Sometimes you just need something warm and cheesy. This roasted tomato ricotta pasta hits the spot every single time. It is the perfect way to use up garden tomatoes. You will love how the kitchen smells while the garlic roasts. This dish turns simple ingredients into something truly special for your family.
This recipe is my go-to for busy fall evenings. It feels fancy but requires very little actual work. The oven does most of the heavy lifting for you. In about 40 minutes, you have a restaurant-quality meal at home. Everyone will think you spent hours in the kitchen today.
Why This Recipe Is a Winner
This roasted tomato ricotta pasta is a total crowd-pleaser. It is incredibly creamy without using any heavy cream. The ricotta adds a light and airy texture to the sauce. It is a fantastic vegetarian option for Meatless Monday. Your kids will love the mild, sweet flavor of the roasted garlic.
You only need one roasting dish and one pasta pot. Minimal cleanup makes this perfect for a hectic weeknight. It is also very budget-friendly using mostly pantry staples. The fresh lemon zest adds a bright pop of flavor at the end. You can easily double this for a bigger group.
Simple Cooking Steps
Making this sauce is easier than you might think. You simply roast the tomatoes and garlic together until soft. While they roast, you boil your favorite pasta shape. Everything gets blended into a velvety smooth sauce in seconds. Even if you are a beginner, you can master this. It is a foolproof way to make a delicious dinner.
What You Need
Gather these fresh ingredients from your local market or pantry. These simple staples create a complex and satisfying flavor profile.
- 450g dried rigatoni or fusilli pasta
- 500g fresh cherry tomatoes
- 1 large whole head of garlic
- 60ml extra-virgin olive oil
- 250g whole-milk ricotta cheese
- 50g freshly grated Parmesan cheese
- 15g fresh basil leaves, torn
- 1 tablespoon fresh lemon zest
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Step-by-Step
- Preheat the oven to 200°C (400°F).
- Slice the top 1/2 inch off the garlic head to expose the individual cloves.
- In a large baking dish, combine the cherry tomatoes and the prepared garlic head (cut side up).
- Drizzle with 45ml of olive oil and season with salt and black pepper.
- Roast in the center of the oven for 25 to 30 minutes, or until the tomatoes have burst and the garlic cloves are golden and soft.
- While the vegetables roast, cook the pasta in a large pot of heavily salted boiling water until al dente according to package directions.
- Reserve 240ml of the starchy pasta cooking water before draining the pasta into a colander.
- Carefully squeeze the softened roasted garlic cloves out of their skins into a blender or food processor.
- Add the roasted tomatoes including all pan juices, ricotta cheese, Parmesan cheese, red pepper flakes, and 120ml of the reserved pasta water to the blender.
- Blend on high speed until the mixture reaches a smooth and aerated creamy consistency.
- Transfer the blended sauce and the cooked pasta to a large skillet or the original pasta pot over low heat.
- Toss the pasta thoroughly to coat with the sauce, adding the remaining pasta water 1 tablespoon at a time if a thinner consistency is required.
- Fold in the torn fresh basil and lemon zest immediately before plating.
- Garnish with extra Parmesan and a final drizzle of the remaining olive oil.
Best Ways to Enjoy It
Serve this pasta warm in large, shallow bowls. It pairs beautifully with a crisp green salad on the side. You will want some crusty bread to soak up the sauce. For a special date night, serve it with white wine. It also makes a fantastic lunch the very next day. Just add a little water when reheating to keep it creamy.
Storage & Reheating
Keep your leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use a small skillet over low heat. Add a splash of water to loosen the sauce back up. Avoid using the microwave if you have time for the stove. This helps maintain the creamy texture of the ricotta. Freezing is not recommended for this dairy-based sauce.
Tips for Best Results
- Don’t skip the reserved pasta water for the creamiest sauce.
- Avoid overcooking the pasta so it stays nice and firm.
- Substitute goat cheese for ricotta if you want a tangier flavor.
- Save time by roasting the tomatoes and garlic a day early.
- Use the freshest late-summer cherry tomatoes you can find.
- Top with toasted pine nuts for a crunchy texture upgrade.
- Ensure the garlic is fully soft before squeezing it out.
Ways to Switch It Up
- Use gluten-free rigatoni to make this dish entirely wheat-free.
- Stir in a handful of fresh baby spinach at the end.
- Add grilled chicken or shrimp for an extra protein boost.
- Swap the basil for fresh parsley or oregano for variety.
Common Questions
Can I make the sauce ahead of time?
Yes, you can roast and blend the sauce a day early. Store it in the fridge and reheat gently when boiling your pasta. This makes weeknight dinner even faster for your family.
What if I don’t have a blender?
You can mash everything by hand for a chunkier sauce. Use a fork to smash the tomatoes and roasted garlic together. It will be rustic and delicious even without the blender.
Is this dish kid-friendly?
Absolutely, most kids love the mild and creamy orange sauce. You can leave out the red pepper flakes for sensitive palates. It is a sneaky way to serve more vegetables.
I hope this cozy pasta brings a little extra warmth to your table. It is the perfect meal for a relaxing fall evening at home. Happy cooking!
— Alex
Ingredients
- 450 g dried rigatoni or fusilli pasta
- 500 g fresh cherry tomatoes
- 1 large whole head of garlic
- 60 ml extra -virgin olive oil
- 250 g whole -milk ricotta cheese
- 50 g freshly grated Parmesan cheese
- 15 g fresh basil leaves, torn
- 1 tablespoon fresh lemon zest
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Slice the top 1/2 inch off the garlic head to expose the individual cloves.
- In a large baking dish, combine the cherry tomatoes and the prepared garlic head (cut side up).
- Drizzle with 45ml of olive oil and season with salt and black pepper.
- Roast in the center of the oven for 25 to 30 minutes, or until the tomatoes have burst and the garlic cloves are golden and soft.
- While the vegetables roast, cook the pasta in a large pot of heavily salted boiling water until al dente according to package directions.
- Reserve 240ml of the starchy pasta cooking water before draining the pasta into a colander.
- Carefully squeeze the softened roasted garlic cloves out of their skins into a blender or food processor.
- Add the roasted tomatoes including all pan juices, ricotta cheese, Parmesan cheese, red pepper flakes, and 120ml of the reserved pasta water to the blender.
- Blend on high speed until the mixture reaches a smooth and aerated creamy consistency.
- Transfer the blended sauce and the cooked pasta to a large skillet or the original pasta pot over low heat.
- Toss the pasta thoroughly to coat with the sauce, adding the remaining pasta water 1 tablespoon at a time if a thinner consistency is required.
- Fold in the torn fresh basil and lemon zest immediately before plating.
- Garnish with extra Parmesan and a final drizzle of the remaining olive oil.
