Name: Creamy Tomato Ricotta Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz pasta (penne or spaghetti works well); 2 cups cherry tomatoes, halved; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 cup ricotta cheese; Salt and pepper, to taste; Fresh basil leaves, for garnish; Grated Parmesan cheese, for serving (optional)

Jump to Recipe

If you’re forever seeking a comforting pasta recipe that feels both light and luxurious, you’ll fall in love with Creamy Tomato Ricotta Pasta. A true celebration of simple ingredients, this dish melds the sweetness of cherry tomatoes with luscious ricotta cheese, all wrapped up in your favorite pasta. The result is a restaurant-worthy meal that comes together in a snap, yet never fails to impress, whether it’s a cozy weeknight dinner or a last-minute gathering with friends.

Creamy Tomato Ricotta Pasta Recipe - Recipe Image

Ingredients You’ll Need

Creamy Tomato Ricotta Pasta shines because of its few, high-impact ingredients. Each one brings something special to the bowl: vibrant color, rich flavor, or just the perfect touch of creaminess. Here’s what you’ll need to create the magic.

Pasta (8 oz): Penne or spaghetti both work beautifully to soak up all that dreamy sauce, but feel free to use your preferred shape.
Cherry Tomatoes (2 cups, halved): These little bursts of sweetness are the heart of the dish, offering fresh flavor and a pop of color.
Olive Oil (1 tablespoon): Use good-quality olive oil to sauté the tomatoes, bringing out their natural sweetness and creating the savory foundation.
Garlic (2 cloves, minced): Garlic provides aromatic depth, infusing the sauce with irresistible warmth.
Dried Oregano (1 teaspoon): This Italian herb adds a savory, slightly floral note that perfectly complements the creamy cheese.
Ricotta Cheese (1 cup): The secret to the sauce’s rich, silky texture—don’t skimp on the ricotta!
Salt and Pepper, to taste: Essential for balancing flavors—adjust them to suit your taste buds.
Fresh Basil Leaves, for garnish: Add a handful at the end for a bright, aromatic finish.
Grated Parmesan Cheese, for serving (optional): A sprinkle is never a bad idea, adding a nutty punch to your Creamy Tomato Ricotta Pasta.

How to Make Creamy Tomato Ricotta Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until just al dente. Don’t forget to reserve about half a cup of pasta water before draining—this starchy liquid is the chef’s secret for achieving a silky, cohesive sauce later on.

Step 2: Sauté the Tomatoes

While the pasta cooks, heat olive oil in a large skillet over medium heat. Toss in the halved cherry tomatoes and sauté them for about 5 minutes. You’re looking for them to soften and start bursting open, releasing sweet juices that will become the backbone of your sauce.

Step 3: Add Garlic and Oregano

Next, sprinkle in the minced garlic and dried oregano. Let everything sizzle for another 2 minutes, stirring so the garlic turns fragrant but never browns. This step layers extra flavor into your Creamy Tomato Ricotta Pasta, mingling the earthy oregano with the aromatic garlic.

Step 4: Combine Ricotta

Reduce the heat to low, then gently add the ricotta cheese directly into the skillet. Stir everything together until the ricotta melts into the tomatoes, forming a creamy, rosy sauce. If the mixture seems too thick, gradually add the reserved pasta water until you reach your preferred consistency—it should cling to the pasta, not swamp it.

Step 5: Mix Pasta

Add your drained pasta to the skillet and give everything a good toss, making sure each piece is coated in that velvety sauce. Season generously with salt and pepper to taste; this is your moment to make the flavors truly sing.

Step 6: Serve

Take the skillet off the heat and pile the Creamy Tomato Ricotta Pasta high onto plates or into bowls. Finish with a scatter of fresh basil leaves and, if you like, a generous sprinkle of grated Parmesan cheese to really drive home that Italian flavor.

Step 7: Enjoy

Grab your fork, dig in, and relish every creamy, tangy, comforting bite. This is the kind of meal best enjoyed with good company—though we wouldn’t blame you for keeping it all to yourself!

How to Serve Creamy Tomato Ricotta Pasta

Garnishes

For maximum flair, top your Creamy Tomato Ricotta Pasta with a handful of torn fresh basil leaves for bright color and herby freshness. A final dusting of Parmesan brings an irresistible salty edge, and if you’re feeling fancy, a swirl of quality olive oil or a crack of black pepper makes everything pop.

Side Dishes

Creamy Tomato Ricotta Pasta pairs beautifully with a crisp green salad dressed in lemon vinaigrette, or some toasty garlic bread perfect for scooping up every last bit of sauce. If you’re planning a feast, add simple roasted vegetables or a chilled glass of white wine to keep things light yet indulgent.

Creative Ways to Present

For a delightful presentation, serve the pasta in shallow bowls with a basil leaf or edible flower on top for a restaurant-worthy look. Try portioning into individual ramekins for a dinner party, or finish with a drizzle of balsamic glaze for a sweet-sour twist that complements the creamy, tangy sauce.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Creamy Tomato Ricotta Pasta to an airtight container and pop it in the refrigerator. The flavors meld beautifully overnight, sometimes making the next-day leftovers even more delectable. Try to enjoy within 2 to 3 days for best taste and texture.

Freezing

While this pasta is at its best freshly made, you can freeze it in a pinch. Place cooled leftovers in a freezer-safe container, and freeze for up to one month. Be aware that the ricotta may separate a bit upon thawing, but a quick stir after reheating will help reincorporate the sauce.

Reheating

To reheat, simply warm the pasta gently on the stovetop over low heat, adding a splash of water or milk to revive the creamy consistency. Alternatively, microwave in short bursts, stirring often. Be sure not to overheat, as this can cause the ricotta to lose its silky texture.

FAQs

Which type of pasta works best for Creamy Tomato Ricotta Pasta?

Short shapes like penne or rigatoni hug the sauce beautifully, but spaghetti or linguine create a more classic, elegant plate. Ultimately, it’s about using what you love or have on hand—this recipe is incredibly versatile.

Can I substitute another cheese for ricotta?

While ricotta forms the creamy base and subtle tang of this dish, you can experiment with mascarpone for extra richness, or even cottage cheese (blended until smooth) for a lighter, protein-rich alternative.

Is this recipe vegetarian?

Absolutely! Creamy Tomato Ricotta Pasta contains no meat or fish. If you want to keep it strictly vegetarian, just be sure to pick a Parmesan cheese made without animal rennet.

How can I add protein or veggies to the recipe?

Grilled chicken, shrimp, or even roasted chickpeas make great additions for added protein. For vegetables, try tossing in wilted spinach, roasted zucchini, or peas for extra nutrition and color.

What’s the best way to prevent the sauce from becoming too thick?

Always reserve a bit of the pasta cooking water—its starch helps the sauce stay glossy and coats the pasta perfectly. Stir it in a tablespoon at a time until you reach your ideal consistency.

Final Thoughts

If you’re craving a meal that’s delicious, easy, and just a bit indulgent, Creamy Tomato Ricotta Pasta is one you’ll want to make again and again. Every bite is pure comfort with a hint of freshness. Don’t hesitate—give it a try and let it become one of your go-to pasta favorites!

Creamy Tomato Ricotta Pasta Recipe

★★★★★

4.7 from 11 reviews

Author: Ella
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Creamy Tomato Ricotta Pasta is a quick and easy pasta dish that combines the freshness of cherry tomatoes with the richness of ricotta cheese, creating a flavorful and satisfying meal.

Ingredients

Scale

Pasta:

8 oz pasta (penne or spaghetti works well)

Creamy Tomato Sauce:

2 cups cherry tomatoes, halved
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 cup ricotta cheese
Salt and pepper, to taste

Garnish:

Fresh basil leaves, for garnish
Grated Parmesan cheese, for serving (optional)

Instructions

Cook Pasta: Bring a large pot of salted water to boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
Sauté Tomatoes: In a large skillet, heat olive oil over medium heat. Once hot, add the halved cherry tomatoes. Sauté for about 5 minutes until they start to soften and release their juices.
Add Garlic and Oregano: Stir in minced garlic and dried oregano. Cook for an additional 2 minutes until fragrant.
Combine Ricotta: Lower the heat and add the ricotta cheese to the skillet. Stir until the cheese is well combined with the tomato mixture, creating a creamy sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
Mix Pasta: Add the cooked pasta to the skillet. Toss until the pasta is well coated with the creamy tomato sauce. Season with salt and pepper to taste.
Serve: Remove from heat. Plate the pasta, garnishing each serving with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.
Enjoy: Serve immediately, enjoying the delightful flavors in every bite!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sauté, Boil
Cuisine: Italian