Creamy Asparagus Lemon Pasta Bake
Creamy Asparagus Lemon Pasta Bake
Creamy Asparagus Lemon Pasta Bake combines penne pasta, fresh asparagus pieces, ricotta cheese in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl, pasta pot and skillet or saucepan
Ingredients
- Penne pasta — 12 oz dry
- Fresh asparagus pieces — 1 lb, trimmed and cut into bite-size pieces
- Ricotta cheese — 1 cup
- Heavy cream — 1 1/2 cups
- Lemon zest — 1 teaspoon
- Parmesan cheese — 1/2 cup, grated
- Salt, to taste after adding sauces and cheese
Preparation notes
Cook the pasta in boiling water until 1–2 minutes short of the package’s full cooking time, then drain. It will finish in the oven. Keep a little pasta water to loosen the filling if it looks dry.
Directions
Use drained, just-under-al-dente pasta in the assembly steps below.
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta and fresh asparagus pieces in a pot of boiling salted water until tender.
- In a bowl, mix together the ricotta cheese, heavy cream, and lemon zest until well combined.
- Once the pasta and asparagus are cooked, drain them and toss them with the ricotta mixture.
- Transfer the mixture to a baking dish, sprinkle the top generously with parmesan cheese, and bake in the preheated oven.
- Bake for about 25-30 minutes or until the top is golden and bubbly.
Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
- Keep the pasta slightly firm before baking and reserve some cheese for the topping. The sauce should coat the pasta generously, since noodles absorb more moisture in the oven.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Slightly undercooked pasta and a generous coating of sauce are especially helpful. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Creamy Asparagus Lemon Pasta Bake
Ingredients
Pasta and Vegetables
- 12 oz Penne pasta Dry pasta, cooked until just under al dente
- 1 lb Fresh asparagus pieces Trimmed and cut into bite-size pieces
Creamy Mixture
- 1 cup Ricotta cheese
- 1.5 cups Heavy cream Warm gently before mixing
- 1 teaspoon Lemon zest
Topping
- 0.5 cup Parmesan cheese Grated
- Salt To taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta and fresh asparagus pieces in a pot of boiling salted water until tender.
- In a bowl, mix together the ricotta cheese, heavy cream, and lemon zest until well combined.
- Once the pasta and asparagus are cooked, drain them and toss them with the ricotta mixture.
Baking
- Transfer the mixture to a baking dish, sprinkle the top generously with parmesan cheese, and bake in the preheated oven.
- Bake for about 25-30 minutes or until the top is golden and bubbly.
- Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
