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Creamy Tomato Ricotta Pasta

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This creamy tomato ricotta pasta features a luscious, velvety sauce made with ricotta cheese, garlic, and crushed tomatoes. It’s simple, satisfying, and packed with flavor—ready in just 20 minutes!

Ingredients

Scale

For the Pasta:

  • 12 oz pasta (penne, rigatoni, or spaghetti)
  • 1 teaspoon salt (for boiling water)

For the Creamy Tomato Ricotta Sauce:

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 (14 oz) can crushed tomatoes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional, for spice)
  • ½ teaspoon Italian seasoning
  • ½ cup ricotta cheese
  • ¼ cup Parmesan cheese, grated
  • ¼ cup pasta water (reserved from boiling pasta)

For Garnish:

  • 2 tablespoons fresh basil, chopped
  • Extra Parmesan cheese, for serving

 

Instructions

  • Cook the Pasta:

    • Bring a large pot of salted water to a boil.
    • Cook pasta according to package instructions until al dente.
    • Reserve ¼ cup of pasta water, then drain the pasta.

  • Make the Tomato Sauce:

    • Heat olive oil in a skillet over medium heat.
    • Add garlic and sauté for 30 seconds until fragrant.
    • Pour in crushed tomatoes, salt, black pepper, red pepper flakes, and Italian seasoning.
    • Simmer for 5 minutes, stirring occasionally.

  • Add Ricotta & Parmesan:

    • Reduce heat to low and stir in ricotta cheese and Parmesan until smooth.
    • If the sauce is too thick, add a splash of reserved pasta water to thin it out.

  • Combine & Serve:

    • Add the cooked pasta to the skillet and toss to coat evenly.
    • Garnish with fresh basil and extra Parmesan.

 

  • Enjoy!

    • Serve warm with a side of garlic bread or a fresh salad.

Notes

  • Make It Protein-Packed: Add grilled chicken, shrimp, or Italian sausage.
  • Make It Vegan: Use vegan ricotta and nutritional yeast instead of Parmesan.
  • Extra Flavor: Stir in a teaspoon of balsamic vinegar for depth.

Find it online: https://ukfinda.com/creamy-tomato-ricotta-pasta/