Roasted Tomato and Garlic Ricotta Pasta

Roasted Tomato and Garlic Ricotta Pasta is a creamy, savory, and slightly sweet dish that brings together the richness of whipped ricotta with the bold flavors of roasted cherry tomatoes and caramelized garlic. It’s simple to prepare but feels indulgent and fresh—perfect for a cozy dinner or a light lunch that still satisfies.

Why You’ll Love This Recipe

I love how this recipe uses just a few quality ingredients to deliver deep flavor and a luscious texture. The slow-roasted tomatoes burst with natural sweetness, while the garlic adds a rich, mellow depth. When I stir it all together with creamy ricotta and tender pasta, the result is comforting without being heavy. It’s a dish that feels special but comes together easily in under an hour.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cherry tomatoes
whole garlic cloves (unpeeled)
olive oil
salt
black pepper
red pepper flakes (optional)
ricotta cheese (full-fat for best texture)
fresh basil or parsley
grated parmesan cheese (optional)
pasta of choice (rigatoni, penne, or spaghetti work well)

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I spread the cherry tomatoes and whole garlic cloves on the baking sheet, drizzle them with olive oil, and season with salt, pepper, and red pepper flakes if using.

3. I roast them for about 25–30 minutes, or until the tomatoes are blistered and soft and the garlic is caramelized.

4. While the tomatoes roast, I bring a pot of salted water to a boil and cook the pasta until al dente. I reserve about ½ cup of pasta water before draining.

5. In a mixing bowl, I squeeze the roasted garlic out of its skins and mash it gently with a fork. I stir in the ricotta, a splash of the reserved pasta water, and a pinch of salt until the mixture is smooth and creamy.

6. I toss the cooked pasta with the ricotta mixture until well coated, then fold in the roasted tomatoes and their juices.

7. I garnish with fresh basil or parsley and a sprinkle of parmesan if I like, then serve it warm.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep, 30 minutes to roast the tomatoes and garlic, and 10 minutes to cook the pasta. Altogether, it’s ready in about 45–50 minutes.

Variations

Sometimes I add sautéed spinach, kale, or zucchini for extra greens. I’ve also stirred in grilled chicken or white beans for added protein. For a more decadent sauce, I mix in a splash of cream or a spoonful of goat cheese. If I want a bit more zing, I squeeze in a bit of lemon juice before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or milk and warm it in a pan over low heat or in the microwave until just heated through. The ricotta may thicken as it sits, so loosening it a bit helps bring back the creamy texture.

FAQs

Can I use store-bought ricotta?

Yes, I often use good-quality store-bought ricotta. If I have time, I whip it for a smoother texture using a fork or food processor.

Do I have to roast the garlic?

Roasting the garlic gives it a sweeter, more mellow flavor. I wouldn’t skip it—it really makes the sauce shine.

What kind of pasta works best?

I like using short pasta like rigatoni or penne, but spaghetti or linguine also work well. Anything that holds sauce is great.

Can I make this ahead of time?

Yes, I prep the roasted tomato and garlic ricotta mixture ahead and keep it in the fridge. When I’m ready to eat, I just cook the pasta and toss it together.

Is this dish vegetarian?

Yes, it’s naturally vegetarian as long as the cheese is vegetarian-friendly. I can skip the parmesan or use a vegetarian version if needed.

Conclusion

Roasted Tomato and Garlic Ricotta Pasta is one of those dishes I turn to when I want something easy, comforting, and full of flavor. The roasted tomatoes and garlic give it depth, the ricotta brings creaminess, and the pasta ties it all together into a beautiful, satisfying meal. It’s simple enough for a weeknight but delicious enough to serve to guests.

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