tomato ricotta pasta
There’s nothing quite like a comforting bowl of pasta, and this tomato ricotta pasta recipe hits all the right notes for a quick, satisfying weeknight meal. Creamy ricotta blends beautifully with a vibrant tomato sauce, clinging to every strand of pasta for a dish that feels both indulgent and wonderfully simple. It’s an instant favorite for anyone who loves rich flavors without spending hours in the kitchen.
Why You’ll Love This Recipe
- Effortlessly Delicious: Simple steps lead to incredible depth of flavor.
- Quick Weeknight Meal: Ready in about 30 minutes, perfect for busy evenings.
- Creamy & Comforting: The ricotta adds a luxurious, smooth texture to the sauce.
- Pantry-Friendly: Uses staple ingredients you likely already have on hand.
- Customizable: Easily adapt with your favorite herbs or a touch of spice.
- Family Favorite: A crowd-pleaser that even picky eaters will enjoy.
Ingredients
Gathering just a few simple ingredients is all it takes to create this delightful tomato ricotta pasta dish.
For the Pasta:
- 10.5 ounces (300 g) rigatoni or your favorite pasta shape
- Salt, for pasta water
For the Sauce:
- ¼ cup (60 ml) extra virgin olive oil
- ½ cup (about 80 g) finely chopped yellow onion
- 4 cloves garlic, minced
- 2 cups (500 g) passata (strained tomato puree)
- ½ tablespoon Italian seasoning
- ¾ cup (75 g) freshly grated Parmesan cheese, plus more for serving
- 1 cup (250 g) whole milk ricotta cheese
- Fresh basil leaves, for garnish
- Sea salt and freshly ground black pepper, to taste
Ingredient Notes & Substitutions
Pasta: While rigatoni is fantastic for capturing the creamy sauce, feel free to use penne, ziti, or even spaghetti. Gluten-free pasta works just as well.
Passata: This is a smooth, uncooked tomato puree often found in jars or cartons. It gives the sauce a silky texture. If you can’t find it, a good quality canned crushed tomatoes can be substituted, though the sauce might be slightly less smooth.
Ricotta Cheese: Whole milk ricotta is highly recommended for the best flavor and creamiest texture. Part-skim will work but may not be as rich. For a dairy-free option, cashew cream or a good quality plant-based ricotta can be used.
Parmesan Cheese: Freshly grated Parmesan makes a huge difference in flavor compared to pre-shredded varieties.
Italian Seasoning: This blend typically includes oregano, basil, thyme, and rosemary. If you don’t have it, a pinch of each individual herb will suffice.
Equipment
- Large skillet or Dutch oven
- Large pot for cooking pasta
- Colander
- Wooden spoon or spatula
How to Make
Step 1: Sauté the Aromatics
Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3-5 minutes until it softens and turns translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
Step 2: Build the Tomato Sauce
Pour the passata into the skillet with the sautéed aromatics. Stir in the Italian seasoning, a generous pinch of salt, and a few grinds of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10 minutes, stirring occasionally. This allows the flavors to meld.
Step 3: Cook the Pasta
While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve about 1 cup (240 ml) of the starchy pasta water. Drain the pasta thoroughly.
Step 4: Finish the Sauce
Once the tomato sauce has simmered, stir in the ¾ cup of grated Parmesan cheese and tear in some fresh basil leaves (about ¼ cup, packed). Mix until the cheese is melted. Then, add the ricotta cheese, breaking it up with your spoon, and stir until it’s fully combined and the sauce is creamy.
Step 5: Combine and Serve
Add the drained, cooked pasta directly into the skillet with the creamy tomato sauce. Toss gently to coat every piece of pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water to reach your desired consistency. Serve immediately with extra grated Parmesan cheese and fresh basil.
Pro Tips
- Don’t Rush the Aromatics: Cooking the onion until translucent and the garlic until fragrant builds a fantastic flavor base for your sauce.
- The Magic of Pasta Water: Always reserve some pasta water! Its starchiness helps bind the sauce to the pasta and can thin the sauce to the perfect consistency if it gets too thick.
- Taste and Adjust: Always taste your sauce before combining with pasta. Adjust salt, pepper, or add a pinch of sugar if your tomatoes are a bit acidic.
- Fresh is Best: Freshly grated Parmesan and fresh basil truly elevate this dish.
Serving Suggestions
This tomato ricotta pasta is a satisfying meal on its own, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette. A basket of crusty garlic bread is perfect for soaking up any leftover sauce. For added protein, consider serving it alongside grilled chicken, Italian sausage, or a sprinkle of toasted pine nuts.
Storage & Reheating
Store any leftover tomato ricotta pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or chicken broth if needed to loosen the sauce. You can also microwave individual portions until heated through.
Variations & Substitutions
- Add Vegetables: Stir in some fresh spinach during the last few minutes of cooking the sauce, or roasted cherry tomatoes for an extra burst of sweetness.
- A Touch of Heat: For a spicy kick, add ¼ to ½ teaspoon of red pepper flakes with the garlic.
- Protein Boost: Brown some ground beef, Italian sausage, or shredded chicken with the onions for a heartier meal.
- Different Cheeses: While ricotta is key, you can experiment with a dollop of mascarpone for extra richness, or even a different aged cheese like Pecorino Romano for a sharper flavor.
- Herb Swaps: While basil is classic, fresh parsley or oregano would also be delicious additions.
Nutrition Information
Each comforting serving of this tomato ricotta pasta provides approximately 601 calories. It offers a substantial 65 grams of carbohydrates, 23 grams of protein, and 28 grams of total fat, with 10 grams being saturated fat. This dish also contributes around 5 grams of dietary fiber and 9 grams of natural sugars.
FAQ
Can I use canned diced tomatoes instead of passata?
Yes, you can, but for the smoothest sauce, you might want to blend the diced tomatoes before adding them, or simmer them longer and mash them to break down the chunks.
Is this dish suitable for meal prepping?
Absolutely! It reheats well. Just be sure to store it in an airtight container in the refrigerator.
Can I make it vegetarian/vegan?
It’s already vegetarian! For a vegan version, use plant-based pasta, a dairy-free ricotta alternative, and a vegan Parmesan substitute.
Can I add meat to this recipe?
Yes, you can easily brown ground beef, turkey, or Italian sausage with the onions before adding the tomato sauce for a heartier dish.
What kind of ricotta should I buy?
Opt for whole milk ricotta for the creamiest, most flavorful sauce. It makes a significant difference in texture and richness.
Conclusion
This tomato ricotta pasta recipe truly embodies the essence of Italian comfort food: simple, flavorful, and deeply satisfying. In under 30 minutes, you can transform everyday ingredients into a dish that feels like a warm hug. Whether you’re a seasoned chef or a kitchen novice, this recipe is a testament to the fact that delicious meals don’t have to be complicated. Give it a try, and let its creamy, vibrant flavors whisk you away!
Recipe Card
tomato ricotta pasta
Ingredients
Equipment
Method
- Place a skillet on medium-high heat. Add extra virgin olive oil and heat until hot, add chopped onions and saute until soft and translucent, add chopped garlic and saute for 1 minute or until fragrant.
- Stir in the passata (tomato sauce), Italian seasoning, salt, and black pepper into the sauteed aromatics until combined. Reduce the heat and leave to simmer for about 10 minutes stirring at intervals so it doesn't burn.
- In the meantime, cook the pasta in salted boiling water until al dente, reserve some pasta water as you may be needing it later.
- Once the tomato has slightly reduced and no longer tastes tomatoey, add grated parmesan cheese and tear in some fresh basil(to taste) then stir to combine.
- Add ricotta cheese to the sauce, break it up and stir until creamy and fully combined with the tomato sauce.
- Add the cooked pasta to the tomato sauce, and stir or toss to combine. Simmer for 1-2 minutes, if the sauce is becoming thick, add the reserved pasta water to lighten it up.
- Take it off the heat and serve with more freshly grated Parmesan cheese, and chopped fresh basil. Enjoy!
