Roasted Tomato and Garlic Ricotta Pasta Recipe

I absolutely adore this Roasted Tomato and Garlic Ricotta Pasta Recipe because it brings together the most vibrant and comforting flavors in such a simple way. The juicy, caramelized tomatoes combined with the creamy ricotta and fragrant garlic create a luscious sauce that clings perfectly to every bite of pasta. Whenever I make this dish, it feels like a little celebration of fresh, wholesome ingredients that come together effortlessly, making it one of my go-to recipes any time I want something both easy and impressive.

Why You’ll Love This Roasted Tomato and Garlic Ricotta Pasta Recipe

From the moment I began making this roasted tomato and garlic ricotta pasta, I was hooked on the incredible flavor profile. The roasting process intensifies the cherry tomatoes’ natural sweetness while the garlic gives a subtle kick, all balanced by the creamy richness of ricotta and the sharp depth of Parmesan. Every forkful is a little burst of sunshine and comfort in one dish. I love how the dried oregano adds that hint of earthiness without overpowering the fresh basil and lemon brightness that finish it off beautifully.

What really excites me about this recipe is how straightforward it is to pull together without needing fancy techniques or hard-to-find ingredients. It fits perfectly into busy weeknights but also shines on weekends when I want to impress friends or family with minimal fuss. I think it stands out because it’s incredibly satisfying but feels light and fresh at the same time – a rare combination that keeps me coming back for more.

Ingredients You’ll Need

These ingredients are delightfully simple but essential to capture the perfect balance of flavor, texture, and color in this dish. Each one plays a crucial role from the juicy burst of cherry tomatoes to the creamy tang of ricotta, making the overall pasta vibrant and irresistible.

• Cherry tomatoes (2 cups): They roast beautifully, turning sweet and caramelized for the sauce base.
• Olive oil (1 tablespoon): Adds richness and helps the tomatoes roast to perfection.
• Garlic (4 cloves, minced): Provides a fragrant punch that infuses the tomatoes wonderfully.
• Dried oregano (1 teaspoon): Gives the dish a subtle herbal earthiness.
• Salt (1 teaspoon): Enhances all the flavors and balances the acidity of the tomatoes.
• Black pepper (½ teaspoon): Adds mild heat and complexity.
• Pasta (12 ounces, spaghetti or penne): The perfect vehicle for soaking up all the delicious sauce.
• Ricotta cheese (1 cup): Creates a creamy, dreamy texture that makes this dish ultra comforting.
• Grated Parmesan cheese (½ cup): Brings a salty, nutty depth to the ricotta sauce.
• Fresh basil leaves (¼ cup, chopped): Infuses fresh herbal notes and vibrant color.
• Lemon juice (1 tablespoon): Adds a bright, zesty finish that lifts the whole dish.

Directions

Step 1: Preheat your oven to 400°F (200°C). This temperature is perfect for roasting the tomatoes until they’re tender and caramelized without drying out.

Step 2: Cut the cherry tomatoes in half and spread them evenly on a baking sheet. This ensures even roasting and maximum flavor development.

Step 3: Drizzle olive oil over the tomatoes, then sprinkle with the minced garlic, dried oregano, salt, and black pepper. Toss everything gently to coat all the tomatoes well.

Step 4: Roast the tomatoes in the preheated oven for 20 to 25 minutes, or until they’re soft and slightly caramelized. You’ll want to see the edges blister and a little shrinkage in size.

Step 5: While the tomatoes are roasting, bring a large pot of salted water to a boil. The salt seasons the pasta from within, giving it better flavor.

Step 6: Add the pasta to boiling water and cook according to package instructions, usually around 9 to 11 minutes, until al dente.

Step 7: While the pasta cooks, mix the ricotta cheese, grated Parmesan, chopped fresh basil, and lemon juice in a bowl to prepare the creamy sauce.

Step 8: Before draining the pasta, reserve about half a cup of the cooking water; it will help adjust your sauce’s consistency later.

Step 9: Drain the pasta and return it to the pot, keeping it warm so everything blends nicely.

Step 10: Remove the roasted tomatoes from the oven and gently smash them with the back of a spoon to release their luscious juices into the pan.

Step 11: Add the smashed tomatoes and all their flavorful juices directly to the pasta in the pot.

Step 12: Pour the ricotta mixture over the pasta and toss everything together delicately but thoroughly to coat every strand.

Step 13: If the sauce feels a little thick, gradually stir in the reserved pasta water until you get your preferred creamy texture.

Step 14: Give the pasta a careful taste and adjust seasoning with extra salt, pepper, or lemon juice if you want more brightness or depth.

Step 15: Serve immediately, sprinkling with additional fresh basil or Parmesan cheese for an extra special touch.

Servings and Timing

This Roasted Tomato and Garlic Ricotta Pasta Recipe makes approximately 4 generous servings, perfect for a family dinner or sharing with friends. The prep time is about 10 minutes, mainly for prepping the tomatoes and garlic, while the cooking takes around 30 minutes, including roasting and pasta boiling. Altogether, the total time is roughly 40 minutes, making it an ideal recipe for both weeknight meals and more leisurely weekend lunches. There’s no resting time needed, so you can enjoy it right when it’s ready for the freshest taste.

How to Serve This Roasted Tomato and Garlic Ricotta Pasta Recipe

When it comes to serving this fabulous pasta, I love to keep things fresh and vibrant. A crisp green salad with a light vinaigrette makes a perfect side, balancing the creamy pasta beautifully. For something heartier, roasted vegetables or garlic bread always elevate the meal and add extra texture.

Presentation-wise, I like to plate it in shallow bowls so the sauce can pool just right around the pasta. Garnishing with a few more torn basil leaves or a sprinkle of freshly grated Parmesan adds visual appeal and an extra hit of flavor. For a pop of color, a drizzle of good quality olive oil or a scattering of chili flakes works wonders.

As for drinks, I often reach for a chilled glass of dry white wine like Pinot Grigio or Sauvignon Blanc, which pairs wonderfully with the bright, fresh flavors. Non-alcoholic options such as sparkling water with lemon or a lightly brewed iced tea also complement it beautifully. Whether it’s a casual weeknight shared with loved ones or a special weekend meal, I serve this pasta warm to highlight the creamy ricotta and roasted tomato goodness at their best.

Variations

One of the best things about this Roasted Tomato and Garlic Ricotta Pasta Recipe is how adaptable it is to your tastes or dietary needs. If you’d like to make it gluten-free, I’ve had great success using gluten-free pasta varieties without losing any of the comforting texture. For a vegan twist, try swapping ricotta with a plant-based ricotta alternative or even a blended tofu or cashew cream for that creamy feel, and make sure to use nutritional yeast instead of Parmesan for cheesiness.

Flavor-wise, you can experiment with different herbs. Fresh thyme or rosemary can add a lovely earthy note, while a pinch of red pepper flakes wakes up the palate with subtle heat. For added protein, tossing in some grilled chicken or sautéed mushrooms works beautifully, too.

If you want to shake up the cooking method, roasting the tomatoes with a splash of balsamic vinegar adds a tangy sweetness that’s irresistible. Alternatively, you can roast a whole head of garlic alongside the tomatoes for a milder, caramelized garlic flavor that completely changes the profile in the best way.

Storage and Reheating

Storing Leftovers

I store any leftover Roasted Tomato and Garlic Ricotta Pasta in airtight containers to keep it fresh and prevent moisture loss. It keeps well for about 3 to 4 days in the refrigerator. To maintain its creamy texture, I recommend separating the sauce from the pasta if possible, but this isn’t strictly necessary if you plan to eat it within a day or two.

Freezing

Because of the delicate texture of ricotta and roasted tomatoes, freezing this pasta isn’t my first choice. However, if you do want to freeze it, it’s best to freeze just the pasta and roasted tomato mixture without the ricotta sauce. Store it in freezer-safe containers or heavy-duty freezer bags for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating and then stir in fresh ricotta at serving.

Reheating

The best way to reheat this pasta is gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving it dry, as the ricotta might separate or become grainy. Stir often and rewarm slowly to bring back that creamy, luscious texture. Adding a little extra fresh basil or a sprinkle of Parmesan after reheating really revives the dish.

FAQs

Can I use other types of tomatoes for this recipe?

Absolutely! While cherry tomatoes work best for their sweetness and size, you can use grape tomatoes, Roma tomatoes, or even small heirlooms; just be sure to adjust roasting time accordingly since larger tomatoes take a bit longer to soften.

Is this recipe suitable for meal prepping?

Yes! This pasta reheats nicely when stored properly, making it a great option for meal prep. Just keep the sauce and pasta refrigerated and reheat gently to enjoy the best texture.

Can I make the sauce ahead of time?

You can prepare the ricotta sauce in advance and store it in the fridge for up to 2 days, but I recommend roasting the tomatoes fresh when ready to serve for the best flavor and texture.

What pasta shapes work best for this dish?

I love spaghetti and penne for this recipe because their shapes hold the sauce well, but feel free to try fusilli, rigatoni, or even linguine if that’s what you have on hand.

How spicy is this dish? Can I make it spicier?

This pasta is mild by default, but you can easily add crushed red pepper flakes during the roasting step or sprinkle them on top at serving to add as much heat as you like.

Conclusion

I can’t recommend this Roasted Tomato and Garlic Ricotta Pasta Recipe enough for anyone looking to make a simple yet stunning pasta dish. It’s a beautiful balance of textures and flavors that feels both comforting and fresh. Whether you’re cooking for yourself, family, or friends, I promise this recipe will bring smiles all around and might just become your new favorite weeknight go-to.

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