Best Roasted Tomato and Garlic Ricotta Pasta
Roasted Tomato and Garlic Ricotta Pasta is the ultimate quick and comforting dinner. After making this many times, I discovered the trick to perfectly roasted tomatoes and a creamy, dreamy ricotta sauce that’s better than takeout. If you love recipes like this, you’ll also enjoy No Bake Rhubarb Cheesecake Squares and The Best Baked Chicken Bacon Ranch Tacos.
Why This Best Roasted Tomato and Garlic Ricotta Pasta Is Pure Comfort
- The rich, creamy garlic ricotta sauce is out of this world.
- Roasting brings out the sweetness in the tomatoes and intensifies their flavor.
- It's ready in just 20 minutes, making it perfect for busy weeknights.
- Better than takeout, this dish will become a family favorite.
What You'll Need for Best Roasted Tomato and Garlic Ricotta Pasta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups cherry tomatoes
- 4 cloves garlic
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 8 oz pasta
- 1/2 cup grated parmesan cheese
- Salt
- Black pepper
- Red pepper flakes
- Fresh basil
- Optional: Crispy garlic breadcrumbs
- Optional: Extra parmesan cheese
📝 Ingredient Notes
- ricotta cheese: Part-skim ricotta works well here.
- pasta: Any shape will do, but I prefer penne or fusilli for this dish.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of mincing garlic and chopping herbs. → See on Amazon
- Pasta pot — Boils pasta perfectly and makes draining a breeze. → See on Amazon
How to Make Best Roasted Tomato and Garlic Ricotta Pasta
- Roast the tomatoes: Toss tomatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes.
- Cook the pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Make the sauce: In a food processor, combine ricotta, heavy cream, garlic, salt, and pepper. Blend until smooth.
- Combine: Toss the roasted tomatoes, cooked pasta, and ricotta sauce together. Add some pasta water if needed to reach your desired consistency. Top with parmesan cheese and crispy garlic breadcrumbs.
Cook's Tips for Perfect Best Roasted Tomato and Garlic Ricotta Pasta
- : Use a mix of colors for the cherry tomatoes for a prettier dish.
- Common mistake and fix: If your sauce is too thick, add some of the reserved pasta water to thin it out.
- : For a vegetarian version, omit the parmesan cheese or use nutritional yeast instead.
- : Make ahead: Roast the tomatoes and cook the pasta up to 2 days ahead. Store separately and combine when ready to serve.
Storing & Reheating Best Roasted Tomato and Garlic Ricotta Pasta
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The tomatoes and pasta can be made ahead of time. Combine and reheat when ready to serve.
Freezing Best Roasted Tomato and Garlic Ricotta Pasta
Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy kick, add red pepper flakes to the ricotta sauce.
- Best substitution: Substitute the heavy cream with full-fat canned coconut milk for a dairy-free version.
- Make-ahead: Roast the tomatoes and cook the pasta up to 2 days ahead. Store separately and combine when ready to serve.
- Scaling: This recipe is easily doubled or tripled to feed a crowd.
- Troubleshooting: If your sauce is too thick, add some of the reserved pasta water to thin it out.
Want to level up this recipe?
Cast iron skillet — Perfect for cooking pasta and creating a crispy garlic breadcrumb topping. → Check price on Amazon
Best Roasted Tomato and Garlic Ricotta Pasta
Ingredients
Main Ingredients
- 2 cups cherry tomatoes
- 4 cloves garlic
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 8 oz pasta
- 1/2 cup grated parmesan cheese
Seasonings
- Salt
- Black pepper
- Red pepper flakes
- Fresh basil
Optional Toppings
- Crispy garlic breadcrumbs
- Extra parmesan cheese
Instructions
- Roast the tomatoes: Toss tomatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes.
- Cook the pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Make the sauce: In a food processor, combine ricotta, heavy cream, garlic, salt, and pepper. Blend until smooth.
- Combine: Toss the roasted tomatoes, cooked pasta, and ricotta sauce together. Add some pasta water if needed to reach your desired consistency. Top with parmesan cheese and crispy garlic breadcrumbs.
Notes
- Chef tip: For a spicy kick, add red pepper flakes to the ricotta sauce.
- Best substitution: Substitute the heavy cream with full-fat canned coconut milk for a dairy-free version.
- Make-ahead: Roast the tomatoes and cook the pasta up to 2 days ahead. Store separately and combine when ready to serve.
- Scaling: This recipe is easily doubled or tripled to feed a crowd.
- Troubleshooting: If your sauce is too thick, add some of the reserved pasta water to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: The tomatoes and pasta can be made ahead of time. Combine and reheat when ready to serve.
Nutrition Per Serving
- Calories: 520
- Protein: 20g
- Fat: 26g
- Carbs: 55g
- Fiber: 3g
- Sugar: 5g
- Sodium: 850mg
- Cholesterol: 75mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Roasted Tomato and Garlic Ricotta Pasta FAQs
Yes, roast the tomatoes and cook the pasta up to 2 days ahead. Store separately and combine when ready to serve.
If your sauce is too thick, add some of the reserved pasta water to thin it out.
No, this recipe is best made in the oven. The air fryer does not reach high enough temperatures to properly roast the tomatoes.
Yes, this dish is better than takeout. It's fresher, healthier, and just as quick.
Substitute the heavy cream with full-fat canned coconut milk for a dairy-free version.
A Warm Final Note
I can’t wait for you to try Best Roasted Tomato and Garlic Ricotta Pasta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
