If you love pasta dishes that feel gourmet but require minimal effort, this Roasted Tomato and Garlic Ricotta Pasta is the perfect recipe. Roasting tomatoes and garlic together unlocks a deep, caramelized sweetness that pairs beautifully with the light creaminess of ricotta. I first made this dish on a late summer evening with a handful of cherry tomatoes that needed using, and I was amazed at how such simple ingredients transformed into a vibrant, luscious sauce. The ricotta melts into the warm pasta, creating a silky texture, while the roasted tomatoes add bursts of flavor in every bite. It’s the kind of pasta that feels both rustic and elegant—ideal for weeknights yet special enough for dinner guests.
Why You’ll Love This Recipe
This Roasted Tomato and Garlic Ricotta Pasta shines because of its simplicity and depth of flavor. Roasting the tomatoes intensifies their sweetness, and the garlic becomes mellow and rich, losing its sharp bite. When combined with creamy ricotta, the sauce becomes velvety and comforting without feeling heavy. You’ll love how versatile this recipe is: use any shape of pasta, swap herbs to your liking, or add vegetables for more texture. It’s a nourishing, quick, and bright pasta dish that highlights the beauty of fresh ingredients.
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Roasted Tomato and Garlic Ricotta Pasta – Creamy, Bright & Comfortingly Simple
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy, comforting pasta made with roasted tomatoes, caramelized garlic, and whipped ricotta for a rich yet bright and flavorful dish.
Ingredients
- 2 cups cherry or grape tomatoes
- 6 cloves garlic, unpeeled
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 8 oz pasta (rigatoni, penne, or spaghetti)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan
- 1 tbsp lemon juice
- 1/4 cup pasta water (as needed)
- Fresh basil, chopped
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Spread tomatoes and garlic cloves on the sheet. Drizzle with olive oil, salt, pepper, and red pepper flakes.
- Roast for 18–22 minutes, until tomatoes burst and garlic is softened.
- Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
- In a bowl, combine ricotta, Parmesan, lemon juice, salt, and pepper.
- Squeeze roasted garlic from skins into the ricotta mixture and blend until creamy.
- Add roasted tomatoes and their juices to the pasta, then stir in the whipped ricotta mixture.
- Add pasta water as needed to create a silky sauce.
- Top with fresh basil and additional Parmesan before serving.
Notes
- Use whole-milk ricotta for the creamiest texture.
- Blend ricotta with a splash of pasta water for an even smoother sauce.
- Add spinach or roasted zucchini for extra veggies.
- For more richness, drizzle with extra olive oil before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Roasting / Stovetop
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cherry or grape tomatoes – Roast beautifully and create a naturally sweet, juicy sauce.
Whole garlic cloves – Roasting them softens the flavor and adds richness.
Olive oil – Helps caramelize the tomatoes and garlic.
Ricotta cheese – Adds creamy, light richness without overwhelming the dish.
Pasta (rigatoni, penne, or spaghetti) – Holds the ricotta sauce and roasted tomatoes well.
Salt and black pepper – Essential for seasoning each component.
Crushed red pepper flakes (optional) – Provides subtle heat.
Fresh basil or parsley – Adds brightness and a fresh finish.
Parmesan cheese – Enhances the creamy sauce with salty, nutty depth.
Directions
Preheat your oven to 400°F (200°C). Place cherry tomatoes and whole garlic cloves on a baking sheet. Drizzle with olive oil, season with salt, pepper, and red pepper flakes, and toss to coat. Roast for 20–25 minutes or until tomatoes burst and garlic softens.
Meanwhile, cook your pasta according to package instructions until al dente. Reserve about ½ cup of the pasta water, then drain.
Once the tomatoes are roasted, mash the softened garlic cloves lightly with the back of a spoon to release their flavor. Add the cooked pasta directly to the baking sheet or transfer everything to a large bowl. Add ricotta and a splash of pasta water, stirring until it forms a creamy, silky sauce.
Season with additional salt and pepper as needed. Add fresh basil or parsley and grated Parmesan. Toss until everything is evenly coated and serve warm.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4 people.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: about 35 minutes
Storage/reheating
Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop with a splash of water or olive oil to bring back the creaminess. Avoid overheating to keep the ricotta from becoming grainy. Freezing is not recommended due to the dairy.
Variations and Customizations
Creamy Tomato Ricotta Sauce – Blend roasted tomatoes with ricotta for a smoother, blush-style sauce.
Veggie Boost – Add spinach, zucchini, or roasted red peppers.
Herb Lovers’ Version – Add thyme or oregano before roasting the tomatoes.
Spicy Roasted Pasta – Increase red pepper flakes or stir in chili paste.
Lemon Ricotta Pasta – Add lemon zest and juice for brightness.
Pesto Ricotta Pasta – Stir in a spoonful of basil pesto.
Ricotta & Burrata Combo – Top with burrata for extra creaminess.
Protein Boost – Add grilled chicken, Italian sausage, or chickpeas.
Gluten-Free Version – Use gluten-free pasta.
Sun-Dried Tomato Version – Add chopped sun-dried tomatoes for extra intensity.
FAQs
Can I use larger tomatoes?
Yes—just chop them into smaller pieces before roasting.
Should I remove the garlic skins before roasting?
Keep them on; they protect the garlic and peel easily once roasted.
Can I use whole-milk ricotta?
Yes—it gives the best creamy texture.
Can I blend the sauce?
Absolutely, if you prefer a smoother consistency.
Will cottage cheese work?
Blended cottage cheese can be used but will change the flavor slightly.
Can I make this recipe dairy-free?
Use a dairy-free ricotta alternative.
What pasta shape works best?
Short shapes like rigatoni and penne hold the sauce beautifully.
Can I add meat?
Yes—chicken, shrimp, or crispy pancetta work well.
Do roasted tomatoes get too sweet?
No—the savory garlic and ricotta balance the sweetness perfectly.
Can this be made ahead?
You can roast the tomatoes ahead, but mix with pasta just before serving.
Conclusion
This Roasted Tomato and Garlic Ricotta Pasta is creamy, vibrant, and effortlessly delicious. With sweet roasted tomatoes, mellow garlic, and lush ricotta, it delivers restaurant-quality flavor using simple, wholesome ingredients. Whether you’re cooking for a busy weeknight or entertaining guests, this pasta offers a beautiful balance of comfort and freshness that keeps you coming back for more.
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