Creamy Ricotta Pasta with Roasted Tomatoes

Roasted Tomato and Garlic Ricotta Pasta: Creamy, Tangy, and Packed with Bold Oven-Roasted Flavor

---

This Roasted Tomato and Garlic Ricotta Pasta is everything you want in a cozy, weeknight pasta dish—silky, savory, and bursting with caramelized flavor from oven-roasted tomatoes and sweet garlic. Finished with a luscious ricotta-based sauce and tossed with your favorite pasta, it’s a one-bowl meal that feels both rustic and elegant.

Roasting brings out the natural sweetness of the tomatoes and mellows the garlic into soft, spreadable cloves that melt into the sauce. Meanwhile, creamy ricotta cheese creates a smooth, luxurious texture that clings to every noodle. The result? A comforting yet fresh pasta dish with layers of flavor, ready in under an hour with minimal effort.

Perfect for meatless Mondays, quick dinners, or entertaining guests with something simple but impressive.

---

Ingredients Overview

This pasta thrives on just a handful of high-impact ingredients.

Cherry or grape tomatoes – These roast beautifully and concentrate in flavor. Use a mix of red and yellow for extra color if available.

Garlic – Roasted whole cloves transform into rich, mellow flavor bombs. Leave the skins on during roasting to prevent burning.

Ricotta cheese – Full-fat ricotta gives the best texture—light, fluffy, and creamy. Whipped ricotta works beautifully too.

Pasta – Short shapes like rigatoni, penne, or fusilli are ideal, catching the sauce in their curves. Long noodles like linguine or bucatini also work if that’s what you have.

Olive oil – Helps the tomatoes roast and adds a silky finish to the sauce.

Fresh basil or parsley – For brightness and color.

Salt & pepper – Crucial to balance the creaminess and bring out all the flavors.

Optional extras: Crushed red pepper flakes, lemon zest, or a sprinkle of Parmesan for a salty finish.

Substitutions:

• Cottage cheese blended smooth can replace ricotta for a lower-fat option.
• Add sautéed spinach or kale for more greens.
• Use vegan ricotta to make the dish dairy-free.

---

Step-by-Step Instructions

1. Preheat the oven:
Set oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.

2. Roast tomatoes and garlic:
Spread 2 pints cherry or grape tomatoes on the baking sheet. Add 6–8 whole garlic cloves (unpeeled). Drizzle with 2–3 tbsp olive oil, and sprinkle with ½ tsp salt and ¼ tsp black pepper.

Toss to coat and roast for 25–30 minutes, until tomatoes are blistered and juicy, and garlic is soft.

3. Cook the pasta:
Meanwhile, cook 12 oz pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.

4. Make the ricotta sauce:
In a large bowl, combine:

• 1 cup full-fat ricotta cheese
• 2 tbsp olive oil
• Squeezed-out roasted garlic cloves (peel and mash them)
• Optional: ½ tsp lemon zest or pinch of red pepper flakes
  Mash together until smooth and creamy. Season with salt and pepper to taste.

5. Combine everything:
Add the hot drained pasta to the ricotta mixture and toss to coat. Use reserved pasta water, 1 tablespoon at a time, to loosen the sauce as needed.

Add the roasted tomatoes (and their juices) and gently fold into the pasta.

6. Serve and garnish:
Top with torn basil or chopped parsley. Optional: finish with grated Parmesan, extra black pepper, or a drizzle of olive oil.

Common mistakes to avoid:

• Don’t underseason the ricotta—it needs salt to bring out the flavor.
• Don’t burn the garlic—keep skins on and roast whole for soft, sweet cloves.
• Don’t add all the pasta water at once—adjust to your preferred consistency.

---

Tips, Variations & Substitutions

Tips:

• Roast tomatoes in a single layer for even caramelization.
• Use hot pasta to help melt the ricotta and create a creamy texture.
• Let roasted garlic cool slightly before handling—it’s very hot inside.

Variations:

• Stir in baby spinach while the pasta is hot to wilt it slightly.
• Add sautéed mushrooms or caramelized onions for extra umami.
• Use flavored ricotta (like lemon or herb) for a twist.

Substitutions:

• Swap ricotta for goat cheese or mascarpone for a tangier or richer sauce.
• Use whole-wheat pasta for extra fiber.
• Add grilled chicken or roasted chickpeas for more protein.

---

Serving Ideas & Occasions

This Roasted Tomato and Garlic Ricotta Pasta is best served warm, right after tossing—but it also holds up beautifully for leftovers.

Pair with:

• A simple arugula or spinach salad with lemon vinaigrette
• Garlic bread or toasted sourdough
• A glass of crisp white wine or sparkling water with citrus

Perfect for weeknight dinners, date nights at home, or a low-effort, high-reward weekend pasta night. It feels indulgent, but it’s made with wholesome, simple ingredients.

---

Nutritional & Health Notes

This dish strikes a balance between comfort and nutrition. Ricotta provides protein and calcium, while tomatoes add antioxidants and vitamin C. Garlic supports flavor naturally, meaning less need for heavy sauces or salt.

Using olive oil and whole garlic cloves keeps the fat heart-healthy and the flavor rich without being overpowering. It’s vegetarian and can easily be made gluten-free with GF pasta or dairy-free with vegan ricotta.

To boost nutrition, add leafy greens, chickpeas, or roasted veggies.

---

FAQs

1. Can I use store-bought roasted tomatoes?
Yes, but fresh-roasted tomatoes give better texture and a deeper flavor. If using jarred, drain well and warm them before adding.

2. Is ricotta cheese supposed to be grainy?
Good-quality ricotta should be smooth and creamy. If yours is grainy, try whipping it with a fork or food processor before using.

3. Can I make this ahead of time?
You can roast the tomatoes and garlic in advance and store them in the fridge. Reheat gently and toss with hot pasta and ricotta before serving.

4. What’s the best pasta for this recipe?
Short pasta like rigatoni, penne, or shells work great. Their shapes hold the creamy sauce and roasted bits well.

5. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water or milk to loosen.

6. Can I make it spicy?
Yes! Add red pepper flakes to the ricotta mixture or roast the tomatoes with a pinch of chili powder.

7. Is this dish kid-friendly?
Definitely. The sweet roasted garlic and mild ricotta make it appealing for kids. Leave out spicy elements and chop the tomatoes smaller if needed.

Print