This oven baked Amish-style ricotta cheese macaroni is the kind of comforting supper that feels right at home on a family table. It keeps things wonderfully simple by layering uncooked elbow macaroni with whole milk ricotta and a few pantry staples, then letting the oven do the work. The result is a soft, creamy, homestyle pasta bake with that old-fashioned casserole goodness so many of us grew up loving.
Serve this rich and cozy macaroni with a crisp green salad, buttered green beans, roasted broccoli, or sliced tomatoes to balance the creaminess. For a heartier meal, it pairs beautifully with baked ham, simple meatloaf, or rotisserie chicken, and warm dinner rolls are always welcome for scooping up every last bit from the plate.
Oven Baked 4-Ingredient Amish Ricotta Cheese Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
15 ounces whole milk ricotta cheese
2 cups milk
1 teaspoon salt
Directions
1. Preheat the oven to 350°F and lightly grease a 2-quart casserole dish.
2. Spread the uncooked elbow macaroni evenly in the prepared casserole dish.
3. Spoon the ricotta over the macaroni in small dollops, scattering it across the dish as evenly as you can.
4. Sprinkle the salt over the top, then slowly pour the milk all around the dish so the macaroni is evenly moistened.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil, stir gently, then return the dish to the oven uncovered for 15 to 20 minutes, or until the pasta is tender and the top is lightly golden.
6. Let the casserole rest for 10 minutes before serving so the sauce can settle and turn extra creamy.
Variations & Tips
For extra richness: Stir in 2 tablespoons of butter with the milk before pouring it over the casserole. It gives the finished dish an even silkier, old-fashioned texture.
For picky eaters: Keep the seasoning simple just as written, or add a very small handful of shredded mild cheddar on top during the last 10 minutes of baking if your family likes a more familiar macaroni-and-cheese flavor.
For a smoother texture: After the covered baking time, stir very thoroughly so the ricotta melts more evenly through the macaroni before finishing uncovered. This helps create a creamier casserole with fewer visible cheese pockets.
Make-ahead tip: Assemble the dish a few hours ahead, cover, and refrigerate. When you are ready to bake, add about 10 extra minutes to the covered baking time if the casserole is going into the oven cold.