There’s something truly comforting about a bowl of warm pasta coated in a creamy sauce. My love for roasted tomato ricotta pasta started one late summer evening when my kitchen counter overflowed with ripe cherry tomatoes from the garden. I tossed them with olive oil, garlic, and salt, slid them into the oven, and within minutes the aroma filled the house. That night, I mixed those caramelized tomatoes with a spoonful of fresh ricotta, and what came out was nothing short of kitchen magic. This recipe brings together the sweetness of roasted tomatoes, the creaminess of ricotta, and the heartiness of al dente pasta — the perfect trio for a quick yet luxurious dinner.
This article covers how to make this flavorful pasta from scratch, why roasting the tomatoes makes all the difference, the best ways to serve and store it, and pro tips to make it taste like it came straight from a trattoria.
The Story Behind Roasted Tomato Ricotta Pasta
The Joy of Simple Ingredients
Sometimes, the most memorable meals are born from the simplest pantry staples. That’s exactly what roasted tomato ricotta pasta represents — a recipe that celebrates freshness, not complexity. You don’t need fancy ingredients or hours in the kitchen. Just ripe tomatoes, creamy ricotta, garlic, and good-quality pasta.
When tomatoes roast, their sugars concentrate and the flavor deepens into something rich and sweet, perfectly balanced by the mild, milky ricotta. This combination turns an ordinary dinner into something wonderfully indulgent. It’s the kind of dish that impresses guests yet feels casual enough for a weeknight dinner.
Why Roasting Makes All the Difference
Roasting isn’t just a step — it’s the key to unlocking flavor. The high heat draws out moisture, caramelizing the tomatoes and intensifying their taste. Combined with a drizzle of olive oil and a sprinkle of salt, it creates a naturally thickened sauce base without heavy cream. When mixed with ricotta, it forms a silky, irresistible coating for the pasta. Once you try it, plain tomato sauce will never feel the same again.
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Roasted Tomato Ricotta Pasta
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy roasted tomato ricotta pasta made with caramelized cherry tomatoes, garlic, and ricotta for an easy weeknight meal.
Ingredients
1 lb cherry tomatoes
3 cloves garlic, minced
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
8 oz ricotta cheese
12 oz pasta (rigatoni or penne)
1/4 cup grated Parmesan
1 tbsp lemon juice
Fresh basil leaves
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss tomatoes with olive oil, garlic, salt, and pepper.
3. Roast for 20–25 minutes until blistered and caramelized.
4. Cook pasta until al dente; reserve ½ cup pasta water.
5. Combine ricotta with roasted tomatoes and juices.
6. Add cooked pasta, Parmesan, and lemon juice.
7. Toss until creamy, garnish with basil, and serve.
Notes
Use full-fat ricotta for extra creaminess.
Store leftovers up to 3 days; add splash of milk to reheat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Roasted
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 35mg
How to Make Roasted Tomato Ricotta Pasta
Ingredients You’ll Need
Here’s what you’ll need to make this delicious recipe for four servings:
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1 pound cherry or grape tomatoes
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3 cloves garlic, minced
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2 tablespoons extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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8 ounces ricotta cheese (whole milk preferred)
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12 ounces short pasta (rigatoni, penne, or orecchiette)
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¼ cup grated Parmesan cheese
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1 tablespoon lemon juice (optional for brightness)
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Fresh basil for garnish
Step-by-Step Instructions
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Roast the Tomatoes – Preheat your oven to 400°F (200°C). Toss the tomatoes with olive oil, garlic, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until blistered and caramelized.
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Cook the Pasta – While the tomatoes roast, cook your pasta in salted boiling water until al dente. Reserve ½ cup of the pasta water before draining.
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Create the Sauce – In a large bowl, mix the ricotta with a spoonful of warm pasta water until creamy. Add the roasted tomatoes along with all their pan juices.
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Combine Everything – Toss the cooked pasta with the ricotta-tomato mixture. Stir until every piece is coated. Add Parmesan and lemon juice if desired.
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Serve and Enjoy – Garnish with fresh basil leaves and a drizzle of olive oil before serving.
Why This Roasted Tomato Ricotta Pasta Works
Perfect Balance of Flavors
The secret to this recipe’s success lies in its balance. The tomatoes offer natural acidity and sweetness, while the ricotta brings richness and softness. A sprinkle of Parmesan ties it all together with salty umami depth. It’s indulgent but still light — a pasta dish that doesn’t leave you feeling heavy.
Texture That Feels Gourmet
Every bite offers a contrast of creamy sauce, chewy pasta, and juicy bursts of tomato. The roasted garlic adds just the right depth, creating a restaurant-quality dish from simple ingredients. If you’re cooking to impress, this recipe delivers every time.
Customizing Your Roasted Tomato Ricotta Pasta
Variations to Try
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Spicy Kick: Add a pinch of red pepper flakes when roasting the tomatoes.
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Protein Boost: Toss in grilled chicken, Italian sausage, or pan-seared shrimp.
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Greens Upgrade: Stir in a handful of baby spinach or arugula before serving for a fresh twist.
Make It Ahead
This pasta reheats beautifully. Store leftovers in an airtight container for up to three days. To revive, add a splash of water or milk when reheating. You can also roast the tomatoes in advance and store them in the fridge for up to five days — perfect for quick dinners.
Serving and Pairing Suggestions
Best Sides for This Pasta
Pair this roasted tomato ricotta pasta with a crisp green salad tossed in lemon vinaigrette or roasted garlic bread. The freshness cuts through the creaminess perfectly. A chilled glass of Pinot Grigio or Sauvignon Blanc complements the flavors beautifully.
Presentation Tips
Serve in shallow bowls with a few extra roasted tomatoes on top and a drizzle of olive oil. A sprinkle of fresh basil or lemon zest gives it that final gourmet touch — simple, rustic, and irresistibly elegant.
FAQ
1. Can I use store-bought ricotta?
Yes! Whole milk ricotta gives the best texture, but you can also use part-skim.
2. What pasta shape works best?
Short shapes like rigatoni, penne, or fusilli work well since they hold the sauce perfectly.
3. Can I make this dish vegan?
Absolutely. Substitute ricotta with vegan ricotta or a cashew cream blend, and skip the Parmesan.
4. Can I freeze roasted tomatoes?
Yes, roasted tomatoes freeze well. Store in an airtight bag and thaw before use for up to two months.
5. How can I make it more flavorful?
Add roasted garlic cloves or sun-dried tomatoes to deepen the flavor.
Conclusion
This roasted tomato ricotta pasta proves that simplicity and flavor can coexist beautifully. With just a few ingredients and minimal effort, you can create a creamy, comforting dish that feels both fresh and indulgent. Whether it’s a busy weeknight or a special weekend meal, this recipe promises warmth, comfort, and flavor in every bite.
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