Roasted Tomato and Garlic Ricotta Pasta

why make this recipe

This pasta is simple, fast, and full of flavor. Roasting the tomatoes and garlic gives a sweet, rich taste. The ricotta makes the sauce creamy without heavy cream. It is a good weeknight meal that feels special. If you enjoy easy pasta meals, try a different style such as the creamy beef and bowtie pasta recipe for another simple dinner idea.

introduction

Roasted Tomato and Garlic Ricotta Pasta is a warm, creamy dish with bright tomato flavor. It uses few ingredients and comes together quickly. The roasted garlic melts into the ricotta and coats the pasta. This makes a meal that tastes fresh and homey.

how to make Roasted Tomato and Garlic Ricotta Pasta

1. Preheat the oven and roast the tomatoes and garlic until soft and bursting.
2. Cook the pasta until al dente and drain.
3. Mix the hot pasta with the roasted tomatoes and squeezed garlic.
4. Add ricotta and stir until the sauce is smooth and coats the pasta.
5. Serve with fresh basil and optional parmesan.

Ingredients :

• pasta (such as penne or spaghetti)
• cherry tomatoes
• garlic cloves
• ricotta cheese
• olive oil
• salt
• pepper
• fresh basil (for garnish)
• parmesan cheese (optional)

Directions :

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss cherry tomatoes and whole garlic cloves with olive oil, salt, and pepper.
3. Roast in the oven for about 20 minutes or until the tomatoes burst and garlic is soft.
4. Cook pasta according to package instructions; drain.
5. In a large bowl, combine cooked pasta, roasted tomatoes, and garlic.
6. Add ricotta cheese and mix until well combined.
7. Serve with fresh basil and sprinkle with parmesan cheese if desired.

how to serve Roasted Tomato and Garlic Ricotta Pasta

Serve hot in shallow bowls. Add torn fresh basil on top. Sprinkle grated parmesan if you like. Offer a side salad or crusty bread to make it a full meal.

how to store Roasted Tomato and Garlic Ricotta Pasta

Let the pasta cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or olive oil to loosen the sauce. Do not freeze; ricotta can change texture when frozen and thawed.

tips to make Roasted Tomato and Garlic Ricotta Pasta

• Use ripe cherry tomatoes for the best flavor.
• Roast until tomatoes burst for a sweet, deep taste.
• Squeeze the roasted garlic out of the skins before mixing.
• Warm the ricotta slightly if you want a silkier sauce.
• Taste and add salt and pepper at the end.

variation (if any)

• Add cooked spinach or arugula for green color.
• Stir in cooked shrimp or grilled chicken for more protein.
• Use burrata instead of ricotta for a richer, creamier finish.
• Add red pepper flakes for a little heat.

FAQs

Q: Can I use canned tomatoes instead of cherry tomatoes?
A: You can, but fresh cherry tomatoes roast well and give a sweet, fresh taste.

Q: Is ricotta the same as cream cheese in this recipe?
A: No. Ricotta is lighter and grainier. Cream cheese is denser and will give a different texture.

Q: Can I make this vegan?
A: Yes. Use a plant-based ricotta and skip the parmesan to keep it vegan.

Q: How long does it take from start to finish?
A: About 30–35 minutes, most of that is roasting time.

Q: Can I add other herbs?
A: Yes. Basil is best, but parsley or oregano also work well.

Roasted Tomato and Garlic Ricotta Pasta

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

A deliciously warm, creamy pasta dish that features roasted tomatoes and garlic, mixed with ricotta for a rich and flavorful meal.

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Ingredients

Scale 1x2x3x

• 8 oz pasta (such as penne or spaghetti)
• 2 cups cherry tomatoes
• 4 garlic cloves
• 1 cup ricotta cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• Fresh basil (for garnish)
• Parmesan cheese (optional)

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss cherry tomatoes and whole garlic cloves with olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for about 20 minutes or until the tomatoes burst and garlic is soft.
4. Cook pasta according to package instructions; drain.
5. Combine cooked pasta, roasted tomatoes, and garlic in a large bowl.
6. Add ricotta cheese and mix until well combined.
7. Serve with fresh basil and sprinkle with parmesan cheese if desired.

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Notes

Best served hot in shallow bowls. Add torn fresh basil and a side salad or crusty bread for a complete meal.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 400mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 25mg