When the silky ricotta meets the tangy crushed tomatoes in this Tomato Ricotta Pasta, every forkful feels like a warm hug for your taste buds. This creamy tomato ricotta pasta is my go-to weeknight dinner when I need something quick but still crave that rich, homemade feel. The way the ricotta gently melts into the bright tomato sauce creates a luscious texture that feels indulgent without being heavy. Whether I’m rushing home from work or planning a relaxed lunch with friends, this dish whips up in just about 25 minutes—10 minutes of prep and 15 minutes of cooking—and clocks in at around 450 calories per generous serving. It’s the perfect balance of tangy, creamy, and comforting, and it’s beginner-friendly, so even if you’re new to the kitchen, you’ll feel like a culinary rock star.
I’ll never forget the first time I made this in my tiny apartment kitchen, using whatever pasta shape I had on hand—spaghetti one day, penne the next, and once I even tried fettuccine for good measure. Each time, the result was just as dreamy. Adding a splash of balsamic vinegar at the end gave it that extra depth I couldn’t get enough of, and tossing in fresh basil felt like the final flourish. You can customize it however you like—swap in whole milk ricotta for extra creaminess, stir in some spinach or zucchini for a veggie twist, or keep it simple and let the garlic, herbs, and cheese shine. This Tomato Ricotta Pasta is proof that easy recipes can taste gourmet, and I can’t wait for you to make it your own.
KEY INGREDIENTS IN TOMATO RICOTTA PASTA
Before diving in, let’s meet the all-star lineup that makes this dish so irresistibly creamy and flavorful. Each component plays its part, building layers of taste and texture that come together in harmony. You’ll find these essentials in most pantries and fridges, which means you can have dinner on the table in no time.
- Pasta
Whether you choose spaghetti, penne, or fettuccine, the pasta acts as the foundation, soaking up sauce and providing that satisfying al dente bite that holds everything together.
- Olive oil
A fruity, smooth base for sautéing garlic and building the sauce, olive oil ensures even cooking and adds a hint of Mediterranean flair.
- Garlic
Minced garlic brings a warm, aromatic punch that forms the backbone of the sauce. Cooked just until fragrant, it elevates the entire dish without overpowering the ricotta.
- Crushed tomatoes
Offering bright acidity and natural sweetness, crushed tomatoes serve as the vibrant canvas for your creamy sauce, melding beautifully with the herbs and cheese.
- Dried oregano
This herb adds a slightly peppery, aromatic earthiness that pairs perfectly with tomato-based sauces, making every bite taste like classic Italian comfort food.
- Dried basil
With its sweet, slightly minty notes, dried basil complements the rich tomato flavor and bridges the gap to the fresh basil garnish on top.
- Red pepper flakes
Just a pinch brings a gentle heat that wakes up the palate. Use them if you crave a subtle kick, or skip them for a milder profile.
- Salt and pepper
Essential seasonings that bring out the natural flavors of each ingredient. They balance acidity, enhance creaminess, and tie the sauce together.
- Ricotta cheese
The star of the show for creaminess, ricotta lends a silky texture and mild sweetness that tames the acidity of the tomatoes and makes this sauce luxuriously smooth.
- Parmesan cheese
Grated Parmesan adds a nutty, salty depth that enriches the sauce, creating complexity and layers of umami.
- Fresh basil or parsley
A bright, herbaceous garnish that adds freshness and color just before serving, giving the dish a lively finish.
- Balsamic vinegar (optional)
A splash at the end introduces a sweet-tart complexity that deepens the sauce, rounding out flavors and adding a gourmet touch.
HOW TO MAKE TOMATO RICOTTA PASTA
Let’s turn these ingredients into a creamy, dreamy pasta dish in just a few simple steps. Follow along to master the techniques and timing for that perfect restaurant-quality sauce at home.
1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente—firm to the bite but cooked through. Drain, reserving about ½ cup of pasta water, which will help adjust your sauce’s consistency later, and set the pasta aside.
2. Prepare the sauce: While the pasta bubbles away, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1–2 minutes, stirring constantly until it’s fragrant but not browned, to avoid any bitter notes.
3. Add the tomatoes and seasonings: Pour in the crushed tomatoes, then sprinkle in the dried oregano, dried basil, and red pepper flakes if using. Stir to combine, then bring the mixture to a gentle simmer. Let it cook for 5–7 minutes, stirring occasionally so the flavors can fully meld.
4. Stir in the ricotta: Reduce the heat to low and add the ricotta cheese in dollops. Gently fold and stir for another 2–3 minutes until the sauce is creamy and heated through. If it becomes too thick, add a splash of that reserved pasta water to reach a smoother consistency.
5. Combine pasta and sauce: Add the drained pasta to the skillet. Toss gently with the sauce until every strand or tube is evenly coated. Sprinkle in the grated Parmesan and toss again to incorporate its nutty richness.
6. Taste and adjust: Sample a forkful and season with more salt and pepper if needed. For an extra layer of flavor, drizzle a bit of balsamic vinegar over the pasta and give it a final toss.
7. Serve: Plate the pasta on warm dishes and garnish with fresh basil leaves or parsley sprigs. Serve immediately and enjoy the creamy, comforting magic!
SERVING SUGGESTIONS FOR TOMATO RICOTTA PASTA
This Tomato Ricotta Pasta shines on its own, but pairing it thoughtfully can elevate your dining experience. Whether you’re hosting friends or enjoying a quiet dinner, these serving ideas will complement the creamy sauce and bright tomato flavors beautifully.
- Crisp green salad with a light lemon vinaigrette
Balance the richness of the pasta with a simple salad of mixed greens, thinly sliced cucumbers, and a zesty citrus dressing for contrast and freshness.
- Warm crusty bread
Offer slices of a freshly baked baguette or ciabatta for sopping up every last drop of that delightful sauce. A quick toast under the broiler with garlic butter turns it into golden crostini.
- Seasonal roasted vegetables
Serve alongside roasted zucchini, bell peppers, or asparagus drizzled with olive oil and sprinkled with herbs to add texture and a colorful, nutritious side.
- Chilled white wine
A glass of light, crisp Sauvignon Blanc or Pinot Grigio brings out the tang of the tomatoes and cuts through the creaminess of the ricotta for a perfectly balanced sip.
HOW TO STORE TOMATO RICOTTA PASTA
Whether you’re meal-prepping for the week or looking to save leftovers, proper storage is key to keeping your Tomato Ricotta Pasta fresh and delicious. With a few simple tricks, you can maintain that creamy texture and vibrant flavor for days to come.
- Refrigeration
Allow the pasta to cool slightly before transferring to an airtight container. Store in the fridge for up to 3 days. When ready to eat, gently reheat on the stovetop over low heat, stirring in a splash of water to restore creaminess.
- Freezing
For longer storage, portion the pasta into freezer-safe containers, leaving a bit of headspace for expansion. Freeze for up to 2 months. Thaw overnight in the fridge before reheating slowly on the stove, adding liquid if needed.
- Stovetop reheating
Warm a splash of olive oil or a tablespoon of water in a skillet over low heat. Add the pasta and stir gently until heated through, preserving that silky sauce without burning.
- Microwave reheating
Place a serving in a microwave-safe dish and sprinkle a little water over the top. Cover loosely and heat in 30-second intervals, stirring between bursts until the pasta is warmed evenly.
CONCLUSION
Thank you for joining me on this delicious journey through the world of creamy Tomato Ricotta Pasta. From mastering the silky sauce to learning clever storage tips, you now have everything you need to whip up a cozy dinner in under 30 minutes. This recipe is ideal for both beginner cooks and seasoned home chefs, offering flexibility to adapt the pasta shape, herbs, and additional veggies as you like. With its comforting texture and vibrant tomato flavor, it’s a surefire crowd-pleaser for lunches, weeknight dinners, or even casual dinner parties. Feel free to print this article or save it in your recipe collection for those busy evenings when you crave something comforting yet effortless.
I’d love to hear how your Tomato Ricotta Pasta turned out! Did you add a handful of spinach, swap in mascarpone, or try a bold garnish? Drop a comment below with your questions, feedback, or any kitchen adventures sparked by this dish. And remember, there’s a handy FAQ section just below if you’re seeking quick answers to common tips and tricks. Happy cooking, and may your pasta nights be creamy, bright, and utterly delicious!
Tomato Ricotta Pasta
Description
This Tomato Ricotta Pasta combines al dente pasta with a rich, creamy sauce of crushed tomatoes, garlic, and silky ricotta, topped with Parmesan and fresh herbs.
Ingredients
Instructions
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Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
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Prepare the sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant but not browned.
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Add the tomatoes and seasonings: Pour in the crushed tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Stir and bring to a simmer. Let it cook for about 5-7 minutes to allow the flavors to meld together.
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Stir in the ricotta: Reduce the heat to low and stir in the ricotta cheese. Continue to cook for another 2-3 minutes, until the sauce is creamy and heated through. If the sauce gets too thick, add a bit of reserved pasta water to achieve a smoother consistency.
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Combine pasta and sauce: Add the drained pasta to the sauce and toss gently to coat. Add the grated Parmesan cheese and toss again until everything is well mixed.
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Taste and adjust: Taste the pasta and sauce and season with salt and pepper as needed. If you like, drizzle with a little balsamic vinegar for extra depth of flavor.
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Serve: Plate the pasta and garnish with fresh basil or parsley. Serve immediately and enjoy!
Note
- For a richer flavor, use whole milk ricotta or even a mix of ricotta and mascarpone.
- You can use fresh tomatoes if preferred; just blanch, peel, and crush them before adding to the sauce.
- For a lighter version, use low-fat ricotta or add more vegetables, such as spinach or zucchini.
- This recipe works well with any type of pasta, so feel free to experiment with your favorite shape!
- If you’re a fan of garlic, try roasting a few cloves for a sweeter, milder flavor in the sauce.
- This dish pairs wonderfully with a simple green salad and a glass of white wine.
