Roasted Tomato Garlic Ricotta Pasta: Creamy Comfort Food Perfection

There’s something magical that happens when tomatoes and garlic roast together in the oven. The flavors deepen, sweeten, and transform into something truly extraordinary. Combine that with creamy ricotta cheese and your favorite pasta, and you have a dish that’s both comforting and sophisticated. This roasted tomato and garlic ricotta pasta recipe is the perfect weeknight dinner that feels special enough for company.

Ingredients

For the Roasted Tomatoes and Garlic:

• 1 pound cherry tomatoes or grape tomatoes
• 1 head of garlic, cloves separated but not peeled
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste

For the Pasta and Ricotta Sauce:

• 12 ounces rigatoni or your favorite pasta shape
• 1 cup whole milk ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 lemon, zested and juiced
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1/4 cup pasta water (reserved)

Step-by-Step Instructions

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes and unpeeled garlic cloves with olive oil, oregano, red pepper flakes (if using), salt, and pepper. Roast for 20-25 minutes until the tomatoes have burst and the garlic is soft and golden.

Step 2: Cook the Pasta

While the tomatoes are roasting, cook your pasta according to package directions in well-salted water. Reserve about 1/4 cup of the starchy pasta water before draining.

Step 3: Prepare the Ricotta Sauce

In a medium bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Squeeze the roasted garlic cloves out of their skins and mash them into the ricotta mixture. Season with salt and pepper.

Step 4: Combine Everything

Add the drained pasta to the ricotta mixture along with the roasted tomatoes (reserve a few for garnish). Add a splash of the reserved pasta water to help create a creamy sauce. Toss everything together until well combined.

Step 5: Serve and Garnish

Divide the pasta among bowls, top with remaining roasted tomatoes, fresh basil, and an extra sprinkle of Parmesan cheese. Serve immediately.

Expert Tips

Choosing Your Ingredients

Tomato Selection: Cherry or grape tomatoes work best for roasting as they burst beautifully. For a variation, try using roasted veggies like zucchini or bell peppers alongside the tomatoes.

Ricotta Quality: Whole milk ricotta provides the creamiest texture. For an extra smooth sauce, you can blend the ricotta mixture before combining with pasta.

Cooking Techniques

Roasting Time: Don’t rush the roasting process! The caramelization is what gives this dish its incredible flavor depth.

Pasta Water Magic: Always reserve some pasta water – the starch helps emulsify the sauce and makes it cling perfectly to the pasta.

Recipe Variations

Lemon Ricotta Rigatoni

For a brighter, zestier version, increase the lemon zest and juice, and add a tablespoon of capers for a tangy twist.

Roasted Tomato & Garlic Bruschetta with Ricotta

Use the roasted tomato and garlic mixture as a topping for toasted bread slices spread with ricotta for a delicious appetizer.

Roasted Veggies and Ricotta Pasta

Add other roasted vegetables like zucchini, eggplant, or bell peppers to create a more substantial meal.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can roast the tomatoes and garlic up to 2 days in advance. Store them in an airtight container in the refrigerator and combine with freshly cooked pasta when ready to serve.

What pasta shapes work best?

Rigatoni, penne, fusilli, or any short pasta with ridges or hollows work best as they catch the creamy sauce beautifully. Avoid very delicate pasta like angel hair.

Can I use low-fat ricotta?

While you can use low-fat ricotta, whole milk ricotta provides a creamier, more luxurious texture. The fat content helps carry the flavors better.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to refresh the sauce.

Roasted Tomato Garlic Ricotta Pasta: Creamy Comfort Food Perfection

This roasted tomato and garlic ricotta pasta recipe combines oven-roasted tomatoes and garlic with creamy ricotta cheese for a comforting yet sophisticated weeknight dinner. The dish features burst cherry tomatoes, roasted garlic cloves mashed into ricotta, and pasta tossed together with fresh basil and Parmesan for a delicious meal perfect for any occasion.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 pound cherry tomatoes or grape tomatoes
• 1 head of garlic, cloves separated but not peeled
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 12 ounces rigatoni or your favorite pasta shape
• 1 cup whole milk ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 lemon, zested and juiced
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1/4 cup pasta water (reserved)

Method

 

Instructions

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes and unpeeled garlic cloves with olive oil, oregano, red pepper flakes (if using), salt, and pepper. Roast for 20-25 minutes until the tomatoes have burst and the garlic is soft and golden.
2. While the tomatoes are roasting, cook your pasta according to package directions in well-salted water. Reserve about 1/4 cup of the starchy pasta water before draining.
3. In a medium bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Squeeze the roasted garlic cloves out of their skins and mash them into the ricotta mixture. Season with salt and pepper.
4. Add the drained pasta to the ricotta mixture along with the roasted tomatoes (reserve a few for garnish). Add a splash of the reserved pasta water to help create a creamy sauce. Toss everything together until well combined.
5. Divide the pasta among bowls, top with remaining roasted tomatoes, fresh basil, and an extra sprinkle of Parmesan cheese. Serve immediately.

Notes

Don’t rush the roasting process! The caramelization is what gives this dish its incredible flavor depth. Always reserve some pasta water – the starch helps emulsify the sauce and makes it cling perfectly to the pasta. Whole milk ricotta provides the creamiest texture.