Roasted Tomato Ricotta Pasta Recipe
This Roasted Tomato Ricotta Pasta combines sweet and savory roasted tomatoes with creamy ricotta cheese for a rich, flavorful sauce. Enhanced with garlic, fresh herbs, and a hint of spice, this easy oven-roasted sauce pairs perfectly with your favorite pasta for a comforting meal that’s both elegant and simple to prepare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Herbs
- 4–5 cloves of garlic, peeled and chopped
- 7–8 ripe plum tomatoes, sliced lengthwise
- 6–8 fresh basil leaves
- 1/4 cup chopped parsley
Pantry & Seasonings
- 1/2 teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon crushed red pepper
- 2 tablespoons olive oil
Dairy & Pasta
- 16 ounces ricotta cheese
- Pasta of your choice (e.g., penne)
- Pecorino Romano cheese for topping
Garnish
- Fresh chopped parsley
- Fresh basil leaves
Instructions
- Prep Your Sheet Pan: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a sheet pan with aluminum foil to ensure easy cleanup after roasting.
- Prepare the Ingredients: Peel and chop the garlic cloves, then spread them evenly over the foil-lined sheet pan. Slice the plum tomatoes lengthwise and arrange the slices atop the garlic, covering them to prevent burning during roasting.
- Seasoning Time: Sprinkle sugar, kosher salt, cracked black pepper, and crushed red pepper evenly over the tomato slices. Drizzle the olive oil over the tomatoes so they are thoroughly coated in the seasoning and oil.
- Roasting Magic: Place the sheet pan in the preheated oven and roast for 15-20 minutes, or until the tomatoes are beautifully browned and aromatic.
- Blend It All Together: Using the foil as a guide, carefully transfer the roasted tomatoes and garlic into a blender. Add fresh basil leaves, chopped parsley, and ricotta cheese. Blend for about 30 seconds until the mixture is smooth and well combined.
- Pasta Perfection: Cook your chosen pasta according to the package directions to al dente. Drain the pasta, return it to the pot, then pour the roasted tomato and ricotta sauce over it. Toss gently to coat every noodle in the creamy, flavorful sauce.
- Garnish and Serve: Top the pasta with freshly grated Pecorino Romano, additional chopped parsley, and basil leaves for an extra pop of color and freshness. Serve hot and enjoy!
Notes
- For a spicier sauce, increase the crushed red pepper to 1 teaspoon.
- You can substitute fresh plum tomatoes with canned whole tomatoes but roasting fresh produces better flavor.
- If your blender is small, blend the sauce in batches to avoid overflow.
- This sauce pairs well with penne, rigatoni, or fusilli pasta shapes that hold the sauce well.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: roasted tomato pasta, ricotta pasta, easy Italian pasta, vegetarian pasta recipe, baked tomato sauce, creamy pasta sauce
Find it online: https://www.sanacooks.com/roasted-tomato-ricotta-pasta-recipe/
