Roasted Tomato and Garlic Ricotta Pasta – Creamy, Rustic, and Bursting with Flavor

If you’re looking for a simple yet luxurious pasta dish that celebrates rich flavor with minimal effort, this Roasted Tomato and Garlic Ricotta Pasta is your new go-to.

This recipe combines the sweetness of oven-roasted cherry tomatoes, the mellow richness of roasted garlic, and the creamy tang of ricotta cheese. Tossed with your favorite pasta, it’s a dish that feels both comforting and elevated — perfect for cozy dinners, casual entertaining, or even a quick weeknight indulgence.

The slow-roasted tomatoes and garlic infuse the entire dish with depth, while the ricotta brings a light, airy creaminess that binds everything together. It’s a satisfying meatless option that doesn’t feel like a compromise.

Ingredients Overview

Each ingredient plays a key role in building flavor, texture, and aroma. Here’s a breakdown:

• Cherry or Grape Tomatoes: These roast beautifully, bursting with sweetness and concentrated flavor. You can also use roma tomatoes, cut into chunks.

• Garlic Bulbs: Roasting whole garlic bulbs turns the cloves soft, nutty, and buttery — perfect for mashing into a sauce base.

• Olive Oil: High-quality extra virgin olive oil adds richness and helps roast the tomatoes and garlic evenly.

• Ricotta Cheese: Creamy, mild, and lightly tangy. Whole milk ricotta is best for body and flavor.

• Pasta (Rigatoni, Penne, or Fusilli): Short, ridged pasta shapes help capture the sauce. Long pastas like fettuccine or spaghetti also work.

• Parmesan Cheese: Freshly grated for saltiness and depth.

• Fresh Basil or Parsley: Adds a fragrant, herbal finish.

• Red Pepper Flakes (Optional): For a subtle kick of heat.

• Salt & Black Pepper: Season generously to bring everything together.

Ingredient Tips & Substitutions

• Gluten-Free: Use your favorite gluten-free pasta.

• Vegan: Use vegan ricotta and skip Parmesan or substitute with nutritional yeast.

• Add Protein: Top with grilled chicken, shrimp, or chickpeas for a heartier meal.

• Low-Carb Option: Swap pasta for spiralized zucchini or roasted spaghetti squash.

Step-by-Step Instructions

1. Roast the Tomatoes and Garlic

Ingredients for roasting:

• 2 pints cherry tomatoes

• 2 whole garlic bulbs, tops sliced off

• 3 tbsp olive oil

• Salt & pepper to taste

• Optional: fresh thyme or rosemary

Preheat oven to 400°F (200°C). Arrange tomatoes on a baking sheet. Place garlic bulbs cut-side up and drizzle everything with olive oil. Sprinkle with salt, pepper, and optional herbs.

Roast for 35–40 minutes until tomatoes are blistered and caramelized, and garlic is golden and soft.

2. Cook the Pasta

Boil a large pot of salted water. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.

3. Make the Ricotta Sauce Base

While pasta cooks:

• Squeeze the roasted garlic cloves from their skins into a large mixing bowl.

• Mash into a paste using a fork.

• Add 1 cup whole milk ricotta and mix until smooth.

• Stir in 1/2 cup grated Parmesan, a pinch of red pepper flakes, and some reserved pasta water to loosen.

Add more water gradually until it becomes a creamy, spreadable sauce consistency.

4. Assemble the Pasta

Add the hot, drained pasta directly into the ricotta mixture and toss to coat.

Fold in the roasted tomatoes (including the oil and juices from the pan). The warmth of the pasta will help meld everything together.

Adjust seasoning with salt, pepper, and more Parmesan if desired.

5. Garnish and Serve

Serve in shallow bowls topped with:

• Fresh basil or parsley

• A drizzle of olive oil

• Extra Parmesan

• Optional: more red pepper flakes

Serve immediately while warm and creamy.

Tips, Variations & Substitutions

• Don’t Overcook the Garlic: If your oven runs hot, check around 30 minutes to avoid burning the garlic.

• Use Pasta Water Liberally: It helps emulsify and loosen the sauce while binding everything together.

• Creamier Sauce? Blend ricotta and garlic with a splash of pasta water for a whipped texture.

• Add Veggies: Toss in sautéed spinach, zucchini, or roasted bell peppers for more plant-based goodness.

• Make Ahead: Roast tomatoes and garlic ahead of time and store in the fridge for up to 3 days.

Serving Ideas & Occasions

This pasta works beautifully as a stand-alone dinner or as part of a larger meal. Pair with:

• Sides: Garlic bread, arugula salad with lemon vinaigrette, or roasted asparagus.

• Wine: A crisp Sauvignon Blanc or light Pinot Grigio balances the creaminess.

• Occasions: Weeknight dinners, meatless Mondays, romantic date nights, or casual dinner parties.

Leftovers also make a great warm lunch the next day — just reheat gently with a splash of water or broth.

Nutritional & Health Notes

This dish is a great vegetarian option that provides:

• Calcium & Protein: From ricotta and Parmesan.

• Lycopene & Antioxidants: From roasted tomatoes.

• Heart-Healthy Fats: From extra virgin olive oil.

To lighten it:

• Use part-skim ricotta.

• Reduce the amount of cheese slightly.

• Serve with extra vegetables or a large salad.

FAQs

Q1: Can I use store-bought roasted tomatoes?
Yes, but fresh roasted tomatoes offer superior texture and flavor. Jarred varieties can work in a pinch, especially sun-dried tomatoes in oil.

Q2: Is it okay to use ricotta straight from the fridge?
Let it come to room temperature for easier mixing and better integration into the sauce. Cold ricotta may clump when added to hot pasta.

Q3: Can I blend the sauce?
Absolutely. For a super smooth texture, blend the roasted garlic, ricotta, and some pasta water in a food processor or blender.

Q4: What pasta shape is best for this recipe?
Short shapes like rigatoni, fusilli, or orecchiette are ideal. Their ridges hold the creamy sauce and bits of tomato beautifully.

Q5: How do I make it spicier?
Add more red pepper flakes or stir in a spoonful of Calabrian chili paste.

Q6: Can I freeze this pasta?
While it’s best fresh, you can freeze the roasted tomato and garlic mixture. Ricotta-based sauces can change texture when frozen, so freeze the base separately and add fresh ricotta when reheating.

Q7: Is this kid-friendly?
Yes! The mild creaminess and sweetness of roasted tomatoes make it appealing to most kids. Just go easy on the chili flakes.

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