If you’re craving a cozy, creamy pasta that bursts with fresh, vibrant flavors, the Roasted Tomato and Garlic Ricotta Pasta Recipe is about to become your new favorite go-to dish. Imagine sweet cherry tomatoes blistered to perfection alongside caramelized garlic, all folded into a luscious ricotta and Parmesan sauce brightened by a zing of lemon. This dish feels indulgent but comes together effortlessly in under 30 minutes, making it a perfect weeknight winner that no one will believe is so simple to whip up.
Ingredients You’ll Need
Every ingredient in this Roasted Tomato and Garlic Ricotta Pasta Recipe plays an important role to create a balanced, bright, and creamy experience. Simple staples come together to build layers of flavor and texture—each one essential yet straightforward to find.
- 12 oz pasta (penne, rigatoni, or spaghetti): A sturdy pasta shape lets that creamy ricotta sauce cling perfectly with every bite.
- 1 pint cherry or grape tomatoes: These burst in your mouth when roasted, delivering sweetness and juiciness that’s simply irresistible.
- 6 garlic cloves, peeled: Roasting mellows their sharpness into a caramelized, buttery note that enriches the sauce.
- 2 tablespoons olive oil: Adds richness and helps roast the tomatoes and garlic to golden perfection.
- 1 cup whole milk ricotta cheese: Creamy and mild, ricotta creates the silky base for this luscious sauce.
- ¼ cup grated Parmesan cheese: Offers a nutty, savory depth that complements the ricotta beautifully.
- Zest and juice of 1 lemon: Brightens up the whole dish with fresh acidity and a pop of citrus aroma.
- Salt and black pepper to taste: Essential seasonings to bring all the flavors alive.
- ¼ teaspoon red pepper flakes (optional): For those who love a little gentle heat layered into their pasta.
- Fresh basil or parsley for garnish: Adds a burst of color and fresh herbal notes at finishing touch.
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). Toss the cherry tomatoes and garlic cloves with olive oil, salt, and pepper directly on a baking sheet. Roast them for 20 to 25 minutes until the tomatoes blister and soften and the garlic turns a beautiful golden brown with a fragrant aroma. This roasting step is where your dish builds its signature sweet and mellow base flavor that pairs so wonderfully with the creamy ricotta.
Step 2: Cook the Pasta
While your tomatoes and garlic roast, bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Don’t forget to reserve half a cup of the pasta cooking water before draining, as this starchy water will help loosen your ricotta sauce perfectly.
Step 3: Prepare the Creamy Ricotta Sauce
In a large bowl, combine the ricotta cheese, grated Parmesan, lemon zest and juice, red pepper flakes if you’re using them, and a pinch of salt and black pepper. This mixture becomes your silky, tangy sauce that will coat every strand or bite of pasta with luxurious flavor.
Step 4: Combine Pasta and Sauce
Immediately add the hot drained pasta to the ricotta mixture. Toss everything together gently, adding reserved pasta water little by little until the sauce loosens enough to cling smoothly to the pasta. The warmth of the pasta melts the cheeses slightly, making the sauce creamy heaven.
Step 5: Fold in Roasted Tomatoes and Garlic
Finally, gently fold in those golden, roasted tomatoes and their sweet, caramelized garlic cloves. The contrast of tender roasted vegetables with the creamy sauce creates a savory bite that’s simply out of this world. You’re almost ready to indulge!
How to Serve Roasted Tomato and Garlic Ricotta Pasta Recipe
Garnishes
Fresh herbs like basil or parsley sprinkled over the finished dish add a fresh, aromatic touch that brightens and balances the rich creaminess. A little extra grated Parmesan on top never hurts either for those who want a cheesy crown on their pasta.
Side Dishes
This pasta pairs beautifully with a crisp green salad or roasted vegetables to round out your meal. Crusty garlic bread or a warm baguette can also be perfect for soaking up any leftover sauce on your plate.
Creative Ways to Present
Feeling fancy? Serve this Roasted Tomato and Garlic Ricotta Pasta Recipe in warm shallow bowls and garnish with edible flowers or a drizzle of good-quality olive oil. For a family-style meal, present it in a big serving bowl with plenty of fresh herbs on top so everyone can help themselves.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The sauce might thicken as it chills, but a quick stir with a splash of water will bring back its creamy consistency.
Freezing
Because this dish features fresh roasted tomatoes and creamy ricotta, freezing isn’t ideal as the texture can change and become grainy. It’s best enjoyed fresh or refrigerated and eaten within a few days.
Reheating
Reheat leftovers gently in a skillet over low-medium heat or in the microwave. Add a splash of water or broth to loosen the sauce and keep it creamy. Stir often to warm evenly without drying out the pasta.
FAQs
Can I use other types of cheese instead of ricotta?
Absolutely! Whipped cottage cheese or mascarpone make great substitutes that will give slightly different textures but still maintain that creamy element in the sauce.
How spicy is this dish with red pepper flakes?
The ¼ teaspoon of red pepper flakes offers a gentle warmth without overwhelming the dish. You can adjust the amount based on your heat preference or omit them entirely for a mellow flavor.
Is this recipe suitable for a vegetarian diet?
Yes, this Roasted Tomato and Garlic Ricotta Pasta Recipe is completely vegetarian-friendly. For added protein, you could serve it alongside grilled chicken or toss in cooked white beans.
Can I prepare the roasted tomatoes and garlic ahead?
Definitely! You can roast the tomatoes and garlic a day in advance and store them in the fridge. Bring them back to room temperature before folding into your pasta for best flavor.
What pasta shapes work best for this dish?
Penne, rigatoni, and spaghetti are all fantastic choices as they hold the creamy ricotta sauce well, but feel free to use your favorite pasta shape if you prefer.
Final Thoughts
This Roasted Tomato and Garlic Ricotta Pasta Recipe wonderfully pairs simplicity with elegance, making every bite feel like a little celebration of flavor. It’s easy to fall in love with the sweet roasted tomatoes, the creamy tang of ricotta, and the subtle warmth of garlic—all coming together so effortlessly. I truly hope you give this delicious recipe a try and see just how your weeknight dinners can get a flavorful upgrade that the whole family will adore.
Print
Roasted Tomato and Garlic Ricotta Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Roasted Tomato and Garlic Ricotta Pasta is a creamy, comforting dish packed with sweet blistered cherry tomatoes, caramelized garlic, and velvety ricotta cheese. It’s an easy weeknight dinner that feels gourmet, ready in under 30 minutes with minimal effort and maximum flavor.
Ingredients
Pasta
- 12 oz pasta (such as penne, rigatoni, or spaghetti)
Roasted Tomato and Garlic
- 1 pint cherry or grape tomatoes
- 6 garlic cloves peeled
- 2 tablespoons olive oil
- Salt and black pepper to taste
Sauce
- 1 cup whole milk ricotta cheese
- ¼ cup grated Parmesan cheese
- Zest and juice of 1 lemon
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Garnish
- Fresh basil or parsley for garnish
Instructions
- Preheat and Roast: Preheat oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes and garlic cloves with olive oil, salt, and pepper. Roast for 20–25 minutes until the tomatoes are blistered and soft and the garlic is golden and fragrant.
- Cook Pasta: Meanwhile, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Make Ricotta Sauce: In a large bowl, combine ricotta, Parmesan, lemon zest and juice, red pepper flakes (if using), and a pinch of salt and pepper.
- Toss Pasta and Sauce: Add the hot pasta to the ricotta mixture and toss to combine, adding reserved pasta water as needed to loosen the sauce to a creamy consistency.
- Combine with Roasted Tomatoes and Garlic: Stir in the roasted tomatoes and garlic, coating everything well.
- Garnish and Serve: Garnish with chopped fresh basil or parsley before serving.
Notes
- For extra protein, add grilled chicken or white beans.
- Swap ricotta with whipped cottage cheese or mascarpone for a twist.
- This dish is best served fresh but can be stored in the fridge for up to 3 days.
