Creamy Roasted Tomato and Garlic Ricotta Pasta Recipe

There’s nothing quite like a comforting bowl of pasta that feels both fresh and indulgent. This roasted tomato and garlic ricotta pasta is exactly that—a creamy, flavorful dish that’s surprisingly simple to prepare. With sweet roasted tomatoes and rich ricotta cheese, it’s a dinner that’ll quickly become one of your favorites.

this Recipe

You’re going to love how the roasting brings out the natural sweetness of the tomatoes while the garlic adds a subtle warmth. Plus, the ricotta creates a luscious sauce that coats every strand of pasta perfectly. This roasted tomato ricotta pasta is perfect for cozy weeknights or casual dinner parties alike.

Why You’ll Love This Recipe

• Uses simple, fresh ingredients for a wholesome meal
• Roasting tomatoes intensifies their natural sweetness and flavor
• Rich and creamy sauce made with fresh ricotta cheese
• Easy to prepare in under an hour from start to finish
• Perfectly balanced garlic flavor without overpowering the dish

Ingredients

Gather these fresh ingredients to create a delicious roasted tomato and garlic ricotta pasta that serves 4.

• 2 pounds ripe roma tomatoes, halved
• 6 cloves garlic, peeled
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 12 ounces pasta (penne or rigatoni work well)
• 1 cup whole milk ricotta cheese
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon red pepper flakes (optional)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories: Approximately 480 per serving

How to Make Roasted Tomato and Garlic Ricotta Pasta

1. Preheat your oven to 425°F. Toss the halved roma tomatoes and garlic cloves with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
2. Roast the tomatoes and garlic for 25-30 minutes until the tomatoes are soft, caramelized, and slightly blistered. The garlic should be tender and golden.
3. Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
4. Once the tomatoes and garlic are roasted, transfer them to a large bowl. Squeeze the roasted garlic out of the skins and mash slightly with a fork.
5. Add the ricotta cheese, Parmesan, remaining olive oil, basil, red pepper flakes if using, and a pinch of salt and pepper to the bowl. Stir to combine, adding reserved pasta water a little at a time to create a creamy sauce.
6. Toss the drained pasta into the sauce until well coated. Adjust seasoning with salt and pepper as needed.
7. Serve immediately with extra Parmesan and fresh basil sprinkled on top for garnish.

Tips for the Best Results

• Use ripe roma tomatoes for sweetness and less water content.
• Don’t skip roasting the garlic—it mellows and adds great depth to the sauce.
• Reserve pasta water to loosen the sauce and help it cling to the noodles.
• Use whole milk ricotta for the creamiest texture, not the low-fat kind.
• Fresh basil added at the end brightens the dish and complements the roasted flavors.

Storage and Reheating

Store leftover roasted tomato ricotta pasta in an airtight container in the refrigerator for up to 3 days. The sauce may thicken, so add a splash of water or olive oil when reheating.

You can freeze this pasta for up to 1 month. Thaw overnight in the fridge and gently reheat on the stovetop over low heat, stirring frequently to prevent sticking.

Frequently Asked Questions

Can I use other types of tomatoes for this recipe?

Yes, you can substitute roma tomatoes with vine-ripened or cherry tomatoes. Just keep in mind that cherry tomatoes will roast faster and might produce a slightly different texture and sweetness.

Is ricotta the best cheese to use in this pasta?

Ricotta works wonderfully because of its creamy, mild flavor and smooth texture. You can experiment with mascarpone for extra richness or cottage cheese blended smooth as a lighter alternative.

Can I make this recipe vegan or dairy-free?

To make it vegan, replace ricotta with a plant-based cream cheese or blended tofu, and use nutritional yeast instead of Parmesan. Roasting the tomatoes and garlic stays the same.

How do I prevent the pasta from drying out when reheating?

Add a splash of reserved pasta water, broth, or a little olive oil when reheating to keep the sauce creamy and prevent the pasta from sticking or drying out.