Pesto Pasta is a next level dish itself. But mixed with some ricotta and mozzarella cheese and baked until both has molten and the pasta has turned crispy on the top, it is even better. Plus, it really is super super easy to make, a family favorit and healthy(ish)!
What is special about this dish?
It is not pesto pasta, but similar, just taken next level. Maybe you could say that it is kind of a crossover of pesto pasta and lasagne. The ricotta-egg mixture makes kt all really creamy and adds a nice texture to it, while the mozarella adds the cheesy goodness. So yep, like pesto pasta just with more textures and flavours.
Is this dish healthy?
It definitely is healthyish. And it is green – so it‘s got to be healthy right? Pesto actually is pretty dense in nutrients. There are healthy, unsaturated fats from the olive oil and pine nuts, a bunch if protein from the parmesan cheese and the nuts and a fair amount if vitamins and fibre from the basil. Pesto definitely is healthy.
When using pesto, you really need to make sure to use a good one. One with high quality ingredients!! I either use my Super Easy 10-Minute Homemade Pesto, or the one from Pastafani. This also is made from organic ingredients and tastes soso good! You can get it with a 10% discount when using UNEPETITE10 on their website – it definitely is worth a try!
Then we have the ricotta and mozzarella cheese. They both contain some saturated fat, but they also are packed with protein and calcium. Plus, they add a whole bunch of deliciousness 🙂 then, there also is the pasta. Pasta is a great source of carbohydrates and also protein. If you want to go for a version that is even more nutrient-dense, you could just long for whole grain pasta.
How to make this dish?
As easy as pie (although I think this is easier than pie). What we need to do, is boil the pasta according to package instructions and lix it with the pesto. In the meantime we also need to prepare the ricotta mixture, for which we need to combine the ricotta, egg, salt and pepper. The ricotta mix really adds some depth into the dish and makes it really, really creamy!
Once the pasta is mixed with the pesto, we‘re adding it to an oven-safe dish. Here, we are then topping it with the dollops of the ricotta mixture and about half of the mozzarella. Now, we need to give it all a good mix, so it gets kind of marble-ish and the ricotta and mozzarella are distributed evenly. What now is left to do is top it with the remaining mozzarella and breadcrumbs and drizzle it with some olive oil. Into the oven it goes and now we need to wait for 25-30 minutes until it‘s crispy on the top.
While dish dish may look rather fancy or complicated, it really is everything else but this. It is soso simple to prepare and packed with so incredibly much flavor. All in all, it simply is an amazing dinner to feed a hungry fam or some hungry friends.
I hope you‘ll enjoy this as much as we always do and that you‘ll have an amazing time cooking & eating it!
Katie // Une Petite Cuisinière
A Family Favorite Pesto & Ricotta Pasta Bake
Regular pesto pasta is great yeah, but baked with molten cheesy goodness and indulgence, just damn. Next level. This pesto-ricotta and mozzarella pasta bake is just another level of tastiness and still soso easy to make! A family favorite and a must try!
What you will need
- 400 g penne pasta
- 200 g basil pesto
- 100 g ricotta cheese
- 200 g buffalo mozzarella
- 1 egg
- 4 tbsp breadcrumbs
- olive oil, salt & pepper
Preheat the oven to 200°C.
Start by preparing the pasta according to package instructions, but cook 1 minute less.
In the meantime mix the ricotta with the egg, salt and pepper until creamy. Cut the mozzarella into bite sized pieces.
Once the pasta is done cooking, preserve 1/2 a cup of the water they were cooked in and drain the rest. Mix them with the pesto, and some of the pasta water until well combined.
Add them to an oven safe dish and top it all with some dollops of the ricotta mixture and half of the mozzarella. Mix it all through gently, so the ricotta and mozzarella are evenly distributed, then top with the remaining mozzarella and breadcrumbs. Drizzle with the olive oil and bake for 25-30 minutes until crispy on the top.
Serve with some basil and enjoy!!