Name: Roasted Tomato and Garlic Ricotta Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 2 cups cherry or grape tomatoes; 4–6 whole garlic cloves (unpeeled); 2 tbsp olive oil; Salt and pepper to taste; 12 oz pasta (rigatoni, penne, or spaghetti); 1 cup ricotta cheese; 1/4 cup grated Parmesan cheese (optional); 1/2 cup reserved pasta water (as needed); Fresh basil or parsley, for garnish; Red pepper flakes (optional); Lemon zest or juice (optional)

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Roasted tomato and garlic ricotta pasta is a creamy, flavorful dish that’s perfect for cozy dinners or easy weeknight meals. I love how the sweet, juicy tomatoes and caramelized garlic blend with creamy ricotta to create a sauce that feels rich but still fresh. It’s simple to make but tastes like something from a restaurant.

Why You’ll Love This Recipe

I love this recipe because it only needs a few ingredients, but the flavors are deep and comforting. Roasting the tomatoes and garlic brings out their natural sweetness, and when I mix that with smooth ricotta and pasta, it creates a deliciously creamy, slightly tangy sauce. It’s perfect when I want something satisfying without a lot of effort—and it’s easy to make vegetarian or gluten-free. Roasted Tomato and Garlic Ricotta Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cherry or grape tomatoes
Garlic cloves (whole, unpeeled)
Olive oil
Salt and pepper
Pasta (like rigatoni, penne, or spaghetti)
Ricotta cheese
Parmesan cheese (optional)
Fresh basil or parsley (for garnish)
Red pepper flakes (optional, for heat)
Lemon zest or juice (optional, for brightness)

Directions

I preheat the oven to 400°F (200°C).
On a baking sheet, I toss the cherry tomatoes and whole garlic cloves with olive oil, salt, and pepper. I roast them for about 25–30 minutes, until the tomatoes are blistered and the garlic is soft.
While the tomatoes roast, I cook the pasta in salted boiling water until al dente, then drain and reserve about 1/2 cup of the pasta water.
I squeeze the roasted garlic out of its skin and mash it in a bowl. I mix it with the ricotta cheese, a bit of the reserved pasta water, and a sprinkle of Parmesan if using.
In a large pan or bowl, I combine the hot pasta, roasted tomatoes, and garlic ricotta mixture. I stir everything together until the pasta is coated in the creamy sauce.
I garnish with fresh basil, red pepper flakes, and lemon zest if I want extra brightness.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: Around 40 minutes

Variations

I sometimes add spinach or arugula to the pasta for extra greens.
For protein, I stir in grilled chicken, shrimp, or chickpeas.
I’ve used sun-dried tomatoes for a more intense tomato flavor.
For a vegan version, I use vegan ricotta or blend silken tofu with lemon and garlic.
A bit of balsamic glaze on top adds a sweet and tangy finish that I really enjoy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a pan or microwave, adding a splash of water or milk to loosen the sauce. I avoid reheating too aggressively so the ricotta stays creamy and doesn’t separate. Roasted Tomato and Garlic Ricotta Pasta

FAQs

Can I use store-bought ricotta?

Yes, I use regular or whole milk ricotta from the store. If I want a smoother texture, I blend it for a few seconds.

What pasta works best for this recipe?

I usually go with rigatoni or penne because they hold the sauce well, but spaghetti and fettuccine also work great.

Can I make this ahead of time?

I prefer to serve it fresh, but I’ve prepped the roasted tomatoes and garlic ahead and stored them in the fridge. That way, I just cook the pasta and mix everything when I’m ready.

Is this recipe good for meal prep?

It can be, though I find it tastes best freshly made. When I prep it ahead, I store the sauce and pasta separately and combine when reheating.

How can I make the sauce smoother?

I blend the ricotta with the roasted garlic and a bit of pasta water in a food processor or blender until silky, then stir it into the pasta.

Conclusion

Roasted tomato and garlic ricotta pasta is a cozy, flavorful dish I keep coming back to. It’s creamy without being too heavy, and the roasted tomatoes bring just the right balance of sweetness and acidity. Whether I’m cooking for myself or serving a group, it’s an easy, satisfying meal that always gets compliments.