Go Back
–+ servings
Lily

Roasted Tomato Ricotta Pasta: A Creamy Delight Recipe

A creamy and flavorful pasta dish featuring roasted cherry tomatoes and ricotta cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces pasta penne or fusilli
  • 2 cups cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil chopped
  • 1 tablespoon lemon juice

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the halved cherry tomatoes with olive oil, salt, pepper, garlic powder, and oregano. Spread them out in a single layer.
  3. Roast the tomatoes in the preheated oven for 20-25 minutes, or until they are soft and slightly caramelized.
  4. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  5. In a large bowl, combine the ricotta cheese, Parmesan cheese, and lemon juice. Mix until well combined.
  6. Add the cooked pasta to the bowl with the cheese mixture. Toss in the roasted tomatoes and fresh basil. If the pasta seems dry, add some reserved pasta water, a little at a time, until you reach your desired consistency.
  7. Serve immediately, garnished with extra basil and a sprinkle of Parmesan if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 40mgSodium: 600mgFiber: 2gSugar: 3g

Notes

  • For added protein, consider mixing in cooked chicken or sautéed shrimp before serving.
  • Substitute the cherry tomatoes with diced bell peppers or zucchini for a different flavor profile.

Tried this recipe?

Let us know how it was!