Tomato Ricotta Pasta

A comforting and easy-to-make pasta dish with creamy ricotta and zesty tomatoes, perfect for busy weeknights or family dinners.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

For the pasta

12 oz pasta (spaghetti, penne, or fettuccine) Choose your favorite type of pasta.
2 tbsp olive oil For cooking the garlic.
2 cloves garlic, minced Adds flavor to the sauce.
1 can (14.5 oz) crushed tomatoes Base of the tomato sauce.
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes, optional For a hint of heat.
to taste Salt and pepper To season the sauce.
1/2 cup ricotta cheese Provides creaminess.
1/4 cup grated Parmesan cheese For flavor and garnish.
for garnish Fresh basil or parsley Adds color.
1 tbsp balsamic vinegar, optional For added depth of flavor.

Cooking the Pasta

Bring a large pot of salted water to a boil, add pasta and cook until al dente according to package directions.
Drain pasta but reserve about 1/2 cup of pasta water.

Preparing the Sauce

In a large skillet over medium heat, heat olive oil.
Add minced garlic and cook for 1-2 minutes until fragrant.
Pour in crushed tomatoes, dried oregano, dried basil, and red pepper flakes if using, and bring to a gentle simmer.
Simmer for 5-7 minutes to allow flavors to blend.

Finalizing the Dish

Lower the heat and stir in ricotta cheese, cooking for an additional 2-3 minutes until warmed through.
Add reserved pasta water if sauce is too thick.
Toss drained pasta into the sauce, mixing gently to coat.
Sprinkle in grated Parmesan cheese and toss again.
Taste and adjust seasoning with salt, pepper, and balsamic vinegar if desired.

Serving

Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 6gSodium: 600mgFiber: 3gSugar: 6g

For storage, keep leftovers in an airtight container in the fridge for 3-4 days. Can be frozen; thaw in the fridge overnight before reheating.

Let us know how it was!