Creamy Roasted Tomato Ricotta Pasta

I still remember the first time I made this roasted tomato ricotta pasta. I had just moved into my first apartment and wanted something homemade, cozy, and impressive—but also easy enough for someone who didn’t own more than one pot and a baking sheet. What started as a way to use up a pint of slightly wrinkled cherry tomatoes turned into a go-to comfort meal that looks like it came straight from a restaurant.

This easy sheet pan dinner is perfect for beginners because it’s low-stress and high-reward. The oven does most of the work, the sauce blends up in seconds, and the result is a creamy, tangy, herb-kissed pasta that feels like a hug in a bowl. Plus, it’s a great way to sneak in some veggies, and you can make it vegetarian or meaty, depending on your mood.

Why This Recipe is Special

What makes this lemon herb chicken recipe (if you add protein!) or vegetarian pasta so lovable is its flexibility and simplicity. It uses seasonal cherry tomatoes that caramelize beautifully in the oven, and ricotta cheese turns them into a luxurious, creamy sauce without needing heavy cream. Add crispy prosciutto for crunch or skip it for a plant-based version. You’ll only need one baking sheet and one pot—making cleanup almost too easy.

This is truly one of those quick and healthy meals that doesn’t feel like you’re compromising on flavor.

Ingredients and Preparation

Here’s what you’ll need (no exact measurements to keep it beginner-friendly):

• Cherry Tomatoes: These are the base of your sauce. Roasting brings out their natural sweetness and gives depth to the dish.
• Garlic Cloves: Roasted garlic becomes mellow and slightly sweet, infusing the sauce with rich flavor.
• Olive Oil: Helps roast the ingredients and adds a silky texture.
• Fresh Herbs (Thyme, Rosemary, Basil): These bring fragrance and complexity. Basil also adds a fresh finishing touch.
• Red Pepper Flakes: For a little background heat. Totally optional.
• Salt and Black Pepper: Essential for seasoning the tomatoes and sauce.
• Ricotta Cheese: Makes the sauce creamy and slightly tangy without being heavy.
• Parmesan or Gouda Cheese: Adds saltiness and richness.
• Butter: Browned for a nutty finish before combining with the sauce.
• Pasta of Choice: Short types like rigatoni, penne, or fusilli hold the sauce well.
• Prosciutto (Optional): When roasted, it turns crispy and adds a salty, bacon-like texture.
• Pasta Water (Reserved): Helps loosen and emulsify the sauce.

Alternative Ingredients:

• Swap prosciutto with crispy chickpeas or toasted breadcrumbs for a vegetarian crunch.
• Use zucchini noodles or gluten-free pasta if needed.
• Substitute ricotta with goat cheese or vegan cashew cream.

Step-by-Step Instructions

Step 1
Preheat your oven to 425°F. On a sheet pan, toss cherry tomatoes and whole garlic cloves with olive oil, fresh thyme, rosemary, red pepper flakes, salt, and black pepper. Spread them out evenly, then layer thin slices of prosciutto over the top if using.

Step 2
Roast the pan for about 15–20 minutes, or until the tomatoes have burst and the garlic is golden. The prosciutto should be crisp—if not, leave it in for 2–3 more minutes.

Step 3
Carefully transfer about two-thirds of the roasted tomatoes and all the garlic to a blender or food processor. Add a generous scoop of ricotta and blend until smooth. Taste and adjust with salt and pepper.

Step 4
Boil your pasta in well-salted water according to the package instructions. Just before draining, scoop out about a cup of the pasta water and set it aside. Drain the pasta.

Step 5
In the same pot, melt a bit of butter with more fresh thyme. Let the butter brown slightly (it’ll smell nutty). Add the blended tomato-ricotta sauce and half a cup of the pasta water, stirring until creamy.

Step 6
Add the pasta back into the pot along with the rest of the roasted tomatoes. Stir in grated parmesan or gouda. Add more pasta water if the sauce feels too thick.

Step 7
Divide into bowls and top with crispy prosciutto, freshly grated parmesan, and torn basil leaves. Serve hot and enjoy!

Beginner Tips and Notes

• If your garlic burns, lower the oven rack or cover the pan loosely with foil next time.
• Overcooked veggies? Roast them 5 minutes less next round and avoid overcrowding the pan.
• No blender? A potato masher or fork can create a chunkier but still delicious sauce.
• Efficient prep tip: Chop herbs while the pasta water is heating to save time.

Serving Suggestions

• Pair this pasta with a simple arugula salad with lemon vinaigrette to balance the richness.
• A side of garlic bread or roasted vegetables rounds out the meal.
• Store leftovers in an airtight container for up to 3 days. Add a splash of water before reheating to revive the sauce.

Join the Kitchen Conversation

This recipe is a total win for new cooks—impressive enough for date night but chill enough for a Tuesday. If you try it out, I’d love to hear how it went. Did you tweak it? Go vegetarian? Use a different cheese? Drop a comment below and share your twist on this easy sheet pan dinner. Your feedback makes this kitchen community thrive.

FAQ About Creamy Roasted Tomato Ricotta Pasta

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