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Easy Roasted Tomato and Garlic Ricotta Pasta

There's something magical that happens when you roast tomatoes and garlic together – the flavors intensify, sweeten, and transform into something truly special. This roasted tomato and garlic ricotta pasta combines those caramelized, savory notes with creamy ricotta cheese to create a comforting dish that feels indulgent yet comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb pasta (rigatoni, penne, or your favorite shape)
  • 2 cups cherry tomatoes
  • 6 cloves garlic, peeled
  • 1 cup ricotta cheese
  • 1/4 cup olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 cup fresh basil leaves
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Toss cherry tomatoes and garlic cloves with 2 tablespoons of olive oil, oregano, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tomatoes are bursting and garlic is golden brown.
  2. While vegetables roast, bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  3. In a large bowl, combine ricotta cheese with the remaining olive oil. Mash the roasted garlic cloves and add them to the ricotta mixture. Stir until smooth and creamy.
  4. Add the drained pasta to the ricotta mixture along with the roasted tomatoes. Toss gently, adding pasta water as needed to create a silky sauce that coats the pasta evenly.
  5. Stir in fresh basil leaves, red pepper flakes if using, and Parmesan cheese. Season with additional salt and pepper to taste. Serve immediately with extra basil garnish.

Notes

Pasta Water is Key: Don't skip reserving pasta water – the starchy liquid helps emulsify the sauce and makes it cling perfectly to the pasta. Roasting Time Matters: For best flavor, roast until tomatoes are just bursting but not completely collapsed. Ricotta Quality: Use whole milk ricotta for the creamiest texture, or part-skim for a lighter version.