Roasted Tomato Ricotta Pasta
This Roasted Tomato Ricotta Pasta combines juicy, caramelized tomatoes with creamy ricotta and tender pasta for a comforting and fresh Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 8 ounces pasta (penne or fusilli recommended)
- 1 cup ricotta cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- Red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, garlic, salt, and pepper on a baking sheet.
- Roast the tomatoes for 20 minutes until they are soft and caramelized.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water.
- In a large bowl, combine roasted tomatoes (including juices), ricotta cheese, and cooked pasta.
- Add reserved pasta water a little at a time to loosen the sauce, stirring gently.
- Mix in fresh basil and Parmesan cheese. Adjust seasoning with salt, pepper, and red pepper flakes if using.
- Serve immediately, garnished with extra Parmesan and basil if desired.
Notes
For extra flavor, add a drizzle of balsamic glaze or a handful of toasted pine nuts before serving.
Find it online: https://grilldrip.com/roasted-tomato-ricotta-pasta/