Baked Ricotta Orecchiette

Blistered tomatoes, vegetables, and fresh herbs elevate this baked ricotta orecchiette dish that's impressive enough for a dinner party.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 722 Calories

Ingredients

• 2 tablespoons chopped sun-dried tomatoes
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 1 cup chopped zucchini
• sea salt and cracked black pepper to taste
• 1 (15 ounce) container whole-milk ricotta cheese
• 1 pinch red pepper flakes, or to taste
• 1 medium bell pepper, chopped
• 1 pound cherry tomatoes
• 4 sprigs fresh thyme, leaves stripped
• 3 cloves garlic, crushed and chopped
• 4 tablespoons extra-virgin olive oil, divided, or as needed
• 1 (16 ounce) package dried orecchiette
• 0.5 medium lemon, juiced
• 0.5 medium red onion, chopped

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Step 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.