This roasted tomato and garlic ricotta pasta is a perfect dish for a cozy family dinner. It’s creamy, flavorful, and incredibly easy to whip up. Each bite is a lovely blend of juicy tomatoes, rich ricotta, and hints of garlic. You can make this simple yet satisfying meal in under an hour, making it great for busy weeknights or a casual gathering with friends.

Why You Will Love This Roasted Tomato and Garlic Ricotta Pasta

This pasta dish is a win for busy families. It’s not only quick to prepare but also packed with delicious flavor. The combination of roasted tomatoes and fresh garlic makes every bite taste like a warm hug. Plus, it uses everyday ingredients you might already have at home, making it easy on your wallet. It’s a wonderful way to enjoy a comforting and wholesome meal together.

How to Make Roasted Tomato and Garlic Ricotta Pasta

Making this pasta is simple and straightforward. Begin by roasting the tomatoes to bring out their natural sweetness. While that’s happening, you’ll cook the pasta and mix up a creamy ricotta sauce. All it takes is tossing everything together, and you’ve got a dish that feels special but is super easy to prepare.

What You Need

2 cups cherry tomatoes
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
12 ounces pasta (such as spaghetti or penne)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
1 tablespoon lemon juice

Step-by-Step

Preheat your oven to 400°F (200°C).
Cut the cherry tomatoes in half and place them on a baking sheet.
Drizzle the olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, salt, and black pepper.
Toss the tomatoes and garlic mixture together to ensure even coating.
Roast the tomatoes in the preheated oven for 20-25 minutes or until they are soft and slightly caramelized.
While the tomatoes roast, bring a large pot of salted water to a boil.
Once the water is boiling, add the pasta and cook according to the package instructions, typically around 9-11 minutes for spaghetti or penne.
While the pasta cooks, prepare the ricotta sauce by combining the ricotta cheese, grated Parmesan cheese, chopped fresh basil, and lemon juice in a bowl.
Once the pasta is al dente, reserve about 1/2 cup of pasta water before draining the pasta.
Drain the pasta and return it to the pot, keeping it warm.
When the roasted tomatoes are done, remove them from the oven and gently smash them with the back of a spoon to release their juices.
Add the roasted tomatoes and any juices from the baking sheet to the pasta.
Pour the ricotta cheese mixture over the pasta and toss everything together until well combined.
If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency.
Taste the pasta and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Serve the pasta immediately, garnishing with extra fresh basil or Parmesan cheese if desired.

How to Serve Roasted Tomato and Garlic Ricotta Pasta

This pasta is best served hot, right after preparing it. You can top each plate with an extra sprinkle of Parmesan cheese and fresh basil for an added touch. A simple green salad or some warm garlic bread pairs beautifully with it. It’s perfect for family dinners or sharing with friends.

How to Store Roasted Tomato and Garlic Ricotta Pasta

For leftovers, let the pasta cool down to room temperature. Store it in an airtight container in the fridge for up to 3 days. If you want to freeze it, place it in a freezer-safe container and use it within a month. When reheating, add a splash of water and warm it in the microwave or on the stovetop until heated through.

Recipe Tips

Roast the tomatoes until they are golden for added flavor.
Remember to save some pasta water; it helps adjust the sauce.
Don’t overcook the pasta; it should be al dente.
You can swap in different herbs like thyme or basil for a twist.
Make sure to taste and adjust seasoning before serving.

Variations & Swaps

Add Veggies: For more nutrition, toss in some spinach or zucchini while cooking the pasta.
Swap Proteins: Add cooked chicken or shrimp for an extra protein boost.
Dairy-Free Option: Replace ricotta with a dairy-free alternative for a plant-based version.

FAQs

Can I make this pasta in advance?
Yes, you can prepare the roasted tomatoes and ricotta sauce ahead of time. Just store them separately in the fridge. When you’re ready to eat, cook the pasta and combine everything just before serving.

Can I freeze leftovers?
Yes, this pasta can be frozen. Just be aware the texture might change slightly when reheating. It’s best to consume within a month for the best quality.

What’s the best way to reheat this pasta?
Reheat it gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce as needed. You can also microwave it, but stir it occasionally for even heating.

Can I substitute the pasta?
Absolutely! You can use whole wheat pasta, gluten-free pasta, or even zoodles (zucchini noodles) for a lighter option.

How can I avoid overcooked pasta?
Always follow the package instructions and taste the pasta a minute or two before the suggested cooking time. It should be slightly firm but cooked through.