There’s something so comforting about a bowl of pasta bathed in a velvety sauce that just wraps itself around each strand or tube, whispering promises of warmth and satisfaction with every forkful. Creamy Tomato Ricotta Pasta does exactly that, blending the silky softness of ricotta cheese with the bright, lively tang of crushed tomatoes. It’s the kind of dish that makes you feel like you’re enveloped in a cozy hug, especially on a busy weeknight when you need deliciousness to come together in a flash. With just a handful of pantry staples—pasta, olive oil, garlic, shallots, canned tomatoes, and a dreamy ricotta-cream mixture—you can transform an ordinary evening into a small celebration of flavor.
This dish brings out herbal notes from oregano and basil, a gentle heat from red pepper flakes (if you like a little kick), and a finishing flourish of freshly grated Parmesan that adds just the right amount of savory depth. In fewer than 35 minutes, you’ll have a plate that looks like you spent hours in the kitchen, but without the fuss. It’s perfect for lunch or dinner, beginner-friendly, and adaptable to your mood—stir in some veggies or protein, or keep it classic. With about 550 calories per serving and no rest time required, you’ll be digging in before you know it.
Creamy Tomato Ricotta Pasta is a celebration of simple, bold flavors—ricotta cheese brings a gentle sweetness and luscious texture, while heavy cream smooths out the acidity of the tomatoes into a rich, silky sauce. Each ingredient plays a starring role, and together they create a comforting harmony that tastes like pure joy on a plate. Whether you’re feeding picky eaters or cooking for company, this pasta is a reliable go-to that always feels like a treat.
KEY INGREDIENTS IN CREAMY TOMATO RICOTTA PASTA
Before we dive into the cooking, let’s get acquainted with the stars of this recipe. Each component has a special job, from building the base flavors to adding that final touch of freshness.
- Pasta
A neutral canvas that soaks up every bit of sauce. Whether you choose penne, spaghetti, or your favorite shape, it delivers the perfect bite-to-sauce ratio.
- Olive oil
The backbone of our sauté base. It gently carries the garlic and shallot flavors into the crushed tomatoes, creating a fragrant starting point.
- Garlic
Provides a punch of savory aroma. When minced and lightly sautéed, it releases oils that infuse the sauce with depth.
- Shallot
Milder and slightly sweeter than onion, shallot adds a gentle onion flavor without overpowering the tomatoes.
- Crushed tomatoes
The heart of the sauce. They bring a vibrant tang and silky texture that serve as the perfect backdrop for creamy ricotta.
- Dried oregano
Offers earthy, slightly minty notes that pair beautifully with tomato’s acidity.
- Dried basil
Adds a sweet, peppery flavor that complements the oregano and brightens the sauce.
- Red pepper flakes
A pinch of heat to balance the creaminess—optional but recommended if you like a little zing.
- Salt and freshly ground black pepper
Essential seasonings to enhance and balance all the other flavors.
- Ricotta cheese
Brings a luscious creaminess that tones down the tomatoes’ acidity and makes the sauce irresistibly smooth.
- Heavy cream
Adds silkiness and richness, melding the ricotta and tomato sauce into a unified, velvety texture.
- Parmesan cheese
A sharp, nutty finish that cuts through the creaminess and adds savory complexity.
- Fresh basil leaves
A final burst of herbal brightness and color.
- Extra Parmesan cheese
For sprinkling on top—because there’s no such thing as too much cheese!
HOW TO MAKE CREAMY TOMATO RICOTTA PASTA
Let’s walk through each step of building this sauce and tossing it with pasta so that every forkful is coated in creamy, tangy goodness. Follow these directions closely for the best texture and flavor.
1. Bring a large pot of salted water to a rolling boil. Generously season the water with salt to enhance the pasta’s flavor as it cooks. Add the pasta and cook according to package instructions until al dente, meaning it still holds a slight bite. Before draining, reserve 1 cup of the starchy pasta water—this will help adjust your sauce’s consistency later. Drain the pasta and set it aside briefly.
2. In a large skillet, heat the olive oil over medium heat until shimmering. Add the minced garlic and chopped shallot, then sauté for about 2–3 minutes, stirring frequently. You’re aiming for soft, fragrant pieces without any browning.
3. Pour in the crushed tomatoes and stir in the dried oregano, dried basil, red pepper flakes (if you’re using them), salt, and black pepper. Lower the heat to a gentle simmer and cook for 10 minutes, stirring occasionally so the sauce reduces slightly and flavors meld.
4. In a small bowl, whisk together the ricotta cheese and heavy cream until the mixture is perfectly smooth and lump-free. This step ensures the final sauce is utterly luxurious.
5. Stir the ricotta-cream mixture into the tomato sauce until fully incorporated. Taste and adjust seasoning with more salt and pepper if needed. If the sauce feels too thick, pour in a splash of the reserved pasta water and stir until you reach the ideal saucy consistency.
6. Add the cooked pasta to the skillet, then use tongs or a large spoon to toss it until every piece is coated in that creamy tomato blend. Sprinkle in the freshly grated Parmesan and give it one final toss so it melts into the sauce.
7. Serve the pasta while hot, garnished with torn fresh basil leaves and a generous dusting of extra Parmesan cheese on top for added flavor and visual appeal.
SERVING SUGGESTIONS FOR CREAMY TOMATO RICOTTA PASTA
When it comes time to enjoy your Creamy Tomato Ricotta Pasta, presentation and accompaniments can elevate the experience even further. A beautiful plate not only tastes better but invites everyone to dive in with delight. Consider pairing this dish with elements that contrast its creamy texture and accentuate its bright tomato-herb profile. Here are a few ideas to make your meal feel extra special:
- Rustic Bread Basket
Offer slices of warm, crusty bread brushed with olive oil or lightly toasted. Guests can scoop up any leftover sauce, ensuring nothing goes to waste.
- Crisp Green Salad
Serve a simple salad of mixed greens, thinly sliced red onion, and a lemony vinaigrette. The acidity and crunch balance the richness of the pasta.
- Glazed Roast Vegetables
Toss seasonal vegetables like zucchini, bell peppers, or cherry tomatoes in olive oil and balsamic before roasting. Their natural sweetness and caramelization create a delicious contrast.
- Wine Pairing
A chilled glass of crisp Pinot Grigio or a fruity Rosé makes a lovely companion to the dish, cutting through the creaminess and enhancing the tomato’s brightness.
HOW TO STORE CREAMY TOMATO RICOTTA PASTA
Leftovers of Creamy Tomato Ricotta Pasta are just as delightful as the freshly made version—if you store them correctly. Proper storage ensures the sauce retains its creamy texture and the pasta doesn’t become gummy. Whether you’re packing lunches for the week or planning ahead for busy evenings, follow these guidelines to keep every bite tasting fresh and flavorful.
- Refrigerator Storage
Transfer cooled pasta into an airtight container and refrigerate. Consume within 3 days for optimal freshness. Before reheating, stir in a splash of water or cream to restore the silky consistency.
- Freezing
For longer storage, place the pasta in a freezer-safe container or resealable bag, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator and gently warm on the stove or in the microwave, adding extra liquid if needed.
- Separate Sauce Option
Cook the sauce separately from the pasta and store them in two containers. This prevents the pasta from absorbing too much sauce and becoming soft. Reheat the sauce on low heat and toss with reheated pasta.
- Portioning for Meal Prep
Divide the pasta into individual portions before storing. This makes reheating in the microwave a breeze and helps maintain consistent flavor and texture each time you reheat.
CONCLUSION
This Creamy Tomato Ricotta Pasta recipe brings together the best of both worlds: the bright zing of crushed tomatoes and the lush, soothing creaminess of ricotta blended with heavy cream. We’ve taken you from the key ingredients—each chosen for its unique role—to a step-by-step guide that ensures a perfect sauce every time. Along the way, you’ve learned how to adjust the consistency with reserved pasta water, boost flavor with simple seasonings, and create a dish that’s both beginner-friendly and impressive enough for guests. Plus, we’ve shared serving suggestions that turn a humble weeknight meal into a memorable dining experience, and storage tips to keep your leftovers tasting like day-one perfection. With just 10 minutes of prep and 25 minutes of cooking time, you’ll have a satisfying 550-calorie meal that works equally well for lunch or dinner.
Feel free to print and save this article for future reference—you can even jot personal notes in the margins as you make the recipe your own. There’s a handy FAQ section below to troubleshoot any questions you might have, whether it’s about ingredient swaps or reheating techniques. If you try this recipe, I’d love to hear your thoughts: leave a comment with your favorite twist, any questions that popped up, or feedback on the texture and flavor. Your kitchen wins and culinary curiosities make this cooking journey even more enjoyable!
Creamy Tomato Ricotta Pasta
Description
Creamy Tomato Ricotta Pasta combines luscious ricotta with tangy tomatoes and herbal notes for a satisfying, flavorful meal that's quick to prepare.
Ingredients
Instructions
-
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
-
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté until fragrant and soft, about 2-3 minutes.
-
Pour in the crushed tomatoes and stir in the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
-
In a bowl, combine the ricotta cheese and heavy cream. Mix until smooth and well-blended.
-
Stir the ricotta mixture into the tomato sauce, adding more salt and pepper if needed. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
-
Add the cooked pasta to the skillet and toss until the pasta is thoroughly coated with the sauce. Stir in the freshly grated Parmesan cheese.
-
Serve the pasta hot, garnished with fresh basil leaves and extra Parmesan cheese on top.
Note
- This dish is highly adaptable; add cooked chicken, shrimp, or sautéed vegetables for extra protein or flavor.
- For a vegan version, substitute ricotta and heavy cream with almond ricotta and coconut cream.
- This recipe can be doubled for a large crowd or for leftovers; store in an airtight container for up to 3 days in the refrigerator.
- The sauce can be made ahead of time and stored in the fridge; just warm it before tossing it with the pasta.
