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For this roasted tomato ricotta pasta, gather these key items: - 12 oz pasta (your choice: penne, fusilli, or spaghetti) - 2 pints cherry tomatoes, halved - 1 cup ricotta cheese - 2 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper These ingredients create a simple yet tasty dish. The cherry tomatoes bring sweetness, while ricotta adds creaminess. I recommend using penne, fusilli, or spaghetti. These pasta shapes hold sauce well. Penne and fusilli trap bits of tomato and cheese. Spaghetti provides a classic feel. Choose what you love best! To make your dish even better, consider these toppings: - Fresh basil leaves for a burst of flavor - Grated Parmesan cheese for a savory touch These extras not only taste great but also add color to your plate. Enjoy your meal with these delightful garnishes! {{ingredient_image_1}} First, you need to preheat your oven to 400°F (200°C). This step is key for roasting. Next, take your two pints of cherry tomatoes and cut them in half. On a large baking sheet, spread the halved tomatoes. Drizzle them with two tablespoons of olive oil. Sprinkle on one teaspoon of dried oregano, one teaspoon of salt, and half a teaspoon of black pepper. Toss everything together. Ensure each tomato gets a good coating. Roast these tomatoes in the oven for 20 to 25 minutes. They should look caramelized and juicy when done. While the tomatoes roast, you can cook your pasta. Bring a large pot of salted water to a boil. Add 12 ounces of your favorite pasta, like penne or spaghetti. Cook the pasta according to the package instructions. Once it's al dente, drain it. Make sure to save about one cup of the pasta water. This water will help create a creamy sauce later. Now, grab a large mixing bowl. Add one cup of ricotta cheese and two minced garlic cloves. Pour in the last tablespoon of olive oil. Stir this mixture until it is smooth and creamy. If it's too thick, add a little of the reserved pasta water. Once your tomatoes are done roasting, add them to the bowl with the ricotta mix. Then, add the cooked pasta. Toss everything gently to combine. If the sauce seems dry, add more pasta water until it reaches your desired creaminess. Taste your dish and adjust the seasoning with more salt and pepper if needed. Serve your pasta warm, topped with fresh basil leaves and grated Parmesan cheese if you like. Enjoy! To get the best ricotta texture, start with room temperature cheese. This helps it mix well. If it feels too thick, add a splash of reserved pasta water. This will make it creamy and smooth. Stir until it feels light and fluffy. A perfect ricotta is key for a tasty sauce. Roasting tomatoes brings out their natural sweetness. Use fresh, ripe cherry tomatoes for the best flavor. Cut them in half and place them on a baking sheet. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss them well. Roast at 400°F for 20-25 minutes. They should caramelize and burst, packing in flavor. Seasoning pasta is simple but important. Start by adding salt to your boiling water. This enhances the pasta’s flavor. When you mix it with the ricotta and roasted tomatoes, taste it. Adjust with more salt or pepper if needed. Fresh basil adds a nice touch, so don’t skip it. It brightens up the dish! Pro Tips Use Fresh Tomatoes: For the best flavor, try using fresh heirloom tomatoes instead of cherry tomatoes. They will add a rich and sweet taste to your dish. Cook Pasta Al Dente: Make sure to cook your pasta al dente, as it will continue to cook slightly when mixed with the hot sauce, ensuring a perfect texture. Customize the Cheese: Feel free to mix different cheeses like feta or goat cheese with ricotta for a unique flavor profile. Make It a Meal: Add protein such as grilled chicken or shrimp to turn this dish into a hearty meal. {{image_2}} You can easily boost your Roasted Tomato Ricotta Pasta by adding protein. Chicken works great. Just grill or sauté it, then slice it into strips. For shrimp, sauté with a bit of olive oil and garlic. Add these proteins to the pasta for a hearty meal. You can enjoy this dish with your favorite protein choice. If you want to make it more veggie-packed, consider adding spinach or zucchini. Fresh spinach wilts nicely when mixed in with the hot pasta. Zucchini can add a nice crunch. Slice it thinly and sauté it until tender before mixing it with the pasta. Both options enhance flavor and nutrition. For a gluten-free version, choose gluten-free pasta. Many brands now offer options made from rice, quinoa, or chickpeas. These alternatives still provide a great texture. You can enjoy all the same flavors in a gluten-free way. Just follow the cooking instructions on the package for best results. To store your roasted tomato ricotta pasta, let it cool first. Use an airtight container for best results. This keeps the pasta fresh and tasty. It will last in the fridge for about 3 to 5 days. Make sure to label the container with the date. This way, you know when to eat it! Reheating your pasta needs care to keep it creamy. The best way is to use the stovetop. Add a splash of water or olive oil to the pan. Heat it on low, stirring often. This helps the pasta warm up without drying out. You can also use the microwave. Just cover it to keep moisture in. Heat in short bursts, stirring in between. If you want to freeze your pasta, it’s easy! Divide it into single servings. Use freezer-safe containers or bags. Squeeze out the air to prevent freezer burn. Your pasta can last up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat as mentioned earlier for a quick meal. Yes, you can use other cheeses! Try using goat cheese or cream cheese for a new taste. Both have smooth textures like ricotta. Each cheese brings a unique flavor. Goat cheese adds a tangy kick. Cream cheese makes it very creamy. You can also mix cheeses for more depth. Just make sure to adjust the salt since some cheeses are saltier. To make this dish vegan, swap ricotta for tofu. Blend firm tofu with lemon juice and nutritional yeast. This mix gives a creamy texture and a cheesy flavor. Use olive oil to keep it rich. You can also add non-dairy cheese if you prefer. For the pasta, choose a vegan option. Most dried pasta is vegan, but check the label. You can enjoy this dish while keeping it plant-based! A light red wine goes well with this pasta. Try a Pinot Noir or a Chianti. These wines have fruity notes that match the roasted tomatoes. If you prefer white wine, choose a Sauvignon Blanc. Its crispness balances the creaminess of the ricotta. Serve the wine chilled for a refreshing sip. Enjoy it with your meal for a perfect pairing! This blog post covered everything you need for delicious roasted tomato ricotta pasta. I shared the essential ingredients, cooking steps, and useful tips. You learned how to store leftovers and explore variations like adding proteins or keeping it vegetarian. Use this guide to create tasty meals that fit your needs. Cooking should be fun and easy. Now, go experiment, enjoy your dishes, and impress your family and friends!

Roasted Tomato Ricotta Pasta

A delicious pasta dish featuring roasted cherry tomatoes and creamy ricotta cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz pasta (your choice: penne, fusilli, or spaghetti)
  • 2 pints cherry tomatoes, halved
  • 1 cup ricotta cheese
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • to taste fresh basil leaves for garnish
  • to taste grated Parmesan cheese for serving (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • On a large baking sheet, place the halved cherry tomatoes. Drizzle with 2 tablespoons of olive oil, and sprinkle with dried oregano, salt, and black pepper. Toss to coat evenly.
  • Roast the tomatoes in the preheated oven for about 20-25 minutes, or until they are caramelized and bursting with juices.
  • While the tomatoes are roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving about 1 cup of the pasta water.
  • In a large mixing bowl, combine the ricotta cheese, minced garlic, and the remaining tablespoon of olive oil. Stir until smooth and creamy. If the mixture is too thick, add a bit of reserved pasta water to achieve your desired consistency.
  • Once the tomatoes are roasted, add them to the mixing bowl along with the cooked pasta. Toss everything together gently to combine, adding more pasta water if necessary to create a creamy sauce.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Serve immediately, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

Notes

Add more pasta water if the sauce is too thick.
Keyword pasta, ricotta, roasted, tomato