Mushroom Ricotta Pasta Bake

I can’t imagine a world where I couldn’t enjoy hearty comfort foods during autumn and winter. I want to shout from the rooftops that counting macros doesn’t mean you have to give up casseroles and pasta bakes. This mushroom ricotta pasta bake is hearty enough to leave you satisfied, but light enough to leave room for all of the other fall must-haves. And obviously– “macro friendly.”

Does that make you roll your eyes? Sometimes it makes me roll my eyes. But it is what it is, and I’ve gotta make sure you know!

We’ll be loading this dish up with yellow summer squash (or zucchini, whichever you prefer), mushrooms, shallots, and fresh herbs. I used normal pasta for this recipe. But you can look at the notes for this recipe to see the difference in macros if you sub in a chickpea pasta or protein pasta. (Not THAT different.) I would recommend cooking a whole bag of pasta and saving the rest for another recipe, even if you freeze it for another week! But if you want to cook just enough, cook 150 grams of dry pasta.

How to Make Mushroom Ricotta Pasta Bake

You’ll Need:

• Yellow summer squash, or zucchini, chopped
• Mushrooms, sliced
• Shallots, sliced thin
• Basil
• Garlic
• Fresh thyme leaves 
• Skim ricotta
• Olive oil spray
• Zest and juice of half a lemon
• Salt and Pepper 
• Arugula, roughly chopped
• Shredded parmesan
• COOKED pasta, (reserve a little pasta water)

Start by adding your squash, mushroom, shallots, basil, garlic, and thyme leaves to a large casserole dish. (Like 9×13 or larger) Give it a good toss and then make a little space to add your ricotta to the center of the dish. Spray with olive oil and then add a bit of lemon zest and juice. Sprinkle with kosher salt and pepper to your liking and then bake at 425 degrees for 30 minutes.

When it’s ready and you remove from the oven, you’ll want to stir the veggies and ricotta together until they are well-combined. Add your cooked pasta, arugula, and a few tablespoons of the reserved pasta water. Top it all of with the shredded parmesan and place back in the oven for about 4 or 5 more minutes.

Serve when the cheese is melty and delicious, and enjoy!

Serving Suggestions

I didn’t add meat to this recipe, but if you want to add some protein, grilled chicken or shrimp would be tasty! Here are a few I’d recommend,

Lemon Basil Honey Grilled Chicken – Lillie Eats and Tells

Balsamic Herb Grilled Chicken – Lillie Eats and Tells

Weekly Bulk Apple Cider Dijon Grilled Chicken – Lillie Eats and Tells

Similar Recipes

I’m all about cozy fall and winter meals that are easy on your macros, which is why I wrote a whole cookbook about single dish macro friendly comfort foods! Here are a few of my favorites to enjoy when the weather starts getting colder:

Easy Lean Chili Mac – Lillie Eats and Tells

Instant Pot Creamy Tomato Chicken Soup – Lillie Eats and Tells

Creamy Chicken Pot Pie Soup – Lillie Eats and Tells

Do me a favor if you decide to whip up any of these recipes: be sure to tag me on Instagram! Seeing your delicious creations lights me up! (@lillieeatsandtells) Enjoy!!

Mushroom Ricotta Pasta Bake

This mushroom ricotta pasta bake is hearty enough to leave you satisfied, but light enough to not make you regret the meal.

Print Pin Rate

5 from 2 votes

Course Casserole, one dish meal, Pasta

Cuisine Comfort

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Ingredients

• 1 yellow summer squash or zucchini, chopped (390 g)
• 2 ½ cups mushrooms sliced (250 g)
• 2 shallots sliced thin (70 g)
• 4 frozen basil cubes or 3-4 Tbsp fresh minced
• 2 frozen garlic cubes or 2 cloves, minced
• 1-2 Tbsp fresh thyme leaves
• ½ cup part skim ricotta 110 g
• 1 tsp olive oil spray 5 g
• Zest and juice of half a lemon
• Salt and Pepper
• 3 cups arugula roughly chopped (80 g)
• 2 Tbsp shredded parmesan 14 g
• 1 ½ cups COOKED pasta 300 g* cooked pasta (about 150 grams dry) (reserve a little pasta water)

Instructions

• To a large casserole dish (9×13 or larger) add squash, mushrooms, shallots, basil, garlic, and thyme leaves. Toss to combine, then make a little space to add your ricotta to the center of the dish. Spray or drizzle with 5 grams of olive oil and zest and juice half of a lemon over the top. Sprinkle everything with a good pinch of kosher salt and pepper. Bake at 425 for 30 minutes.
• Remove from the oven and stir until veggies and ricotta are well-combined. Add your cooked pasta, arugula, and a few tablespoons of the reserved pasta water. Top with parmesan and return to the oven to bake for about 4 more minutes. OR you can turn your broiler on and broil for just a minute to melt the cheese.

Notes

*I used normal pasta for this. Look at the notes in this recipe to see the difference in macros if you sub in a chickpea pasta or protein pasta. I would recommend cooking a whole bag of pasta and saving the rest for another recipe, even if you freeze it for another week! But if you want to cook just enough, cook 150 grams of dry pasta.

I did not add meat to this one so serve it with some grilled chicken or shrimp if you’d like added protein!

MFP Lillie Eats and Tells Mushroom Ricotta Pasta Bake

Nutrition

Serving: 258gCarbohydrates: 36gProtein: 12.6gFat: 5.9gFiber: 3.3g

Keywords comfort food, pasta, ricotta, squash, zucchini

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