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–+ servings
A decorative white bowl filled with creamy rotini pasta, topped with grated cheese and chopped herbs, sits on a round wooden board next to a fork and a small bowl of extra cheese.

Roasted Tomato & Ricotta Pasta

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

  • 10oz. cherry tomatoes (cut in half)
  • 3 cloves chopped garlic
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped basil
  • 2-3 tbsps. olive oil
  • Italian seasoning to taste
  • 1 cup Ricotta cheese
  • 8oz. cooked pasta
  • 2 tbsps. Lemon juice
  • Salt & Pepper to taste

Instructions

  • Preheat the grill or oven to 375°F.
  • Arrange the tomato halves cut-side down on a baking sheet, then sprinkle with the garlic and Italian seasoning.
  • Bake for 25-30 minutes, or until the tomatoes are tender and lightly roasted.
  • While the tomatoes are cooking, prepare the pasta according to the package instructions, reserving about 1/2 cup of the pasta water before draining in case you need to loosen the sauce later.
  • In a mixing bowl, combine the ricotta, Parmesan, basil, salt, and pepper.
  • Mix until smooth and well blended.
  • Once the tomatoes are finished, gently mash them with a fork to release their juices.
  • Add the roasted tomatoes and ricotta mixture to the cooked pasta and stir until everything is evenly combined.
  • If needed, add a splash of the reserved pasta water to reach your desired consistency.
  • Serve warm and enjoy!