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Roasted Tomato and Garlic Ricotta Pasta

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Roasted Tomato and Garlic Ricotta Pasta is a creamy, comforting dish featuring roasted cherry tomatoes, caramelized garlic, and whipped ricotta tossed with tender pasta. It’s rich in flavor yet light and perfect for a satisfying vegetarian meal.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Ingredients

  • 2 cups cherry tomatoes
  • 6 whole garlic cloves (unpeeled)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: 1/4 tsp red pepper flakes
  • 1 cup ricotta cheese (full-fat)
  • Fresh basil or parsley, chopped
  • Optional: 1/4 cup grated parmesan cheese
  • 12 oz pasta (rigatoni, penne, or spaghetti)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Spread cherry tomatoes and garlic cloves on the baking sheet. Drizzle with olive oil and season with salt, pepper, and red pepper flakes if using.
  3. Roast for 25–30 minutes, until tomatoes are blistered and garlic is caramelized.
  4. Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
  5. Squeeze roasted garlic out of skins into a bowl and mash with a fork. Stir in ricotta, a splash of pasta water, and a pinch of salt until smooth and creamy.
  6. Toss cooked pasta with ricotta mixture until well coated. Fold in roasted tomatoes and their juices.
  7. Garnish with fresh basil or parsley and parmesan if desired. Serve warm.

Notes

  • Add sautéed greens or zucchini for extra veggies.
  • Stir in grilled chicken or white beans for protein.
  • Mix in a splash of cream or goat cheese for extra richness.
  • Loosen leftovers with a splash of water or milk when reheating.
  • Can be prepped ahead and combined fresh with cooked pasta.

Nutrition