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I am obsessed with this garlic ricotta pasta because it tastes like summer in every bite. I love how whole milk ricotta cheese melts into a silky, slightly tangy blanket that clings to each strand of pasta.

The garlic cloves add punch without shouting, a mellow, caramelized edge that keeps me reaching for more. But it’s not fussy or precious; it’s honest, bold, and utterly satisfying.

I make it on weeknights and serve it when friends come over. Everyone raves.

Me? I eat the leftovers straight from the bowl.

No shame. Worth every single bite always.

I really mean it.

Ingredients

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Pasta brings heft and comfort; it soaks up sauce.
Roasted tomatoes give sweet, juicy, slightly tangy bursts.
Roasted garlic goes sweet and mellow; it’s addictive.
Olive oil adds silk and helps everything glide.
Ricotta makes it creamy and light, basically backbone.
Parmesan brings salty nutty umami you’ll grate on top.
Red pepper flakes add heat in small bursts.
Kosher salt seasons everything; simple but necessary.
Black pepper gives sharp zip and bite.
Lemon wakes the dish with bright citrus notes.
Pasta water loosens sauce; it’s magic for silkiness.
Basil adds fresh herbal perfume; tear it in.
Parsley or extra basil gives color and fresh pops.

Ingredient Quantities

12 ounces pasta (penne, rigatoni, or spaghetti)

1 1/2 pounds cherry or grape tomatoes

6 to 8 garlic cloves, peeled

3 tablespoons extra virgin olive oil

1 1/2 cups whole milk ricotta cheese

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

1/2 teaspoon red pepper flakes

Kosher salt for roasting and pasta water (about 1 teaspoon plus more for the pot)

1/2 teaspoon freshly ground black pepper

1 tablespoon lemon juice or 1 teaspoon lemon zest

1/4 cup reserved pasta cooking water

1/4 cup fresh basil leaves, torn

Optional garnish: chopped parsley or extra basil

How to Make this

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1. Preheat oven to 425 F. On a rimmed baking sheet toss 1 1/2 pounds cherry or grape tomatoes and 6 to 8 peeled garlic cloves with 3 tablespoons extra virgin olive oil, about 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper; spread in a single layer.

2. Roast tomatoes and garlic until tomatoes blister and begin to collapse and garlic is soft, about 20 to 25 minutes.

3. Meanwhile bring a large pot of salted water to a boil and cook 12 ounces pasta (penne, rigatoni, or spaghetti) according to package instructions until al dente; reserve 1/4 cup pasta cooking water, then drain the pasta.

4. Transfer roasted tomatoes and garlic to a bowl and mash lightly with a fork or use a blender for a smoother sauce, keeping juices from the pan.

5. In a large serving bowl or the empty pasta pot, combine 1 1/2 cups whole milk ricotta cheese, 1/2 cup freshly grated Parmesan cheese, 1/2 teaspoon red pepper flakes, 1 tablespoon lemon juice or 1 teaspoon lemon zest, and a pinch of kosher salt; stir until smooth.

6. Add the roasted tomato and garlic mixture to the ricotta mixture and stir to combine, then stir in 1/4 cup reserved pasta cooking water to loosen the sauce to your desired consistency.

7. Add the hot drained pasta to the sauce and toss until evenly coated, adding more reserved pasta water if needed; taste and adjust seasoning with kosher salt and black pepper.

8. Stir in 1/4 cup torn fresh basil leaves and sprinkle additional Parmesan cheese on top.

9. Serve immediately, garnished with extra basil or chopped parsley if desired.

Equipment Needed

1. Rimmed baking sheet
2. Parchment paper or silicone baking mat
3. Large pot for boiling pasta
4. Colander or pasta strainer
5. Large serving bowl or mixing bowl
6. Blender or fork and potato masher
7. Measuring cups and spoons
8. Tongs or wooden spoon for tossing pasta
9. Microplane or box grater for Parmesan

FAQ

Q: How long should I roast the tomatoes and garlic?

A: Roast at 400°F for 20 to 30 minutes until the tomatoes are blistered and starting to burst and the garlic is soft and lightly golden.

Q: Can I use low fat ricotta or another cheese?

A: You can use low fat ricotta but the sauce will be thinner and less creamy. Mascarpone or a mix of ricotta and cream cheese will give richer texture; adjust seasoning as needed.

Q: How do I adjust if the sauce is too thick or too thin?

A: Thin the sauce with reserved pasta cooking water, adding a tablespoon at a time until you reach the desired consistency. For thicker sauce, drain more pasta water and add an extra spoon of ricotta or Parmesan.

Q: Can I make this ahead and reheat?

A: Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of pasta water to revive creaminess.

Q: What pasta shapes work best and can I use gluten free?

A: Short tubes like penne or rigatoni hold the sauce well, but spaghetti is also lovely. Use gluten free pasta cooked to package instructions and reserve cooking water as directed.

Q: How should I season if my roasted tomatoes are bland?

A: Taste and add more salt, freshly ground black pepper, lemon juice or zest for brightness, and red pepper flakes for heat. A tablespoon of olive oil stirred in at the end boosts flavor and mouthfeel.

Roasted Tomato And Garlic Ricotta Pasta Recipe Substitutions and Variations

12 ounces pasta: swap with whole wheat or gluten free pasta, or use gnocchi for a pillowy texture
1 1/2 pounds cherry or grape tomatoes: use a 14 ounce can of whole peeled or crushed tomatoes, or 1 1/2 pounds of halved plum tomatoes
1 1/2 cups whole milk ricotta cheese: substitute mascarpone for richer creaminess, or well blended cottage cheese for a lower fat option
1/2 cup freshly grated Parmesan cheese: use Pecorino Romano for a saltier, sharper flavor, or Grana Padano as a milder alternative

Pro Tips

– Let the ricotta sit at room temperature for 20 to 30 minutes before you mix it. It whips up silkier and incorporates with the roasted tomato juices without becoming lumpy.

– Roast the tomatoes until they are really blistered and the skins start to burst, about 25 to 30 minutes if your oven runs cool. The extra caramelization adds depth so the sauce does not taste one-note.

– When you mash the tomatoes, leave some chunk and texture unless you want a completely smooth sauce. For a creamier version, briefly pulse in a blender or use an immersion blender, but stop while still slightly rustic.

– Reserve more than 1/4 cup pasta water and add it gradually. The starchy water is your emulsifier; it loosens the ricotta sauce and helps it cling to the pasta without watering it down. Taste and adjust salt and pepper as you go.

Roasted Tomato And Garlic Ricotta Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

680

kcal

Equipment: 1. Rimmed baking sheet
2. Parchment paper or silicone baking mat
3. Large pot for boiling pasta
4. Colander or pasta strainer
5. Large serving bowl or mixing bowl
6. Blender or fork and potato masher
7. Measuring cups and spoons
8. Tongs or wooden spoon for tossing pasta
9. Microplane or box grater for Parmesan

Ingredients

12 ounces pasta (penne, rigatoni, or spaghetti)
1 1/2 pounds cherry or grape tomatoes
6 to 8 garlic cloves, peeled
3 tablespoons extra virgin olive oil
1 1/2 cups whole milk ricotta cheese
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/2 teaspoon red pepper flakes
Kosher salt for roasting and pasta water (about 1 teaspoon plus more for the pot)
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon juice or 1 teaspoon lemon zest
1/4 cup reserved pasta cooking water
1/4 cup fresh basil leaves, torn
Optional garnish: chopped parsley or extra basil

Directions

Preheat oven to 425 F. On a rimmed baking sheet toss 1 1/2 pounds cherry or grape tomatoes and 6 to 8 peeled garlic cloves with 3 tablespoons extra virgin olive oil, about 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper; spread in a single layer.
Roast tomatoes and garlic until tomatoes blister and begin to collapse and garlic is soft, about 20 to 25 minutes.
Meanwhile bring a large pot of salted water to a boil and cook 12 ounces pasta (penne, rigatoni, or spaghetti) according to package instructions until al dente; reserve 1/4 cup pasta cooking water, then drain the pasta.
Transfer roasted tomatoes and garlic to a bowl and mash lightly with a fork or use a blender for a smoother sauce, keeping juices from the pan.
In a large serving bowl or the empty pasta pot, combine 1 1/2 cups whole milk ricotta cheese, 1/2 cup freshly grated Parmesan cheese, 1/2 teaspoon red pepper flakes, 1 tablespoon lemon juice or 1 teaspoon lemon zest, and a pinch of kosher salt; stir until smooth.
Add the roasted tomato and garlic mixture to the ricotta mixture and stir to combine, then stir in 1/4 cup reserved pasta cooking water to loosen the sauce to your desired consistency.
Add the hot drained pasta to the sauce and toss until evenly coated, adding more reserved pasta water if needed; taste and adjust seasoning with kosher salt and black pepper.
Stir in 1/4 cup torn fresh basil leaves and sprinkle additional Parmesan cheese on top.
Serve immediately, garnished with extra basil or chopped parsley if desired.

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.