Get ready to fall in love with this Roasted Tomato and Garlic Ricotta Pasta Recipe, a dish that brings together the sweet burst of cherry tomatoes, caramelized garlic, vibrant basil, and creamy ricotta in every twirl of pasta. Whether you’re searching for a cozy weeknight dinner or an impressive meal to share with friends, this creamy vegetarian pasta delivers. Each bite is bright with lemon, silky from the cheese, and just the right amount of comforting. Let’s dive in and make this colorful, flavor-packed bowl of pasta your new go-to favorite!
Ingredients You’ll Need
This dish shines thanks to a handful of humble but perfectly chosen ingredients. Every component makes its mark, whether it’s adding silkiness, a pop of color, or a punch of brightness. Here’s what you need—and why you need it.
- Pasta (12 oz rigatoni or penne): Rigatoni or penne capture the creamy sauce in every bite; any short pasta works, but tube-shaped is best for this Roasted Tomato and Garlic Ricotta Pasta Recipe.
- Cherry tomatoes (1 pint): Their natural sweetness intensifies in the oven, bursting with juicy flavor that’s the backbone of this dish.
- Garlic cloves (6, peeled): Roasting mellows the garlic until buttery and golden, giving the sauce a rich depth without overpowering bitterness.
- Olive oil (2 tablespoons): Helps everything roast to perfection while adding an earthy, fruity undertone that ties all the flavors together.
- Salt and pepper to taste: Essential for coaxing out the very best in your ROASTED vegetables and pasta.
- Whole milk ricotta cheese (1 cup): The star of the show! Ricotta is the key to a luxuriously creamy, mild sauce.
- Grated Parmesan cheese (1/4 cup): Adds a salty, nutty tang and helps thicken the sauce.
- Crushed red pepper flakes (1/4 teaspoon, optional): For just a little bit of heat and excitement—add to your liking.
- Fresh basil (1/4 cup, chopped): Its herbal freshness keeps every bite lively and so summery.
- Lemon zest (from 1 lemon): Don’t skip this! The zest brings in a citrus note that lifts and brightens the whole pasta.
- Lemon juice (from 1/2 lemon): Just the right touch of tang makes this sauce sing.
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). On a baking sheet, toss your cherry tomatoes and peeled garlic cloves with olive oil, salt, and pepper. Spread everything into a single layer for even roasting. Pop them in the oven for 20–25 minutes; you’ll know they’re ready when the tomatoes are blistered and juicy, and the garlic is soft and golden—practically melting into perfection!
Step 2: Cook Your Pasta
While your kitchen fills with the aromas of roasting veggies, bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to package instructions. Don’t forget to scoop out half a cup of the pasta water before draining—it’s the secret to a perfectly silky sauce!
Step 3: Make the Ricotta Mixture
In a roomy mixing bowl, combine the ricotta cheese, grated Parmesan, lemon zest, lemon juice, and crushed red pepper flakes if you want a touch of heat. This creamy mixture will be the decadent bed for your pasta and veggies.
Step 4: Mash Roasted Garlic, Add Tomatoes
Once your garlic is cool enough to handle, mash it right into the ricotta mixture—you want all that mellow, roasted garlic goodness woven through your sauce! Now fold in the roasted tomatoes (with all their lovely juices) until you’ve got a gorgeous, rosy mixture flecked with bits of basil and tomato.
Step 5: Toss Everything Together
Add the hot pasta straight to your ricotta and tomato bowl. Gently toss everything, adding reserved pasta water little by little until you reach a creamy, luscious consistency. The sauce will cling to every noodle and taste like summer in a bowl. Finish with chopped basil and check for seasoning—more salt, pepper, or lemon juice if you like.
How to Serve Roasted Tomato and Garlic Ricotta Pasta Recipe
Garnishes
Nothing finishes this dish like a shower of freshly grated Parmesan and extra torn basil leaves. Drizzle with a swirl of good olive oil or even a touch of pesto for a dash of richness. If you’re a fan of texture, a handful of toasted pine nuts or a sprinkle of lemon zest adds a bright, nutty crunch.
Side Dishes
Pair your Roasted Tomato and Garlic Ricotta Pasta Recipe with something crisp and refreshing—for example, an arugula salad tossed with a lemony vinaigrette or a simple plate of sautéed green beans. Don’t underestimate the pleasure of warm, crusty bread for soaking up every last bit of luscious sauce!
Creative Ways to Present
Serve your pasta family-style in a big, colorful bowl or twirl individual portions onto plates for a restaurant-worthy look. For a picnic spin, pack it up and enjoy chilled as a creamy pasta salad. Mini bowls with a sprig of basil make an easy, elegant starter for dinner parties.
Make Ahead and Storage
Storing Leftovers
Store any extra Roasted Tomato and Garlic Ricotta Pasta Recipe in an airtight container in the fridge for up to three days. The flavors meld and intensify overnight, making leftovers just as tempting as the original batch.
Freezing
While you technically can freeze this pasta, the ricotta sauce may lose some creaminess once thawed. If you do freeze it, be sure to place in a sealed freezer-safe container and consume within one month. Thaw in the fridge before reheating gently.
Reheating
Gently reheat leftovers in a saucepan over low heat, adding a splash of milk or a bit of reserved pasta water to loosen the sauce. Stir frequently and avoid high heat to keep the creamy texture. You can also reheat individual portions in the microwave at 50 percent power in 30-second intervals, stirring often.
FAQs
Can I use another type Main Course
Absolutely! While rigatoni and penne are wonderful for capturing that creamy sauce, you can use fusilli, farfalle, or even spaghetti. Just be sure to cook the pasta al dente for the best texture in your Roasted Tomato and Garlic Ricotta Pasta Recipe.
What’s the best way to roast the garlic if I want it extra caramelized?
If you prefer ultra-caramelized garlic, wrap the peeled cloves in a small foil packet with a drizzle of olive oil, and roast alongside the tomatoes. This keeps the garlic extra moist and intensifies its sweetness for the ricotta sauce!
How do I make this dish gluten-free?
Simply swap the pasta with your favorite gluten-free variety. The sauce and toppings remain naturally gluten-free, so you’ll still enjoy all the flavor and creaminess of the original Roasted Tomato and Garlic Ricotta Pasta Recipe.
Can I make this pasta ahead for a party?
Definitely! You can roast the tomatoes and garlic up to a day ahead, then cool and store them in the fridge. When ready to serve, just cook the pasta, mix up the sauce, and toss everything together. It’s a fabulous make-ahead dish for busy gatherings!
Is this pasta good cold as a salad?
Yes, this pasta transforms beautifully into a chilled creamy pasta salad. Let the dish cool, toss with a little extra lemon juice or olive oil to keep it bright, and serve straight from the fridge—a perfect summer lunch or picnic side.
Final Thoughts
If you’re searching for something simple yet vibrant, creamy yet bursting with garden-fresh flavor, I can’t recommend this Roasted Tomato and Garlic Ricotta Pasta Recipe enough. Bring a bit of Italian sunshine to your table and enjoy every silky, savory-sweet forkful. Give it a try—you might just discover your new favorite!
Print
Roasted Tomato and Garlic Ricotta Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this Roasted Tomato and Garlic Ricotta Pasta. A flavorful combination of roasted tomatoes, garlic, and ricotta cheese tossed with pasta for a satisfying meal.
Ingredients
Pasta:
- 12 oz pasta (rigatoni or penne)
Roasted Tomatoes:
- 1 pint cherry tomatoes
- 6 cloves garlic (peeled)
- 2 tablespoons olive oil
- Salt and pepper to taste
Ricotta Mixture:
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped fresh basil
- Zest of 1 lemon
- Juice of 1/2 lemon
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Roast Tomatoes: Toss cherry tomatoes and garlic with olive oil, salt, and pepper. Roast for 20–25 minutes.
- Cook Pasta: Cook pasta until al dente, then drain.
- Prepare Ricotta Mixture: Combine ricotta, Parmesan, lemon zest, lemon juice, and red pepper flakes. Fold in roasted garlic and tomatoes.
- Combine: Add hot pasta to the mixture, tossing gently. Adjust consistency with pasta water. Stir in fresh basil.
- Serve: Serve warm with extra Parmesan and basil.
Notes
- For added richness, drizzle with more olive oil or pesto.
- This dish is delicious chilled as a pasta salad. Use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
