Creamy Roasted Tomato and Garlic Ricotta Pasta

Oh my gosh, let me tell you about my absolute go-to weeknight dinner—this Roasted Tomato and Garlic Ricotta Pasta is everything! Picture this: sweet, jammy roasted tomatoes bursting with flavor, creamy ricotta hugging every strand of pasta, and that gorgeous garlicky aroma filling your kitchen. It's the kind of meal that feels fancy but comes together faster than you can say "pass the Parmesan!"

I stumbled onto this recipe during one of those "what do I even make for dinner?!" panic moments. My cherry tomatoes were about to turn, and I had half a tub of ricotta leftover from lasagna night. Twenty minutes later? Magic. Now it's our family's Wednesday-night tradition—even my picky kid licks the bowl clean. Trust me, once you try that first forkful of creamy, tomatoey goodness, you'll be hooked too.

Why You’ll Love This Roasted Tomato and Garlic Ricotta Pasta

This isn’t just another pasta dish—it’s a flavor explosion that’ll make you do a little happy dance at the table. Here’s why it’s my forever favorite:

• Crazy easy: Toss tomatoes in the oven, boil pasta, mix—done in 30 minutes flat
• Next-level creamy: Ricotta makes it luxuriously rich without heavy cream
• Flexible AF: Swap in whatever pasta you’ve got, add spinach, or top with chili flakes
• Leftover magic: Tastes even better next day (if it lasts that long!)

Ingredients for Roasted Tomato and Garlic Ricotta Pasta

Okay, let's raid the pantry! Here's everything you'll need for this flavor-packed beauty. Pro tip: measure everything before you start—it makes the cooking process so much smoother when you're not scrambling for ingredients mid-recipe.

• 2 cups cherry tomatoes: Those little bursts of sunshine are key—they roast up jammy and sweet
• 1 tablespoon olive oil: The good stuff! It helps those tomatoes caramelize beautifully
• 4 cloves garlic, minced: Fresh is best here—none of that jarred stuff if you can help it
• 1 teaspoon dried oregano: That classic Italian herb flavor we all crave
• 1 teaspoon salt: Start with this, you can always add more later
• 1⁄2 teaspoon black pepper: Freshly cracked if you've got it
• 12 ounces pasta: I'm partial to spaghetti, but penne or fusilli work great too
• 1 cup ricotta cheese: Whole milk ricotta makes it extra creamy—trust me on this
• 1⁄2 cup grated Parmesan cheese: The salty, nutty flavor bomb that ties it all together
• 1⁄4 cup fresh basil leaves, chopped: Don't skip this—it adds that bright, herby freshness
• 1 tablespoon lemon juice: Just a squeeze cuts through the richness perfectly

See? Nothing fancy here—just good, honest ingredients that come together in the most magical way. Now let's get cooking!

How to Make Roasted Tomato and Garlic Ricotta Pasta

Alright, let's turn these simple ingredients into something spectacular! I promise it's easier than folding a fitted sheet—just follow these steps for pasta perfection every time.

Roasting the Tomatoes and Garlic

First, crank that oven to 400°F—no need to wait for preheating if you're impatient like me. Grab your favorite baking sheet (I use a rimmed one to catch juices) and toss those cherry tomatoes with olive oil, garlic, oregano, salt, and pepper. Spread 'em out in a single layer—no tomato left behind! Roast for about 20 minutes until they're bursting and wrinkly like little flavor balloons. You'll know they're ready when the kitchen smells like an Italian grandmother's hug.

Preparing the Pasta and Sauce

While the tomatoes do their thing, boil your pasta in generously salted water—taste it, it should be as salty as the sea! Here's my golden rule: always scoop out a half cup of that starchy pasta water before draining. It's liquid gold for adjusting your sauce later. Now, in a big bowl, mix the ricotta, Parmesan, and lemon juice until it's smooth and dreamy. If it feels too thick, don't panic—that reserved pasta water will save the day.

Combining Everything

Time for the magic! Add your drained pasta to the ricotta mixture first, then gently fold in those roasted tomatoes—you want to keep some whole for those juicy bursts. Splash in the pasta water a tablespoon at a time until your sauce clings to the noodles beautifully. Taste it! Need more salt? More pepper? This is your moment. Finish with that fresh basil, and boom—you've just made the creamiest, most flavorful pasta of your life.

Tips for the Best Roasted Tomato and Garlic Ricotta Pasta

Want to take this dish from good to "OH MY GOSH" levels? Here are my hard-earned secrets after making this weekly for years:

• Fresh basil is non-negotiable: That bright green confetti makes all the difference—tear it by hand for maximum aroma
• Taste as you go: Ricotta needs seasoning love—don't be shy with that salt shaker!
• Pasta water gold: Seriously, that cloudy liquid is the secret to silky, clingy sauce perfection
• Char those tomatoes: A few blackened spots add incredible depth—just don't let them turn to charcoal

Follow these, and you'll have people begging for your recipe—I speak from experience!

Ingredient Substitutions and Variations

Listen, I'm all about making this Roasted Tomato and Garlic Ricotta Pasta work with whatever's in your fridge! Here are my favorite twists:

• Cheese swaps: No ricotta? Cottage cheese blended smooth works in a pinch. Feta crumbles add salty tang.
• Greens boost: Toss in a couple handfuls of baby spinach or arugula for extra nutrients.
• Protein power: Leftover grilled chicken or chickpeas make it heartier.
• Herb freedom: Out of basil? Fresh parsley or thyme bring their own magic.

See? This recipe's as flexible as your mood—make it your own!

Serving Suggestions for Roasted Tomato and Garlic Ricotta Pasta

Oh, let me tell you how I love to serve this beauty! A crisp green salad with lemony vinaigrette cuts through the richness perfectly. And garlic bread? Non-negotiable—those crispy edges are made for swiping up every last bit of creamy sauce. For fancy nights, I'll add a chilled glass of Pinot Grigio and pretend I'm at a trattoria in Tuscany.

Storage and Reheating

Here's the beautiful part—this Roasted Tomato and Garlic Ricotta Pasta tastes even better as leftovers! Store it airtight in the fridge for up to 3 days. When reheating, add a splash of water or milk to bring back that creamy magic—microwave in 30-second bursts, stirring between each one. Pro tip: sprinkle extra Parmesan on top before reheating for bonus flavor. If your tomatoes burst more overnight? That's not a bug—it's a feature!

Nutritional Information

Okay, let's talk numbers—because even though this Roasted Tomato and Garlic Ricotta Pasta tastes indulgent, it's actually pretty balanced! Important note: These numbers can vary based on your specific ingredients and brands (especially the cheeses!), so take them as friendly estimates rather than gospel.

• Serving Size: About 1 heaping cup (that's ¼ of the whole recipe)
• Calories: 450 per serving (but who's counting when it's this delicious?)
• Carbs: 60g (mostly from that glorious pasta)
• Protein: 18g (thank you, ricotta and Parmesan!)
• Fat: 15g (the good kind from olive oil and cheese)

And for my fellow nutrition nerds: 4g fiber, 700mg sodium (easy to reduce if you're watching salt), and 5g natural sugars from those sweet roasted tomatoes. Not too shabby for a meal that tastes like a hug in a bowl!

Frequently Asked Questions

Can I use dried basil instead of fresh?
Fresh basil really makes this dish sing with its bright, herbal punch—but if you're in a pinch, use 1 teaspoon dried basil. Just remember: dried herbs pack more concentrated flavor, so sprinkle it into the ricotta mixture rather than garnishing at the end.

My ricotta sauce seems too thick—what did I do wrong?
Don't panic! This happens to me sometimes too. That reserved pasta water is your best friend here—add it a tablespoon at a time while stirring until your sauce reaches that perfect silky consistency. If you forgot to save pasta water? Warm tap water with a tiny pinch of salt works in emergencies.

Can I make this gluten-free?
Absolutely! Just swap regular pasta for your favorite gluten-free variety—I've had great results with brown rice pasta. The roasting and sauce steps stay exactly the same. Pro tip: GF pasta tends to absorb more liquid, so you might need extra reserved cooking water.

What if my cherry tomatoes aren't super sweet?
No worries—a teaspoon of honey or sugar tossed with the tomatoes before roasting helps caramelize them beautifully. Out-of-season tomatoes sometimes need this little boost to reach that jammy sweetness we love.

Is there a dairy-free version?
You bet! Try swapping ricotta for blended silken tofu or cashew cream—they won't taste identical but still make a delicious creamy sauce. Nutritional yeast can stand in for Parmesan's umami kick. Just be sure to season well since you'll lose some saltiness from the cheeses.

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