Go Back
–+ servings
Roasted Tomato and Garlic Ricotta Pasta

Roasted Tomato and Garlic Ricotta Pasta for Cozy Nights

This Roasted Tomato and Garlic Ricotta Pasta combines creamy ricotta with roasted tomatoes for a comforting and elegant weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups Cherry Tomatoes Substitute with Roma tomatoes if desired.
  • 2 tablespoons Olive Oil Use any neutral oil if needed.
  • 3 cloves Garlic Can substitute with garlic powder, adjusting quantity to taste.
  • 1 teaspoon Dried Oregano Fresh oregano or Italian seasoning can be substituted.
  • 1 teaspoon Salt Sea salt or kosher salt are great alternatives.
  • 1/2 teaspoon Black Pepper Adjust according to taste, with white pepper as a substitute.
  • 8 ounces Pasta (Spaghetti or Penne) Any favorite pasta type can be used.
For the Sauce
  • 1 cup Ricotta Cheese Substitute with mascarpone or cottage cheese for different textures.
  • 1/2 cup Parmesan Cheese Use nutritional yeast for a vegetarian option.
  • 1/4 cup Fresh Basil Can replace with parsley or other herbs if unavailable.
  • 1 tablespoon Lemon Juice Vinegar can be a substitute for acidity.

Equipment

  • Oven
  • Baking Sheet
  • pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Halve the cherry tomatoes and spread them evenly on a baking sheet.
  3. Drizzle tomatoes with olive oil, sprinkle with garlic, oregano, salt, and pepper. Toss gently.
  4. Roast tomatoes in the oven for 20-25 minutes until their skins wrinkle.
  5. While tomatoes roast, boil salted water and cook pasta according to package instructions (9-11 minutes).
  6. In a mixing bowl, combine ricotta, grated Parmesan, basil, and lemon juice until smooth.
  7. Reserve ½ cup pasta water before draining the pasta. Return pasta to pot.
  8. Smash roasted tomatoes with a fork, add to the pasta along with any juices.
  9. Mix in the ricotta sauce, adding reserved pasta water as needed for desired consistency.
  10. Taste and adjust seasoning with salt, pepper, or lemon juice before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, separate the sauce from the pasta and store for up to 2 months. Add reserved pasta water while reheating to restore creaminess.

Tried this recipe?

Let us know how it was!