If you are craving a dish that perfectly balances comfort food vibes with bright, fresh flavors, then this Roasted Tomato and Garlic Ricotta Pasta Recipe is about to become your new favorite go-to. Imagine luscious cherry tomatoes blistered in the oven with sweet roasted garlic, tossed lovingly with creamy ricotta and tangy Parmesan, all wrapped around tender al dente pasta. This recipe brings a burst of sunshine and warmth to your plate, transforming simple pantry ingredients into an irresistibly delicious meal that feels just a little bit special every time you make it.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients — each one is a superstar in this Roasted Tomato and Garlic Ricotta Pasta Recipe. They create a symphony of flavors, textures, and colors that blend beautifully to make the dish shine.
- Cherry tomatoes (1 pint): Their natural sweetness and juiciness intensify when roasted, forming the backbone of the sauce.
- Garlic cloves (6, unpeeled): Roasting mellows the garlic into a soft, sweet spreadable treasure that deepens the pasta’s flavor.
- Olive oil (2 tablespoons): A rich, fruity base that helps roast the tomatoes evenly while adding luxurious mouthfeel.
- Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness of the tomatoes.
- Black pepper (1/4 teaspoon): Adds a subtle hint of earthiness and gentle heat.
- Pasta (8 oz, rigatoni or penne): A sturdy pasta shape that holds the creamy sauce and roasted veggies perfectly.
- Ricotta cheese (1 cup): Creamy and mild, it makes the sauce luscious and comforting.
- Grated Parmesan cheese (1/4 cup): Brings a nutty, savory kick that lifts the whole dish.
- Crushed red pepper flakes (1/2 teaspoon, optional): For those who love a gentle warming spice to contrast the creaminess.
- Fresh basil leaves (1/4 cup, chopped): Adds freshness and herbaceous brightness.
- Lemon zest (zest of 1 lemon): Delivers a spark of citrusy aroma and zing.
- Reserved pasta water (1–2 tablespoons): The secret to binding everything into a silky, cohesive sauce.
How to Make Roasted Tomato and Garlic Ricotta Pasta Recipe
Step 1: Roast the Tomatoes and Garlic
Start by preheating your oven to 400°F. Spread the cherry tomatoes and unpeeled garlic cloves out on a baking sheet. Drizzle them generously with olive oil, then season with salt and black pepper. Toss everything so that each piece is lightly coated. Pop the tray in the oven and roast for 20 to 25 minutes until the tomatoes are blistered and bursting with juice, and the garlic is soft enough to squeeze from its skin. This step unlocks deep, concentrated flavors that become the soul of your sauce.
Step 2: Cook the Pasta
While the tomatoes and garlic roast, bring a large pot of salted water to a boil and cook your pasta until al dente according to the package instructions. Be sure to reserve about 1/4 cup of the starchy pasta water before draining—this liquid gold helps create a smooth sauce.
Step 3: Prepare the Ricotta Sauce
Squeeze the softened roasted garlic out of their skins into a mixing bowl. Add the ricotta cheese, grated Parmesan, crushed red pepper flakes if you like a touch of heat, and the zest of one lemon. Stir in 1 to 2 tablespoons of the reserved pasta water until the mixture is beautifully smooth and creamy. This luscious blend is what makes the sauce so irresistibly rich yet fresh.
Step 4: Combine Pasta, Sauce, and Roasted Tomatoes
Add the hot pasta right into the bowl with your garlic-ricotta sauce. Gently fold in the blistered cherry tomatoes, letting some of their roasted juices mingle into the sauce. Toss everything just enough to coat each piece of pasta without breaking the tomatoes too much. This gives you that perfect balance of creamy and chunky textures.
Step 5: Garnish and Serve
Finish by stirring in freshly chopped basil leaves to add a herbal freshness and vibrant green color. Serve your creation warm and watch the smiles light up the table!
How to Serve Roasted Tomato and Garlic Ricotta Pasta Recipe
Garnishes
To dress this pasta just right, a sprinkle of extra grated Parmesan and a few basil leaves right on top will take it to the next level. If you’re feeling fancy, a drizzle of high-quality olive oil or a light sprinkle of toasted pine nuts can add delightful texture and richness.
Side Dishes
This pasta shines as a main course but pairs beautifully with crisp, bright sides like a simple arugula salad with lemon vinaigrette or roasted asparagus. Garlic bread or a crusty baguette would also be perfect for soaking up every last bit of that luscious sauce.
Creative Ways to Present
For special occasions, consider plating the pasta in shallow bowls with a few whole roasted tomatoes artistically placed on top. Garnish with additional fresh basil leaves and a twist of lemon zest to make the colors pop. Alternatively, serve it family-style in a large dish and let everyone help themselves to treasure every comforting bite.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a tasty next-day meal. Just be sure to stir gently before reheating to reincorporate any sauce that has settled.
Freezing
This dish is best enjoyed fresh because ricotta-based sauces can change texture when frozen and thawed. However, if you want to freeze it, place the pasta in a freezer-safe container and use it within 1 month. Thaw overnight in the fridge before reheating gently.
Reheating
Warm your leftovers slowly on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce as needed. Microwave works too—just cover and heat in short increments to avoid drying out. Fresh basil can be added after reheating to revive its flavor and color.
FAQs
Can I use other types of tomatoes instead of cherry tomatoes?
Absolutely! Grape tomatoes or even small plum tomatoes work well and will roast beautifully, though cherry tomatoes have that perfect balance of sweetness and juiciness that makes the sauce extra vibrant.
Is this Roasted Tomato and Garlic Ricotta Pasta Recipe vegetarian-friendly?
Yes, it’s completely vegetarian, relying on cheese for richness and flavor. To keep it strictly vegetarian, ensure your Parmesan cheese doesn’t contain animal rennet, or substitute with a vegetarian hard cheese.
Can I add protein to this dish?
Definitely. Grilled chicken, sautéed shrimp, or even crispy tofu can make this pasta a more filling meal. Just toss the protein in during the final mix to keep everything well combined and flavorful.
What type of pasta works best?
Pasta shapes like rigatoni or penne hold the sauce beautifully because their ridges trap the creamy ricotta and roasted tomato bits. However, feel free to experiment with any pasta you enjoy.
Can I make this recipe vegan?
You can! Substitute ricotta with a plant-based ricotta or cashew cream, and use nutritional yeast or a vegan Parmesan alternative. Keep in mind the flavor will shift, but it will still be delicious.
Final Thoughts
This Roasted Tomato and Garlic Ricotta Pasta Recipe truly transforms everyday ingredients into a comforting yet sophisticated meal that’s as satisfying to make as it is to eat. Whether it’s a busy weeknight or a relaxed weekend dinner, it comes together quickly and effortlessly, delivering rich flavor and silky textures that feel like a big warm hug on a plate. I can’t wait for you to try it and see how easy it is to make something this delicious your new favorite.
Print
Roasted Tomato and Garlic Ricotta Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Tomato and Garlic Ricotta Pasta is a delicious and creamy Italian-inspired main course perfect for a comforting weeknight dinner. Roasting cherry tomatoes and garlic enhances their natural sweetness and adds a depth of flavor, which pairs beautifully with the creamy ricotta and Parmesan cheese. A hint of lemon zest and fresh basil brings vibrancy to each bite, while the crushed red pepper flakes add an optional subtle heat. Ready in just 35 minutes, this dish is both simple and satisfying.
Ingredients
Roasted Vegetables
- 1 pint cherry tomatoes
- 6 cloves garlic (unpeeled)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Sauce
- 8 oz pasta (such as rigatoni or penne)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh basil leaves (chopped)
- Zest of 1 lemon
- 1–2 tablespoons reserved pasta water
Instructions
- Preheat and Roast Tomatoes and Garlic: Preheat your oven to 400°F (200°C). Place the cherry tomatoes and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for 20 to 25 minutes until the tomatoes are blistered and the garlic becomes soft.
- Cook Pasta: While the tomatoes and garlic roast, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1/4 cup of the pasta cooking water before draining the pasta.
- Prepare the Ricotta Sauce: Once the garlic is roasted and cool enough to handle, squeeze the roasted garlic cloves out of their skins into a mixing bowl. Add the ricotta cheese, grated Parmesan, crushed red pepper flakes if using, lemon zest, and 1 to 2 tablespoons of the reserved pasta water. Stir the mixture until smooth and creamy.
- Combine Pasta and Sauce: Add the hot drained pasta and roasted tomatoes (including any juices on the baking sheet) to the bowl with the ricotta sauce. Gently toss everything together to evenly coat the pasta with the sauce and combine the flavors.
- Garnish and Serve: Sprinkle the chopped fresh basil over the pasta. Serve warm immediately for the best flavor and texture.
Notes
- For added richness, stir in a tablespoon of butter or a splash of cream to the ricotta sauce.
- Add sautéed spinach or grilled chicken to boost protein content and vary the flavor.
- If you prefer a smoother sauce, you can blend the ricotta mixture before tossing with pasta.
- Use gluten-free pasta for a gluten-free version of this dish.
