Baked Ricotta Orecchiette

5.0
(1)

Baked ricotta honestly rivals the whole baked feta thing. It's such a simple, easy-to-make dish that's so delicious. Garnish with fresh herbs and/or some freshly grated Grana Padano cheese. Enjoy!

1
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 pound cherry tomatoes

  • 1 cup chopped zucchini

  • 1 medium bell pepper, chopped

  • ½ medium red onion, chopped

  • 2 tablespoons chopped sun-dried tomatoes

  • 1 tablespoon chopped fresh oregano

  • 3 cloves garlic, crushed and chopped

  • 4 tablespoons extra-virgin olive oil, divided, or as needed

  • 1 pinch red pepper flakes, or to taste

  • sea salt and cracked black pepper to taste

  • 1 (15 ounce) container whole-milk ricotta cheese

  • 1 (16 ounce) package dried orecchiette

  • 4 sprigs fresh thyme, leaves stripped

  • 2 tablespoons chopped fresh basil

  • 2 tablespoons chopped fresh parsley

  • ½ medium lemon, juiced

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.

  3. Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.

  4. Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.

  5. Remove the baked ricotta dish from the oven and place onto a wire cooling rack.

  6. Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.

Nutrition Facts (per serving)

722 Calories
25g Fat
100g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 722
% Daily Value *
Total Fat 25g 32%
Saturated Fat 7g 37%
Cholesterol 33mg 11%
Sodium 186mg 8%
Total Carbohydrate 100g 36%
Dietary Fiber 7g 26%
Total Sugars 5g
Protein 29g
Vitamin C 67mg 336%
Calcium 331mg 25%
Iron 2mg 9%
Potassium 651mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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