Dinner

Roasted Tomato and Garlic Ricotta Pasta Recipe

ByCharlotte Montgomery February 28, 2026February 28, 2026

Introduction

This Roasted Tomato and Garlic Ricotta Pasta is a comforting and flavorful dish that’s perfect for weeknight dinners. It combines caramelized cherry tomatoes with creamy ricotta and fresh herbs for a simple yet elegant meal.

A black pan holds a round pasta dish arranged in a spiral shape with light yellow pasta strands forming the outer layer. Inside, there is a ring of halved, roasted red cherry tomatoes sitting on the pasta. The center is filled with a creamy white cheese, drizzled with orange oil and sprinkled with black pepper. A fresh green basil leaf sits on top of the cheese, and small torn basil pieces are scattered around the tomatoes. The pan is placed on a white marble surface with loose basil leaves, black peppercorns, garlic cloves, a bunch of red tomatoes on the vine, and a gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cherry tomatoes
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
12 ounces pasta (such as spaghetti or penne)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
1 tablespoon lemon juice

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Cut the cherry tomatoes in half and place them on a baking sheet.
Step 3: Drizzle the olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, salt, and black pepper.
Step 4: Toss the tomatoes and garlic mixture together to ensure even coating.
Step 5: Roast the tomatoes in the preheated oven for 20-25 minutes or until they are soft and slightly caramelized.
Step 6: While the tomatoes roast, bring a large pot of salted water to a boil.
Step 7: Once the water is boiling, add the pasta and cook according to the package instructions, typically around 9-11 minutes for spaghetti or penne.
Step 8: While the pasta cooks, prepare the ricotta sauce by combining the ricotta cheese, grated Parmesan cheese, chopped fresh basil, and lemon juice in a bowl.
Step 9: Once the pasta is al dente, reserve about 1/2 cup of pasta water before draining the pasta.
Step 10: Drain the pasta and return it to the pot, keeping it warm.
Step 11: When the roasted tomatoes are done, remove them from the oven and gently smash them with the back of a spoon to release their juices.
Step 12: Add the roasted tomatoes and any juices from the baking sheet to the pasta.
Step 13: Pour the ricotta cheese mixture over the pasta and toss everything together until well combined.
Step 14: If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency.
Step 15: Taste the pasta and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Step 16: Serve the pasta immediately, garnishing with extra fresh basil or Parmesan cheese if desired.

Tips & Variations

For extra flavor, try roasting the garlic cloves whole along with the tomatoes before mincing.
You can substitute fresh oregano for dried if preferred, using about 1 tablespoon.
Add a pinch of red pepper flakes for a subtle kick.
Use gluten-free pasta if needed to make this dish gluten-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or pasta water to loosen the sauce if it thickens upon cooling.

How to Serve

A black bowl sits on a white marbled surface filled with two main layers: a nest of light yellow spaghetti noodles arranged in a circular pattern taking up the right side, topped with a creamy white sauce and a drizzle of golden olive oil, sprinkled with black pepper and garnished with fresh green basil leaves. On the left side, a bunch of bright red cherry tomatoes still on the vine rests against the pasta. Around the bowl, whole tomatoes, garlic, black and white peppercorns, and basil leaves are scattered, all on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes?

Yes, you can use grape tomatoes or regular tomatoes cut into small pieces. Roasting time may vary slightly depending on size.

Is this dish suitable for meal prep?

Absolutely. Prepare and roast the tomatoes ahead of time, then combine with fresh pasta and ricotta mixture when ready to serve for a quick meal.

Charlotte Montgomery