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Roasted Tomato and Garlic Ricotta Pasta

This Roasted Tomato and Garlic Ricotta Pasta is creamy, comforting, and packed with sweet roasted tomatoes, caramelized garlic, and rich ricotta cheese. Perfect for summer pasta and easy pasta dinner recipes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Main Ingredients
  • 12 oz pasta
  • 2 cups cherry tomatoes
  • 1 whole garlic bulb
  • 1 cup ricotta cheese
  • 2 tbsp olive oil
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 1 tsp Italian seasoning
  • Optional Add-Ins
  • Red pepper flakes
  • Fresh basil
  • Spinach
  • Grilled chicken
  • Burrata cheese

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Place cherry tomatoes on a baking sheet. Slice the top off the garlic bulb and place on the sheet.
  3. Drizzle tomatoes and garlic with olive oil. Season with salt, pepper, and Italian seasoning.
  4. Roast for 25–30 minutes until tomatoes burst and garlic becomes soft and caramelized.
  5. Meanwhile, cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
  6. Transfer roasted tomatoes to a blender or food processor.
  7. Squeeze roasted garlic cloves into blender.
  8. Add ricotta cheese and Parmesan cheese. Blend until smooth and creamy.
  9. Pour sauce into a large skillet over low heat.
  10. Add cooked pasta and toss until evenly coated.
  11. Add reserved pasta water if needed to loosen sauce.
  12. Garnish with basil, extra Parmesan, or red pepper flakes if desired. Serve warm.

Notes

  • Fresh cherry tomatoes create the best roasted flavor.
  • Whole milk ricotta gives the creamiest sauce texture.
  • Add red pepper flakes for spicy pasta variation.
  • Penne, rigatoni, or spaghetti work well for this recipe.
  • Perfect for creamy red sauce pasta and summer pasta meals.