Tomato Ricotta Pasta

There’s something about pasta nights that always brings me back to my college days—limited time, even more limited cooking skills, and a craving for something hearty without being heavy. That’s when I discovered ricotta. Smooth, creamy, and subtle enough to blend with almost anything, it became my secret to transforming basic pantry staples into restaurant-worthy meals. This tomato ricotta pasta is inspired by those early days and refined over time to become a favorite I now share with friends and family alike.

Perfect for beginner cooks, this easy sheet pan dinner-style pasta takes only 30 minutes from start to finish. It’s packed with vibrant tomato flavor, creamy ricotta, and aromatic herbs, offering both satisfaction and health benefits. Whether you’re feeding a family or cooking for one, this dish delivers comfort and nutrition without demanding advanced kitchen skills.

Why This Recipe is Special

• It uses pantry staples that you likely already have.
• Ricotta adds protein and creaminess without needing heavy cream.
• The recipe is flexible, allowing for additions like vegetables or proteins based on your preferences.
• It’s an excellent introduction to Italian-inspired cooking with no stress.
• You can cook everything in under 30 minutes, making it ideal for weeknights.

Ingredients and Preparation

• Pasta: Any short, sturdy pasta like rigatoni or penne is ideal. These shapes hold sauce well, delivering flavor in every bite.
• Tomato Passata (or Sauce): Forms the rich, tangy base of the dish. Opt for a low-sodium variety for better control of seasoning.
• Ricotta Cheese: Adds a creamy texture and mild flavor that balances the acidity of the tomatoes. Also offers a nice boost of protein.
• Onion: Brings sweetness and depth to the sauce. Yellow or white onions work best.
• Garlic: Provides a fragrant backbone. Use fresh for the best flavor.
• Extra Virgin Olive Oil: Helps develop the flavor and gives the dish a silky texture.
• Italian Seasoning: A balanced blend of herbs like oregano, thyme, and basil. If unavailable, mix your own with dried herbs.
• Parmesan Cheese: Adds savory, nutty notes and a hint of saltiness. Freshly grated is best.
• Fresh Basil: Lends freshness and a peppery kick.
• Salt and Black Pepper: Essential for bringing all the flavors together.

Ingredient Swaps:

• Use cottage cheese if ricotta isn’t available.
• Replace fresh garlic with garlic powder in a pinch.
• Add baby spinach, mushrooms, or zucchini to up the veggie content.
• For a non-vegetarian version, add grilled chicken, shrimp, or bacon.

Step-by-Step Instructions

Step 1: Heat a large skillet over medium heat and add a generous amount of olive oil. Once hot, sauté chopped onions until soft and translucent. This builds the base flavor of your sauce.

Step 2: Add minced garlic and cook for another minute until aromatic. Be careful not to burn it, as garlic can turn bitter quickly.

Step 3: Stir in the tomato passata along with the Italian seasoning, salt, and pepper. Lower the heat and let the sauce simmer gently for 10 minutes, stirring occasionally to prevent sticking.

Step 4: While the sauce simmers, cook your pasta in a large pot of salted boiling water until al dente. Before draining, reserve about a cup of pasta water for later use.

Step 5: Once the sauce has thickened and mellowed in flavor, stir in the grated Parmesan and torn fresh basil. This adds a richness and freshness that elevate the tomato base.

Step 6: Add the ricotta to the sauce, gently breaking it up with a spoon and stirring until it melts into a creamy consistency. The sauce should now be thick but velvety.

Step 7: Add the drained pasta directly into the sauce and toss to coat thoroughly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.

Step 8: Let everything simmer together for another 1-2 minutes, then remove from heat. Serve immediately with more Parmesan and fresh basil on top for a final flourish.

Beginner Tips and Notes

• Sauce too thick? Add reserved pasta water gradually until it reaches your desired consistency.
• Overcooked vegetables? Cook add-ins like spinach or mushrooms separately and stir them in at the end.
• Prep efficiently: Dice onion and garlic while the water is coming to a boil for multitasking ease.
• No colander? Use a slotted spoon or tongs to transfer pasta to the sauce directly.
• Leftover ricotta? Use it in pancakes, toast toppings, or mix into scrambled eggs.

Serving Suggestions

• Serve this dish with crusty garlic bread for a satisfying crunch.
• Pair with a light green salad with vinaigrette to balance the richness of the pasta.
• Add grilled chicken or shrimp on top for added protein if you’re extra hungry.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently with a splash of water, milk, or broth to maintain creaminess.

Conclusion

If you’re just getting started in the kitchen, this lemon herb chicken recipe (just kidding—but try that one next!) is the perfect way to build confidence. This quick and healthy meal requires no fancy equipment and is endlessly customizable. Whether you’re cooking solo or feeding your whole household, this creamy tomato ricotta pasta proves that great food doesn’t have to be complicated. Give it a try, and let me know how it turned out in the comments—I’d love to hear your twist on it!

FAQ About Tomato Ricotta Pasta

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• Roasted Tomato and Garlic Ricotta Pasta
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• Creamy Tomato Pasta

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