If you love the idea of a pasta dish that feels cozy, fresh, and a little bit luxurious all at once, then the Roasted Tomato and Garlic Ricotta Pasta Recipe is about to become your new favorite weeknight meal. This dish is a beautiful harmony of sweet blistered tomatoes, mellow roasted garlic, and creamy ricotta cheese, all tossed with tender pasta to create comfort in every bite. What makes this recipe so special is how simple ingredients come together to deliver impressive flavor and texture that’s undeniably satisfying and easy to prepare.
Ingredients You’ll Need
Gathering a handful of straightforward yet flavorful ingredients is the key here. Each component plays an important role — from the brightness of lemon zest to the luscious creaminess of ricotta — making this recipe approachable but rich in taste and texture.
- 12 ounces pasta (rigatoni, penne, or spaghetti): Choose your favorite shape; it holds the sauce beautifully for a perfect bite every time.
- 2 cups cherry or grape tomatoes: Sweet and juicy, they roast up to an irresistible blistered finish that bursts with flavor.
- 1 head garlic: Roasting tames its bite and brings out a buttery softness that melds perfectly with the ricotta.
- 1 tablespoon olive oil: Adds richness and helps roast the garlic and tomatoes to golden perfection.
- 1 cup ricotta cheese: Creamy and mild, it forms the luscious base of the sauce.
- ¼ cup grated Parmesan cheese: Adds a nutty, salty depth to balance the ricotta’s creaminess.
- 1 teaspoon lemon zest: Brings a fresh, zesty brightness that lifts the whole dish.
- 2 tablespoons fresh basil (chopped): Herbaceous and fragrant, it adds color and a pop of freshness at the end.
- ½ teaspoon salt: Enhances all the natural flavors without overpowering.
- ¼ teaspoon black pepper: Adds a gentle warmth; adjust to your liking.
- Optional: red pepper flakes: For those who love a little kick, a pinch brings welcome heat.
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 (200°C). Spread the cherry tomatoes on a baking sheet, then slice the top off the garlic head to expose the cloves inside. Drizzle the garlic with olive oil and wrap it tightly in foil. Pop both the tomatoes and wrapped garlic into the oven, roasting for 25 to 30 minutes until the tomatoes are blistered and charred just right, and the garlic turns soft and caramelized. This step unlocks rich, sweet, and mellow flavors that form the heart of the sauce.
Step 2: Cook the Pasta
While the oven is doing its magic, cook your pasta of choice according to package directions, making sure to pull it when it’s perfectly al dente. Reserve half a cup of the pasta cooking water before draining. This starchy water will be your secret weapon to help the sauce cling to every strand and piece of pasta.
Step 3: Prepare the Ricotta Mixture
In a large bowl, combine the ricotta cheese, grated Parmesan, lemon zest, salt, pepper, and if you’re feeling adventurous, a sprinkle of red pepper flakes. Once the garlic is cooled enough to handle, squeeze the soft roasted cloves from the skin straight into this cheesy mixture, then mash everything together with a fork. This garlic-infused ricotta base is velvety and packed with subtle roasted flavors.
Step 4: Toss Everything Together
Add the roasted tomatoes and cooked pasta into the bowl with the ricotta mixture. Gently toss everything together to coat the pasta with the creamy sauce. If it feels a little thick, add a splash of the reserved pasta water to loosen it up and create a silky, clingy texture perfectly coating each piece. The result is a dreamy, creamy dish that’s bursting with layers of roasted and fresh flavors.
Step 5: Garnish and Serve
Finish by sprinkling the chopped fresh basil and extra Parmesan over the top. These finishing touches bring vibrant green freshness and an additional nutty layer, making your Roasted Tomato and Garlic Ricotta Pasta Recipe as beautiful on the eyes as it is on the palate.
How to Serve Roasted Tomato and Garlic Ricotta Pasta Recipe
Garnishes
Fresh basil is a must, but don’t hesitate to add a drizzle of high-quality olive oil, a scattering of toasted pine nuts for crunch, or even some cracked black pepper freshly ground at the table. Parmesan shavings also add a lovely finishing touch that will make every bite feel indulgent.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to echo the zestiness in the dish. Garlic bread or a simple bruschetta with tomatoes and basil can complement the creamy pasta without overwhelming it. For something heartier, sautéed greens or roasted vegetables provide a healthy, delicious balance.
Creative Ways to Present
Try serving this pasta in rustic shallow bowls to showcase the vibrant reds and greens, making the dish look as inviting as it tastes. If you’re hosting, plating individual portions with a basil leaf atop each one adds a touch of elegance. You can also transform this dish into stuffed pasta shells or a layered pasta bake for a fun twist that still highlights the beloved flavors of the Roasted Tomato and Garlic Ricotta Pasta Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The rich flavors deepen as it chills, but the fresh basil is best added just before reheating or serving to keep its brightness intact.
Freezing
Because of the fresh ingredients and creamy ricotta, freezing is not ideal for this recipe, as the texture may change when thawed. It’s best enjoyed fresh or within a few days stored in the fridge.
Reheating
To reheat, gently warm the pasta in a saucepan over low heat or in the microwave, stirring occasionally and adding a splash of water to revive the sauce’s creamy texture. Avoid overheating, which can cause the ricotta to separate. Fresh basil can be stirred in just after warming to refresh the dish.
FAQs
Can I use other types of cheese instead of ricotta?
Ricotta is key for this recipe’s creamy, mild texture, but you can experiment with mascarpone or a soft cream cheese for a richer feel. Keep Parmesan for that salty, nutty bite.
Is it necessary to roast the garlic and tomatoes?
Yes! Roasting intensifies their natural flavors and softens the garlic so it blends smoothly into the ricotta mixture, while blistered tomatoes add a lovely sweetness that raw tomatoes just can’t match.
Can I make this pasta vegan?
Absolutely. Substitute the ricotta with a plant-based ricotta-style cheese and use nutritional yeast instead of Parmesan, then double-check your pasta is egg-free. The roasted tomato and garlic flavor will still shine beautifully.
What pasta shape works best for this recipe?
Pasta with tubes or ridges like rigatoni, penne, or even fusilli works great because they catch the sauce well, but spaghetti or linguine are also wonderful if you prefer silky strands.
Can I add protein to this dish?
Definitely! Grilled chicken, sautéed shrimp, or even crispy tofu cubes would all be delicious additions that pair nicely with the creamy and roasted tomato flavors.
Final Thoughts
This Roasted Tomato and Garlic Ricotta Pasta Recipe is a little treasure for anyone craving a quick and satisfying meal that tastes like you spent hours in the kitchen. It’s approachable, adaptable, and consistently delightful—perfect for sharing with those you love or treating yourself to something special. Give it a try the next time you want a comforting pasta with fresh, vibrant flavors that genuinely hit the spot.
Print
Roasted Tomato and Garlic Ricotta Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
A creamy and comforting roasted tomato and garlic ricotta pasta featuring blistered cherry tomatoes, soft roasted garlic, and a luscious ricotta cheese sauce with fresh basil and Parmesan. This Italian-inspired dish is perfect for an easy weeknight meal that combines wholesome ingredients with rich, vibrant flavors.
Ingredients
pasta and vegetables
- 12 ounces pasta (rigatoni, penne, or spaghetti)
- 2 cups cherry or grape tomatoes
- 1 head garlic
sauce and seasoning
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons fresh basil, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: red pepper flakes for heat
Instructions
- Preheat and roast vegetables: Preheat your oven to 400°F (200°C). Spread the cherry tomatoes on a baking sheet. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, then wrap it tightly in foil. Roast both tomatoes and garlic in the oven for 25 to 30 minutes, until the tomatoes become blistered and the garlic softens completely.
- Cook pasta: While the tomatoes and garlic roast, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta cooking water before draining, then set the pasta aside.
- Prepare ricotta sauce: In a large mixing bowl, combine the ricotta cheese, grated Parmesan, lemon zest, salt, black pepper, and optional red pepper flakes. Once the garlic has cooled enough to handle, squeeze the softened roasted garlic cloves out of their skins and mash them into the cheese mixture thoroughly.
- Toss pasta with sauce and tomatoes: Add the roasted tomatoes along with the cooked pasta to the ricotta mixture. Gently toss everything together to coat evenly. Add a splash of the reserved pasta water to loosen the sauce if it seems thick or dry, stirring carefully to integrate.
- Garnish and serve: Finish the dish by sprinkling the fresh chopped basil and extra Parmesan cheese on top. Serve immediately while warm for the best flavor and texture.
Notes
- Use whole milk ricotta cheese for a richer, creamier sauce texture.
- Add sautéed spinach or cooked chicken for added protein and vegetables.
- Red pepper flakes can be adjusted or omitted depending on your preference for heat.
- Reserve pasta water is key to achieving a smooth, cohesive sauce.
