Creamy Roasted Tomato Ricotta Pasta is a comforting and indulgent Italian-inspired dish that beautifully combines sweet roasted tomatoes, creamy ricotta cheese, and perfectly cooked pasta. Roasting the tomatoes intensifies their natural sweetness and adds depth to the sauce, while the ricotta brings a silky, luscious creaminess that coats every strand of pasta.

This dish is ideal for weeknight dinners, cozy weekends, or special occasions when you want a simple yet luxurious pasta experience. The balance of roasted tomato acidity with the creamy ricotta makes each bite rich but not overpowering, creating a perfectly harmonious flavor.

Why I Love This Recipe

I love this recipe because it’s comforting, creamy, and bursting with natural tomato flavor. Roasting the tomatoes enhances their sweetness and gives a subtle caramelized note, while ricotta provides an indulgent, velvety texture that makes the pasta irresistible.

It’s also a simple recipe that doesn’t require heavy cream or complex sauces but still feels rich and restaurant-quality.

Why It’s a Must-Try Dish

This dish is a must-try because it transforms simple ingredients into a luxurious pasta experience. Unlike traditional tomato sauces, roasting the tomatoes brings out natural sweetness and depth, while ricotta adds creamy indulgence without being overly heavy.

It’s an approachable yet elegant dish that’s perfect for both beginners and seasoned cooks. The recipe is vegetarian-friendly, highly customizable, and packed with flavor, making it a crowd-pleaser every time.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: ~520 kcal per serving
• Course: Main Course
• Cuisine: Italian

Ingredients

For the Roasted Tomatoes:

• 2 cups cherry or grape tomatoes, halved
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp dried oregano or thyme

For the Pasta:

• 12 oz (340 g) pasta (penne, rigatoni, or fusilli)
• Salt, for pasta water

For the Creamy Ricotta Sauce:

• 1 cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• ¼ cup reserved pasta water (or more as needed)
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Pinch of red pepper flakes (optional)

Optional Garnish:

• Fresh basil or parsley, chopped
• Extra grated Parmesan

Step-by-Step Preparation Method

Step 1: Roast the Tomatoes

1. Preheat the oven to 400°F (200°C).
2. Toss cherry tomatoes with olive oil, salt, black pepper, and dried oregano or thyme.
3. Spread on a baking sheet in a single layer.
4. Roast for 15–20 minutes until tomatoes are softened and slightly caramelized.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Drain, reserving ½ cup of pasta water.

Step 3: Make the Ricotta Sauce

1. In a large skillet, heat olive oil over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Lower the heat and stir in ricotta cheese, Parmesan, and ¼ cup pasta water.
4. Mix until creamy and smooth.
5. Season with salt, black pepper, and red pepper flakes if desired.
6. Add more pasta water if needed to reach desired consistency.

Step 4: Combine Pasta and Roasted Tomatoes

1. Add cooked pasta to the skillet with the ricotta sauce.
2. Gently toss to coat pasta evenly.
3. Fold in roasted tomatoes carefully to retain some texture.

Step 5: Serve

1. Plate the pasta and garnish with fresh basil or parsley and extra Parmesan.
2. Serve immediately while warm.

How to Serve

• Serve as a main vegetarian course with garlic bread or a green salad.
• Pairs beautifully with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
• Can also be served alongside grilled chicken or shrimp for added protein.

Recipe Tips

• Roasting Tomatoes: Use cherry or grape tomatoes for sweetness and minimal seeds.
• Ricotta: For extra creaminess, use whole-milk ricotta.
• Pasta Water: Reserve pasta water to adjust the sauce’s consistency.
• Garlic: Avoid burning garlic; sauté just until fragrant.
• Fresh Herbs: Basil or parsley adds freshness and visual appeal.

Recipe Variations

1. Spinach or Kale: Add fresh spinach or kale for extra greens.
2. Creamier Version: Stir in ¼ cup heavy cream for an even richer sauce.
3. Spicy Twist: Add crushed red pepper flakes or a dash of hot sauce.
4. Protein Addition: Top with grilled chicken, shrimp, or Italian sausage.
5. Pasta Swap: Use whole-wheat pasta or gluten-free pasta for dietary needs.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for 2–3 days.
• Freezing: Ricotta-based sauces may change texture when frozen; freezing is not recommended for best results.
• Reheating: Reheat gently on the stove over low heat with a splash of pasta water to restore creaminess.

Special Equipment Needed

• Baking sheet for roasting tomatoes
• Large pot for pasta
• Large skillet or sauté pan
• Wooden spoon or silicone spatula
• Cheese grater

Frequently Asked Questions (FAQ)

Q1: Can I use canned tomatoes instead of fresh?
Yes — use 1 can (14 oz) diced tomatoes and roast briefly or sauté for extra flavor.

Q2: Can I make this vegan?
Yes — use plant-based ricotta and omit Parmesan or use vegan cheese.

Q3: Can I make this ahead of time?
You can roast tomatoes ahead, but combine with pasta and ricotta sauce just before serving.

Q4: Can I use other pasta shapes?
Yes — penne, fusilli, rigatoni, or even spaghetti work well.

Q5: Can I add herbs?
Fresh basil, parsley, or thyme complement the dish beautifully.

Conclusion

Creamy Roasted Tomato Ricotta Pasta is a luxurious yet approachable dish that transforms simple ingredients into a comforting, flavorful meal. The natural sweetness of roasted tomatoes, combined with the creamy ricotta and Parmesan, makes each bite rich, indulgent, and satisfying.

Perfect for vegetarian meals, weeknight dinners, or special occasions, this pasta dish is versatile, colorful, and irresistibly delicious. It’s a must-try recipe for anyone who loves fresh, creamy, and comforting Italian-inspired flavors.