The most delicious Ricotta Pasta Recipe, made two ways: bright lemon zest or rich parmesan with cracked black pepper. This no-cook sauce is effortless—the hardest part is boiling the pasta.
I love a super simple pasta recipe for busy evenings when you’re hungry, tired and just need a comforting meal. This ricotta pasta tastes a bit like a light cacio e pepe or a fresher mac and cheese—clean, creamy and incredibly quick to make.
This is a no-cook pasta sauce: simply mix the sauce ingredients in a bowl, cook and drain the pasta, reserve some pasta water, then toss together until smooth and silky.
How to get a smooth and creamy ricotta sauce that’s not grainy
To avoid a grainy or lumpy ricotta sauce, follow two easy steps. First, drain any excess liquid from the ricotta by letting it sit in a sieve for a few minutes. Second, press the ricotta through a fine sieve into a bowl using the back of a spoon. The result is a silky, lump-free base perfect for coating pasta.
How to make Ricotta Pasta: 2 ways
Bring a large pot of salted water to a boil and cook your chosen pasta shape until al dente. Reserve about 1/2 cup (120 ml) of the pasta cooking water before draining.
Pass the ricotta through a sieve into a mixing bowl, then add the other sauce ingredients depending on the version you choose. Toss the hot drained pasta with the ricotta mixture in the pot, adding splashes of reserved pasta water to loosen and create a glossy, creamy sauce.
Lemon ricotta version
For a fresh lemon variation, replace the parmesan with the zest of one lemon and season lightly with salt and a small amount of black pepper. Mix until combined, then toss with the hot pasta. Add reserved pasta water a little at a time until the sauce is smooth and coats the pasta evenly.
Finish by stirring in a splash of pasta water and serve immediately while the sauce is glossy and light.
Top tips for making this recipe
- Drain excess liquid from the ricotta before starting by letting it sit in a sieve for a few minutes.
- Short pasta shapes (shells, penne, fusilli) work especially well for this sauce because they hold the creamy ricotta.
- Reserve more pasta water than you think you’ll need—I keep about 1/2 cup (120 ml) on hand so you can adjust the sauce consistency.
- Serve immediately. The sauce will thicken and lose its silky texture as it cools.
- This recipe doesn’t freeze well, but it’s quick enough to make fresh anytime.
More simple pasta recipes you might like
- Spaghetti alla Carbonara
- Penne alla Vodka – Pasta with Tomato Vodka Sauce
- Artichoke Pasta – Simple 10 Minute Recipe
- Cavatelli and Broccoli Pasta
If you try this Ricotta Pasta or any other recipes, please leave a comment to let me know how it went—I love hearing from readers.
Ricotta Pasta
By Emily
Ingredients
Cheese and pepper version
- 15 oz (4 cups / 400g) short pasta
- 1 cup (250g) full-fat ricotta
- 1/2 cup freshly grated parmesan
- 1/2 cup reserved pasta water (120 ml), more as needed
- Salt and cracked black pepper, to taste
To make lemon ricotta pasta
- 15 oz (4 cups / 400g) short pasta
- 1 cup (250g) ricotta
- Zest of 1 lemon
- 1/2 cup reserved pasta water (120 ml), more as needed
- Salt and a light sprinkle of black pepper, to taste
Instructions
Ricotta, parmesan and pepper
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup (120 ml) pasta water before draining.
- Press ricotta through a fine sieve into a bowl. Stir in grated parmesan, salt and a generous amount of cracked black pepper.
- Return drained pasta to the pot, add the ricotta mixture and stir until the pasta is completely coated.
- Add a splash of reserved pasta water as needed and stir to loosen the sauce until smooth and creamy. Serve immediately.
Lemon ricotta version
- Follow the same steps but replace the parmesan with the zest of one lemon and use a light sprinkle of black pepper.
- Toss the ricotta mixture with the hot drained pasta, adding reserved pasta water bit by bit until the sauce is glossy and coats the pasta.
- Serve immediately.
Notes
- Drain excess liquid from the ricotta in a sieve before starting to ensure a creamy sauce.
- Short pasta shapes hold the sauce best, but use your favorite shape.
- Reserve extra pasta water in case you need more to reach the desired consistency.
- Serve immediately—the sauce will thicken as it cools.
- This dish does not freeze well; it’s quick to make fresh instead.
Nutrition (per serving, approximate)
Calories: 534 kcal | Carbohydrates: 77 g | Protein: 25 g | Fat: 13 g | Saturated fat: 8 g | Sodium: 250 mg
Nutrition information is automatically calculated and should be used as an approximation.