The Foreign Fork

Shrimp and Ricotta Pasta Bake

What You Need To Make Ricotta and Shrimp Pasta Bake

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Why You'll Love This Pesto Bake

If you are obsessed with summer foods and the fresh, bright flavors they provide, this is the best meal for you! Basil, asparagus, and zucchini are some great summer produce options featured in this recipe, perfect for picking fresh from your garden and that it’s pretty light.


Cook The Vegetables: Toss the vegetables to make sure they’re evenly coated and roast for about 30 minutes.


Prepare the Pasta Bake: Add the cooked pasta and prepared pesto. Mix to fully coat the pasta. Add the cooked vegetables to the pasta, then add the raw shrimp.


Scoop spoonfuls of ricotta over the baking dish, then sprinkle the entire top of the dish with shredded mozzarella.


Place the 9×13 in the oven and bake for 10 minutes, until the shrimp is cooked all the way through and the mozzarella is melted.

If you want to make this dish even quicker, you can use already prepared vegetables. It would taste good with almost anything that’s in your fridge!


I love sprinkling some chopped pistachios on top of this dish!


Keep some extra pesto on hand in case you want extra sauce on your noodles after they’re done baking.


The Foreign Fork 

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