta water and heat a large skillet over medium heat.
  2. Cook pasta to al dente per package instructions.
  3. Add the olive oil to the skillet and cook the mushrooms and asparagus for 5-6 minutes until the mushrooms are browned and the asparagus has softened and is bright green.
  4. While the pasta and vegetables cook, in a small bowl, mix the ricotta, zest and juice of the lemon, ¼ cup of basil and the salt.
  5. Drain the pasta and return it to the pot. Add the vegetables and cheese mixture and combine completely.
  6. Transfer to a baking dish and top with the mozzarella and parmesan cheese.
  7. Broil for 4-5 minutes until the cheese is melted and slightly browned. Sprinkle with the remaining basil and serve.
Recipe by Real Food & Ice Cream at http://realfoodandicecream.com/lemon-basil-ricotta-pasta-bake/