Ingredients

Scale

12 oz pasta (rigatoni, penne, or fusilli)

1 pint cherry or grape tomatoes

6 cloves garlic, unpeeled

2 tbsp olive oil

Salt and black pepper, to taste

1 cup ricotta cheese

1/2 tsp crushed red pepper flakes (optional)

1/4 cup reserved pasta water

Fresh basil, for garnish

Grated Parmesan (optional)

Instructions

1. Preheat oven to 425°F (220°C). On a baking sheet, toss tomatoes and garlic (unpeeled) with olive oil, salt, and pepper. Roast for 20–25 minutes, until tomatoes blister and garlic is soft.

2. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup pasta water, then drain.

3. Squeeze roasted garlic from skins into a bowl. Mash lightly with a fork. Add ricotta and red pepper flakes (if using). Stir until smooth.

4. Add roasted tomatoes and juices to the ricotta mixture. Stir gently to combine.

5. Toss drained pasta with the creamy tomato-ricotta mixture. Add a splash of pasta water to loosen, if needed.

6. Serve warm, garnished with fresh basil and Parmesan.

Notes

• Use whipped ricotta for an ultra-smooth texture.

• Add sautéed spinach or grilled chicken for extra protein.

• Great served warm or chilled as a pasta salad the next day.

Author: Mila Bryn
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Pasta, Vegetarian
Method: Roasting, Boiling
Cuisine: Italian-Inspired
Diet: Vegetarian

Nutrition

Serving Size: 1 1/2 cups
Calories: 460
Sugar: 6g
Sodium: 320mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 4g
Protein: 18g
Cholesterol: 30mg

Keywords: roasted tomato ricotta pasta, creamy garlic pasta, ricotta tomato pasta, easy vegetarian pasta recipe