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