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–+ servings
Roasted Tomato and Garlic Ricotta Pasta

Savor Every Bite of Roasted Tomato and Garlic Ricotta Pasta

This Roasted Tomato and Garlic Ricotta Pasta is a delightful dish combining al dente pasta, creamy ricotta, and rich, garlicky tomatoes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta Any type works (spaghetti, penne, or fusilli)
For the Roasted Tomatoes
  • 2 cups Cherry Tomatoes Ripe for vibrant flavor
  • 3 cloves Garlic Fresh minced
  • 2 tbsp Olive Oil For roasting
  • 1 tsp Salt
  • 1 tsp Black Pepper Adjust to taste
For the Creamy Base
  • 15 oz Ricotta Cheese Essential for creaminess
For Garnishing
  • 1 bunch Fresh Basil Optional, for garnish
  • 0.5 cups Grated Parmesan Cheese Optional, for garnish

Equipment

  • Oven
  • baking dish
  • Large pot
  • Colander

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and prepare your baking dish.
  2. Combine halved cherry tomatoes with olive oil, minced garlic, salt, and black pepper in a baking dish. Toss well and roast in the preheated oven for 20-25 minutes.
  3. While the tomatoes roast, bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
  4. Once the tomatoes are roasted and your pasta is cooked, return the pasta to the pot and add the roasted tomatoes along with their juices and the creamy ricotta cheese. Toss until well combined.
  5. Serve the pasta in bowls, garnishing with fresh basil and grated Parmesan, if desired. Enjoy warm.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 18gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 35mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 12mgCalcium: 250mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 2 months. Reheat with a splash of water or olive oil.

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