Who says you have to wait until summer to enjoy a bowl of homemade tomato ricotta pasta? This quick and easy pasta recipe is perfect for any time of year, delicious, healthy, and super comforting.
It's packed with flavor from the tomatoes, ricotta cheese, and herbs, but it's still light enough to be enjoyed after a busy day. Serve as is, with some crusty garlic bread, a side of salad or with other protein of your choice.
Tomato ricotta pasta recipe
This tomato ricotta pasta recipe is sure to become a family favorite. It's easy to make and takes minimal effort with maximum flavor. A creamy, flavorful, and delicious dinner that is ready in less than 30 minutes. It comes together that quickly and you only need a handful of ingredients.
The creamy ricotta with the tomato sauce pulls this dish together and you wouldn't believe it takes so little effort. Not only is this tomato ricotta pasta recipe incredibly flavorful, but it is also surprisingly healthy.
The combination of tomatoes, herbs, and ricotta cheese, parmesan cheese creates a vibrant and nutritious dish that your family will love. Plus, it's an excellent source of protein and fiber which are essential for maintaining a healthy lifestyle.
For a more indulgent meal, you can add some cooked chicken, shrimp, or bacon to the dish for extra protein. Bulk it up with vegetables such as spinach, mushrooms, asparagus, and more.
Enjoy it with this homemade garlic bread or salad, you won't be disappointed! Let's get cooking
Related recipes: spinach and ricotta pasta and pink sauce pasta.
What you will need
To make this super easy and simple tomato ricotta recipe, you will need the following handful of ingredients
Pasta: I used rigatoni, however, you can use any shaped pasta of choice, especially one that can hold on to the sauce nicely like penne pasta.
Passata: this is also known as tomato sauce.
Ricotta
Onion
Garlic
Extra virgin olive oil
Italian seasoning
Parmesan cheese
Fresh basil
Salt and black pepper to taste
How to make tomato ricotta pasta
Place a skillet on medium-high heat. Add extra virgin olive oil and heat until hot, add chopped onions and saute until soft and translucent, add chopped garlic and saute for 1 minute or until fragrant.
Stir in the passata (tomato sauce), Italian seasoning, salt, and black pepper into the sauteed aromatics until combined. Reduce the heat and leave to simmer for about 10 minutes stirring at intervals so it doesn't burn.
In the meantime, cook the pasta in salted boiling water until al dente, reserve some pasta water as you may be needing it later.
Once the tomato has slightly reduced and no longer tastes tomatoey, add grated parmesan cheese and tear in some fresh basil(to taste) then stir to combine.
Add ricotta cheese to the sauce, break it up and stir until creamy and fully combined with the tomato sauce.
Add the cooked pasta to the tomato sauce, and stir or toss to combine. Simmer for 1-2 minutes, if the sauce is becoming thick, add the reserved pasta water to lighten it up.
Take it off the heat and serve with more freshly grated Parmesan cheese, and chopped fresh basil. Enjoy!
How to store and reheat
Store leftovers in an airtight container in the fridge for up to 3 days. I don't recommend freezing this pasta.
Reheat with a splash of water, milk, or broth to ensure the pasta doesn't dry up.
More pasta recipes you will love
Creamy chorizo and chicken pasta
Tomato Ricotta Pasta
Ingredients
- 300 g rigatoni pasta
- 500 g passata tomato sauce.
- 250 g ricotta
- ½ cup onion finely chopped
- 4 garlic cloves chopped
- ¼ cup extra virgin olive oil
- ½ tablespoon Italian seasoning
- ¾ cup parmesan cheese grated or as needed
- Fresh basil
- Salt and black pepper to taste
Instructions
- Place a skillet on medium-high heat. Add extra virgin olive oil and heat until hot, add chopped onions and saute until soft and translucent, add chopped garlic and saute for 1 minute or until fragrant.
- Stir in the passata (tomato sauce), Italian seasoning, salt, and black pepper into the sauteed aromatics until combined. Reduce the heat and leave to simmer for about 10 minutes stirring at intervals so it doesn't burn.
- In the meantime, cook the pasta in salted boiling water until al dente, reserve some pasta water as you may be needing it later.
- Once the tomato has slightly reduced and no longer tastes tomatoey, add grated parmesan cheese and tear in some fresh basil(to taste) then stir to combine.
- Add ricotta cheese to the sauce, break it up and stir until creamy and fully combined with the tomato sauce.
- Add the cooked pasta to the tomato sauce, and stir or toss to combine. Simmer for 1-2 minutes, if the sauce is becoming thick, add the reserved pasta water to lighten it up.
- Take it off the heat and serve with more freshly grated Parmesan cheese, and chopped fresh basil. Enjoy!
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
So there you have it, another easy and delicious pasta recipe that the whole family will love. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
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