Roasted Tomato Ricotta Pasta
A creamy and comforting Italian-inspired pasta dish featuring oven-roasted tomatoes and smooth ricotta cheese for a flavorful, easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 12 oz pasta (penne or rigatoni)
- 2 cups cherry tomatoes, halved
- 1 cup ricotta cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh basil, chopped
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
- Red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil, minced garlic, salt, and pepper, then spread on a baking sheet.
- Roast tomatoes in the oven for 20 minutes until soft and slightly caramelized.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water.
- In a large bowl, combine roasted tomatoes and their juices with ricotta cheese, adding reserved pasta water a little at a time to create a creamy sauce.
- Toss cooked pasta in the ricotta and tomato sauce until evenly coated.
- Mix in chopped fresh basil and grated Parmesan cheese. Adjust seasoning with salt, pepper, and red pepper flakes as desired.
- Serve immediately, garnished with extra basil or Parmesan if preferred.
Notes
For extra richness, drizzle with a bit of good quality olive oil before serving or add sautéed spinach for added greens.
Find it online: https://mommiesmore.com/roasted-tomato-ricotta-pasta/