Baked Pasta Primavera with Lemon Ricotta and Herb Crumb Topping

How to Make Baked Pasta Primavera with Lemon Ricotta and Herb Crumb Topping

1. 1

   Step 1: Roast the seasonal vegetables

   Preheat the oven to 400°F (200°C). Toss the prepared vegetables with 1 tablespoon olive oil, the minced garlic, and a pinch of salt and pepper, then spread them on a rimmed baking sheet and roast until tender and lightly caramelized, about 18–22 minutes. Remove from the oven and set aside while you cook the pasta.

   For this step

   • 3 cupsMixed seasonal vegetables (zucchini, asparagus, cherry tomatoes, peas), cut into bite-sized pieces
   • 3 clovesGarlic, minced
   • 1 pinchPepper
   
2. 2

   Step 2: Cook the pasta until just shy of al dente

   Bring a large pot of salted water to a boil and cook the pasta according to package directions, stopping 2 minutes before al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot off the heat.

   For this step

   • 12 ozDry penne or ziti
   
3. 3

   Step 3: Make the lemon ricotta

   In a medium bowl whisk together the ricotta, zest and juice of the lemon, grated Parmesan, and the egg until smooth and bright; season with black pepper and a little extra salt if needed. The egg helps set the filling lightly in the oven while the lemon keeps the mixture lively and fresh.

   For this step

   • 1 1/2 cupsWhole-milk ricotta
   • 1 largeLemon (zest and juice)
   • 1 largeLarge egg
   
4. 4

   Step 4: Combine pasta, roasted vegetables and ricotta

   Fold the roasted vegetables and the lemon ricotta into the warm pasta, adding 1/2 cup of the reserved pasta water as needed to loosen the mixture to a saucy consistency. Taste and adjust seasoning, then transfer the mixture to a 9x13-inch (or similar) baking dish, smoothing the top evenly.
   
5. 5

   Step 5: Prepare the herb crumb topping

   Heat the remaining 2 tablespoons olive oil in a skillet over medium heat, then add the panko and toast until golden and crisp, about 3–4 minutes. Stir in the chopped herbs and the remaining tablespoon of Parmesan, season with pepper, and remove from heat.

   For this step

   • 1 cupPanko breadcrumbs
   • 1/2 cupFresh herbs (parsley and basil), finely chopped
   
6. 6

   Step 6: Bake until bubbly and finish

   Scatter the herb crumb topping evenly over the pasta and bake at 400°F (200°C) until the casserole is bubbling and the crumbs are golden, about 12–15 minutes. Let rest for 5 minutes, then finish with a final grate of Parmesan and a little extra lemon zest before serving.
   

1. Preheat the oven to 400°F (200°C). Toss the prepared vegetables with 1 tablespoon olive oil, the minced garlic, and a pinch of salt and pepper, then spread them on a rimmed baking sheet and roast until tender and lightly caramelized, about 18–22 minutes. Remove from the oven and set aside while you cook the pasta.
2. Bring a large pot of salted water to a boil and cook the pasta according to package directions, stopping 2 minutes before al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot off the heat.
3. In a medium bowl whisk together the ricotta, zest and juice of the lemon, grated Parmesan, and the egg until smooth and bright; season with black pepper and a little extra salt if needed. The egg helps set the filling lightly in the oven while the lemon keeps the mixture lively and fresh.
4. Fold the roasted vegetables and the lemon ricotta into the warm pasta, adding 1/2 cup of the reserved pasta water as needed to loosen the mixture to a saucy consistency. Taste and adjust seasoning, then transfer the mixture to a 9x13-inch (or similar) baking dish, smoothing the top evenly.
5. Heat the remaining 2 tablespoons olive oil in a skillet over medium heat, then add the panko and toast until golden and crisp, about 3–4 minutes. Stir in the chopped herbs and the remaining tablespoon of Parmesan, season with pepper, and remove from heat.
6. Scatter the herb crumb topping evenly over the pasta and bake at 400°F (200°C) until the casserole is bubbling and the crumbs are golden, about 12–15 minutes. Let rest for 5 minutes, then finish with a final grate of Parmesan and a little extra lemon zest before serving.