This Tomato Ricotta Pasta is the kind of meal that makes you pause, smile, and wonder how something so simple can be so delicious. Creamy ricotta cheese meets sweet roasted tomatoes and garlic, tossed with al dente pasta and finished with basil and parmesan it’s everything you want in a weeknight dinner: fast, fresh, and soul-satisfying.
This dish is creamy without being heavy, flavorful without needing a long ingredient list, and elegant enough for guests but cozy enough for a night in your favorite sweatpants. If you love pasta with creamy texture and bright flavor, this one’s going straight into your dinner rotation.
What Is Tomato Ricotta Pasta?
Tomato Ricotta Pasta is a creamy yet light pasta dish made by blending ricotta cheese with cooked or roasted tomatoes, olive oil, and seasonings to create a luscious, cheesy sauce. It’s typically tossed with a short pasta like rigatoni or penne and topped with fresh herbs and grated parmesan.
It’s the best of both worlds: a creamy pasta without using heavy cream, and a tomato pasta without needing to simmer a sauce for hours.
Why You’ll Love It
- Ready in under 30 minutes
- Made with simple pantry staples
- Creamy without any cream
- Balanced with bright, fresh flavors
- Customizable with add-ins like spinach or chicken
What Does It Taste Like?
This dish has a beautiful balance of creamy, tangy, and fresh. The ricotta melts into the warm pasta, making the sauce silky and slightly sweet. The cherry or grape tomatoes burst with bright, juicy flavor, and the black pepper, parmesan, and herbs bring everything together. It’s smooth, not too saucy, and full of richness without being heavy.
Ingredients
- 8 oz rigatoni or penne pasta
- 1 tbsp olive oil
- 1 pint cherry or grape tomatoes, halved
- 2 cloves garlic, minced
- 1 cup whole milk ricotta cheese
- ¼ cup grated parmesan cheese (plus more for topping)
- ½ tsp salt, or to taste
- ½ tsp freshly ground black pepper
- Fresh basil or parsley, chopped (for garnish)
- Optional: red pepper flakes for heat
Tools You’ll Need
- Large pot for pasta
- Skillet or sauté pan
- Wooden spoon or spatula
- Mixing bowl (optional for blending sauce)
Additions & Substitutions
- Add baby spinach or arugula for extra greens
- Toss in cooked chicken or shrimp for protein
- Use roasted garlic instead of fresh for deeper flavor
- Sub goat cheese or mascarpone for ricotta twist
- Make it gluten-free by using GF pasta
How to Make Tomato Ricotta Pasta
- Boil the Pasta: Bring a pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water before draining.
- Cook Tomatoes: In a skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add tomatoes and sauté for 5–7 minutes until softened and blistered.
- Add Ricotta & Parmesan: Turn off the heat. Stir in ricotta, parmesan, salt, and pepper. Mix until combined into a creamy sauce.
- Combine with Pasta: Add cooked pasta to the skillet and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve: Plate and top with more parmesan, black pepper, and fresh basil or parsley. Serve immediately!
What to Serve With Tomato Ricotta Pasta
- Garlic bread or crusty sourdough
- Arugula salad with balsamic vinaigrette
- Roasted asparagus or broccolini
- A glass of chilled white wine or sparkling water with lemon
Tips for Success
- Use whole milk ricotta for the creamiest texture.
- Don’t overcook the tomatoes — they should still hold some shape.
- Stir the ricotta in off the heat so it stays creamy, not grainy.
- Add a splash of pasta water to make the sauce glossy and clingy.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or water to loosen the sauce. Best enjoyed fresh but still delicious the next day!
Frequently Asked Questions
Can I make this ahead of time?
You can prep the sauce ahead, but assemble with pasta just before serving for the best texture.
Can I use low-fat ricotta?
Yes, but the sauce will be slightly less creamy. Whole milk ricotta is best for flavor and richness.
Can I serve this cold like a pasta salad?
It’s designed to be served warm, but the leftovers make a great cold lunch too.
Is this vegetarian?
Yes, as long as your parmesan is vegetarian-friendly (check the label).
Conclusion
This Tomato Ricotta Pasta is the weeknight dinner that delivers big comfort with little effort. It’s fresh, creamy, and comes together with just a few ingredients — perfect for busy nights or easy entertaining. Pair it with a glass of wine and a little crusty bread and you’ve got pasta night done right.
Nutrition Info (Approx. per serving)
- Calories: 420
- Protein: 15g
- Fat: 17g
- Carbs: 48g
- Fiber: 3g
- Sugar: 5g
Tomato Ricotta Pasta
- Total Time: 25 minutes
- Yield: 2–3 servings
Description
This Tomato Ricotta Pasta is a creamy, fresh, and easy dinner made with ricotta cheese, juicy tomatoes, garlic, and parmesan. A 30-minute meal that’s light, comforting, and perfect for any night of the week.
Ingredients
– 8 oz rigatoni or penne pasta
– 1 tbsp olive oil
– 1 pint cherry or grape tomatoes, halved
– 2 garlic cloves, minced
– 1 cup whole milk ricotta cheese
– ¼ cup grated parmesan cheese
– ½ tsp salt
– ½ tsp black pepper
– Optional: fresh basil, red pepper flakes
Instructions
1. Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
2. In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds, then add tomatoes and cook until blistered, 5–7 minutes.
3. Remove skillet from heat. Stir in ricotta, parmesan, salt, and pepper until smooth.
4. Add pasta and toss to coat. Loosen sauce with a splash of reserved pasta water if needed.
5. Serve with extra parmesan and fresh basil or parsley.
Notes
– For extra creaminess, use full-fat ricotta.
– Add spinach, cooked chicken, or shrimp for a heartier meal.
– Stir the ricotta in off the heat to keep the sauce from separating.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
Keywords: tomato ricotta pasta, creamy ricotta pasta, weeknight pasta recipes, vegetarian pasta, fresh tomato pasta, easy pasta dinner
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