Name: Roasted Tomato and Garlic Ricotta Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 cups cherry or grape tomatoes; 6–8 whole garlic cloves, skin on; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 12 ounces pasta (rigatoni, penne, or spaghetti); 3/4 cup whole milk ricotta cheese; 2 tablespoons fresh basil or parsley, chopped; Freshly grated Parmesan cheese (optional, for topping)

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This roasted tomato and garlic ricotta pasta is one of my favorite go-to meals when I want something simple yet packed with flavor. It combines sweet, caramelized cherry tomatoes, mellow roasted garlic, and creamy ricotta cheese to create a rich and satisfying pasta dish that’s comforting without being heavy. Every bite is creamy, savory, and bursting with fresh roasted flavor.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make, but tastes like something I’d get at a cozy little Italian trattoria. The roasted tomatoes and garlic bring out natural sweetness and depth, and the ricotta makes the sauce velvety without needing a ton of cream or butter. It’s perfect for weeknight dinners, meatless Mondays, or when I want to impress someone without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cherry or grape tomatoes
Whole garlic cloves (skin on)
Olive oil
Salt
Black pepper
Red pepper flakes (optional)
Pasta (like rigatoni, penne, or spaghetti)
Whole milk ricotta cheese
Fresh basil or parsley
Freshly grated Parmesan cheese (optional for topping)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I toss the cherry tomatoes and garlic cloves (skin on) with olive oil, salt, pepper, and a pinch of red pepper flakes, then spread them on the baking sheet.
I roast everything for 25–30 minutes, or until the tomatoes are blistered and the garlic is soft and golden.
While the veggies roast, I cook the pasta according to package directions, reserving about 1 cup of the pasta water before draining.
I squeeze the roasted garlic out of its skins and mash it gently in a large bowl with the ricotta cheese.
I stir in the roasted tomatoes and add the hot pasta, tossing everything together. I add pasta water as needed to loosen the sauce and make it creamy.
I finish the dish with chopped fresh herbs and a sprinkle of Parmesan if I want extra richness, then serve warm.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep, 25–30 minutes to roast, and another 10 minutes to cook and combine everything—so I can have it on the table in about 45 minutes.

Variations

Sometimes I add spinach or arugula to the pasta for a boost of greens, or mix in roasted zucchini or eggplant. I’ve also used whipped feta instead of ricotta for a tangier twist. When I want extra protein, I add grilled chicken, white beans, or pan-fried mushrooms. For a more luxurious finish, I drizzle a bit of balsamic glaze on top before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of water to revive the creamy texture. I stir in a little extra ricotta if needed to freshen it up.

FAQs

Can I use another type of tomato?

Yes, I’ve used Roma or vine-ripened tomatoes chopped into chunks. As long as they’re ripe, they roast beautifully and taste great.

What kind of ricotta should I use?

I go for whole milk ricotta for the creamiest texture. Low-fat works, but the sauce won’t be as rich or velvety.

Do I need to peel the garlic before roasting?

No, I roast the garlic cloves in their skins to prevent burning. Once they’re soft, I squeeze them right out of the skins—they’re buttery and sweet.

Can I make this ahead?

Yes, I sometimes roast the tomatoes and garlic earlier in the day, then store them in the fridge until I’m ready to cook the pasta and mix everything together.

Is this dish vegetarian?

Yes, it’s completely vegetarian. If I want to keep it that way, I make sure the Parmesan I use is vegetarian-friendly (without animal rennet).

Conclusion

Roasted tomato and garlic ricotta pasta is a simple, elegant dish that brings together sweet, roasted veggies and creamy cheese in the most delicious way. It’s cozy, quick, and full of rich flavor—perfect for when I want a satisfying, meatless meal that still feels indulgent. Whether I’m cooking for myself or a table full of guests, this pasta always hits the spot.