Cozy Roasted Tomato and Garlic Ricotta Pasta
After making this Roasted Tomato and Garlic Ricotta Pasta countless times, I’ve discovered the trick to the most irresistible, creamy pasta that’s better than takeout. The secret? Roasting the tomatoes and garlic until they’re golden and caramelized. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Breakfast Enchiladas and Lion Pancakes: No Special Tools Required.
Why This Cozy Roasted Tomato and Garlic Ricotta Pasta Is Pure Comfort
- Bursting with rich, roasted tomato flavor
- Creamy, dreamy ricotta sauce that's better than alfredo
- Easy, one-pan recipe that's ready in 30 minutes
- Perfect for busy weeknights or cozy nights in
What You'll Need for Cozy Roasted Tomato and Garlic Ricotta Pasta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 pints cherry tomatoes
- 4 cloves garlic
- 12 oz pasta
- 1 cup ricotta cheese
- 1/4 cup olive oil
- Salt
- Black pepper
- Red pepper flakes
- Fresh basil
- Parmesan cheese
- Optional: Balsamic glaze
- Optional: Crushed red pepper
- Optional: Fresh basil leaves
📝 Ingredient Notes
- Cherry tomatoes: Any color will work, but red and yellow have the most flavor.
- Garlic: Use fresh garlic for the best flavor. No garlic powder, please.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Enhances the flavor of the roasted tomatoes and garlic → See on Amazon
- High-quality ricotta cheese — Makes the creamiest, dreamiest sauce → See on Amazon
How to Make Cozy Roasted Tomato and Garlic Ricotta Pasta
- Roast the tomatoes and garlic: Toss tomatoes and garlic cloves with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes until caramelized.
- Cook the pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Make the sauce: In a large pan, combine roasted tomatoes, garlic, ricotta, red pepper flakes, and 1/2 cup of pasta water. Toss to combine.
- Toss the pasta: Add cooked pasta to the pan with the sauce. Toss to coat, adding more pasta water if needed.
- Serve: Serve hot, topped with fresh basil, parmesan cheese, and your choice of toppings.
Cook's Tips for Perfect Cozy Roasted Tomato and Garlic Ricotta Pasta
- Common mistake and fix: Don't overcook the pasta. It should be al dente. If it's too firm, add it to the sauce earlier.
- Pro tip: Use a good quality olive oil to enhance the flavor of the roasted tomatoes and garlic.
- Pro tip: For a lighter sauce, use part-skim ricotta and less pasta water.
- Pro tip: To make this recipe vegetarian, use vegetable broth instead of pasta water.
Storing & Reheating Cozy Roasted Tomato and Garlic Ricotta Pasta
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can roast the tomatoes and garlic ahead of time and store them in the fridge for up to 3 days.
Freezing Cozy Roasted Tomato and Garlic Ricotta Pasta
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy kick, add some red pepper flakes to the sauce.
- Best substitution: If you don't have ricotta, you can use mascarpone or even cream cheese for a similar creamy sauce.
- Make-ahead: You can roast the tomatoes and garlic ahead of time and store them in the fridge for up to 3 days. Cook the pasta and make the sauce just before serving.
- Scaling: This recipe serves 4. To serve more, simply double or triple the ingredients.
- Troubleshooting: If your sauce is too thick, add more pasta water. If it's too thin, cook it down on the stove for a few minutes.
Want to level up this recipe?
High-quality ricotta cheese — Makes the creamiest, dreamiest sauce that's better than takeout → Check price on Amazon
Cozy Roasted Tomato and Garlic Ricotta Pasta
Ingredients
Main Ingredients
- 2 pints cherry tomatoes
- 4 cloves garlic
- 12 oz pasta
- 1 cup ricotta cheese
- 1/4 cup olive oil
Seasonings
- Salt
- Black pepper
- Red pepper flakes
- Fresh basil
- Parmesan cheese
Optional Toppings
- Balsamic glaze
- Crushed red pepper
- Fresh basil leaves
Instructions
- Roast the tomatoes and garlic: Toss tomatoes and garlic cloves with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes until caramelized.
- Cook the pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Make the sauce: In a large pan, combine roasted tomatoes, garlic, ricotta, red pepper flakes, and 1/2 cup of pasta water. Toss to combine.
- Toss the pasta: Add cooked pasta to the pan with the sauce. Toss to coat, adding more pasta water if needed.
- Serve: Serve hot, topped with fresh basil, parmesan cheese, and your choice of toppings.
Notes
- Chef tip: For a spicy kick, add some red pepper flakes to the sauce.
- Best substitution: If you don't have ricotta, you can use mascarpone or even cream cheese for a similar creamy sauce.
- Make-ahead: You can roast the tomatoes and garlic ahead of time and store them in the fridge for up to 3 days. Cook the pasta and make the sauce just before serving.
- Scaling: This recipe serves 4. To serve more, simply double or triple the ingredients.
- Troubleshooting: If your sauce is too thick, add more pasta water. If it's too thin, cook it down on the stove for a few minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: You can roast the tomatoes and garlic ahead of time and store them in the fridge for up to 3 days.
Nutrition Per Serving
- Calories: 580
- Protein: 18g
- Fat: 22g
- Carbs: 80g
- Fiber: 5g
- Sugar: 7g
- Sodium: 800mg
- Cholesterol: 50mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Roasted Tomato and Garlic Ricotta Pasta FAQs
Yes, you can roast the tomatoes and garlic ahead of time and store them in the fridge for up to 3 days. Cook the pasta and make the sauce just before serving.
If your sauce is too thick, add more pasta water. If it's too thin, cook it down on the stove for a few minutes.
While you can't roast the tomatoes in the air fryer, you can cook the pasta in it. Simply cook the pasta according to package instructions in the air fryer at 375°F (190°C) for about 10 minutes.
If you don't have ricotta, you can use mascarpone or even cream cheese for a similar creamy sauce.
Yes, you can freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Cozy Roasted Tomato and Garlic Ricotta Pasta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
