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Roasted Tomato Garlic Ricotta Pasta

Roasted Tomato Garlic Ricotta Pasta

Discover the magic of Roasted Tomato Garlic Ricotta Pasta for a simple yet incredibly flavorful weeknight meal that transforms humble ingredients into a creamy, dreamy delight. This recipe is your shortcut to a dish that’s both comforting and elegant, perfect for any occasion.
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Cook Time 45 minutes
Roasting Time 30 minutes
Total Time 45 minutes
Course: Dinner, Main Course, Pasta
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds cherry or grape tomatoes
  • 1 head garlic top sliced off to expose cloves
  • 1/4 cup olive oil plus more for drizzling
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional, for a touch of heat
  • salt and freshly ground black pepper to taste
  • 12 ounces dried pasta (penne, rigatoni, or fusilli work well)
  • 1 cup ricotta cheese whole milk preferred
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1 zest lemon optional, for brightness
  • fresh basil leaves for garnish

Equipment

  • Large rimmed baking sheet
  • Large pot
  • Fork
  • Potato masher

Method
 

  1. Preheat your oven to 400°F (200°C). Wash and thoroughly dry the cherry or grape tomatoes. Place the whole head of garlic, cut-side up, in the center of a large rimmed baking sheet. Arrange the tomatoes around the garlic.
    1.5 pounds cherry or grape tomatoes, 1 head garlic
  2. Drizzle the tomatoes and the exposed garlic cloves generously with 1/4 cup of olive oil. Sprinkle the tomatoes and garlic with dried oregano, red pepper flakes (if using), salt, and freshly ground black pepper. Gently toss the tomatoes to ensure they are evenly coated with oil and seasonings.
    1/4 cup olive oil, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, salt
  3. Place the baking sheet in the preheated oven. Roast for 30-35 minutes, or until the tomatoes have softened, burst, and are beginning to caramelize, and the garlic cloves are tender and fragrant. The edges of the tomatoes should be slightly browned and delicious.
  4. While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta.
    12 ounces dried pasta
  5. Once the tomatoes and garlic are roasted, carefully remove the baking sheet from the oven. Squeeze the softened, roasted garlic cloves out of their skins onto the baking sheet with the tomatoes. Use a fork or potato masher to gently mash the garlic and tomatoes together, creating a rustic sauce. Stir in the ricotta cheese and grated Parmesan cheese until well combined and creamy. If the sauce seems too thick, add a few tablespoons of the reserved pasta water to achieve your desired consistency.
    1 cup ricotta cheese, 1/2 cup grated Parmesan cheese
  6. Add the drained, cooked pasta directly to the baking sheet with the roasted tomato and ricotta mixture. Toss everything together gently until the pasta is well-coated in the creamy sauce. Stir in the lemon zest, if using.
    12 ounces dried pasta, 1 zest lemon
  7. Serve immediately, drizzled with a little extra olive oil and topped with fresh basil leaves and additional grated Parmesan cheese.
    1/4 cup olive oil, fresh basil leaves, 1/2 cup grated Parmesan cheese

Notes

Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave. Avoid overheating to prevent ricotta separation.