Creamy Tomato Ricotta Pasta Recipe
Creamy Tomato Ricotta Pasta is the kind of soul-satisfying meal that feels like a warm hug after a long day. Imagine tender pasta cloaked in a velvety ricotta-tomato sauce, kissed with garlic and oregano, and finished with fresh basil and a generous sprinkle of Parmesan. It’s an Italian-inspired weeknight hero that’s as easy as it is irresistible, coming together in just 30 minutes but tasting like you’ve been slow-cooking for hours. Whether you’re feeding family, wowing friends, or just treating yourself, this creamy tomato ricotta pasta is the comfort food you’ll crave again and again.
Ingredients You’ll Need
The beauty of Creamy Tomato Ricotta Pasta lies in its simplicity—each ingredient shines, bringing its own special touch to the dish. With just a handful of pantry staples and a few fresh accents, you’ll create a sauce that’s rich, creamy, and packed with flavor.
- Pasta (12 ounces, such as rigatoni or penne): Choose a sturdy shape that holds up to the luscious sauce and catches all those creamy bits in its curves.
- Olive oil (2 tablespoons): A good olive oil creates the base for sautéing garlic and adds depth to the sauce.
- Garlic (3 cloves, minced): Essential for that classic Italian aroma and a gentle bite of flavor.
- Crushed tomatoes (1 28-ounce can): The backbone of your sauce—choose a high-quality brand for the best taste.
- Salt (1 teaspoon): Brings all the flavors together and enhances every ingredient.
- Black pepper (½ teaspoon): Gives a subtle kick to balance the creamy and tangy notes.
- Red pepper flakes (½ teaspoon, optional): For a hint of heat that livens up the sauce (use more or less to taste).
- Dried oregano (1 teaspoon): Adds an herby warmth and classic Italian flair.
- Whole milk ricotta cheese (1 cup): The secret to that creamy, cloud-like texture in every bite.
- Grated Parmesan cheese (½ cup): Melts into the sauce for extra richness and umami.
- Fresh basil (¼ cup, chopped): Brightens up the whole dish with freshness and color.
- Additional Parmesan and basil: The perfect finish for flavor and a beautiful presentation.
How to Make Creamy Tomato Ricotta Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add your pasta of choice—rigatoni or penne work especially well here—and cook just until al dente, following the package directions. Remember to reserve about half a cup of the starchy pasta water before draining. This little step will help you achieve a silky, restaurant-worthy sauce later on.
Step 2: Build the Tomato Base
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic, swirling it around for about a minute until it’s fragrant but not browned. Next, pour in the crushed tomatoes, then sprinkle in the salt, black pepper, red pepper flakes (if you like a little heat), and dried oregano. Let everything simmer together for about 10 minutes, stirring occasionally, so the flavors deepen and meld into a rich tomato base.
Step 3: Make it Creamy with Ricotta
Reduce the heat to low, and add the ricotta cheese right into the simmering tomato sauce. Stir gently and watch as the sauce transforms—turning creamy, dreamy, and irresistibly smooth. Once the ricotta is fully incorporated, add the grated Parmesan and stir until everything is melted and beautifully combined.
Step 4: Combine Pasta and Sauce
Add the drained pasta directly into the skillet with your creamy tomato ricotta sauce. Toss everything together, adding a splash of the reserved pasta water at a time until the sauce clings perfectly to every noodle. This is the moment where magic happens—the sauce thickens and shines, enveloping the pasta in pure comfort.
Step 5: Finish with Fresh Basil and Serve
Turn off the heat and stir in the chopped fresh basil for a pop of color and flavor. Serve immediately, and don’t forget to top each bowl with extra Parmesan and more basil. Every forkful of Creamy Tomato Ricotta Pasta will be bright, herby, and rich—a true weeknight delight.
How to Serve Creamy Tomato Ricotta Pasta
Garnishes
A generous dusting of freshly grated Parmesan and a scattering of torn basil leaves are the classic finishing touches for Creamy Tomato Ricotta Pasta. For a little extra flair, a drizzle of good olive oil or a sprinkle of cracked black pepper can add both beauty and boldness to your plate.
Side Dishes
Pair this pasta with a crisp green salad dressed in lemony vinaigrette, or serve it alongside roasted vegetables for extra color and nutrition. A warm, crusty loaf of bread is perfect for soaking up every last drop of sauce—trust me, you won’t want to leave any behind.
Creative Ways to Present
Try serving Creamy Tomato Ricotta Pasta in individual shallow bowls for an elegant dinner party vibe, or pile it high in a rustic family-style dish at the center of the table. For a playful twist, top with toasted pine nuts or a spoonful of pesto to bring even more personality to your presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Tomato Ricotta Pasta keeps well in an airtight container in the refrigerator for up to three days. The sauce will thicken as it sits, but it remains wonderfully creamy and flavorful even after a day or two.
Freezing
If you’d like to freeze leftovers, let the pasta cool completely, then transfer it to a freezer-safe container. It will hold up beautifully for up to two months. When you’re ready to enjoy, let it thaw in the fridge overnight for the best texture.
Reheating
Reheat Creamy Tomato Ricotta Pasta gently on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce if needed. Stir well as it warms, and finish with a fresh sprinkle of Parmesan and basil for that just-cooked freshness.
FAQs
Can I use low-fat ricotta instead of whole milk ricotta?
Absolutely! While whole milk ricotta provides the creamiest texture, low-fat ricotta still creates a deliciously smooth sauce. Just know that the result may be a touch less rich, but still satisfying.
What pasta shapes work best for Creamy Tomato Ricotta Pasta?
Short, sturdy shapes like rigatoni, penne, or fusilli are ideal because they hold onto the sauce so well. However, you can use any pasta you love—even spaghetti or linguine will taste fantastic in this dish.
Is Creamy Tomato Ricotta Pasta suitable for meal prep?
Yes! This pasta tastes wonderful even a day or two after making it. Store it in the fridge and reheat when ready to serve. Just remember to add a splash of liquid to refresh the sauce as it reheats.
Can I add protein to make it more filling?
Definitely. Stir in some sautéed spinach, cooked chicken, or even Italian sausage for a heartier meal. The sauce is versatile and pairs well with a variety of proteins.
How can I make Creamy Tomato Ricotta Pasta gluten-free?
Simply swap in your favorite gluten-free pasta. The sauce itself is naturally gluten-free, so you won’t miss a thing!
Final Thoughts
There’s something truly special about sharing a big bowl of Creamy Tomato Ricotta Pasta—it’s quick enough for busy weeknights, yet indulgent enough to impress your favorite people. I hope you’ll give this recipe a try and let it become a staple in your kitchen, too!
Print
Creamy Tomato Ricotta Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy tomato ricotta pasta that’s perfect for a comforting weeknight dinner, combining tangy crushed tomatoes with smooth ricotta and Parmesan cheeses, fresh basil, and perfectly cooked rigatoni or penne.
Ingredients
Pasta and Sauce
- 12 ounces pasta (such as rigatoni or penne)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
Cheeses and Herbs
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- Additional Parmesan and basil for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta thoroughly.
- Prepare the sauce base: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add tomatoes and seasonings: Pour in the crushed tomatoes along with salt, black pepper, red pepper flakes if using, and dried oregano. Stir to combine and let the sauce simmer over medium-low heat for 10 minutes, stirring occasionally.
- Incorporate cheeses: Reduce the heat to low and stir in the ricotta cheese until the sauce becomes smooth and creamy. Then add the grated Parmesan cheese and stir until melted and well blended into the sauce.
- Toss pasta with sauce: Add the drained pasta to the skillet with the sauce. Toss well to coat, adding reserved pasta water a little at a time if the sauce needs loosening to achieve a silky texture.
- Finish with basil and serve: Stir in the chopped fresh basil just before serving. Serve the pasta immediately, garnished with additional Parmesan cheese and basil leaves if desired.
Notes
- For a richer flavor, stir in a tablespoon of butter just before serving.
- This recipe can be made with gluten-free or whole wheat pasta to accommodate dietary preferences.
- Add sautéed spinach or cooked chicken for an extra protein boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 35 mg
