I’m a food blogger and recipe developer, and this Creamy Tomato Ricotta Pasta is one of my Ricotta Pasta Recipes that combines ricotta and tomato into a creamy sauce with a surprising simple twist.

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I wasn’t trying to reinvent lunch, but this Creamy Tomato Ricotta Pasta made me rethink what a quick meal can be. I love how ricotta cheese blends with crushed tomatoes to give a rich silky texture that somehow stays bright and tomatoey.

As someone who has probably tried every Ricotta Pasta Recipes trend out there, this one still surprises me with its balance. Its become my cheat code for Quick Pasta Dishes when I’ve got nothing planned and too little time, because it feels like a weekday treat that finishes in a flash.

Try it and see what I mean.

Ingredients

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Pasta brings carbs and filling energy, some fiber if whole grain, comfort food vibes.
Olive oil gives healthy fats and richness, helps sauce cling, subtly fruity notes.
Tomatoes add vitamin C, tangy sweetness, a bit acidic balancing cream and salt.
Ricotta lends creamy protein and mild sweetness, makes sauce lighter and so smooth.
Parmesan packs umami, salty sharpness, a little protein and calcium, powerful flavor.
Butter or cream brings silky mouthfeel, extra calories and saturated fat, worth it sometimes.
Fresh basil adds herb brightness, subtle peppery-sweet lift and a fragrant finish.

Ingredient Quantities

12 ounces pasta (penne, rigatoni or spaghetti)

2 tablespoons extra virgin olive oil

1 small yellow onion, finely chopped

3 cloves garlic, minced

1/2 teaspoon red pepper flakes, optional

1 (28 ounce) can crushed tomatoes

1/2 teaspoon sugar, optional

Salt and freshly ground black pepper, to taste

1 cup whole milk ricotta cheese

1/2 cup freshly grated Parmesan cheese, plus extra for serving

1/4 cup heavy cream or 1/4 to 1/2 cup reserved pasta water

2 tablespoons unsalted butter

1/4 cup fresh basil, roughly chopped

1 tablespoon lemon juice, optional

How to Make this

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1. Bring a large pot of water to a rolling boil, salt it generously, then cook 12 ounces pasta until just al dente; before you drain scoop out and reserve 1/2 cup pasta water and set aside 1/4 to 1/2 cup for the sauce.

2. While the pasta cooks heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat; add 1 small finely chopped yellow onion and sauté until soft and translucent, about 5 to 7 minutes.

3. Add 3 cloves minced garlic and 1/2 teaspoon red pepper flakes if using; cook 30 to 60 seconds until fragrant but not browned.

4. Pour in one 28 ounce can crushed tomatoes, stir in 1/2 teaspoon sugar if the tomatoes taste sharp, season with salt and plenty of freshly ground black pepper, then simmer gently 8 to 12 minutes so the sauce thickens and concentrates.

5. Meanwhile in a bowl whisk together 1 cup whole milk ricotta, 1/4 cup heavy cream or start with 1/4 cup of the reserved pasta water, and 1/2 cup freshly grated Parmesan until smooth; this keeps the ricotta from clumping when it hits the hot sauce.

6. Turn the sauce down to low, stir the ricotta mixture into the tomato sauce until silky, then add 2 tablespoons unsalted butter and stir until melted; if the sauce is too thick loosen with more reserved pasta water a tablespoon at a time.

7. Add the drained pasta straight into the pan and toss vigorously so every piece gets coated, using extra pasta water if you need to make the sauce cling better; taste and adjust salt and pepper.

8. Finish with 1/4 cup roughly chopped fresh basil and 1 tablespoon lemon juice if you want a bright lift, sprinkle more grated Parmesan to serve, then dig in — this reheats well so leftovers are great.

Equipment Needed

1. Large pot for boiling the pasta and reserving pasta water
2. Colander to drain the pasta
3. Large skillet for the tomato and ricotta sauce
4. Chef’s knife for chopping onion, garlic and basil
5. Cutting board
6. Mixing bowl and whisk to smooth the ricotta mixture
7. Measuring cups and spoons (for milk, oil, butter, seasonings)
8. Tongs or a pasta fork plus a wooden spoon or silicone spatula for tossing and stirring

FAQ

Can I use a different pasta shape or whole wheat pasta?

Yes, penne rigatoni or spaghetti all work fine, even whole wheat, just watch cooking time so it stays al dente. Longer shapes like spaghetti might need a minute or two more to feel right.

Can I swap whole milk ricotta for part skim ricotta or Greek yogurt?

You can, but part skim will be a bit less creamy and Greek yogurt tastes tangier. Fix it by stirring in a splash of cream or reserved pasta water until smooth, and taste for salt.

My sauce is too thick how do I thin it without losing flavor?

Use reserved pasta water a little at a time it has starch so it loosens the sauce and helps it cling to the noodles, or add the 1/4 cup heavy cream. Heat gently while stirring so it combines.

Can I make the sauce ahead of time or freeze it?

Make the tomato base a day or two ahead and keep refrigerated, then finish with ricotta and cream when serving. Freezing ricotta-heavy sauce can change texture so I don't recommend it, but you can freeze the plain tomato sauce.

How do I stop the sauce from splitting when I add cheese or cream?

Temper the cheese by mixing it first with a little hot sauce or pasta water, then stir into the pot off the highest heat. Don't boil after adding cream or cheese, just warm through gently.

Want to add protein or veggies any tips?

Browned Italian sausage, shredded rotisserie chicken, sautéed mushrooms or spinach are great additions, just cook them first and fold in at the end so they don't water down the sauce. Add lemon juice or extra basil at the finish for brightness.

Creamy Tomato Ricotta Pasta: A Simple And Satisfying Midday Meal Recipe Substitutions and Variations

Ricotta: cottage cheese (blend until smooth, use 1:1), mascarpone or cream cheese for a richer, silkier sauce (same amount), full-fat Greek yogurt if you want a tangy note — drain a bit first
Crushed tomatoes: tomato passata for a smoother sauce, diced tomatoes blitzed in the blender if that’s what you got, or a good-quality tomato sauce (taste and add a pinch of sugar if it’s too acidic)
Parmesan: Pecorino Romano (saltier, so use a bit less), Grana Padano or Asiago for a similar nutty flavor, or nutritional yeast for a dairy-free umami hit
Fresh basil: fresh parsley, baby spinach or arugula (stir in at the end to wilt), or 1 tsp dried basil for each tablespoon fresh if you’re out

Pro Tips

– Save more pasta water than you think you’ll need, and add it a tablespoon at a time. The starchy water is magic for making the sauce cling, but too much will water it down so go slow.

– Whisk the ricotta with the cream or some warm pasta water until it’s totally smooth before it hits the hot tomatoes. If it’s cold or lumpy it can seize up, so warm it a little in a bowl or the microwave for 10 to 15 seconds if needed.

– Finish the sauce with cold butter and a splash of acid for shine and balance. Tossing in butter at the end and a squeeze of lemon or a little vinegar brightens everything, just taste as you go because a little goes a long way.

– Undercook the pasta slightly if you’ll finish it in the sauce, then toss vigorously in the pan so every piece gets coated. That last minute in the sauce plus a touch of reserved water makes the texture way better than serving straight from the pot.

Creamy Tomato Ricotta Pasta: A Simple And Satisfying Midday Meal Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m a food blogger and recipe developer, and this Creamy Tomato Ricotta Pasta is one of my Ricotta Pasta Recipes that combines ricotta and tomato into a creamy sauce with a surprising simple twist.

Servings

servings

Calories

695

kcal

Equipment: 1. Large pot for boiling the pasta and reserving pasta water
2. Colander to drain the pasta
3. Large skillet for the tomato and ricotta sauce
4. Chef’s knife for chopping onion, garlic and basil
5. Cutting board
6. Mixing bowl and whisk to smooth the ricotta mixture
7. Measuring cups and spoons (for milk, oil, butter, seasonings)
8. Tongs or a pasta fork plus a wooden spoon or silicone spatula for tossing and stirring

Ingredients

12 ounces pasta (penne, rigatoni or spaghetti)
2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, optional
1 (28 ounce) can crushed tomatoes
1/2 teaspoon sugar, optional
Salt and freshly ground black pepper, to taste
1 cup whole milk ricotta cheese
1/2 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup heavy cream or 1/4 to 1/2 cup reserved pasta water
2 tablespoons unsalted butter
1/4 cup fresh basil, roughly chopped
1 tablespoon lemon juice, optional

Directions

Bring a large pot of water to a rolling boil, salt it generously, then cook 12 ounces pasta until just al dente; before you drain scoop out and reserve 1/2 cup pasta water and set aside 1/4 to 1/2 cup for the sauce.
While the pasta cooks heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat; add 1 small finely chopped yellow onion and sauté until soft and translucent, about 5 to 7 minutes.
Add 3 cloves minced garlic and 1/2 teaspoon red pepper flakes if using; cook 30 to 60 seconds until fragrant but not browned.
Pour in one 28 ounce can crushed tomatoes, stir in 1/2 teaspoon sugar if the tomatoes taste sharp, season with salt and plenty of freshly ground black pepper, then simmer gently 8 to 12 minutes so the sauce thickens and concentrates.
Meanwhile in a bowl whisk together 1 cup whole milk ricotta, 1/4 cup heavy cream or start with 1/4 cup of the reserved pasta water, and 1/2 cup freshly grated Parmesan until smooth; this keeps the ricotta from clumping when it hits the hot sauce.
Turn the sauce down to low, stir the ricotta mixture into the tomato sauce until silky, then add 2 tablespoons unsalted butter and stir until melted; if the sauce is too thick loosen with more reserved pasta water a tablespoon at a time.
Add the drained pasta straight into the pan and toss vigorously so every piece gets coated, using extra pasta water if you need to make the sauce cling better; taste and adjust salt and pepper.
Finish with 1/4 cup roughly chopped fresh basil and 1 tablespoon lemon juice if you want a bright lift, sprinkle more grated Parmesan to serve, then dig in — this reheats well so leftovers are great.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.