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Ready in only 30 minutes, this Creamy Ricotta Tomato Pasta with basil, garlic and parmigiano cheese is so luxurious and rich! It’s a great, last-minute dinner that’s both impressive and very easy to prepare–win-win!
When you’re craving a more involved, hearty, baked pasta like Stuffed Shells, Lasagna or Baked Ziti, but don’t feel like turning on the oven or spending more than 30 minutes in the kitchen, this is the recipe for you!
Simple and super-quick to prepare, Tomato and Ricotta Pasta delivers complex flavors with only a few ingredients. A garlic and basil-forward tomato sauce is made creamy and rich by stirring in some smooth ricotta cheese along with some grated parmigiano. It’s the type of recipe that tastes way more complicated than it actually is!
I loved when my mom made tomato ricotta pasta growing up. It was often a last-minute dinner choice! You’ll often see versions of this on the menus at typical “red sauce” restaurants in the northeastern US, especially in New York, New Jersey and Philadelphia.
Whether you’re making a weeknight dinner or cooking for a dinner party, this recipe is a great option! And, I’ve included some very easy ways to “dress up” this recipe in Top Tips below, if you so desire. Treat yourself and give it a try. Mangia bene!
Main Ingredient Notes
Here are the main ingredients we’ll be using in this Ricotta Tomato Pasta recipe:
- Ricotta Cheese: One of the two main components of the sauce! For the best, creamiest results, use whole milk ricotta cheese in this recipe. If you prefer to use part-skim ricotta, see Frequently Asked Questions below for some tips.
- Tomatoes: I generally prefer to use whole Italian plum tomatoes and then hand crush them as they are less processed than other types, plus I prefer a chunky sauce. However, you can also use diced tomatoes, passata or crushed (if you prefer a smoother sauce) in this recipe.
- Garlic and Fresh Basil: Garlic and herbs are important aromatics in the recipe. Fresh basil is preferred, but can be substituted with a small amount of dried in a pinch. (Details in the recipe below.) If you use dried herbs, add all of them at the same time as the tomatoes so that they are able to rehydrate. Use as much or as little garlic as you like!
- Pasta: I made this dish with rigatoni and think it’s best with a short, sturdy pasta to hold up to the heavy sauce. Other great options are penne rigate, ziti, farfalle (bowtie) and fusilli.
- Grated Cheese: Use some grated cheese to round out and fortify the flavor in this dish. Parmigiano-Reggiano and Grana Padano will add earthiness and umami (savoriness). You can also use Pecorino Romano, which is sharper and saltier.
- Extra Virgin Olive Oil: Used to sauté the aromatics and add some final richness to the finished pasta. Use a great quality olive oil for final drizzling.
How to Make Creamy Ricotta Tomato Pasta
- Gather all ingredients. Chop the garlic and fresh basil. Put a large pot of water on to boil for the pasta.
- Combine the olive oil, half the basil, garlic and crushed red pepper in a large skillet over medium low heat and cook until the garlic starts to soften and brown, about 3 to 4 minutes.
- Then, add the tomatoes, salt, black pepper and dried oregano and stir until well-combined. Cover and bring the tomato mixture to a simmer and simmer, partially covered, for 8 to 10 minutes or so to reduce and thicken the sauce, stirring occasionally. Then, hold the sauce on warm.
- Meanwhile, once the water comes to a boil, add salt, then the pasta and cook it for 2 minutes less than the package instructions, or two minutes less than al dente.Be sure to reserve at least 1 cup of the starchy pasta water.
- After the pasta has been cooking 5 minutes, turn the heat on the sauce to medium and stir in the ricotta cheese along with ½ cup pasta water to finish the sauce.
- Transfer the pasta to the pan and allow it to finish cooking in the wonderful flavors of the sauce. Add more pasta water to increase moisture and to bring the sauce together if needed, about ½ cup at a time. Mix well.
- Once the pasta is al dente, turn off the heat and fold in the grated cheese, remaining fresh basil and some freshly ground black pepper. Drizzle lightly with some extra virgin olive oil. Stir well, then transfer to a serving platter. That’s it!
Love ricotta cheese? Check out these recipes: Pasta with Raw Tomato Sauce and Ricotta, Zucchini Parm, Bucatini with Roasted Tomatoes, Eggplant and Ricotta, Pesto Ricotta Pasta, Pasta with Peas and Ricotta and Sicilian Ricotta Cheesecake!
Frequently Asked Questions
Yes, you can use part-skim ricotta cheese in this pasta recipe, but the results will not be the same. Part skim ricotta is less rich and thick than whole milk ricotta. It also tends to be a bit thinner and more watery. The resulting pasta will not be as creamy or rich.
Be sure to strain out any excess liquid from the part-skim ricotta by placing it in a strainer over a bowl for at least one hour before using.
They’re very similar! A classic Baked Ziti (at least the way I make it) also includes mozzarella–both mixed in and topped–and is then baked, creating crispy edges and a browned, cheesy top. This creamy ricotta tomato pasta is much easier and quicker to make. Ricotta cheese is simple mixed into the pasta and tomato sauce with additional grated cheese and then served. No baking or mozzarella required!
However, if you like, you can definitely add some mozzarella, which would make this recipe richer and similar to my Pasta Sorrentina. I’d suggest mixing in some shredded box mozzarella or drained and diced fresh mozzarella (at room temperature) to the pasta at the same time as the ricotta cheese.
More Italian American Classics
- Chicken Cutlets and Chicken Parmesan
- Stuffed Shells with Meat and Ricotta
- Baked Ziti with Ricotta and Mozzarella (Meatless)
- Baked Lasagna with Ground Beef and Spinach
- Nonna’s Meatballs (Beef/Pork/Veal)
- Eggplant Cutlets
- Fried Peppers
- Shrimp Fra Diavolo
- Spaghetti Aglio e Olio
- Pasta with Peas
- Spaghetti and Crabs
- Steak Pizzaiola
- Linguine with Clams in a Red Sauce
CREAMY RICOTTA TOMATO PASTA TOP TIPS
- Ricotta Cheese: For the best, creamiest results, use whole milk ricotta cheese in this recipe. If you prefer to use part-skim ricotta, see Frequently Asked Questions above for some tips.
- Tomatoes: I generally prefer to use whole canned tomatoes and then hand crush them as they are less processed than other types, plus I prefer a chunky sauce. However, you can also use diced tomatoes, passata or crushed (if you prefer a smoother sauce) in this recipe. Also, choose a high-quality canned tomato, such as a San Marzano tomato, for this recipe. As there are so few ingredients, their quality really matters.
- Pasta Water: The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- Recipe Substitutions:
- You can use 1½-2 Tbsp dried basil if you do not have fresh. Add all of the dried basil at the same time as the sauce.
- You can substitute the grated parmigiano with Pecorino-Romano cheese for a sharper, saltier kick.
- Recipe Variations: There are lots of ways to switch up this recipe! Some of my favorites are:
- Add some sautéed or roasted Italian sausage to the sauce at the same time as the ricotta cheese. Pulled rotisserie chicken works too!
- Fold in your favorite olives with the ricotta.
- Add a large handful of either baby spinach or baby arugula at the same time that the hot pasta is added to the sauce–just enough time for it to wilt.
- Add some diced roasted eggplant to the sauce at the same time as the ricotta. This is very Sicilian!
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat them, covered, in a small skillet over medium low heat with a little bit of water until heated through.
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
If you’ve tried this Creamy Tomato Ricotta Pasta recipe, please let me know how it went in the comments below. I love hearing from you!
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Creamy Ricotta Tomato Pasta
Equipment
- Dutch oven or large skillet
Ingredients
- ¼ cup extra virgin olive oil, + more for finishing
- ½ cup chopped fresh basil, , divided
- 3 Tbsp chopped or thinly sliced garlic , (use as much or as little as you’d like!)
- Pinch crushed red pepper, (or more, if desired)
- 1 (28-ounce) can whole tomatoes,, crushed by hand or 1 jar passata (See Notes.)
- ¾ tsp salt
- ½ tsp black pepper
- ¼ tsp dried oregano
- 1 pound short pasta, + salt for pasta water
- 1 pound whole milk ricotta, , at room temperature
- ⅓ cup grated Parmigiano-Reggiano, Grana Padano or parmesan cheese
- Freshly ground black pepper,, for finishing (optional)
Instructions
- Prep and gather all ingredients according to the specifications above. Put a large pot of water on to boil for the pasta.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Combine the olive oil, half the basil, garlic and crushed red pepper in a large skillet over medium low heat and cook until the garlic starts to soften and brown, about 3 to 4 minutes.¼ cup extra virgin olive oil, 3 Tbsp chopped or thinly sliced garlic, Pinch crushed red pepper
- Then, add the tomatoes, salt, black pepper and dried oregano and stir until well-combined.1 (28-ounce) can whole tomatoes,, ¾ tsp salt, ½ tsp black pepper, ¼ tsp dried oregano
- Cover and bring the tomato mixture to a simmer and simmer, partially covered, for 8 to 10 minutes or so to reduce and thicken the sauce, stirring occasionally. Then, hold the sauce on warm.
- Meanwhile, once the water comes to a boil, add salt, then the pasta and cook it for 2 minutes less than the package instructions, or two minutes less than al dente. Be sure to reserve at least 1 cup of the starchy pasta water.1 pound short pasta
- After the pasta has been cooking 5 minutes, turn the heat on the sauce to medium and stir in the ricotta cheese along with ½ cup pasta water to finish the sauce.1 pound whole milk ricotta,
- Transfer the pasta to the pan and allow it to finish cooking in the wonderful flavors of the sauce. Add more pasta water to increase moisture and to bring the sauce together if needed, about ½ cup at a time. Mix well.
- Once the pasta is al dente, turn off the heat and fold in the grated cheese, remaining fresh basil and some freshly ground black pepper. Drizzle lightly with some extra virgin olive oil. Stir well, then transfer to a serving platter. Buon Appetito!⅓ cup grated Parmigiano-Reggiano, Grana Padano or parmesan cheese
Notes
- Ricotta Cheese: For the best, creamiest results, use whole milk ricotta cheese in this recipe. If you prefer to use part-skim ricotta, be sure to strain out any excess liquid from it by placing it in a strainer over a bowl for at least one hour before using.
- Tomatoes: I generally prefer to use whole canned tomatoes and then hand crush them as they are less processed than other types, plus I prefer a chunky sauce. However, you can also use diced tomatoes, passata or crushed (if you prefer a smoother sauce) in this recipe. Also, choose a high-quality canned tomato, such as a San Marzano tomato, for this recipe. As there are so few ingredients, their quality really matters.
- Basil: You can use 1½-2 Tbsp dried basil if you do not have fresh. Add all of the dried basil at the same time as the sauce.
- Pasta Pot & Salt: Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1½-2 Tbsp salt.
- Pasta Water: The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- Grated Cheese: You can substitute the grated parmigiano with Pecorino-Romano cheese for a sharper, saltier kick.
- EVOO: Use a really great, extra virgin olive oil to drizzle over the finished pasta–it makes all the difference!
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat them, covered, in a small skillet over medium low heat with a little bit of water until heated through.
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Easy, delicious, fast food!!! I used dry Basil, but it was awesome!!!!
So happy you enjoyed the recipe! Thanks so much for your comment. 🙂
One of my favorite Italian American pasta recipes–always a winner when I serve it!