Roasted Tomato Garlic Ricotta: Quick & Easy Pasta

August 6, 2025

Roasted Tomato Garlic Ricotta Pasta has become my absolute favorite weeknight meal, and I’m so excited to share it with you! There’s something magical about the way the cherry tomatoes burst and caramelize in the oven, mingling with sweet, mellow garlic. It creates this incredibly rich, creamy sauce with whole-milk ricotta that just coats every single piece of pasta. I first tried making roasted tomatoes with ricotta and garlic a few years ago, and it was a revelation. If you’ve ever wondered how to make roasted tomato garlic ricotta that tastes both comforting and gourmet, this is it. Get ready for a dish that smells amazing and tastes even better. Let’s get cooking!

Why You’ll Love This Roasted Tomato Garlic Ricotta Pasta

Incredible flavor: Sweet roasted tomatoes and mellow garlic create a rich, savory sauce.
Super fast prep: This dish is incredibly quick, making it perfect for busy weeknights.
Healthy and satisfying: Packed with fresh ingredients and protein from the ricotta.
Budget-friendly: Uses simple, affordable ingredients that taste gourmet.
Family favorite: Even picky eaters will love this creamy, comforting pasta.
It’s an easy roasted tomato garlic ricotta dish you can whip up in under an hour.
You’ll be amazed at how delicious and simple an easy roasted tomato garlic ricotta can be.
The comforting texture and taste make it a guaranteed crowd-pleaser.

Ingredients for Roasted Tomato Garlic Ricotta Pasta

Gathering these simple ingredients is the first step to creating a truly delightful meal. The magic of this dish truly lies in the combination of sweet, slow-roasted tomatoes and mellow, caramelized garlic, all brought together by creamy ricotta cheese. For the best flavor, I always opt for whole-milk ricotta, as it gives the sauce that luxurious, velvety texture. The star ingredients for this ricotta cheese with roasted tomatoes and garlic dish are:

2 cups cherry tomatoes – these will burst and sweeten beautifully in the oven
6 cloves garlic – roasted until sweet and spreadable
2 tbsp olive oil – a good quality extra virgin olive oil works best
Salt and pepper to taste – season generously for maximum flavor
1 cup whole-milk ricotta – this is key for that creamy, dreamy sauce
8 oz pasta (rigatoni or penne) – choose a shape that holds sauce well
Fresh basil for garnish – adds a burst of fresh, aromatic flavor
Optional: red pepper flakes, parmesan cheese – for a little heat or extra savory kick

How to Make Roasted Tomato Garlic Ricotta Pasta

Step 1: Preheat your oven to 400°F (200°C). This high heat is crucial for getting those tomatoes nicely blistered and the garlic sweet and caramelized.
Step 2: Spread the 2 cups of cherry tomatoes and the 6 cloves of garlic (peeled or unpeeled, your choice!) evenly on a baking sheet.
Step 3: Drizzle everything generously with 2 tbsp of olive oil, then season with salt and pepper to your liking. I like to be a bit heavy-handed with the salt and pepper here to really bring out those flavors.
Step 4: Roast for about 25 minutes. You’re looking for the tomatoes to be softened and starting to burst, and the garlic cloves to be tender and fragrant. The aroma filling your kitchen at this stage is incredible!
Step 5: While the tomatoes are roasting, get your 8 oz of pasta cooking in a large pot of salted boiling water. Cook it according to the package directions until it’s perfectly al dente.
Step 6: Before you drain the pasta, make sure to reserve about 1/2 cup of that starchy pasta water. This liquid gold is essential for creating a wonderfully creamy sauce.
Step 7: Once the tomatoes and garlic are roasted, carefully transfer them to a large pan or the pot you cooked the pasta in. Gently mash the roasted garlic and tomatoes with a fork or potato masher to create a chunky, flavorful base for your sauce. This is where the magic starts to happen, transforming the simple ingredients into a rich sauce.
Step 8: Remove the pan from the heat. This is important so the ricotta doesn’t curdle.
Step 9: Add the 1 cup of whole-milk ricotta and the reserved pasta water to the warm tomato and garlic mixture.
Step 10: Stir everything gently. You want to combine it until the sauce is wonderfully creamy and well-integrated. This step makes it a truly creamy roasted tomato garlic ricotta sauce.
Step 11: Add the drained, cooked pasta directly into the sauce.
Step 12: Toss everything together until the pasta is completely coated. You want every strand or piece to be enveloped in that luscious, creamy roasted tomato garlic ricotta sauce.
Step 13: Serve immediately, garnished with plenty of fresh basil leaves for a pop of color and freshness.
Step 14: If you like a little heat or extra cheesy flavor, feel free to add optional red pepper flakes or a sprinkle of Parmesan cheese before serving. This makes it a truly flavorful roasted tomato garlic ricotta dish.

Roasted Tomato Garlic Ricotta: Quick & Easy Pasta - Roasted Tomato Garlic Ricotta - additional detail

Pro Tips for the Best Roasted Tomato Garlic Ricotta Pasta

I’ve made this dish countless times, and these tips have really elevated it for me. They ensure you get that perfect balance of flavors and textures every single time.

Always use whole-milk ricotta; the fat content is essential for a truly creamy sauce and a richer flavor profile.
Don’t over-mash the tomatoes and garlic; leaving some texture makes the sauce more interesting.
Stir the ricotta into the sauce *off the heat*. This prevents the ricotta from splitting and ensures a silky smooth consistency.
Reserve more pasta water than you think you’ll need; it’s your secret weapon for achieving the perfect sauce consistency.

What’s the secret to perfect Roasted Tomato Garlic Ricotta Pasta?

The real secret is the combination of slow-roasted cherry tomatoes and garlic, which caramelize to bring out their natural sweetness. This creates a deeply flavorful base that, when combined with creamy ricotta and starchy pasta water, results in an incredibly satisfying and flavorful roasted tomato garlic ricotta dish. For more about the benefits of home cooking, check out our about me page.

Can I make Roasted Tomato Garlic Ricotta Pasta ahead of time?

You can roast the tomatoes and garlic, and even cook the pasta, ahead of time. Store them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the tomato-garlic mixture, stir in the ricotta and pasta water, then toss with the cooked pasta. For more information on food storage, you can refer to FoodSafety.gov.

How do I avoid common mistakes with Roasted Tomato Garlic Ricotta Pasta?

A common pitfall is adding the ricotta while the sauce is still too hot, which can cause it to curdle. Always remove the pan from the heat before stirring in the ricotta. Also, be sure to reserve that starchy pasta water; skipping this step will result in a less creamy sauce. Learn more about pasta cooking techniques on Allrecipes.

Best Ways to Serve Roasted Tomato Garlic Ricotta Pasta

This dish is so versatile, you can serve it as a hearty main course or a delightful starter. For a full meal, I love pairing it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. You could also add some grilled chicken or shrimp for extra protein. If you’re looking for a fantastic roasted tomato and garlic ricotta appetizer, serve it warm in a smaller dish with crusty bread for dipping. It’s also wonderful alongside roasted vegetables like asparagus or zucchini for a complete Mediterranean-inspired meal. You can find more serving suggestions on our contact us page.

Nutrition Facts for Roasted Tomato Garlic Ricotta Pasta

When you’re enjoying this delicious pasta, it’s helpful to know what you’re fueling your body with. This dish is a wonderful balance of carbohydrates from the pasta, healthy fats, and protein from the ricotta. Here’s a breakdown per serving, keeping in mind this recipe yields about 4 generous portions:

Calories: 450
Fat: 15g
Saturated Fat: 5g
Protein: 18g
Carbohydrates: 60g
Fiber: 5g
Sugar: 8g
Sodium: 350mg

Nutritional values are estimates and may vary based on specific ingredients used, like the type of pasta and amount of salt. For more details on nutritional information, please see our privacy policy.

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How to Store and Reheat Roasted Tomato Garlic Ricotta Pasta

Even though this pasta is best enjoyed fresh, I know life gets busy, so storing and reheating leftovers is a lifesaver. Once the dish has cooled down completely, portion any leftovers into airtight containers. You can keep this pasta in the refrigerator for about 3 to 4 days. If you need to store it for longer, it freezes beautifully! Wrap individual portions tightly in plastic wrap, then in foil, and they’ll keep well in the freezer for up to 3 months. This makes it super convenient for meal prep, ensuring you always have a delicious tomato garlic ricotta bake recipe ready to go. For our terms of service regarding food storage, please refer to our terms and conditions.

When you’re ready to enjoy your leftovers, the best way to reheat is gently on the stovetop. Place the pasta in a skillet over medium-low heat. Add a splash of water or milk (about 1-2 tablespoons) to help loosen the sauce and restore its creamy consistency. Stir occasionally until heated through. If you’re reheating from frozen, thaw it overnight in the refrigerator first for the best results. Avoid microwaving if you can, as it can sometimes make the sauce a bit watery or the pasta mushy.

Frequently Asked Questions About Roasted Tomato Garlic Ricotta Pasta

What’s the best way to store leftover Roasted Tomato Garlic Ricotta Pasta?

To keep your leftovers tasting their best, let the pasta cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. The key to reheating is to add a little liquid – a tablespoon or two of water or milk – to the skillet when warming it gently on the stove. This helps restore the creamy texture of the sauce.

Can I make Roasted Tomato Garlic Ricotta Pasta vegan or dairy-free?

You can adapt this recipe for a vegan diet! For the ricotta, try a cashew-based ricotta or a store-bought vegan ricotta alternative. Ensure your pasta is egg-free, and you’ll have a delicious vegan version. It’s amazing how versatile this dish is, proving you can still get that best roasted tomato garlic ricotta flavor without dairy.

What if I don’t have cherry tomatoes? Can I use diced tomatoes instead?

Yes, you can substitute diced canned tomatoes for fresh cherry tomatoes, although the texture and sweetness will be slightly different. If using canned, drain them well and roast them for a shorter time, maybe 15-20 minutes, to help concentrate their flavor. This still makes for a wonderfully flavorful roasted tomato garlic ricotta dish.

How can I make this pasta spicier?

If you love a little heat, adding red pepper flakes is the easiest way to spice things up! Sprinkle about 1/4 to 1/2 teaspoon of red pepper flakes onto the tomatoes and garlic before roasting. You can also add a pinch more when serving. This simple addition makes the best roasted tomato garlic ricotta even more exciting.

Variations of Roasted Tomato Garlic Ricotta Pasta You Can Try

This recipe is fantastic as is, but I love experimenting with it! Here are a few ways to switch things up and explore different flavor profiles. You can easily adapt this dish to suit your dietary needs or just to try something new.

Mediterranean Twist: For a Mediterranean roasted tomato garlic ricotta vibe, stir in some Kalamata olives and capers along with the ricotta. A sprinkle of feta cheese on top before serving also adds a lovely briny flavor.
Spicy Kick: If you love a bit of heat, add a pinch of red pepper flakes to the tomatoes and garlic before roasting. You can also stir in some Calabrian chili paste with the ricotta for a more intense spice.
Creamy Pesto Version: Stir a few tablespoons of your favorite pesto into the ricotta mixture before combining it with the pasta. This adds a fresh, herbaceous note that complements the roasted tomatoes beautifully.
Roasted Vegetable Medley: Add other quick-roasting vegetables like zucchini or bell peppers to the baking sheet with the tomatoes and garlic. This makes for a heartier and more colorful dish.