Roasted Tomato Ricotta Pasta
A creamy and comforting roasted tomato ricotta pasta that combines sweet, caramelized tomatoes with smooth ricotta cheese for a simple yet flavorful Italian-inspired dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 pint cherry tomatoes
- 3 tbsp olive oil
- 3 cloves garlic, minced
- Salt and fresh cracked black pepper to taste
- 8 oz pasta (penne or spaghetti preferred)
- 1 cup ricotta cheese
- ¼ cup fresh basil leaves, chopped
- ¼ cup grated Parmesan cheese
- Red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss cherry tomatoes with 2 tbsp olive oil, garlic, salt, and pepper on a baking sheet.
- Roast tomatoes for 25-30 minutes until caramelized and bursting.
- Meanwhile, cook pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water before draining.
- In a large bowl, combine roasted tomatoes and their juices, ricotta cheese, and remaining 1 tbsp olive oil.
- Add cooked pasta and toss gently to combine, adding reserved pasta water as needed to loosen the sauce.
- Stir in fresh basil and sprinkle with Parmesan cheese and red pepper flakes if desired.
- Serve warm, garnished with extra basil and Parmesan if desired.
Notes
For extra richness, stir in a spoonful of butter or drizzle with balsamic glaze before serving.
Find it online: https://justflowe.com/roasted-tomato-ricotta-pasta/