Roasted Tomato and Garlic Ricotta Pasta

There’s something undeniably comforting about a bowl of pasta, especially when it’s loaded with roasted tomatoes, creamy ricotta, and caramelized garlic. This Roasted Tomato and Garlic Ricotta Pasta is one of those dishes I love making when I want something that feels indulgent but is still simple and full of fresh flavors. The inspiration behind this recipe came from a late summer afternoon when my kitchen was filled with the scent of ripe tomatoes from the farmer’s market. I wanted to create a dish that would celebrate the natural sweetness of tomatoes and the richness of ricotta, with a touch of roasted garlic to tie it all together.

What I adore about this pasta is its balance of flavors. The tomatoes, once roasted, burst with sweetness and slightly charred edges, while the ricotta adds a soft, creamy texture that gently coats every bite of pasta. Garlic, slow-roasted alongside the tomatoes, becomes mellow and rich, giving the sauce a deep, aromatic base. It’s one of those dishes that’s incredibly satisfying without being heavy, perfect for a weeknight dinner or even as a crowd-pleasing main course for a casual gathering.

You’ll love this recipe for so many reasons. First, it’s versatile—serve it warm, room temperature, or even cold as a pasta salad. It pairs beautifully with grilled chicken, turkey bacon, or even a simple green salad on the side. You can use your favorite pasta shape, and even the type of ricotta can vary depending on your preference—smooth or whole milk ricotta both work well.

This recipe is also affordable, making it a great choice for families or anyone cooking on a budget. The ingredients are pantry-friendly, and the star of the dish—fresh tomatoes—are often in abundance during the summer season or can be swapped with canned roasted tomatoes during cooler months.

Here’s what you’ll need to bring this dish together:

Ingredients:

• 12 oz pasta (penne, rigatoni, or fusilli work well)

• 1 ½ cups ricotta cheese

• 2 cups cherry tomatoes or grape tomatoes

• 6 garlic cloves, peeled

• 2 tbsp olive oil

• Salt and pepper, to taste

• ½ tsp crushed red pepper flakes (optional)

• ½ tsp dried oregano or Italian seasoning

• Fresh basil, chopped, for garnish

• Grated Parmesan cheese, optional for serving

HOW TO PREPARE THIS RECIPE 
How to Prepare Roasted Tomato and Garlic Ricotta Pasta

This Roasted Tomato and Garlic Ricotta Pasta comes together with minimal effort and yields a deeply flavorful, creamy, and aromatic meal. The process is broken into three main parts: roasting the tomatoes and garlic, cooking the pasta, and assembling everything into a creamy, garlicky, cheesy masterpiece. Follow these detailed steps to ensure perfect results every time.

Step-by-Step Instructions:

1. Roast the Tomatoes and Garlic
Start by preheating your oven to 400°F (200°C). On a baking tray lined with parchment paper, spread out the cherry or grape tomatoes and the peeled garlic cloves. Drizzle everything with 2 tablespoons of olive oil. Sprinkle with salt, pepper, crushed red pepper flakes, and oregano or Italian seasoning. Toss to coat well, making sure the garlic is coated and nestled among the tomatoes to avoid burning.
Roast for 25–30 minutes, or until the tomatoes are blistered, slightly charred, and releasing their juices. The garlic should be golden and soft when pressed with a fork.

2. Cook the Pasta
While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the starchy pasta water, then drain the pasta.
Using this pasta water later will help loosen the ricotta and create a smooth, silky sauce that clings to each piece of pasta.

3. Make the Ricotta Sauce Base
In a large bowl, add the ricotta cheese. Mash the roasted garlic cloves directly into the ricotta using a fork. Stir to combine until you have a creamy mixture. The warmth of the garlic softens the ricotta and deepens its flavor.

4. Assemble the Dish
Add the hot, drained pasta into the bowl of ricotta and garlic. Pour in a bit of the reserved pasta water, starting with ¼ cup. Stir well to coat the pasta in the ricotta mixture. Add more water, a splash at a time, until the sauce is smooth and creamy.

Then, gently fold in the roasted tomatoes along with their juices from the tray. The tomatoes should stay somewhat intact, so don’t overmix. Taste and adjust seasoning as needed with more salt or pepper.

5. Garnish and Serve
Transfer the pasta to a serving dish or individual plates. Sprinkle chopped fresh basil over the top for a pop of color and freshness. Optionally, add grated Parmesan cheese for an extra layer of savory depth.

This dish can be served hot, but it’s just as delightful when served warm or at room temperature, especially on warmer days. If desired, top with turkey bacon crumbles or sliced grilled chicken ham for added protein.

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Quick and Easy

This recipe is incredibly easy to prepare. From start to finish, it takes less than 45 minutes, with only about 10–15 minutes of hands-on time. Roasting in the oven and boiling pasta happen simultaneously, making the process efficient and low-stress. The use of ricotta instead of a cooked sauce saves time and still delivers creaminess.

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Customizable

You can easily adapt this recipe to suit your tastes or dietary needs:

• Use whole wheat or gluten-free pasta.

• Add baby spinach, arugula, or kale just before serving for extra greens.

• Stir in a spoonful of pesto for an herby twist.

• Swap cherry tomatoes for roasted bell peppers or zucchini if preferred.

• Add grilled chicken ham, turkey bacon, or chickpeas for extra protein.

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Popular with Many People

This pasta is a guaranteed crowd-pleaser. Whether you’re cooking for kids, guests, or just yourself, it hits the spot every time. The roasted tomatoes offer rich umami, the ricotta is creamy without being heavy, and the roasted garlic adds a depth that elevates the whole dish. It’s ideal for dinner parties, potlucks, or cozy nights in.

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FAQs 
Frequently Asked Questions – Roasted Tomato and Garlic Ricotta Pasta

Can I use canned tomatoes instead of fresh cherry tomatoes?
Yes, you can substitute canned roasted tomatoes if fresh ones aren’t available. Use whole or diced canned tomatoes (drained slightly) and roast them in the oven as directed. They will still provide that rich, caramelized flavor.

What type of ricotta should I use?
Whole milk ricotta works best for a creamy texture, but low-fat ricotta can also be used. Avoid ricotta that’s too watery; if needed, drain it in a cheesecloth for 10–15 minutes before using.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or milk to loosen the sauce and warm gently on the stovetop or in the microwave.

Can I make this pasta in advance?
Yes. You can roast the tomatoes and garlic ahead of time and store them in the fridge for up to 2 days. Cook the pasta fresh, mix with ricotta and the roasted ingredients when ready to serve.

Is this recipe kid-friendly?
Absolutely. The creamy sauce and sweet roasted tomatoes make it a hit with children. Skip the red pepper flakes for a milder version.