My grandmother used to make a version of this 4 ingredient baked dish for spring gatherings and it always sells out

This oven baked 4-ingredient lemon ricotta pasta is my streamlined take on the kind of dish my grandmother used to bring to our spring family gatherings in the Midwest. Her version was a little fussier, but the spirit was the same: tender bowtie pasta baked in a tangy, creamy ricotta sauce brightened with lemon. It’s the kind of thing you can slide into the oven while you set the table, and it always seems to disappear first on a buffet line. With only four ingredients and a single baking dish, it’s ideal for weeknights, potlucks, or any time you want something comforting but not heavy.

Serve this lemon ricotta pasta warm from the oven with a simple green salad dressed in a sharp vinaigrette to balance the richness. A side of roasted asparagus or green beans works especially well in the spring, echoing the brightness of the lemon. Crusty bread or warm focaccia is perfect for scooping up any extra creamy sauce. If you’d like to pour a drink, a crisp white wine like Pinot Grigio or a light, lemony sparkling water pairs nicely without overwhelming the delicate flavors.

Servings: 6

12 oz dry bowtie (farfalle) pasta

Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic baking dish (about 2 to 2 1/2 quarts) with a thin film of oil or butter if you like; this just helps with cleanup and doesn’t count toward your four main ingredients.

Bring a large pot of well-salted water to a boil. Add the bowtie pasta and cook until just shy of al dente, 1 to 2 minutes less than the package directions. The pasta will finish cooking in the oven, so you want it with a bit of bite. Before draining, scoop out about 1/2 cup of the hot pasta water and set aside, then drain the pasta well.

While the pasta cooks, make the lemon-ricotta mixture. In a large mixing bowl, combine the ricotta, 1 cup of grated Parmesan, the finely grated zest of the lemon, and 3 tablespoons of its juice. Add the salt and pepper if using. Stir until smooth and creamy. Taste and adjust with a little more lemon juice or salt if desired; it should taste bright and pleasantly tangy.

Add the hot, drained bowtie pasta directly to the bowl of lemon ricotta mixture. Toss gently but thoroughly until every piece of pasta is coated. If the mixture seems very thick or stiff, drizzle in a tablespoon or two of the reserved hot pasta water and stir again. You’re aiming for a loose, glossy coating that will stay creamy after baking, not a dry clump.

Transfer the coated pasta to the prepared ceramic baking dish, spreading it into an even layer. Use the back of a spoon to nudge the bowties into the corners so they bake evenly. Sprinkle the remaining 2 tablespoons of Parmesan evenly over the top for a light, golden crust.

Bake the pasta, uncovered, in the preheated oven for 18 to 22 minutes, or until the edges are bubbling, the top looks set and lightly golden in spots, and the pasta is heated through. Avoid overbaking; too much time in the oven can dry out the ricotta.

Remove the baking dish from the oven and let the pasta rest for about 5 minutes. This brief rest allows the sauce to settle and cling to the bowties, making it easier to scoop. The surface will look slightly dimpled and creamy rather than heavily browned.

To serve, bring the ceramic baking dish to the table and use a large serving spoon to scoop generous portions. You should see creamy, bright white and yellow bowties as you lift them out. If you like, finish with an extra whisper of black pepper or a light grating of lemon zest just before serving.

For a little more color and texture, you can add a handful of frozen peas or thinly sliced asparagus to the hot pasta before mixing in the ricotta; they’ll cook through in the oven without adding extra fuss. If you prefer a slightly richer dish, stir 1/4 cup of cream or whole milk into the ricotta mixture, or swap half of the Parmesan for a mild shredded mozzarella for extra stretch. Whole-wheat or gluten-free bowties both work well here; just be sure to undercook them slightly so they don’t go soft in the oven. You can also play with citrus: Meyer lemon will give a sweeter, floral note, while a mix of lemon and a touch of orange zest adds complexity. For those who like a bit of heat, a pinch of red pepper flakes folded into the ricotta mixture will give a gentle warmth without overpowering the lemon. Food safety notes: Keep the ricotta refrigerated until you’re ready to mix the sauce, and don’t leave the finished dish at room temperature for more than 2 hours. If you’re making this ahead, assemble the pasta and ricotta mixture, cover tightly, and refrigerate for up to 24 hours; add a splash of milk or reserved pasta water before baking if it looks dry, and bake until piping hot in the center (165°F/74°C). Store leftovers in a covered container in the refrigerator and enjoy within 3 days, reheating thoroughly before serving.