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
Scale
- 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.
Find it online: https://momsgate.com/roasted-tomato-ricotta-pasta/