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Roasted Tomato and Garlic Ricotta Pasta

This Roasted Tomato and Garlic Ricotta Pasta is a creamy, flavorful dinner made with sweet roasted cherry tomatoes, caramelized garlic, whole milk ricotta, Parmesan cheese, and fresh basil. The roasted vegetables blend into an easy pasta sauce that's rich without heavy cream, making it a perfect summer pasta for busy weeknights or elegant dinners. Ready in under an hour, it's one of the easiest ricotta pasta recipes you'll make again and again.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Pasta
  • 12 ounces 340 g rigatoni, penne, or fusilli
  • Salt for pasta water
  • For the Roasted Tomato Ricotta Sauce
  • 2 pints cherry or grape tomatoes
  • 1 whole garlic bulb
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup whole milk ricotta cheese
  • ½ cup freshly grated Parmesan cheese
  • ¼ –½ cup reserved pasta water
  • ¼ cup chopped fresh basil
  • Optional Garnishes
  • Extra grated Parmesan cheese
  • Fresh basil leaves
  • Crushed red pepper flakes
  • Fresh cracked black pepper

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Arrange the cherry tomatoes on a baking sheet. Slice the top off the garlic bulb, drizzle both with olive oil, and season with Italian seasoning, salt, and pepper.
  3. Roast for 30–35 minutes, or until the tomatoes burst and the garlic is soft and caramelized.
  4. Meanwhile, cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
  5. Squeeze the roasted garlic cloves from their skins into a blender or food processor.
  6. Add the roasted tomatoes, ricotta cheese, Parmesan cheese, and ¼ cup of the reserved pasta water. Blend until smooth and creamy.
  7. Add additional pasta water if needed to reach your desired sauce consistency.
  8. Toss the hot pasta with the roasted tomato ricotta sauce until evenly coated.
  9. Stir in the chopped fresh basil.
  10. Garnish with extra Parmesan, basil, and crushed red pepper flakes if desired. Serve immediately.

Notes

Whole milk ricotta creates the creamiest sauce.
Freshly grated Parmesan melts better than pre-shredded cheese.
Reserve extra pasta water to thin the sauce as needed.
For a spicy version, add extra red pepper flakes or a pinch of cayenne.
Stir in fresh spinach while the pasta is hot for added vegetables.
Add grilled chicken, shrimp, or Italian sausage for extra protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of milk or reserved pasta water to restore the creamy texture.