Name: Roasted Tomato and Garlic Ricotta Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 2 cups cherry or grape tomatoes; 4–6 garlic cloves, whole and peeled; 2 tablespoons olive oil; Salt and black pepper, to taste; 1 cup ricotta cheese; Fresh basil leaves, for garnish; 12 oz pasta of choice (spaghetti, linguine, rigatoni, etc.); Grated Parmesan cheese (optional, for serving); Red pepper flakes (optional, for heat)

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This Roasted Tomato and Garlic Ricotta Pasta is a creamy, flavorful dish that brings together the sweetness of roasted tomatoes, the richness of garlic, and the velvety smoothness of ricotta cheese. It’s simple enough for a weeknight dinner but elegant enough to serve to guests. Every bite is packed with comforting flavor, and it’s a great way to elevate pantry staples into something special.

Why You’ll Love This Recipe

I love how this recipe transforms a few basic ingredients into a delicious and comforting pasta dish. The roasted tomatoes become beautifully caramelized, bringing out their natural sweetness, while the garlic softens and infuses the dish with a deep, savory flavor. Blending them with creamy ricotta gives the sauce a luxurious texture that coats every piece of pasta perfectly. It’s satisfying, easy to make, and comes together with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cherry tomatoes or grape tomatoes
Garlic cloves
Olive oil
Salt and black pepper
Ricotta cheese
Fresh basil leaves
Pasta of choice (like spaghetti, linguine, or rigatoni)
Parmesan cheese (optional, for serving)
Red pepper flakes (optional, for a hint of heat)

Directions

I start by preheating the oven to 400°F (200°C).
On a baking sheet, I toss the cherry tomatoes and whole garlic cloves with olive oil, salt, and pepper. I roast them for about 20–25 minutes until the tomatoes burst and the garlic is golden and soft.
While the tomatoes are roasting, I cook the pasta in salted boiling water according to package instructions until al dente. I reserve some pasta water before draining.
In a blender or food processor, I combine the roasted tomatoes, garlic, and ricotta cheese until smooth. I add a splash of the reserved pasta water to adjust the consistency.
I return the cooked pasta to the pot, pour in the creamy sauce, and toss everything together over low heat until warmed through.
I finish with freshly torn basil, grated Parmesan if I want, and a sprinkle of red pepper flakes for a kick.

Servings and timing

This recipe makes about 4 servings and takes roughly 10 minutes of prep time and 25 minutes of cook time, totaling around 35 minutes from start to finish.

Variations

I sometimes mix it up by using sun-dried tomatoes for a more intense tomato flavor. Adding sautéed spinach or kale to the sauce gives it a green, earthy twist. For added protein, I toss in grilled chicken or chickpeas. If I want a tangier sauce, I stir in a squeeze of lemon juice or a spoonful of pesto. And for a dairy-free version, I use plant-based ricotta alternatives.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of water or milk to loosen the sauce. It also reheats well in the microwave in 30-second intervals, stirring between each to keep it creamy and smooth.

FAQs

How do I make the sauce extra creamy?

I blend the ricotta with the roasted garlic and tomatoes while they’re still warm, and add a little pasta water until the sauce is silky and smooth.

Can I use store-bought ricotta?

Yes, I often use store-bought ricotta for convenience, but I make sure to choose a full-fat version for the best texture and flavor.

What pasta shape works best?

I love using spaghetti or linguine for a classic feel, but tubular shapes like rigatoni or penne hold the sauce beautifully too.

Can I make this ahead of time?

Yes, I can roast the tomatoes and garlic and blend the sauce ahead of time. I just store it in the fridge, then reheat and mix with pasta when I’m ready to eat.

Is this recipe vegetarian?

It is vegetarian as long as I use Parmesan made without animal rennet or skip it altogether.

Conclusion

Roasted Tomato and Garlic Ricotta Pasta is one of those comforting meals I can always rely on when I want something fast, flavorful, and satisfying. It’s creamy without being heavy, rich with roasted garlic and tomato flavor, and endlessly customizable. Whether I’m cooking for myself or for friends, this dish always delivers.