I remember a particular evening when my youngest asked for something special—something that would turn an ordinary dinner into a little celebration at the table. She named it right away: Roasted Tomato Ricotta Pasta. This gentle request sparked one of those family meal wins that I keep returning to, again and again. There’s just something about the way the roasted tomatoes mingle with creamy ricotta that brings everyone together. My family lights up with every bite, and the table buzzes with happy chatter.
That night, when I served the Roasted Tomato Ricotta Pasta, the whole family gathered around quickly. My husband, who usually just grins and asks what’s cooking, stopped to savor the sauce’s deep, sweet richness. Even the pickiest eater polished her plate, asking if she could have seconds. It surprised me how a simple dish like this roasted tomato ricotta pasta could feel so special. It wasn’t just the flavors—it was the warmth it created between us.
Over the years, this dish has become more than just a meal. For busy weeknights or those lazy weekend dinners, Roasted Tomato Ricotta Pasta fits perfectly. It’s creamy, cozy, and bright all at once. Plus, it’s an easy vegetarian pasta option that doesn’t skimp on taste or take forever to cook. I share this recipe with hope—hope that your family will smile as they gather round and enjoy every satisfying forkful.
If you’ve never made baked tomato sauce with ricotta cheese pasta before, you’re in for a treat. Whether you’re feeding little hands or grown-up appetites, this is a recipe that adapts and shines. I invite you to try this Roasted Tomato Ricotta Pasta and see how it brings your family together, just like it did mine.
What You’ll Need
For this Roasted Tomato Ricotta Pasta, you’ll want ingredients that are simple but fresh. Here’s what I usually grab:
- 4 cups cherry tomatoes (about 1 pint) – ripe and juicy for the best roasted tomatoes
- 3 tablespoons olive oil – choose a good quality for flavor
- Salt and freshly ground black pepper – to taste
- 8 ounces pasta (penne or rigatoni work well) – this roasted tomato ricotta pasta loves pasta that holds sauce
- 1 cup ricotta cheese – creamy and fresh is key for ricotta cheese pasta
- 1/4 cup grated Parmesan cheese – adds a nice salty bite
- 2 cloves garlic, minced – for that warm, savory touch
- Fresh basil leaves, chopped – bright and herbaceous finish
- Red pepper flakes (optional) – a little heat if you like
For the best Roasted Tomato Ricotta Pasta, I recommend using ripe cherry tomatoes because they roast into that perfectly sweet and tangy baked tomato sauce. You’ll find everything for this roasted tomato ricotta pasta at your regular grocery store, making it hassle-free. If you don’t have cherry tomatoes, grape tomatoes or even chopped plum tomatoes work well, though smaller tomatoes roast more evenly.
This roasted tomato ricotta pasta is forgiving if you need to swap. For instance, if fresh ricotta is hard to find, part-skim works fine or even a blend of cream cheese mixed with a little milk to keep the creamy tomato pasta texture. My family prefers when I use freshly grated Parmesan for the topping—it makes a big difference in flavor that everyone notices. To save time, I sometimes toss the garlic in with the tomatoes before roasting so the sauce builds layers of flavor while I cook the pasta.
How to Make It
Making this Roasted Tomato Ricotta Pasta is straightforward and fun to watch come together. I usually set aside about 30 to 40 minutes total for the whole process, which fits nicely into a weeknight dinner rhythm.
- Preheat your oven to 400°F. Arrange the cherry tomatoes on a baking sheet lined with parchment paper. Drizzle evenly with olive oil, sprinkle with salt, pepper, and add the minced garlic. Toss to coat everything well.
- Roast the tomatoes for about 20 minutes. You’ll know your roasted tomato ricotta pasta sauce is ready when the tomatoes are soft, blistered, and releasing their sweet juices. The kitchen will smell amazing from that garlicky, roasted aroma.
- While the tomatoes are roasting, cook your pasta in salted boiling water according to the package’s directions until al dente. Drain and save a cup of the pasta water for later.
- Once tomatoes are cooled slightly, transfer them (and their juices) to a large bowl. Use a spoon or fork to mash them a bit—you want a saucy consistency that’s chunky, but creamy tomato pasta lovers appreciate some smoothness too.
- Stir in the ricotta cheese and a few tablespoons of the reserved pasta water into the roasted tomatoes. This helps create a luscious, silky baked tomato sauce that coats every piece of pasta perfectly.
- Add the cooked pasta to your sauce and toss gently, adding more pasta water if you want it looser. Sprinkle in grated Parmesan cheese and chopped fresh basil, stirring lightly to combine.
- Serve warm with a pinch of red pepper flakes on top, if using. Don’t worry if your roasted tomato ricotta pasta looks a little rustic—that’s part of the charm!
Here’s where I used to mess up my Roasted Tomato Ricotta Pasta—sometimes the tomatoes didn’t roast evenly, or the ricotta would clump. Now I always spread the tomatoes out in a single layer and stir the ricotta in slowly with pasta water. It makes all the difference for that creamy tomato pasta texture. While your roasted tomato ricotta pasta is cooking, you’ll have time to set the table or add a simple side like garlic bread or a fresh salad.
Serving Ideas
Everyone reaches for seconds when this Roasted Tomato Ricotta Pasta comes out with its warm, inviting sauce. My family especially loves it alongside a crisp green salad with lemony dressing, which balances the creamy tomato pasta richness. It’s also fantastic with crusty bread to soak up any leftover baked tomato sauce.
This Roasted Tomato Ricotta Pasta is perfect for those nights when you want something really satisfying but easy to pull together. It shines for casual weeknight dinners but also makes a lovely option for small gatherings or weekend meals. If you want to dress it up, sprinkling crispy prosciutto on top adds a nice salty crunch, as shared in the Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto recipe from Half Baked Harvest.
Leftovers keep well in an airtight container for up to 2 days. Reheat gently with a splash of water to bring back the creamy texture. I’ve also tried stirring in fresh spinach or sun-dried tomatoes to switch up flavors—both versions have been hits with the family!
If your family loves this Roasted Tomato Ricotta Pasta, they’ll also enjoy checking out recipes like the Creamy Sun-dried Tomato and Spinach Ravioli from Supper With Michelle or the Avocado Pasta Salad for a fresh twist at your next meal.
Your Questions Answered
Can I make this Roasted Tomato Ricotta Pasta ahead of time?
Yes! The baked tomato sauce can be roasted earlier in the day and refrigerated. When you’re ready, warm the sauce gently and combine with freshly cooked pasta for best results.
What if I don’t have ricotta cheese?
You can substitute with cream cheese mixed with a little milk or cottage cheese blended smooth. The texture will change slightly but the creamy tomato pasta feel stays.
How do I store leftover Roasted Tomato Ricotta Pasta?
Store in an airtight container in the fridge. It stays good for about 2 days. Reheat over low heat, stirring gently and adding a splash of water to keep it creamy.
Can I use other types of tomatoes for roasting?
Absolutely! Feel free to use grape tomatoes, plum tomatoes, or even a mix. Just adjust roasting time if they’re larger so they blister and soften well.
Is this recipe suitable for picky eaters?
Most definitely. The creamy texture and sweet roasted tomatoes usually appeal widely. You can always adjust garlic and pepper flakes to suit your family’s tastes.
Can I make this Roasted Tomato Ricotta Pasta vegan?
Try swapping ricotta for a plant-based alternative and using nutritional yeast instead of Parmesan. Roasted tomatoes bring plenty of flavor to carry the dish.
What pasta shapes work best?
Short tubes like penne or rigatoni are great for holding the sauce, but feel free to use what your family loves.
If you want more recipe ideas, check out other easy vegetarian pasta options at MomsGate or grab a fresh Avocado Pasta Salad for a light side to pair with your roasted tomato ricotta pasta.
The Final Word
This Roasted Tomato Ricotta Pasta has earned its place in my recipe collection because it checks every box—simple ingredients, comforting flavors, and family-approved every time. It’s a recipe that brings people together and feels like a little celebration on the plate.
My Roasted Tomato Ricotta Pasta Tips:
- Use ripe cherry tomatoes for naturally sweet roasted tomatoes that make your sauce sing.
- Stir in ricotta slowly with pasta water to get that perfect creamy tomato pasta texture without clumps.
- Don’t rush roasting; those 20 minutes develop the baked tomato sauce depth that makes the dish stand out.
I’ve tried a few variations with success—adding crispy prosciutto for texture; folding in spinach or arugula for extra greens; or swapping in sun-dried tomatoes for a tangy twist. My kids adore the plain classic, while my husband loves it with crispy prosciutto toppings.
I hope your family comes to love this Roasted Tomato Ricotta Pasta as much as mine does. It’s a simple recipe that makes mealtime feel special and cozy. So gather your ingredients, set the table, and enjoy a creamy tomato pasta dinner that’ll have everyone smiling around the kitchen. For more family favorites, check out the Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto on Half Baked Harvest or try a fresh Avocado Pasta Salad from MomsGate to balance out your meals.
Happy cooking!
Roasted Tomato Ricotta Pasta
This Roasted Tomato Ricotta Pasta combines sweet, oven-roasted tomatoes with creamy ricotta and tender pasta for a comforting and flavorful Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 8 ounces pasta (such as penne or rigatoni)
- 1 cup ricotta cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- Red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place cherry tomatoes on a baking sheet, drizzle with 2 tablespoons olive oil, add minced garlic, salt, and pepper. Toss to coat evenly.
- Roast tomatoes in the oven for 20 minutes or until they are soft and slightly caramelized.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the roasted tomatoes with their juices, ricotta cheese, remaining 1 tablespoon olive oil, and fresh basil. Stir gently to mix.
- Toss the cooked pasta with the tomato-ricotta mixture until well coated.
- Serve immediately topped with grated Parmesan and a sprinkle of red pepper flakes if desired.
Notes
For added protein, stir in some cooked grilled chicken or sautéed shrimp. Garnish with fresh basil for a fresh touch.