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Home / Pasta & Noodles / Sheet-Pan Marrakech Lemon Ricotta
Pasta & Noodles · Members

Sheet-Pan Marrakech Lemon Ricotta

Our take on Sheet-Pan Marrakech Lemon Ricotta, tuned for a home kitchen.

Rating4.1 ★
Total time90 min
Serves4
LevelModerate
Prep 10 min · Cook 80 min · 808 reviews
Top view of Italian pasta with parsley and olives on a blue checkered tablecloth with glasses in sunlight.

Method

  1. Start by prepping your dried pasta, olive oil, garlic so the cooking goes quickly.
  2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
  3. Turn the heat up, add the lemon ricotta, and cook until deeply browned and aromatic.

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