Roasted Tomato and Garlic Ricotta Pasta

I’ve always believed that the simplest ingredients often bring the richest flavors, and this Roasted Tomato and Garlic Ricotta Pasta is living proof. The first time I made this dish, I was trying to create something comforting, satisfying, and wholesome with what I had in the pantry and fridge. What came out of that experiment was a velvety, savory pasta dish that quickly became a staple in my kitchen. The slow-roasted cherry tomatoes bring out an incredible sweetness, while the garlic melts into a creamy, mild flavor that infuses the ricotta beautifully. Combined with perfectly cooked pasta and a touch of basil, it’s the kind of meal that feels like a warm hug at the end of a long day.

Why You Will Love This Recipe

This pasta is a dream come true for anyone who appreciates meals that are both simple and flavorful. The roasted tomatoes burst with tangy sweetness and blend perfectly with the garlic-infused ricotta to coat each piece of pasta in a creamy, savory sauce. You don’t need hours of cooking or hard-to-find ingredients – just a bit of time in the oven, and dinner is ready.

Versatile

This recipe works with almost any type of pasta – penne, rigatoni, spaghetti, or even fusilli. You can also toss in some spinach, olives, or even shredded chicken ham if you’d like extra protein. It’s adaptable to vegetarian diets and can even be made gluten-free with your choice of pasta.

Affordable

Every ingredient in this recipe is easy to find and budget-friendly. It’s built on pantry basics like pasta, olive oil, garlic, and cherry tomatoes, with ricotta as the star of the show. You don’t need anything fancy to make this taste like it came out of a restaurant kitchen.

Ingredients for the Recipe

Here’s everything you’ll need to create this satisfying pasta dish:

• 400g pasta (your choice – penne or rigatoni work great)

• 500g cherry tomatoes

• 4–5 garlic cloves, peeled

• 3 tbsp olive oil

• Salt and black pepper, to taste

• 250g ricotta cheese

• Fresh basil leaves, chopped

• 1 tsp chili flakes (optional, for a bit of heat)

• ¼ cup grated parmesan (optional, for garnish)

How to Prepare This Recipe

Step-by-Step Instructions for Preparation

Making this Roasted Tomato and Garlic Ricotta Pasta couldn’t be easier. With just a handful of steps and a bit of oven time, you’ll have a flavorful, creamy, and satisfying meal on the table. Here’s exactly how I prepare it in my kitchen:

Step 1: Roast the Tomatoes and Garlic

Start by preheating your oven to 200°C (400°F). Wash the cherry tomatoes and place them in a single layer in a baking dish or sheet pan. Add the peeled garlic cloves directly to the dish. Drizzle with 2 tablespoons of olive oil and sprinkle with a generous pinch of salt and freshly ground black pepper. If you like a little heat, add chili flakes at this stage. Toss everything gently so the tomatoes and garlic are well-coated.

Roast the mixture in the preheated oven for 25–30 minutes. During this time, the tomatoes will blister and release their sweet juices, and the garlic will soften and caramelize.

Step 2: Cook the Pasta

While the tomatoes are roasting, bring a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions until al dente. Make sure not to overcook the pasta, as it will continue to soften slightly once combined with the sauce. Before draining, reserve about ½ cup of the pasta water to help loosen the sauce later, if needed.

Step 3: Prepare the Ricotta Mixture

In a medium bowl, add the ricotta cheese. Once the roasted garlic is out of the oven, mash it gently with a fork and stir it into the ricotta. This step infuses the ricotta with that lovely, mellow garlic flavor. Add 1 tablespoon of olive oil and a pinch of salt to bring it all together. Mix until the ricotta is smooth and creamy.

Step 4: Combine Everything

Now it’s time to bring all the components together. In the same pot you used to cook the pasta (or in a large mixing bowl), return the drained pasta. Pour the garlic-infused ricotta mixture over it, followed by the roasted cherry tomatoes and all their juices. Stir everything gently until the pasta is evenly coated.

If the mixture feels too thick, gradually add a little reserved pasta water, a tablespoon at a time, until you reach the desired creaminess.

Step 5: Add Fresh Basil and Serve

Finish the dish by adding chopped fresh basil and, if desired, a small handful of grated parmesan for an extra savory touch. Stir once more and taste for seasoning. Add a pinch more salt or pepper if needed.

Serve warm in bowls, and optionally drizzle with a tiny bit of olive oil for shine and richness.

Quick and Easy

This entire dish comes together in just over 30 minutes, and most of that time is completely hands-off while the tomatoes roast. It’s the kind of recipe you can throw together after work, without sacrificing taste or quality. Everything about it feels homemade and hearty, but the method is completely stress-free.

Customizable

One of the best things about this recipe is how adaptable it is. Want to add more vegetables? Try roasted zucchini, bell peppers, or spinach. Need a protein boost? Stir in diced grilled chicken ham or shredded rotisserie chicken. Craving a little crunch? Toasted pine nuts or breadcrumbs on top work wonderfully.

You can also swap the ricotta for cream cheese or a dairy-free version, depending on what you have on hand. Whether you’re cooking for a family, guests, or just yourself, it fits all occasions.

Popular with Many People

This pasta is a hit with just about everyone I’ve served it to. It’s not too heavy, but it’s filling and deeply flavorful. Kids love the slightly sweet roasted tomatoes, and adults appreciate the layers of creamy and savory notes. It’s perfect for casual dinners, meal prepping, or even as a bring-along dish for potlucks.

This Roasted Tomato and Garlic Ricotta Pasta has earned a permanent spot in my recipe rotation. It checks every box: quick, easy, budget-friendly, and absolutely delicious.

Roasted Tomato and Garlic Ricotta Pasta

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This Roasted Tomato and Garlic Ricotta Pasta is a creamy, comforting dish that brings together slow-roasted cherry tomatoes, mellow garlic, and smooth ricotta. It’s quick, affordable, and made with simple ingredients, making it ideal for weeknight dinners or meal prep. The result is a satisfying, restaurant-quality pasta that’s easy to adapt and always a hit.

• Author: Lura Skye
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 400g pasta (penne, rigatoni, or your choice)
• 500g cherry tomatoes
• 4–5 garlic cloves, peeled
• 3 tbsp olive oil
• Salt and black pepper, to taste
• 250g ricotta cheese
• 1 tsp chili flakes (optional)
• Fresh basil leaves, chopped
• ¼ cup grated parmesan (optional)

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Instructions

1. Preheat the oven to 200°C (400°F).
2. Wash and place cherry tomatoes in a baking dish. Add peeled garlic cloves.
3. Drizzle with 2 tbsp olive oil, season with salt, pepper, and chili flakes if using. Toss gently to coat.
4. Roast in the oven for 25–30 minutes until tomatoes are blistered and garlic is soft.
5. Boil water in a large pot, add a generous pinch of salt, and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain.
6. Mash the roasted garlic into a bowl with ricotta cheese. Add 1 tbsp olive oil and a pinch of salt. Mix until creamy.
7. Combine pasta, roasted tomatoes, and ricotta mixture in a pot or bowl. Mix gently until evenly coated.
8. Add a bit of reserved pasta water to loosen the sauce if needed.
9. Stir in chopped fresh basil, add parmesan if desired. Adjust seasoning.
10. Serve warm, drizzled with a touch of olive oil if preferred.

Notes

Add spinach, grilled chicken ham, or olives for variety.

For a lighter version, use low-fat ricotta.

Store leftovers in the fridge for up to 3 days.

FAQs

Can I make this dish ahead of time?

Yes, this pasta can be made ahead and stored in the refrigerator for up to 3 days. For the best results, store the pasta and sauce separately, then combine and reheat before serving. Add a splash of water or milk while reheating to bring back the creamy consistency.

What type of pasta works best?

Short pasta shapes like penne, rigatoni, fusilli, or farfalle hold the sauce very well. However, spaghetti or linguine also work nicely. Use what you prefer or have available—this recipe is very flexible.

Can I substitute the ricotta?

Absolutely. While ricotta gives a light and creamy texture, you can use mascarpone, cream cheese, or even cottage cheese as alternatives. Just blend them smooth if needed for a creamy sauce.

Is this recipe vegetarian?

Yes, the base recipe is entirely vegetarian. If you’re adding protein, just be sure to choose a vegetarian-friendly option or stick with the original version.

How can I make this dish gluten-free?

To make this recipe gluten-free, simply substitute the pasta with a certified gluten-free variety. Everything else in the recipe is naturally gluten-free.