There’s something almost magical about transforming a handful of simple ingredients into a vibrant, soul-satisfying meal. This Roasted Tomato and Garlic Ricotta Pasta isn’t just another weeknight dinner—it’s a celebration of flavors, textures, and colors. Juicy cherry tomatoes burst open under high heat, their natural sweetness intensifying as they blister and caramelize. Paired with mellow, sweet roasted garlic that has been lovingly mashed into a creamy paste, every forkful is like a little revelation. Whip up this vibrant Roasted Tomato and Garlic Ricotta Pasta for a delightful dinner that bursts with flavor, and you’ll quickly understand why it’s become a go-to recipe in kitchens everywhere. With just 10 minutes of prep time and 30 minutes of roasting and cooking, you can go from procrastination to pasta perfection in under an hour. Plus, its vegetarian-friendly profile and manageable calorie count (around 600 per serving) mean it’s as wholesome as it is delicious.
This creamy pasta combines sweet roasted tomatoes and mellow garlic with rich ricotta, creating a scrumptious dish that’s comforting and satisfying. I love how the light lemon zest adds a playful zing, cutting through the luscious cheese blend and bringing the whole plate to life. Top it off with a shower of freshly grated Parmesan and scattered basil leaves for that irresistible finale. Whether you’re cooking for family, entertaining friends, or simply craving something homey and delicious, this dish delivers every single time. It’s beginner-friendly—no fancy techniques required—and incredibly adaptable. Swap in your favorite pasta shape, pitch in some greens for a nutritional boost, or drizzle on balsamic glaze if you’re feeling decadent. Gather your ingredients, crank up the oven, and let’s get ready to roast, mash, and toss our way to pasta paradise!
KEY INGREDIENTS IN ROASTED TOMATO AND GARLIC RICOTTA PASTA
Every great dish starts with quality ingredients, and this pasta is no exception. From the sweet burst of tomatoes to the creamy ricotta base, each component plays a crucial role in building layers of flavor and texture. Here’s a closer look at the stars of this recipe:
- Cherry Tomatoes
These tiny, jewel-like tomatoes roast beautifully, their skins blistering and juices concentrating into a sweet-tart syrup that clings to each pasta strand.
- Garlic Bulb
Roasting the whole cloves softens their sharp bite into a mellow, nutty paste that infuses the sauce with deep, savory richness.
- Olive Oil
Extra-virgin olive oil brings a fruity, peppery note and helps coax out the best from both tomatoes and garlic during roasting—and keeps the ricotta silky smooth.
- Salt and Pepper
Simple seasonings that amplify the natural flavors of each ingredient. A pinch here and there creates harmony between creamy cheese and vibrant tomato.
- Pasta of Your Choice
From spaghetti to penne, pick your preferred shape. The pasta serves as the perfect vehicle, coating itself with that luscious roasted tomato–ricotta sauce.
- Ricotta Cheese
This soft, fresh cheese lends the sauce a luxuriously creamy texture and a delicate tang that balances the sweetness of the tomatoes.
- Grated Parmesan Cheese
Sharp, nutty Parmesan heightens the umami factor and adds a satisfying depth to each bite.
- Lemon Zest
Bright citrus notes cut through the richness, uplifting the entire dish and giving it a refreshing edge.
- Fresh Basil Leaves
Fragrant, verdant basil tossed in at the end gives a final herbal flourish and a burst of color.
- Red Pepper Flakes (Optional)
A sprinkle of heat for anyone who likes a little kick—these flakes awaken the palate and play off the sweet-roasted profile.
HOW TO MAKE ROASTED TOMATO AND GARLIC RICOTTA PASTA
Let’s dive into the heart of this recipe. The process is delightfully straightforward: roast the tomatoes and garlic until they’re bursting with flavor, whip up a simple cheese base, then marry everything together with your perfectly cooked pasta. Follow these steps for a creamy, dreamy dish that’s sure to impress.
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. Wash and thoroughly dry the cherry tomatoes so they roast rather than steam. Arrange them on the prepared sheet, spacing them evenly.
3. Peel the garlic bulb carefully, keeping each clove’s papery skin on. Scatter the cloves among the tomatoes—this layer of skin will protect the garlic as it softens.
4. Drizzle 2 tablespoons of olive oil over the tomatoes and garlic. Generously season with salt and pepper to bring out their natural sweetness.
5. Slide the baking sheet into the oven and roast for 25–30 minutes, or until tomato skins are blistered and garlic is tender enough to pierce with a fork.
6. While the veggies roast, bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions. Before draining, scoop out and reserve 1 cup of pasta cooking water.
7. In a spacious mixing bowl, combine ricotta cheese, grated Parmesan, lemon zest, and the remaining 1 tablespoon of olive oil. Stir until silky smooth and well incorporated.
8. When roasting is complete, let the tomatoes and garlic cool slightly. Squeeze each garlic clove out of its skin and mash into a paste. Gently fold the garlic paste and roasted tomatoes (and all those savory juices) into the ricotta mixture.
9. Add the drained pasta to the bowl and toss vigorously, using reserved pasta water to achieve a creamy sauce that clings to every strand.
10. Finish by folding in chopped basil, and taste for seasoning. Adjust with extra salt, pepper, or a pinch of red pepper flakes for heat. Serve immediately, with an optional shower of extra Parmesan on top.
SERVING SUGGESTIONS FOR ROASTED TOMATO AND GARLIC RICOTTA PASTA
Enhancing your final presentation can elevate this comforting pasta from weeknight staple to dinner-party showstopper. With a few simple touches and thoughtful pairings, you can create a meal that looks and tastes like it came straight from a cozy trattoria. Whether you’re serving family around the table or hosting friends for a casual gathering, these suggestions will help you plate like a pro and delight every guest.
- Family-Style Platter
Transfer the pasta to a large, shallow serving dish and scatter whole basil leaves on top. Let everyone dig in, giving the table an inviting, communal feel.
- Individual Bowls with Garnish
Serve portions in deep bowls, then drizzle each with a bit of extra virgin olive oil and a sprinkle of toasted pine nuts for crunch.
- Side Salad Pairing
Complement the creamy pasta with a crisp arugula salad dressed in lemon and olive oil. The peppery greens provide a refreshing contrast.
- Drizzle of Balsamic Glaze
Finish each plate with a delicate swirl of balsamic reduction for a touch of sweetness and an elegant visual accent.
HOW TO STORE ROASTED TOMATO AND GARLIC RICOTTA PASTA
Leftovers can be just as delightful as the first serving if stored properly. This section covers how to keep your creamy tomato and ricotta sauce at its best for days to come. Whether you’re meal-prepping for the week or simply want to minimize waste, these storage tips will help maintain flavor, texture, and safety.
- Refrigerator Storage
Allow the pasta to cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days. To reheat, warm gently in a saucepan over low heat, adding a splash of reserved pasta water or milk to revive the sauce’s creaminess.
- Freezing Optional
While fresh basil leaves won’t freeze well, you can freeze the bulk of the pasta in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator, then reheat carefully with added liquid to prevent dryness.
- Separate Components
For the best texture, consider storing pasta and sauce separately. Keep each in its own container—this will avoid sogginess and let you reheat both perfectly before tossing together.
- Reheat with Care
Use a double boiler or low heat on the stove to rewarm leftovers. Stir frequently and add a drizzle of olive oil or a splash of milk to maintain that fresh, silky consistency you enjoyed when it was first served.
CONCLUSION
From the first snap of blistered tomato skins under your fork to the last lingering taste of lemon-kissed ricotta, this Roasted Tomato and Garlic Ricotta Pasta is the kind of recipe that stays with you. We’ve journeyed through ingredient highlights, step-by-step instructions, and tips to serve and store every delicious bite. Whether you’re a kitchen novice or a seasoned cook, you’ll find joy in the simplicity and versatility of this vegetarian-friendly dish. Its quick prep and impressive flavor punch make it an ideal contender for busy weeknights, casual gatherings, or a special date-night at home. Feel free to print this article and save it for later reference—its easy-to-follow layout and detailed guidance will help you whip up this crowd-pleaser whenever the mood strikes. Don’t forget, you can also find a FAQ below to answer any lingering questions about substitutions, storage, or cooking tips.
I’d love to hear how it turns out for you! Drop a comment if you try this recipe or if you have any questions about the process. Share your favorite twists, from adding greens like spinach to experimenting with different cheese blends. Your feedback not only helps me refine my recipes but also inspires others in our cooking community. So go ahead—roast, toss, and savor every moment. Then come back and let me know how your pasta adventure unfolded!
Roasted Tomato and Garlic Ricotta Pasta
Description
This creamy pasta combines sweet roasted tomatoes and mellow garlic with rich ricotta, creating a scrumptious dish that's comforting and satisfying. Perfectly garnished with fresh basil, it’s a meal the whole family will love.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Wash and dry the cherry tomatoes. Place them on the prepared baking sheet.
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Peel the garlic bulb, separating the cloves but leaving the skins on. Scatter the garlic cloves among the tomatoes.
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Drizzle 2 tablespoons of olive oil over the tomatoes and garlic. Season with salt and pepper.
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Roast in the preheated oven for about 25-30 minutes, or until the tomatoes are blistered and the garlic is soft.
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While the tomatoes and garlic roast, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Reserve 1 cup of the pasta cooking water and then drain the pasta.
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In a large mixing bowl, combine the ricotta cheese, grated Parmesan, lemon zest, and the remaining tablespoon of olive oil. Mix until smooth.
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Once roasted, remove the garlic skins and mash the cloves into a paste. Add the paste and roasted tomatoes (along with any juices) to the ricotta mixture.
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Toss the cooked pasta in the bowl with the ricotta and tomato mixture, adding reserved pasta water as needed to create a creamy sauce.
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Add chopped basil and mix gently. Season with additional salt, pepper, and red pepper flakes if desired.
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Serve immediately, with extra Parmesan cheese on top if desired.
Note
- Roasting garlic brings out a sweet and nutty flavor, which pairs perfectly with the tomatoes.
- You can substitute cherry tomatoes with grape tomatoes or heirloom varieties for different flavors and colors.
- This dish can be made gluten-free by using your favorite gluten-free pasta.
- Adding some sautéed spinach or arugula can provide an extra layer of flavor and nutrition.
- For a richer taste, drizzle a little balsamic glaze over the finished pasta.
