Dinner

Roasted Tomato Ricotta Pasta Recipe

BySana Jeannette January 12, 2026January 12, 2026

Introduction

Roasted Tomato Ricotta Pasta is a simple yet flavorful dish that combines sweet roasted tomatoes with creamy ricotta and fresh herbs. This easy recipe turns everyday ingredients into a comforting meal perfect for any night of the week.

A white plate with a green rim holds creamy penne pasta coated in a light brown sauce. The pasta is topped with grated white cheese sprinkled evenly over the dish. Fresh, finely chopped green herbs are scattered on top, adding color, and three whole basil leaves rest in the center as a garnish. A fork is tucked into the pasta on the left side. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 cloves of garlic, peeled and chopped
7-8 ripe plum tomatoes, sliced lengthwise

1/2 teaspoon of sugar
1 teaspoon of kosher salt

1 teaspoon of cracked black pepper
1/2 teaspoon of crushed red pepper

2 tablespoons of olive oil
6-8 fresh basil leaves
1/4 cup of chopped parsley

16 ounces of ricotta cheese
Pasta of your choice (e.g., penne)
Pecorino Romano cheese for topping

Fresh chopped parsley and basil for garnish

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a sheet pan with aluminum foil for easy cleanup.
Step 2: Spread the chopped garlic evenly over the foil-lined sheet pan. Arrange the sliced tomatoes on top, covering the garlic completely.

Step 3: Sprinkle sugar, kosher salt, cracked black pepper, and crushed red pepper over the tomatoes. Drizzle olive oil evenly to coat them well.
Step 4: Roast the tomatoes in the oven for 15-20 minutes until browned and fragrant.
Step 5: Transfer the roasted tomatoes and garlic to a blender. Add basil leaves, chopped parsley, and ricotta cheese. Blend until smooth and combined, about 30 seconds.

Step 6: Cook your pasta according to package instructions until al dente. Drain and return it to the pot. Pour the sauce over the pasta and toss to coat evenly.
Step 7: Garnish with Pecorino Romano cheese, fresh parsley, and basil. Serve hot and enjoy!

Tips & Variations

Use fresh, ripe tomatoes for the best flavor. Heirloom tomatoes work wonderfully if available.

Add a splash of lemon juice to the sauce before blending for a bright, tangy twist.
Substitute ricotta with cottage cheese for a lighter texture.
For a spicy kick, increase the crushed red pepper or add a pinch of chili flakes.

Storage

Store leftover pasta with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or olive oil to loosen the sauce if necessary. Avoid microwaving to keep the ricotta smooth and creamy.

How to Serve

A close-up view of a white round plate filled with creamy penne pasta covered in a light beige sauce, evenly mixed throughout. The pasta is topped with a sprinkling of finely chopped green herbs and a layer of grated white cheese, and there is a small bunch of fresh green basil leaves in the center. A fork rests on the right side of the plate, partially lifting some pasta, and the plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the roasted tomato sauce ahead of time?

Yes, you can roast the tomatoes and prepare the sauce a day in advance. Keep it refrigerated in a sealed container and mix with pasta just before serving.

What types of pasta work best with this sauce?

This sauce pairs well with short pasta shapes like penne, rigatoni, or fusilli, as their grooves hold the creamy sauce nicely. However, feel free to use any pasta you prefer.