Creamy Asparagus Lemon Pasta Bake
A delicious oven-baked dish combining penne pasta, fresh asparagus, and ricotta cheese, perfect for a comforting dinner.
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.
Notes
Warm dairy gently and stir until smooth. Add a splash of milk or pasta water if the filling becomes too thick. Refrigerate leftovers promptly and reheat until hot throughout.