Roasted Tomato and Garlic Ricotta Pasta

If you’re craving a comforting, rich, and flavorful pasta dish, look no further than this Roasted Tomato and Garlic Ricotta Pasta! With its sweet, caramelized tomatoes, aromatic garlic, and creamy ricotta cheese, this dish is like a warm hug on a plate. The roasted tomatoes bring an incredible depth of flavor that pairs perfectly with the silky ricotta and tender pasta. It’s simple, yet so satisfying — and, trust me, it’s a total game-changer.

Whether you’re cooking for a cozy dinner with loved ones or looking for a weeknight meal that feels special, this recipe will easily become a go-to. Plus, it’s easy to prepare, so you won’t have to spend hours in the kitchen to enjoy something absolutely delicious!

Why You’ll Love Roasted Tomato and Garlic Ricotta Pasta

Here’s why this recipe will quickly become one of your favorites:

A Flavor Explosion

The roasting process brings out the natural sweetness in the tomatoes, and when paired with garlic and herbs, it creates an irresistible flavor bomb that perfectly complements the creamy ricotta and hearty pasta.

Quick and Simple

This pasta comes together quickly — even with the roasting step! You don’t need a lot of fancy ingredients, just a few staples that come together in a beautiful, comforting way.

Creamy and Rich

The ricotta cheese gives the pasta a luxurious creaminess that will make you savor every bite. It’s rich without being too heavy, and the perfect complement to the roasted tomato sauce.

Customizable

Feel free to tweak the dish to your liking! You can add in chicken, bacon, or spinach if you want more protein or greens. If you prefer a bit of heat, a pinch of red pepper flakes can add the perfect kick.

Ingredients

Here’s what you’ll need to make this comforting, flavorful pasta:

For the Pasta

  • Pasta (Spaghetti, penne, or your favorite type)
  • Tomatoes (Roma or cherry tomatoes work best)
  • Garlic (Fresh garlic cloves are the star of this dish!)
  • Olive Oil (For roasting and sautéing)
  • Ricotta Cheese (This adds a creamy, decadent texture)
  • Fresh Basil (For a burst of herbaceous freshness)
  • Salt & Pepper (To taste)
  • Parmesan Cheese (Optional, but adds a nice salty, umami finish)

For the Sauce

  • Olive Oil (For sautéing the garlic)
  • Balsamic Vinegar (Optional, but it adds a beautiful depth of flavor)
  • Honey (A touch of sweetness that balances the tomatoes)
  • Dried Oregano (For a Mediterranean touch)

Instructions

Ready to dive in and make this creamy, savory pasta? Here’s how to make it:

Step 1: Roast the Tomatoes

Preheat your oven to 400°F (200°C). Slice the tomatoes in half and place them cut-side up on a baking sheet. Drizzle with olive oil, season with salt, pepper, and a pinch of dried oregano, and roast for about 25-30 minutes, or until the tomatoes are tender and caramelized. While the tomatoes roast, their natural sweetness will intensify, creating a luscious sauce base.

Step 2: Cook the Pasta

While the tomatoes are roasting, cook your pasta according to the package instructions. Make sure to salt the water generously to add flavor to the pasta itself. Drain the pasta, reserving a cup of pasta water to use for the sauce.

Step 3: Sauté the Garlic

In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, just until fragrant and golden. Be careful not to burn the garlic — you want it to become aromatic and sweet.

Step 4: Assemble the Sauce

Once the tomatoes are done roasting, remove them from the oven. Add them directly to the skillet with the garlic, and gently mash them with a spoon or potato masher to break them down into a chunky sauce. Stir in a splash of balsamic vinegar and a small drizzle of honey to balance the acidity of the tomatoes. Let this simmer for a couple of minutes to blend the flavors together.

Step 5: Combine Pasta and Sauce

Add the pasta to the skillet with the roasted tomato mixture. Toss everything together, adding a splash of the reserved pasta water to help the sauce coat the pasta evenly. Stir in ricotta cheese until it melts into the sauce and makes everything beautifully creamy.

Step 6: Serve and Garnish

Transfer the pasta to serving bowls, and finish it off with a generous sprinkle of parmesan cheese and a handful of fresh basil. If you like a little extra richness, add an extra spoonful of ricotta on top.

Nutrition Facts

Serving Size: 1 plate
Calories per serving: 450
Total Fat: 19g
Saturated Fat: 6g
Sodium: 380mg
Carbohydrates: 55g
Fiber: 4g
Sugar: 8g
Protein: 14g

Preparation Time

Prep Time: 10 minutes
Cook Time: 35-40 minutes (includes roasting and pasta cooking)
Total Time: 45 minutes

How to Serve Roasted Tomato and Garlic Ricotta Pasta

This dish is comforting and satisfying on its own, but you can enhance the meal with these pairing ideas:

Garlic Bread

You can’t go wrong with garlic bread! It’s perfect for mopping up the creamy tomato sauce.

Salad

A simple green salad with a tangy vinaigrette balances the richness of the pasta and adds some freshness to your meal.

Grilled Chicken or Shrimp

For added protein, serve with grilled chicken or shrimp on top or on the side. The flavors from the pasta will pair beautifully with the grilled meats.

Roasted Vegetables

Roasted vegetables, such as zucchini, bell peppers, or asparagus, are a great side dish to add even more flavor and nutrition.

Additional Tips

Make It Vegetarian or Vegan

To make this dish vegan, simply swap the ricotta cheese for vegan ricotta or cashew cream. You can also use a vegan parmesan for a dairy-free version.

Use Fresh Tomatoes

If you’re using fresh tomatoes, you’ll need about 6-8 medium-sized ones. Roasting them will bring out the sweetness and create a deeper flavor in the sauce.

Spice It Up

If you like a bit of heat, feel free to add a pinch of red pepper flakes to the garlic as it’s sautéing. This will give the dish a nice little kick.

Add More Veggies

For an even heartier meal, toss in some sautéed spinach, kale, or roasted eggplant.

Store and Reheat

Leftovers can be stored in an airtight container for up to 3 days in the fridge. Reheat gently in a pan with a little splash of water or olive oil to keep the pasta moist.

FAQ Section

Q1: Can I use store-bought ricotta?

A1: Yes! Store-bought ricotta will work perfectly in this recipe. If you can, go for whole-milk ricotta for the creamiest texture.

Q2: Can I use other pasta shapes?

A2: Absolutely! Feel free to use any pasta shape you prefer, like penne, fettuccine, or even rotini.

Q3: Can I add protein to this dish?

A3: Yes! Add grilled chicken, shrimp, or tofu to make this a more filling meal.

Q4: Can I make this dish ahead of time?

A4: Yes, this dish reheats well! You can make the pasta and sauce ahead of time, then simply reheat and toss it together when you’re ready to serve.

Q5: How do I store leftovers?

A5: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to keep it from drying out.

Q6: Can I use a different cheese besides ricotta?

A6: Sure! You can try using cream cheese for a smoother texture or goat cheese for a tangier flavor.

Q7: Can I make this dish spicier?

A7: Yes! Add red pepper flakes to the garlic or sprinkle some cayenne pepper in the sauce to add some heat.

Q8: Can I freeze this pasta?

A8: While this pasta is best fresh, you can freeze it for up to 2 months. Just make sure to store it in an airtight container.

Q9: Can I add other vegetables to the pasta?

A9: Yes! Try adding spinach, zucchini, or even roasted bell peppers for extra flavor and nutrients.

Q10: How can I make this pasta gluten-free?

A10: Simply use your favorite gluten-free pasta instead of regular pasta.

Conclusion

This Roasted Tomato and Garlic Ricotta Pasta is the perfect blend of creamy, savory, and slightly sweet. Whether you’re making it for a weeknight dinner or impressing your guests with a flavorful meal, this dish is sure to satisfy. The combination of roasted tomatoes, garlic, and ricotta is absolutely divine. Enjoy this cozy, comforting bowl of pasta that feels like a hug in every bite!

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Roasted Tomato and Garlic Ricotta Pasta


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  • Author: khaoula belabess
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A delicious and creamy pasta dish featuring roasted cherry tomatoes and garlic, combined with ricotta and Parmesan for a comforting meal that’s quick and easy to prepare.


Ingredients

Scale
  • 1 lb cherry or grape tomatoes
  • 6 cloves garlic, peeled and smashed
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup ricotta cheese
  • 1/4 cup Parmesan cheese, grated
  • 12 oz pasta (spaghetti, penne, or your choice)
  • Fresh basil, chopped (for garnish)
  • Zest of 1 lemon (optional, for a bright finish)

Instructions

  • Preheat your oven to 400°F (200°C).
  • On a large baking sheet, toss the cherry tomatoes and smashed garlic with olive oil, salt, pepper, oregano, and red pepper flakes. Roast for 20-25 minutes until the tomatoes burst and the garlic is soft.
  • While roasting, cook the pasta according to package instructions until al dente, reserving about 1 cup of pasta water before draining.
  • In a small bowl, mix ricotta cheese, grated Parmesan, and a pinch of salt and pepper. Set aside.
  • Once the tomatoes are done, transfer them and their juices to the pot with the drained pasta. Stir in the ricotta mixture, adding reserved pasta water to create a creamy sauce.
  • Garnish with fresh basil, extra Parmesan, and lemon zest, if using. Serve immediately.

Notes

  • For added protein, consider adding grilled chicken or shrimp.
  • You can substitute ricotta with goat cheese or a dairy-free option if desired.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Pasta Dish
  • Method: Baking
  • Cuisine: italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 5 g
  • Sodium: 300mg
  • Fat: 18 g
  • Saturated Fat: 5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 14g
  • Cholesterol: 30 mg

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