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Creamy Tomato Ricotta Pasta

A quick and comforting dish of creamy tomato ricotta pasta, perfect for busy weeknight dinners or casual gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g pasta of choice (spaghetti, penne, etc.) Use any pasta shape you prefer.
  • 1 cup ricotta cheese For a lighter version, you can replace half with Greek yogurt.
  • 2 cups crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh basil, for garnish
  • Parmesan cheese, for serving

Method
 

Cooking the Pasta
  1. Boil a pot of salted water. Cook the pasta according to package instructions until al dente. Drain and set aside.
Making the Sauce
  1. In a large skillet over medium heat, drizzle in olive oil. Once hot, add minced garlic and sauté until fragrant, about 1 minute.
  2. Pour in the crushed tomatoes, season with salt and pepper, and let simmer for 5-7 minutes.
  3. Lower the heat and fold in the ricotta cheese, stirring until well combined and creamy.
Combining and Serving
  1. Toss the cooked pasta into the sauce, ensuring it's well-coated.
  2. Serve immediately, garnished with fresh basil and grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm gently on the stovetop, adding a splash of water or broth if needed.