Roasted Tomato and Garlic Ricotta Pasta – Creamy, Zesty & Ready in 30 Minutes

This Roasted Tomato and Garlic Ricotta Pasta is bursting with bold flavor, fresh herbs, and a velvety ricotta sauce that coats every bite of tender pasta. Roasted cherry tomatoes and caramelized garlic bring out deep sweetness and umami, balanced beautifully with lemon zest and creamy ricotta. It’s a quick, weeknight-worthy recipe that feels gourmet without the fuss.

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Introduction

When you crave comfort but don’t want something heavy, this ricotta pasta with roasted tomatoes and garlic hits the sweet spot. It’s light, vibrant, and creamy—without needing cream. The oven does most of the work, roasting tomatoes until they burst and sweeten, while garlic softens and caramelizes into a mellow richness. Tossed with rigatoni or penne and a whipped ricotta-lemon sauce, this dish is ready in just 30 minutes and tastes like something you’d get in a cozy Italian trattoria.

Inspired by classic bruschetta, lemon ricotta pasta, and roasted veggie bowls, this recipe blends familiar Mediterranean flavors in a new, refreshing way. Plus, it’s endlessly versatile—add spinach, basil, chili flakes, or even a touch of parmesan to make it your own.

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Ingredient Overview: What You’ll Need

1. Cherry or Grape Tomatoes

Roasted cherry tomatoes become sweet and jammy, adding bursts of flavor in every bite. You can also use Roma tomatoes cut into chunks.

2. Whole Garlic Cloves

Roasting whole garlic cloves softens their sharpness, bringing out a buttery, savory flavor that blends beautifully with ricotta.

3. Ricotta Cheese

Whole milk ricotta creates a creamy base for the sauce. It’s mild, slightly tangy, and coats pasta without being too heavy. Avoid watery ricotta—drain if necessary.

4. Pasta

Short pasta like rigatoni, penne, or fusilli works best to catch the sauce and roasted bits. Cook al dente so it holds its shape and texture.

5. Olive Oil

Used for roasting and mixing into the sauce, olive oil brings richness and rounds out the acidity of the tomatoes.

6. Lemon Zest & Juice

Brightens the entire dish, cutting through the creaminess and tying all the elements together.

7. Fresh Basil or Parsley

Adds freshness and color. Basil is more classic, but parsley gives a cleaner finish.

8. Salt, Pepper & Chili Flakes

Season generously. Chili flakes add a gentle heat that complements the creamy ricotta.

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Step-by-Step Instructions

This pasta comes together in under 30 minutes, with just one pot and one sheet pan.

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 400°F (200°C). On a baking sheet, combine:

• 2 pints cherry tomatoes

• 6 whole garlic cloves (peeled)

• 2 tbsp olive oil

• Salt and pepper to taste

Toss to coat and roast for 20–25 minutes, until the tomatoes are blistered and soft, and the garlic is golden.

Step 2: Cook the Pasta

While the tomatoes roast, bring a pot of salted water to a boil. Cook:

• 12 oz rigatoni or other short pasta
  Cook until al dente, reserving ½ cup of pasta water before draining.

Step 3: Make the Ricotta Sauce

In a mixing bowl, combine:

• 1 cup whole milk ricotta

• Zest and juice of 1 lemon

• 2 tbsp olive oil

• Salt, pepper, and a pinch of chili flakes

Whisk until creamy and smooth. Add a few tablespoons of warm pasta water to loosen, if needed.

Step 4: Combine Everything

In the pasta pot or a large bowl, mix:

• Cooked pasta

• Roasted tomatoes and garlic (scrape all the oil and juices in)

• Ricotta mixture

Toss until everything is coated and creamy. Add a splash of pasta water to create a silky sauce if it looks dry.

Step 5: Garnish and Serve

Top with torn basil, extra lemon zest, more chili flakes, or grated parmesan if desired. Serve warm.

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Tips, Variations & Substitutions

Tips for Best Results

• Use good-quality ricotta—smooth, rich, and not watery.

• Roast garlic uncovered so it caramelizes, not steams.

• Don’t overcook pasta—al dente texture holds the sauce better.

Optional Add-Ins

• Spinach or Kale: Stir in during the final mix to wilt.

• Parmesan: Add a handful for saltiness and umami depth.

• Capers or Olives: For a Mediterranean twist.

Ricotta Substitutes

• Cottage cheese (blended for smoothness)

• Mascarpone for extra richness

• Vegan ricotta for a dairy-free option

Make It a Meal

• Add grilled chicken, shrimp, or cannellini beans for protein.

• Serve with garlic bread and a side salad.

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Serving Ideas & Occasions

This dish works for everything from busy weeknights to elegant dinners. Its flavors are fresh and comforting, making it endlessly adaptable.

Serve It With:

• Crisp arugula salad with lemon vinaigrette

• Garlic roasted broccolini

• Toasted baguette or garlic knots

Perfect For:

• Date nights at home

• Vegetarian main course

• Spring and summer dinners

• Meal prep – stores and reheats well for 2–3 days

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Nutritional & Health Notes

What Makes It Balanced:

• Protein from ricotta and pasta keeps you full

• Roasted tomatoes provide antioxidants (like lycopene)

• Garlic adds immune-supporting compounds

• Lemon helps boost iron absorption from vegetables

• Olive oil brings heart-healthy fats

Each serving (based on 4 servings total) is approximately:

• 450–500 calories

• 18g fat

• 15–20g protein

• 48–55g carbs

• High in fiber, calcium, and vitamin C

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FAQs

1. Can I make this with store-bought ricotta?

Yes, but for best results, choose a whole milk ricotta and drain any excess liquid before using. It should be thick and creamy.

2. What pasta shapes work best?

Short shapes like rigatoni, penne, fusilli, or shells are ideal. They hold the creamy ricotta and catch bits of tomato and garlic.

3. Can I make this vegan?

Yes. Use vegan ricotta (cashew-based or almond-based), olive oil, and skip any cheese toppings or use nutritional yeast for flavor.

4. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave with a splash of water or milk to rehydrate the sauce.

5. Can I roast the tomatoes ahead of time?

Absolutely. Roast them up to 2 days ahead and store in the fridge with their juices and oil until ready to use.

6. What wine pairs well with this?

Try a crisp white like Sauvignon Blanc or Pinot Grigio to complement the lemon and ricotta. A light red like Pinot Noir also works beautifully.

7. Is this recipe gluten-free?

Not by default, but simply use your favorite gluten-free pasta to make it GF-friendly.

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