Roasted Broccoli Lemon Pasta Bake

Roasted broccoli, lemon, garlic, and ricotta folded into pasta, topped with mozzarella and Parmesan, then baked until bubbling for an easy vegetarian dinner.

Prep: 20 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 6 cups broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 12 ounces short pasta
• 1.5 cups whole-milk ricotta
• 3 cloves garlic
• 1 large lemon
• 1.5 cups mozzarella
• 0.75 cup parmesan cheese

Cooking instructions

1. Heat the oven to 425°F. Toss the broccoli with olive oil, salt, and pepper on a large rimmed baking sheet. Roast for 18 to 22 minutes, until browned at the edges and tender. (about 22 min) — 425°F
2. Meanwhile, cook the pasta in a large pot of salted boiling water until just al dente, following the package timing. Reserve 1 cup pasta water, then drain. (about 12 min) — Boiling
3. In a large bowl, stir together the ricotta, garlic, lemon zest, lemon juice, and 1/2 cup reserved pasta water. Add the drained pasta and roasted broccoli, stirring until evenly coated. (about 5 min) — Room temperature
4. Transfer the mixture to a 9-by-13-inch baking dish. Sprinkle evenly with mozzarella and Parmesan. (about 3 min) — Room temperature
5. Bake for 18 to 20 minutes, until the cheeses are melted and the casserole is bubbling around the edges. Rest for 5 minutes before serving. (about 20 min) — 375°F