Roasted Tomato and Garlic Ricotta Pasta

Looking for a dish that’s simple, creamy, and bursting with flavor? This Roasted Tomato and Garlic Ricotta Pasta delivers just that. Sweet, caramelized cherry tomatoes and mellow roasted garlic come together with silky ricotta cheese to create a lusciously creamy pasta sauce that’s as satisfying as it is easy to make. It’s perfect for weeknight dinners or cozy weekend meals.

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Why You’ll Love This Recipe
Bold Yet Simple – Few ingredients with big, fresh flavor.
Creamy without the Cream – Ricotta gives a smooth, rich texture.
Perfect for Summer – Uses juicy, in-season cherry tomatoes.
Minimal Cleanup – Roasting and sauce mixing all happen in one baking dish.
Vegetarian-Friendly – A hearty, meatless meal full of depth.

Ingredients You’ll Need

For the Roasted Tomatoes and Garlic:

• 2 pints cherry tomatoes
• 1 bulb garlic (top sliced off to expose cloves)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano or Italian seasoning

For the Ricotta Pasta:

• 1 lb pasta (rigatoni, penne, or fusilli work best)
• 1 cup whole milk ricotta cheese
• ¼ cup grated Parmesan cheese
• Zest of 1 lemon (optional for brightness)
• 2 tbsp pasta water (reserved before draining)
• Fresh basil or parsley, chopped (for garnish)

Tools You’ll Need

• Baking dish or sheet pan
• Pot for boiling pasta
• Fine grater (for lemon zest and cheese)
• Garlic press or fork (for mashing roasted garlic)
• Mixing bowl
• Wooden spoon or spatula

Step-by-Step Instructions

Step 1: Roast the Tomatoes and Garlic

1. Preheat oven to 400°F (200°C).
2. In a baking dish, add cherry tomatoes and the garlic bulb (cut side up).
3. Drizzle everything with olive oil and sprinkle with salt, pepper, and dried herbs.
4. Roast for 25-30 minutes, or until tomatoes are bursting and lightly browned, and garlic is soft.
5. Remove from oven and let cool slightly.

Step 2: Cook the Pasta

1. While tomatoes are roasting, bring a large pot of salted water to a boil.
2. Cook pasta until al dente according to package directions.
3. Reserve ½ cup pasta water, then drain pasta and set aside.

Step 3: Prepare the Ricotta Sauce

1. In a large mixing bowl, combine ricotta, grated Parmesan, and lemon zest (if using).
2. Squeeze the roasted garlic cloves out of their skins and mash them with a fork.
3. Add mashed garlic to the ricotta mixture.
4. Stir until creamy and smooth, adding a bit of pasta water to loosen if needed.

Step 4: Combine Everything

1. Add the cooked pasta and roasted tomatoes (with their juices) into the ricotta sauce.
2. Toss gently to combine, adding a splash of pasta water if the sauce needs thinning.
3. Season with additional salt and pepper to taste.

Step 5: Garnish and Serve

1. Sprinkle with fresh basil or parsley.
2. Serve warm with extra Parmesan on top.

Tips for Perfect Ricotta Pasta
Use Whole Milk Ricotta – It’s creamier and makes a richer sauce.
Don’t Skip Roasting – Roasting intensifies the tomatoes’ sweetness and mellows the garlic.
Save That Pasta Water – It’s key for loosening the sauce without watering it down.
Fresh Herbs Finish It – A sprinkle of basil or parsley adds a fresh, vibrant touch.
Add Heat – A pinch of red pepper flakes adds a nice kick if you like spice.

Serving Suggestions
Garlic Bread – Perfect for scooping up leftover sauce.
Side Salad – Try a mixed greens salad with lemon vinaigrette.
Grilled Chicken – For extra protein, serve grilled chicken on top.
Chilled Sparkling Water – Refreshing and crisp to balance the creamy pasta.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Not ideal, as ricotta-based sauces can separate.

Reheating:
Stovetop: Reheat over medium-low, stirring gently and adding a splash of milk or pasta water to restore creaminess.
Microwave: Warm in short intervals, stirring between each one.

Frequently Asked Questions

1. Can I use different types of tomatoes?
   Yes, grape tomatoes or chopped Roma tomatoes also work well.
2. What’s the best pasta shape for this sauce?
   Short, ridged shapes like rigatoni or penne help the sauce cling better.
3. Can I make it ahead of time?
   You can roast the tomatoes and garlic in advance, then refrigerate until ready to combine.
4. Is this recipe gluten-free?
   Use gluten-free pasta and double-check your cheeses to ensure no additives.
5. Can I make it vegan?
   Yes, use plant-based ricotta and Parmesan, and roast the garlic in olive oil only.

Final Thoughts
This Roasted Tomato and Garlic Ricotta Pasta is a vibrant, comforting meal that celebrates the simplicity of seasonal ingredients. It’s perfect for busy weeknights or relaxed weekend dinners with loved ones. Creamy, tangy, and just the right amount of indulgent—this dish is a must-try.
Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.

Preparation Time: 10 minutes
Roasting Time: 30 minutes
Cooking Time: 10 minutes
Cuisine: Italian

Nutritional Information (Per Serving):
Calories: 430 | Protein: 17g | Carbohydrates: 50g | Fat: 18g | Fiber: 3g | Sodium: 360mg

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