35-Minute Creamy Roasted Tomato Ricotta Pasta Bliss

Oh my gosh, you have to try this creamy roasted tomato ricotta pasta—it’s my go-to dish when I want something luxuriously rich but don’t feel like spending hours in the kitchen. The first time I made it, I couldn’t believe how something so simple could taste so decadent! Just imagine sweet roasted tomatoes bursting with flavor, swirled into velvety ricotta, and coating every strand of pasta perfectly. It’s become my secret weapon for impressing last-minute guests (or treating myself on lazy weeknights). Trust me, once you taste that magical combo of caramelized tomatoes and creamy cheese, you’ll be hooked.

Why You’ll Love This Creamy Roasted Tomato Ricotta Pasta

This pasta checks every box for the perfect weeknight meal—here’s why:

• Effortless elegance: Just roast, boil, and stir—it’s ready in 30 minutes flat, but tastes like you fussed for hours
• Magic in the contrasts: Sweet roasted tomatoes melt into the ricotta, creating a sauce that’s somehow light yet indulgent
• Pantry superhero: Uses simple ingredients you likely have already (I’ve made it with frozen tomatoes in a pinch!)
• Endlessly adaptable: Fancy it up with prosciutto or keep it veggie—it’s forgiving like your favorite sweater

Ingredients for Creamy Roasted Tomato Ricotta Pasta

Here’s everything you’ll need to make magic happen – I’ve learned exact measurements matter here:

• 8 oz pasta (I’m partial to fusilli – those little spirals catch all the creamy goodness)
• 1 cup cherry tomatoes, halved (trust me, halving lets them caramelize perfectly)
• 1/2 cup ricotta cheese (get the good fresh stuff if you can – it makes all the difference)
• 2 cloves garlic, minced (or heck, use 3 if you’re feeling bold!)
• 2 tbsp olive oil (the nice fruity kind you’d drizzle on bread)
• 1/4 tsp salt (plus more for pasta water – don’t be shy)
• 1/4 tsp black pepper, freshly cracked
• 1/4 cup fresh basil, torn (none of that dried stuff here, please)

How to Make Creamy Roasted Tomato Ricotta Pasta

Okay, let’s get cooking! This recipe comes together in three easy stages – roasting, boiling, and mixing. But I’ve learned some little tricks along the way that take it from good to “oh-my-gosh-can-I-have-seconds” amazing. Follow these steps closely and you’ll be twirling perfect creamy pasta in no time.

Roasting the Tomatoes

First, crank that oven to 400°F – this is where the magic starts! Toss your halved tomatoes with olive oil, garlic, salt and pepper on a baking sheet (I like to line mine with foil for easy cleanup). The tomatoes should sizzle when they hit the pan – that’s how you know the oven’s hot enough. Roast for about 20 minutes until they’re bursting and starting to caramelize at the edges. You’ll see the juices thickening – that’s liquid gold for our sauce!

Cooking the Pasta

While tomatoes roast, boil your pasta in heavily salted water (like the sea!) for 1 minute less than the package says. Fish out a cup of that starchy pasta water before draining – we’ll need it later to make the sauce silky. The pasta should still have a little bite when you drain it – it’ll keep cooking when we mix everything together.

Combining Everything

Here’s my favorite part! In the warm pasta pot (off heat), dollop in the ricotta and stir in those gorgeous roasted tomatoes with all their juices. The residual heat will melt the cheese beautifully. Add the pasta back in with a splash of reserved water and toss until every piece is coated. The sauce should cling to the pasta, not pool at the bottom. Taste and adjust salt – I always need another pinch at this stage. Finish with torn basil and a final drizzle of olive oil for that restaurant-worthy shine.

Tips for Perfect Creamy Roasted Tomato Ricotta Pasta

After making this dish countless times (sometimes at 2am after cravings strike!), I’ve picked up some game-changing tricks:

• Ricotta matters: Splurge on fresh, whole-milk ricotta—it’s creamier and less grainy than the shelf-stable stuff. Let it sit at room temp for 30 minutes before mixing for extra smoothness.
• Season aggressively: Taste after combining and don’t be afraid to add more salt—tomatoes and pasta drink it up! A pinch of red pepper flakes adds the perfect subtle heat.
• Pasta water magic: That starchy water is liquid gold! Add it tablespoon by tablespoon until the sauce clings to the pasta just right.
• Basil last: Stir in fresh basil right before serving to keep it bright green and fragrant—no sad, wilted herbs here!

Variations for Creamy Roasted Tomato Ricotta Pasta

One of my favorite things about this recipe is how easily you can switch it up! Here are my go-to twists when I want something different:

• Protein power: Toss in some grilled chicken or crispy pancetta for heartier meals—my husband begs for shrimp added right at the end
• Green goodness: Swap basil for baby spinach or arugula—they wilt beautifully into the warm pasta (I often use whatever’s wilting in my fridge)
• Cheese shuffle: Out of ricotta? A spoonful of creamy goat cheese or mascarpone makes an equally luscious sauce in a pinch

Serving Suggestions

This pasta shines all on its own, but oh boy—it loves company! I always serve it with garlic-rubbed toast to swipe up every last bit of sauce. For summer nights, a crisp arugula salad with lemon dressing cuts through the richness perfectly. And don’t forget the wine—a chilled Pinot Grigio makes everything taste even better! For more delicious recipes, check out our all recipes page.

Storage and Reheating

Leftovers? Lucky you! Store this pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or milk to loosen the sauce—the ricotta thickens when chilled. I like to warm it gently in a skillet over low heat, stirring often until it’s creamy again. Pro tip: The flavors actually deepen overnight, making this one of those rare dishes that might taste even better the next day!

Nutritional Information

Just so you know, these numbers are estimates—your creamy roasted tomato ricotta pasta might vary slightly based on your exact ingredients. Per generous serving, you’re looking at about 450 calories, with 15g fat (5g saturated), 60g carbs (4g fiber), and 15g protein. Not bad for something that tastes this indulgent!

Frequently Asked Questions

Can I use dried basil instead of fresh?
Oh honey, I wouldn’t recommend it! Fresh basil gives that bright, herbal punch that makes this roasted tomato ricotta pasta sing. Dried basil just can’t compare – it’ll taste like dusty leaves in your creamy sauce. In a pinch, try fresh parsley or even a teaspoon of pesto instead.

How can I make this gluten-free?
Easy peasy! Just swap regular pasta for your favorite gluten-free noodles – I’ve had great luck with brown rice or chickpea pasta. The sauce is naturally gluten-free, so no other changes needed. Just watch your roasting time – gluten-free pasta can overcook faster!

My ricotta sauce seems too thick – help!
No worries! This happens to me all the time. That reserved pasta water is your best friend here. Add it a tablespoon at a time while tossing the pasta until you get that perfect silky consistency. If you’ve run out, warm milk or even a splash of olive oil works in a pinch.

Can I use regular tomatoes instead of cherry tomatoes?
You bet! Just chop a large tomato into 1-inch chunks and roast the same way. Cherry tomatoes are sweeter, so you might want to sprinkle a pinch of sugar to help caramelization. I’ve even used canned fire-roasted tomatoes when fresh weren’t available – drained well and roasted for 10 minutes to concentrate flavor.

How do I prevent the ricotta from curdling?
The key is gentle heat! Always mix the ricotta into the warm (not piping hot) pasta off the heat. If your pot is too hot, the cheese can separate. If this happens, don’t panic – just stir in an extra drizzle of olive oil or a spoonful more ricotta to bring it back together.

For more delicious pasta inspiration, explore our pasta and pizza recipes. You might also enjoy our easy vegetable dishes for quick side options. If you’re looking for more weeknight meal ideas, check out our dinner recipes. For more tips and tricks, follow us on Pinterest.

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