Tomato ricotta pasta is a cozy, comforting dish that brings a taste of Italy to your kitchen any time of the year. Its creamy ricotta paired with tangy tomato sauce creates a vibrant, satisfying meal that is both simple and hearty. This dish is perfect for a busy weeknight dinner when you need something quick yet delicious. Adding fresh basil and parmesan cheese brings an extra layer of flavor, making this a family favorite. Best of all, it’s versatile—you can toss in vegetables or even some grilled chicken for added protein.

Why You’ll Love This Recipe:

Quick and easy: Ready in less than 30 minutes, this pasta dish is perfect for weeknights.
Rich and creamy: The combination of ricotta and parmesan creates a luscious sauce that coats every bite.
Healthy and flavorful: With simple ingredients like tomatoes, fresh herbs, and cheese, you get a nutritious meal packed with flavor.
Customizable: Add veggies like spinach or mushrooms, or proteins such as turkey ham or grilled shrimp to elevate the dish.

Ingredients You’ll Need:

300g rigatoni (or your favorite pasta shape)
500g passata (tomato sauce)
250g ricotta cheese
½ cup finely chopped onion
4 garlic cloves, chopped
¼ cup extra virgin olive oil
½ tablespoon Italian seasoning
¾ cup grated parmesan cheese
Fresh basil (for garnish)
Salt and black pepper to taste

How to Make Tomato Ricotta Pasta:

Step-by-Step Instructions:

Cook the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until soft and translucent. Add the garlic and cook for another minute until fragrant.
Make the Tomato Sauce: Stir in the passata, Italian seasoning, salt, and pepper. Simmer the sauce on low heat for about 10 minutes, stirring occasionally.
Cook the Pasta: While the sauce simmers, cook the pasta in salted boiling water until al dente. Reserve some pasta water before draining.
Combine with Ricotta: Once the sauce has thickened, stir in the grated parmesan and fresh basil. Add the ricotta, breaking it up into the sauce until creamy and smooth.
Toss the Pasta: Add the cooked pasta to the skillet and toss everything together. If the sauce feels too thick, add some reserved pasta water to reach the desired consistency.
Serve: Garnish with extra parmesan and fresh basil. Serve hot with a side of garlic bread or a fresh salad.

Cooking Tips:

Pasta Water Magic: Always reserve some pasta water to help thin out your sauce if it becomes too thick.
Fresh Ricotta: Using fresh ricotta will yield a creamier sauce, but store-bought will still be delicious.
Mix-ins: You can add spinach, roasted red peppers, or even turkey ham for a heartier version.

Helpful Tips:

If the sauce becomes too thick, add a splash of pasta water to adjust the consistency.
For a richer flavor, consider roasting the tomatoes before adding them to the sauce.

Details:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Dinner, Pasta
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Notes:

Feel free to experiment with different herbs like oregano or thyme.
If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat with a splash of water or broth to maintain the sauce’s creamy texture.

Nutritional Information (Per Serving):

Calories: 601
Carbohydrates: 65g
Protein: 23g
Fat: 28g
Fiber: 5g

Frequently Asked Questions:

Can I make this pasta ahead of time?
Yes, you can prepare the sauce ahead and store it in the fridge for up to three days. Cook the pasta fresh and combine it with the reheated sauce just before serving.

What can I substitute for ricotta cheese?
You can use cottage cheese or mascarpone for a similar creamy texture, though the flavor will differ slightly.

Is this dish gluten-free?
Simply swap out the pasta for a gluten-free variety, and the rest of the ingredients are naturally gluten-free.

Storage Instructions:

To store, place any leftovers in an airtight container and refrigerate for up to three days. When reheating, add a little water, milk, or broth to keep the pasta from drying out. Unfortunately, this dish doesn’t freeze well due to the ricotta.

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Conclusion:

Tomato ricotta pasta is a simple, hearty meal that you’ll come back to time and again. It’s a breeze to make, bursting with fresh flavors, and so versatile. Whether you’re looking for a quick weeknight dinner or a comforting weekend meal, this dish delivers on all fronts. Give it a try, and enjoy every creamy, savory bite!

Tomato Ricotta Pasta

Author: Charlotte

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Description

Instructions

Cook the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until soft and translucent. Add the garlic and cook for another minute until fragrant.
Make the Tomato Sauce: Stir in the passata, Italian seasoning, salt, and pepper. Simmer the sauce on low heat for about 10 minutes, stirring occasionally.
Cook the Pasta: While the sauce simmers, cook the pasta in salted boiling water until al dente. Reserve some pasta water before draining.
Combine with Ricotta: Once the sauce has thickened, stir in the grated parmesan and fresh basil. Add the ricotta, breaking it up into the sauce until creamy and smooth.
Toss the Pasta: Add the cooked pasta to the skillet and toss everything together. If the sauce feels too thick, add some reserved pasta water to reach the desired consistency.
Serve: Garnish with extra parmesan and fresh basil. Serve hot with a side of garlic bread or a fresh salad.

Notes

Feel free to experiment with different herbs like oregano or thyme.
If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat with a splash of water or broth to maintain the sauce’s creamy texture.