Can I use different kinds of tomatoes?

Absolutely. Cherry tomatoes, grape tomatoes, or chopped Roma tomatoes all work. The goal is roasting them until they’re soft and sweet—tomatoes are pretty cooperative like that.

What pasta shape works best?

Anything you love. Rigatoni grabs sauce in the tubes, spaghetti gives that classic twirl, and penne is always a safe bet. Roasted Tomato and Garlic Ricotta Pasta isn’t picky.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . Reheat gently on the stove or microwave with a splash of water to loosen the sauce back up.

Can I make it ahead of time?

You can roast the tomatoes and garlic ahead and store them in the fridge. When you’re ready, cook pasta fresh and stir the sauce together with ricotta and pasta water.

7 Irresistible Roasted Tomato and Garlic Ricotta Pasta

Description

Roasted Tomato and Garlic Ricotta Pasta is a cozy, creamy weeknight dinner made with sweet roasted tomatoes, mellow garlic, and fluffy ricotta tossed with hot pasta.

Ingredients

Scale

1 lb cherry or grape tomatoes, halved
6–8 garlic cloves, peeled and smashed
2 tbsp olive oil
1/2 tsp salt, plus more to taste
1/4 tsp black pepper, plus more to taste
12 oz pasta (rigatoni, spaghetti, penne, or your favorite)
1 cup ricotta cheese
1 cup pasta water, reserved (use as needed)
2 tbsp fresh basil (or oregano/thyme), chopped
1/4 cup parmesan, freshly grated (plus more for serving)
Optional: pinch of red pepper flakes

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Add halved tomatoes to the sheet. Drizzle with olive oil, then season with salt and pepper. Toss gently and spread into an even layer.
Scatter smashed garlic cloves around the tomatoes.
Roast for 25–30 minutes until tomatoes are soft, bursting, and lightly caramelized.
While tomatoes roast, boil a large pot of salted water. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
Mash the roasted tomatoes and garlic on the baking sheet with a fork or potato masher to create a chunky sauce.
In a large bowl, stir the mashed tomato-garlic mixture with 1 cup ricotta until creamy. Add reserved pasta water 1 tablespoon at a time to loosen the sauce as needed.
Add cooked pasta and toss until well coated. Add more pasta water if you want it saucier.
Stir in fresh herbs.
Serve hot with parmesan (and red pepper flakes if you like a little kick).

Notes

Make it extra creamy: Add a splash more pasta water and an extra spoonful of ricotta.

Tomato choice: Cherry/grape tomatoes roast beautifully, but chopped Roma tomatoes also work.

Leftovers: Store in the fridge up to 3 days. Reheat with a splash of water to bring the sauce back to life.

Add-ons: Spinach, cooked chicken, or sautéed mushrooms are all great here.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main course
Method: Roasting + Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 540 kcal
Sugar: 4 g
Sodium: 350 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 73 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 30 mg