If you’re searching for a pasta dish that feels both effortless and restaurant-worthy, let me introduce you to my Roasted Tomato and Garlic Ricotta Pasta. It’s creamy, vibrant, and brimming with the sunny flavors of tomatoes roasted to sweet perfection, mellow garlic, and luscious ricotta. Every forkful brings together the tang of tomatoes with silky cheese and a delicate touch of fresh basil, so you’ll feel like you’re twirling through an Italian piazza even on your busiest weeknight. This Roasted Tomato and Garlic Ricotta Pasta will win your heart on the very first bite!
Ingredients You’ll Need
Simplicity is the magic of this recipe — each ingredient is specially chosen to offer something unique, from punchy flavor to creamy texture or brilliant color. These pantry staples and fresh picks come together to create a symphony of tastes in your Roasted Tomato and Garlic Ricotta Pasta.
- Pasta (12 ounces, rigatoni or penne): Hearty-shaped pasta holds onto every drop of sauce for maximum flavor.
- Cherry or grape tomatoes (2 cups): Their natural sweetness intensifies with roasting, giving the sauce a refreshing burst.
- Garlic cloves (6, unpeeled): Roasting makes the garlic mellow and almost caramel-like, perfect for smashing into the creamy base.
- Olive oil (1 tablespoon): Helps blister the tomatoes and brings out their flavor in the oven.
- Whole milk ricotta cheese (1 cup): Delivers irresistible creaminess and a hint of richness to the sauce.
- Grated Parmesan cheese (¼ cup): Umami-packed and nutty, balancing the gentle ricotta beautifully.
- Salt (½ teaspoon): Essential for seasoning and drawing out every ingredient’s best.
- Black pepper (¼ teaspoon): Adds a subtle warmth that rounds out the creamy sauce.
- Italian seasoning (1 teaspoon): A blend of herbs (like oregano and thyme) that amplifies the Italian vibes.
- Lemon juice (1 tablespoon): A splash of brightness that keeps the dish light and lively.
- Chopped fresh basil (2 tablespoons, plus more for garnish): Peppery, aromatic, and the definition of “fresh finish.”
- Reserved pasta water (as needed): Helps loosen the sauce so it luxuriously coats all the pasta nooks and crannies.
How to Make Roasted Tomato and Garlic Ricotta Pasta
Step 1: Roast the Tomatoes and Garlic
Start by preheating your oven to 400°F (200°C). Spread the cherry tomatoes and unpeeled garlic cloves on a baking sheet, then drizzle with olive oil and give everything a gentle toss. As they roast for 20 to 25 minutes, the tomatoes blister and burst with flavor while the garlic softens into something deeply aromatic and sweet. This is where the magic begins for your Roasted Tomato and Garlic Ricotta Pasta!
Step 2: Cook the Pasta
While the tomatoes and garlic work their magic in the oven, bring a big pot of salted water to a boil. Add your choice of pasta (rigatoni or penne work beautifully) and cook until just al dente, following the package instructions. Remember to reserve about half a cup of the starchy pasta water before draining — this is your secret to making the sauce extra creamy and clingy!
Step 3: Build the Creamy Sauce
Once your garlic is roasted and cool enough to handle, squeeze the soft cloves right out of their skins into a large mixing bowl. Add in the roasted tomatoes while they’re still warm. Follow with a big dollop of ricotta cheese, a generous sprinkle of Parmesan, the salt, pepper, Italian seasoning, bright lemon juice, and freshly chopped basil. Mash everything with a fork or stir enthusiastically for a sauce that’s creamy with just a few jammy tomato chunks left behind.
Step 4: Toss and Finish
Slide your hot, drained pasta right into the bowl with all that glorious sauce. Give everything a hearty toss, adding some of the reserved pasta water a little at a time. This helps the ricotta and Parmesan emulsify with the tomato juices, creating a sauce that hugs every bite. Your Roasted Tomato and Garlic Ricotta Pasta is now ready to serve!
How to Serve Roasted Tomato and Garlic Ricotta Pasta
Garnishes
A flurry of freshly chopped basil over the top gives a fragrant, green pop to every plate. For an extra bit of Italian flair, add an extra dusting of Parmesan and a quick swirl of olive oil — these finishing touches elevate the Roasted Tomato and Garlic Ricotta Pasta from simple to sensational.
Side Dishes
This pasta shines on its own but also pairs beautifully with a leafy green salad tossed in a punchy vinaigrette, crusty bread for scooping up any extra sauce, or even a quick sauté of garlicky spinach. If you’re craving more protein, grilled chicken or shrimp slip easily into the mix without overwhelming the flavor harmony.
Creative Ways to Present
Serve your Roasted Tomato and Garlic Ricotta Pasta in a warm pasta bowl for family style dining, or swirl the noodles high and top with a bright basil leaf for a touch of drama at dinner parties. Mini cast iron pans or small baking dishes work wonderfully for individual servings — perfect for a cozy night in or when you want to impress guests with personal pasta presentations.
Make Ahead and Storage
Storing Leftovers
Leftovers of Roasted Tomato and Garlic Ricotta Pasta keep beautifully in the refrigerator for up to 3 days. Transfer the cooled pasta into an airtight container, making sure it’s sealed well to keep the sauce creamy and fresh. When you’re ready for round two, it’ll taste just as delicious!
Freezing
While this dish is at its best enjoyed fresh, you can freeze portions for up to one month. Portion into freezer-safe containers and label them. Be aware the ricotta sauce may separate a little upon thawing, but a good stir while reheating will help bring back its creamy texture.
Reheating
To reheat, add a splash of water or milk to the pasta and gently warm it in a skillet over low heat, stirring often until creamy and heated through. You can also microwave in short bursts, stirring in between, for a quick lunch. Top with fresh basil and a sprinkle of Parmesan to revive all those bold flavors.
FAQs
Can I use another type Main Course
Definitely! While rigatoni or penne are wonderful choices because of their shape and sauce-catching abilities, almost any pasta you love will work, including farfalle, fusilli, or even spaghetti.
What if I don’t have ricotta cheese?
No worries! In a pinch, you can substitute with cottage cheese (blended until smooth), or try mascarpone for an extra decadent twist. The texture and flavor will be a little different, but still delicious.
Is Roasted Tomato and Garlic Ricotta Pasta suitable for meal prep?
Yes — this recipe holds up nicely in the fridge, and leftovers actually get even creamier as the flavors mingle. Just keep in mind to add a little water or milk when reheating to get the sauce silky again.
How can I make this Roasted Tomato and Garlic Ricotta Pasta gluten-free?
Simply swap the regular pasta for your favorite gluten-free variety! Plenty of options hold up beautifully in this dish, from chickpea to rice-based pasta. Keep an eye on the cooking time, as it may vary.
Can I add protein or vegetables?
Absolutely! This recipe is a wonderful base for grilled chicken, shrimp, or sautéed greens like spinach or kale. Toss them in just before serving for a heartier twist that keeps the creamy tomato and garlic flavors front and center.
Final Thoughts
If you’re looking for a cozy, crowd-pleasing dinner that comes together effortlessly, Roasted Tomato and Garlic Ricotta Pasta is the answer. With just a handful of fresh ingredients, it brings a little Italian-inspired magic into any night of the week. I hope you enjoy every creamy, garlicky bite!
Print
Roasted Tomato and Garlic Ricotta Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Tomato and Garlic Ricotta Pasta is a creamy and flavorful dish that is perfect for a quick and delicious weeknight meal. Roasting the tomatoes and garlic adds a depth of flavor to the dish, while the creamy ricotta cheese sauce brings everything together. Tossed with pasta and fresh basil, this dish is sure to become a favorite in your home.
Ingredients
Pasta:
- 12 ounces pasta (such as rigatoni or penne)
Roasted Tomatoes and Garlic:
- 2 cups cherry or grape tomatoes
- 6 cloves garlic (unpeeled)
- 1 tablespoon olive oil
Ricotta Cheese Sauce:
- 1 cup whole milk ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil (plus more for garnish)
- Reserved pasta water as needed
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Place the cherry tomatoes and garlic cloves on a baking sheet, drizzle with olive oil, and toss to coat. Roast for 20–25 minutes, until the tomatoes are blistered and the garlic is soft.
- Cook the pasta: Meanwhile, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Prepare the sauce: Remove the roasted garlic cloves from their skins and place them in a large mixing bowl. Add the roasted tomatoes, ricotta cheese, Parmesan, salt, pepper, Italian seasoning, lemon juice, and chopped basil. Mash gently or stir to combine into a creamy sauce.
- Toss with pasta: Add the hot cooked pasta and toss until evenly coated, using reserved pasta water to loosen the sauce as needed.
- Serve: Serve warm, topped with extra basil and Parmesan if desired.
Notes
- This dish is delicious warm or at room temperature.
- Add grilled chicken, shrimp, or sautéed spinach for a heartier variation.
- Use whole wheat or gluten-free pasta if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 420
- Sugar: 5g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 35mg
