Cozy Roasted Tomato and Garlic Ricotta Pasta
Roasted Tomato and Garlic Ricotta Pasta is the cozy, comforting dish you need for busy weeknights. After making this many times, I’ve discovered the trick to perfectly roasted tomatoes and a creamy, dreamy ricotta sauce. The result? A fresh, better-than-takeout meal that’s ready in just 20 minutes. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Sausage Pancake Bites Recipe and The Best Buttery Soft Pretzel Bites.
Why This Cozy Roasted Tomato and Garlic Ricotta Pasta Is Pure Comfort
- Bursting with fresh, roasted tomato flavor
- Creamy, dreamy ricotta sauce that's better than takeout
- Easy, one-pan recipe ready in just 20 minutes
- Perfect for meal prepping or busy weeknights
What You'll Need for Cozy Roasted Tomato and Garlic Ricotta Pasta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups cherry tomatoes
- 2 cloves garlic
- 1 cup ricotta cheese
- 8 oz pasta
- Salt
- Pepper
- Red pepper flakes (optional)
- Fresh basil (optional)
- Olive oil
- Optional: Grated Parmesan cheese
- Optional: Balsamic glaze
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Pasta: Any shape will work. I prefer penne or fusilli for this recipe.
🛒 Tools & Equipment I Recommend
- KitchenAid Pasta Roller — Makes homemade pasta a breeze → See on Amazon
- Cuisinart MultiClad Pro Stainless 12-Piece Cookware Set — Even heat distribution for perfect pasta every time → See on Amazon
How to Make Cozy Roasted Tomato and Garlic Ricotta Pasta
- Roast the tomatoes: Toss cherry tomatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 15-20 minutes until burst and caramelized.
- Cook the pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Make the sauce: In a large skillet, sauté minced garlic in olive oil until fragrant. Add roasted tomatoes, ricotta, salt, pepper, and red pepper flakes (if using). Stir until well combined and heated through. Add reserved pasta water as needed to achieve desired consistency.
- Toss and serve: Toss cooked pasta in the skillet with the tomato-ricotta sauce until well coated. Top with fresh basil, grated Parmesan, and a drizzle of balsamic glaze (if desired). Serve immediately.
Cook's Tips for Perfect Cozy Roasted Tomato and Garlic Ricotta Pasta
- : For extra flavor, add a pinch of sugar to the tomatoes before roasting.
- Common mistake and fix: Avoid overcooking the pasta. It should be al dente for the best texture and to prevent the sauce from becoming too thick.
- : For a lighter version, use part-skim ricotta and whole wheat pasta.
- : Make ahead: Roast the tomatoes and cook the pasta separately. Toss with the sauce just before serving.
Storing & Reheating Cozy Roasted Tomato and Garlic Ricotta Pasta
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Roast the tomatoes and cook the pasta separately up to 1 day ahead. Toss with the sauce just before serving.
Freezing Cozy Roasted Tomato and Garlic Ricotta Pasta
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
- Best substitution: Substitute mozzarella or goat cheese for the ricotta for a different flavor profile.
- Make-ahead: Roast the tomatoes and cook the pasta separately up to 1 day ahead. Toss with the sauce just before serving.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce becomes too thick, add a little more pasta water or milk to thin it out.
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Cozy Roasted Tomato and Garlic Ricotta Pasta
Ingredients
Main Ingredients
- 2 cups cherry tomatoes
- 2 cloves garlic
- 1 cup ricotta cheese
- 8 oz pasta
Seasonings
- Salt
- Pepper
- Red pepper flakes (optional)
- Fresh basil (optional)
- Olive oil
Optional Toppings
- Grated Parmesan cheese
- Balsamic glaze
- Crushed red pepper flakes
Instructions
- Roast the tomatoes: Toss cherry tomatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 15-20 minutes until burst and caramelized.
- Cook the pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Make the sauce: In a large skillet, sauté minced garlic in olive oil until fragrant. Add roasted tomatoes, ricotta, salt, pepper, and red pepper flakes (if using). Stir until well combined and heated through. Add reserved pasta water as needed to achieve desired consistency.
- Toss and serve: Toss cooked pasta in the skillet with the tomato-ricotta sauce until well coated. Top with fresh basil, grated Parmesan, and a drizzle of balsamic glaze (if desired). Serve immediately.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
- Best substitution: Substitute mozzarella or goat cheese for the ricotta for a different flavor profile.
- Make-ahead: Roast the tomatoes and cook the pasta separately up to 1 day ahead. Toss with the sauce just before serving.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce becomes too thick, add a little more pasta water or milk to thin it out.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Roast the tomatoes and cook the pasta separately up to 1 day ahead. Toss with the sauce just before serving.
Nutrition Per Serving
- Calories: 420
- Protein: 18g
- Fat: 14g
- Carbs: 58g
- Fiber: 3g
- Sugar: 6g
- Sodium: 720mg
- Cholesterol: 55mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Roasted Tomato and Garlic Ricotta Pasta FAQs
Yes, you can roast the tomatoes and cook the pasta separately up to 1 day ahead. Toss with the sauce just before serving.
Overcooking the pasta can cause it to absorb too much water, resulting in a dry dish. Always cook pasta al dente and add reserved pasta water to the sauce as needed.
Yes, you can freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
While you can't roast the tomatoes in the air fryer, you can cook the pasta in the air fryer for a healthier alternative. Cook at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through.
Mozzarella or goat cheese can be used as a substitute for ricotta in this recipe.
A Warm Final Note
I can’t wait for you to try Cozy Roasted Tomato and Garlic Ricotta Pasta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
