creamy tomato ricotta pasta
Creamy Tomato Ricotta Pasta is a quick, cozy, and flavorful dish made with simple ingredients like crushed tomatoes, ricotta cheese, garlic, and herbs. It’s light yet creamy, ready in under 30 minutes, and perfect for busy weeknights or when you crave something comforting and delicious. This easy pasta recipe delivers restaurant-quality flavor with minimal effort — a true comfort meal you’ll want to make again and again.
Ingredients
- 12 oz pasta penne, rigatoni, or fusilli
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 can 14 oz crushed tomatoes
- ¾ cup ricotta cheese whole milk recommended
- ¼ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh basil or parsley chopped (for garnish)
- Optional Add-Ins:
- 1 cup spinach or roasted vegetables
- Grilled chicken shrimp, or Italian sausage
- Extra Parmesan or mozzarella for baking
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
- Sauté Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Add Tomatoes: Stir in crushed tomatoes and simmer for 10 minutes to let flavors develop.
- Stir in Ricotta: Reduce heat and mix in ricotta cheese. Add a splash of pasta water to create a creamy consistency.
- Season: Add salt, pepper, and red pepper flakes to taste. Stir in Parmesan cheese.
- Combine with Pasta: Add cooked pasta to the sauce and toss until evenly coated. Adjust consistency with more pasta water if needed.
- Serve: Garnish with fresh basil or parsley and an extra sprinkle of Parmesan. Serve warm and enjoy!
Notes
- Whole milk ricotta gives the best creamy texture.
- Always reserve pasta water — the starch helps the sauce cling beautifully.
- To make it ahead, prepare the sauce and store it in the fridge for up to 2 days.
- Add cooked protein or veggies for a complete meal.
- Reheat gently with a splash of milk or water to keep it creamy.