Roasted Tomato Garlic Ricotta Pasta

Roasted Tomato Garlic Ricotta Pasta Sunshine on a Plate

By Lucas BennettSeptember 13, 2025

Table of Contents

Recipe Introduction

Ever fancy a taste of sunshine? Honestly, I do all the time. What if I told you, you could have it in a pasta dish? This Roasted Tomato and Garlic Ricotta recipe is just that.

Quick Hook

Want a dish that's both easy and amazing? This Roasted Tomato and Garlic Ricotta Pasta is perfect. It is bursting with rich, sweet, and garlicky flavours.

Brief Overview

This dish is inspired by classic Italian flavours. It's super easy and only takes about an hour. This recipe will give you four generous servings. I call it my sunshine pasta!

Main Benefits

This pasta recipe is packed with nutrients from the tomatoes. This makes it a healthy and delicious meal option. It's perfect for a weeknight dinner or a casual gathering.

What makes it special is the slow roasted garlic. The sweet garlic adds a depth of flavour that is amazing!

Ready to grab your apron? Then let's dive into the ingredient list!

What You'll Need: Ingredients

Time to gather our ingredients. Let's start with that gorgeous sauce.

For the Roasted Goodness

We need 1.5 lbs of Roma tomatoes. You can cut them in half or quarters. Also, grab one head of garlic, sliced on top.

Now add 1/4 cup of extra virgin olive oil. Then sprinkle in 1 teaspoon of dried oregano and 1/2 teaspoon of dried basil.

Next, add 1/4 teaspoon of red pepper flakes. Don't forget salt and pepper, to taste, of course.

For the Pasta Perfection

Now, let's get the pasta ingredients ready. You will need 1 lb of your favourite pasta. I like penne or rigatoni! You'll also need one cup of whole milk ricotta cheese.

Plus, save 1/4 cup of pasta water. Add 1/4 cup of grated Parmesan cheese. You will need more for serving.

Finally, grab some fresh basil for garnish. Some lemon zest is optional, for serving.

The Gear You'll Need

Before we start, let's make sure we have all the right tools.

You'll need a large baking sheet. This is for roasting those glorious tomatoes. A large pot is essential for cooking the pasta.

And don't forget the colander to drain the pasta. Lastly, a large bowl to mix everything together.

Cracking On: step-by-step Instructions

Roasted Tomato Garlic Ricotta Pasta presentation

Right then, let's get cracking on this!

First, preheat your oven to 400° F ( 200° C) . Toss the tomatoes and garlic with olive oil and all herbs.

Spread the tomatoes on the baking sheet. Pop that garlic head on there too, cut-side up. Roast for 40- 45 minutes .

Make sure to cook your pasta until al dente . Now, reserve that pasta water. Once roasted, squeeze the garlic into a bowl.

Add the tomatoes, ricotta, and pasta water. Mash it all together. Add the pasta and Parmesan. Toss it well, garnish, and serve.

Honestly, it's easier than ordering a takeaway.

Helpful Hints and Twists

Listen up, here's some helpful stuff!

Don't rush the roasting time. This is where the magic happens! That pasta water is key, so don't forget to reserve it.

Always taste and adjust seasoning as needed. If you want it spicier, add more red pepper flakes!

Can't find ricotta? Mascarpone works a treat. Don't have basil? Use dried basil instead.

Ingredients & Equipment for sunshine in a bowl

This Roasted Tomato and Garlic Ricotta Pasta is simple but tastes amazing . It will become a weeknight favourite, honestly!. Here’s what you need.

Main Ingredients: Your Shopping List

For the awesome Roasted Tomato and Garlic part, grab these:

1.5 lbs (680g) Roma tomatoes. Get the ripest, reddest ones you can find!
1 head of garlic. The bigger, the better.
1/4 cup (60ml) extra virgin olive oil. Splurge a little, you know?
1 teaspoon dried oregano.
1/2 teaspoon dried basil.
1/4 teaspoon red pepper flakes (optional). I like a wee kick.
Salt and pepper. To taste, obviously!.

For the Pasta :

1 lb (454g) pasta. Penne or rigatoni work a treat.
1 cup (225g) whole milk ricotta cheese. Good quality ricotta is key!
1/4 cup (60ml) reserved pasta water. Don’t skip this, trust me.
1/4 cup (25g) grated Parmesan cheese. For extra cheesy goodness.
Fresh basil leaves.
Lemon zest. Optional, but it adds a zing!

Seasoning Notes: Spice It Up!

Oregano and basil are the base. Red pepper flakes add heat. Salt and pepper bring it all together. A little lemon zest adds brightness.

Don't have basil? Use 1 teaspoon of dried basil. For flavour enhancers, a balsamic glaze is awesome!

Equipment Needed: Keep It Simple

You don’t need fancy gear. Just these:

Large baking sheet.
Large pot.
Colander.
Large bowl.

Don't have a colander? A large sieve will do! That's it!. Now, go and make some Roasted Tomato And Ricotta Pasta magic!

This recipe relies on readily available ingredients and simple techniques, making it effortless to create that comforting Tomato Ricotta Pasta we all are looking for!

Cooking Method: Roasting Brings out the Sunshine

Roasting is seriously my favourite way to cook. It is just so easy. It unlocks flavours you didn't even know were there.

Today, we're talking all about roasting veggies. Specifically for this amazing Roasted Tomato and Garlic Ricotta pasta dish. Trust me, you'll become a roasting fiend.

Prep Steps for Roasting Perfection

First things first: Mise en place, darling. Halve or quarter your 1.5 lbs (680g) Roma tomatoes. Get that whole head of garlic ready to go.

Slice off the top like you're giving it a little haircut. It exposes all the cloves. Time saving tip: prep everything before you even turn on the oven.

It avoids that mad dash. Always wash your veggies, yeah? Just a safety reminder.

step-by-step: Roasting the Goodness

Okay, let's get down to business.

Preheat your oven to 400° F ( 200° C) .
Toss the tomatoes and garlic with 1/4 cup (60ml) olive oil. Add 1 tsp dried oregano , 1/2 tsp dried basil , and a pinch of red pepper flakes (optional). Salt and pepper to taste.
Spread the tomatoes on a baking sheet in a single layer. It is vital for even roasting. Place the garlic head cut-side up on the same sheet.
Roast for 40- 45 minutes . Until the tomatoes are soft and caramelised, and the garlic is fragrant. Visual cue: They should look delicious .
Let them cool slightly. Squeeze that roasted garlic out. Add the tomatoes (no need to peel them). Add 1 cup (225g) ricotta cheese , and 1/4 cup of reserved pasta water. Mash it all together.

Pro Tips for the Best Tomato Ricotta Pasta

Don't skimp on the roasting time! Seriously, slow roasting is key. It brings out all the sweetness. Common mistake to avoid: overcrowding the baking sheet.

Give those tomatoes some space! Otherwise, they steam instead of roast. make-ahead option: You can roast the tomatoes and garlic a day ahead.

Just store them in the fridge. It makes weeknight cooking even easier.

Honestly, this Roasted Tomato and Garlic method is a game changer. Once you taste that sweet, mellow garlic and those intense tomatoes, you'll never go back.

Plus, roasting is naturally vegetarian, so boom. A Vegetarian Roasted Tomato Pasta that even meat eaters will love. Get roasting, you legends! This Easy Roasted Tomato Ricotta Recipe is about to become your new fave.

Recipe Notes for the Best Roasted Tomato and Garlic Ricotta Pasta Ever!

Honestly, this Roasted Tomato and Garlic Ricotta recipe is pretty straightforward. But, a few tips can make it truly amazing! Here’s what I’ve learned.

Serving Suggestions: Make it a Feast!

Presentation matters, you know? Plating this dish is easy. Twirl the pasta into a nest in the bowl. Spoon extra sauce on top. Garnish with fresh basil. And, a sprinkle of Parmesan.

For sides, a simple green salad is perfect. Try a lemon vinaigrette. It cuts through the richness of the pasta.

A glass of crisp Pinot Grigio is a great match too. Or, a refreshing iced tea.

Storage Tips: Keep it Fresh

You can store leftover Tomato Ricotta Pasta in the fridge. It's good for up to 3 days . Make sure to use an airtight container.

Freezing isn't ideal. Ricotta can get a bit grainy. But, if you must, freeze for up to 1 month . Thaw it in the fridge overnight.

Reheat gently on the stovetop. Add a splash of water to loosen the sauce.

Variations: Tweak it Your Way

Want to make it spicy? Add more red pepper flakes to the tomatoes. A pinch of cayenne pepper in the sauce works too.

For vegetarian adaptations, use a plant based Parmesan cheese.

No ricotta? Mascarpone will add richness. Or, cream cheese for a bit of tang. Don’t have fresh basil? Use 1 teaspoon of dried basil.

Also Easy Roasted Tomato Ricotta Recipe works well with other tomatoes, but avoid the watery ones.

Nutrition Basics: Goodness in Every Bite

Each serving has about 550 calories. There's also roughly 25g of protein, 25g of fat, and 65g of carbs. Keep in mind: these are estimates. Your numbers may vary based on ingredients.

Tomatoes are packed with antioxidants. Garlic is great for your immune system. Ricotta adds protein and calcium. So, this Roasted Tomato and Garlic Pasta isn't just delicious.

It's pretty good for you too!

Ready to try the Garlic Roasted Tomato Pasta Sauce ? I hope these notes help you nail this dish. Don't be afraid to experiment and make it your own.

You got this! This Weeknight Pasta Dinner Ideas is a winner! You know? And if you are following a Vegetarian Roasted Tomato Pasta diet, this recipe is a go-to!

Roasted Tomato Pasta Secret LifeChanging Technique

Frequently Asked Questions

Can I make Roasted Tomato and Garlic Ricotta pasta ahead of time? Will it still be good the next day?

Absolutely! The roasted tomato and garlic mixture can be made a day or two in advance and stored in the fridge. Just remember to bring it to room temperature before mixing it with the cooked pasta and ricotta. Leftovers are delicious too, though the pasta might absorb some of the sauce overnight.

A splash of milk or water can revive it, making it lovely for lunch like a true Italian pranzo!

What if I don't have ricotta cheese? Are there any good substitutes for this Roasted Tomato and Garlic Ricotta recipe?

No worries, we've all been there! Mascarpone cheese will give you a similar creamy texture, but with a richer, slightly sweeter flavour. Alternatively, cream cheese works in a pinch and adds a nice tang. In a true emergency, a bit of heavy cream mixed with Parmesan can create a similar richness. Just don't tell Nonna!

My roasted tomatoes came out a bit watery. What did I do wrong?

Sometimes tomatoes are just naturally juicier than others. Next time, try using Roma tomatoes as they have less water content. You can also increase the roasting time slightly to allow more moisture to evaporate, without burning them.

Before adding the roasted tomatoes to the ricotta, you could also drain some of the excess liquid. Remember, we want concentrated flavour, not a soup!

How can I add a bit more oomph to my Roasted Tomato and Garlic Ricotta pasta?

Fancy taking it up a notch? A sprinkle of red pepper flakes during roasting adds a lovely kick. Try mixing in some chopped sun-dried tomatoes for an intense umami flavour. A squeeze of lemon juice right before serving brightens everything up beautifully. Think of it as your own personal "Chef's kiss" to the dish!

Is this Roasted Tomato and Garlic Ricotta pasta recipe healthy?

This dish is all about balance! It contains vegetables, protein (from the ricotta), and carbohydrates (from the pasta). To make it even healthier, use whole wheat pasta, and don't be shy about adding extra veggies to the roasting pan, like bell peppers or zucchini.

Remember that portion size counts too everything in moderation, even delicious pasta!

Can I add protein to Roasted Tomato and Garlic Ricotta Pasta?

This dish is very versatile! You can add italian sausage, grilled chicken or some shrimps, to give the dish a protein boost. Remember to season the protein accordingly to the main ingredients, and you're good to go!