Tomato Ricotta Pasta

Tomato Ricotta Pasta is a delightful dish that marries the sweetness of cherry tomatoes with creamy ricotta, making for a comforting meal that’s both simple and satisfying. Perfect for weeknight dinners, this recipe offers a burst of flavor with every bite. Get ready to enjoy a bowl of warm, comforting goodness!

Why You’ll Love This Tomato Ricotta Pasta

• Quick and easy to prepare in under 30 minutes.
• Creamy, rich flavor paired with sweet roasted tomatoes.
• Kid-friendly and perfect for the whole family.
• Ideal for meal prep or leftovers for lunch.
• Versatile ingredients that can be adjusted to your taste.

Ingredients Needed

Protein:

• 4 slices prosciutto

Rice/Grains:

• 8 ounces pasta (spaghetti or penne)

Veggies:

• 2 cups cherry tomatoes
• 2 cloves garlic, minced

Sauce:

• 1 cup ricotta cheese
• 2 tablespoons olive oil

Spices:

• Salt and pepper to taste

Toppings:

• Fresh basil for garnish

Step-by-Step Instructions

1. Preheat

Preheat the oven to 400°F (200°C).

2. Roast Tomatoes

On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Roast for about 20 minutes until they are soft and slightly caramelized.

3. Cook Pasta

While the tomatoes are roasting, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.

4. Cook Prosciutto

In a skillet, cook the prosciutto until crispy, then remove and set aside.

5. Sauté Garlic

In the same skillet, add garlic and sauté for about 1 minute until fragrant.

6. Combine Ingredients

Stir in the ricotta and roasted tomatoes, mixing well to combine. Add the cooked pasta and toss everything together to coat evenly.

7. Serve

Serve warm, topped with crispy prosciutto and fresh basil.

Serving Suggestions Tomato Ricotta Pasta

• Pair with a simple green salad for a fresh contrast.
• Serve with crusty bread to soak up the sauce.
• Add a sprinkle of red pepper flakes for a spicy kick.
• Enjoy with a glass of chilled white wine for a refreshing drink.

Tips for Success Tomato Ricotta Pasta

• Ensure to cook the pasta al dente for the best texture.
• Adjust the roasting time for tomatoes based on their size and ripeness.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently to avoid overcooking the pasta.

Variations

Here are a few easy ways to change it up:

• Swap prosciutto for diced chicken or turkey for a different protein.
• Add a pinch of red pepper flakes for some heat.
• For a dairy-free option, substitute the ricotta with a plant-based cream cheese.
• Throw in some spinach or kale for an extra veggie boost.

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Tomato Ricotta Pasta

A delightful dish that marries the sweetness of cherry tomatoes with creamy ricotta, perfect for quick weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 500

Ingredients Method Notes

Ingredients

  

Protein

• 4 slices prosciutto Crispy cooked prosciutto adds flavor and crunch.

Rice/Grains

• 8 ounces pasta (spaghetti or penne) Choose your favorite type of pasta.

Veggies

• 2 cups cherry tomatoes Sweet and juicy, perfect for roasting.
• 2 cloves garlic, minced Enhances the flavor of the dish.

Sauce

• 1 cup ricotta cheese Creamy base for the pasta.
• 2 tablespoons olive oil For roasting and flavor.

Spices

• Salt and pepper to taste Adjust to preference.

Toppings

• Fresh basil for garnish Adds freshness and color.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Roast for about 20 minutes until they are soft and slightly caramelized.

Cooking

1. While the tomatoes are roasting, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
2. In a skillet, cook the prosciutto until crispy, then remove and set aside.
3. In the same skillet, add garlic and sauté for about 1 minute until fragrant.
4. Stir in the ricotta and roasted tomatoes, mixing well to combine. Add the cooked pasta and toss everything together to coat evenly.

Serving

1. Serve warm, topped with crispy prosciutto and fresh basil.

Notes

Cook the pasta al dente for the best texture. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the pasta.