Description
This creamy roasted tomato ricotta pasta is a quick and healthy meal that’s perfect for summer. Bursting with roasted cherry tomatoes, blended into a luscious ricotta sauce, and topped with crispy prosciutto, it’s an easy sheet pan dinner that beginner cooks can master in under an hour.
Ingredients
Scale
- 1 pound cherry tomatoes
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves, plus 1 tablespoon for sauce
- 1 tablespoon chopped rosemary
- Pinch of red pepper flakes
- Salt and black pepper, to taste
- 4 slices prosciutto (optional)
- 1 cup ricotta cheese
- 1 tablespoon unsalted butter
- 1 cup grated gouda cheese
- 1/4 cup grated parmesan cheese, plus more for serving
- 12 ounces pasta (penne, rigatoni, or fusilli work best)
- Fresh basil, for garnish
- Reserved pasta water (about 1 cup)
Instructions
- Roast the vegetables and prosciutto: Preheat the oven to 425°F. On a large baking sheet, combine the cherry tomatoes, garlic cloves, olive oil, thyme, rosemary, red pepper flakes, salt, and black pepper. Mix well, then lay the prosciutto slices on top of the tomato mixture. Roast for 15–20 minutes until tomatoes are bursting and prosciutto is crispy.
- Make the creamy tomato sauce: Remove the prosciutto and set it aside. Transfer about two-thirds of the roasted tomatoes and all the garlic into a blender or food processor along with the ricotta cheese. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Cook the pasta: In a large pot, bring salted water to a boil and cook pasta until al dente, following the package instructions. Reserve about 1 cup of the pasta water before draining.
- Build the sauce: In the same pot used for boiling, melt butter over medium heat with the remaining thyme. Let it bubble until slightly golden. Stir in the blended tomato-ricotta sauce and about half a cup of the reserved pasta water to loosen it. Add in the gouda and parmesan cheeses, stirring until melted and smooth.
- Combine and finish: Add the drained pasta and remaining roasted tomatoes to the sauce. Stir everything together gently until the pasta is fully coated. If needed, add more pasta water to reach your desired consistency. Break the crispy prosciutto into pieces and add it on top, followed by extra parmesan and fresh basil leaves for garnish.
Notes
- To make it vegetarian, skip the prosciutto or replace it with toasted pine nuts, chickpeas, or mushrooms. If your sauce is too thick, thin it with a little more pasta water or even a splash of milk. Use high-quality ricotta for best results—it makes a big difference in flavor and creaminess. You can also roast extra veggies like zucchini or bell peppers for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Boiling, Blending
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 284 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 28 mg