Description
Enjoy a comforting and creamy tomato ricotta pasta featuring al dente penne or fusilli coated in a rich, flavorful tomato sauce made with garlic, Italian herbs, and smooth ricotta cheese. This easy-to-make dish comes together in 40 minutes, perfect for a satisfying weeknight dinner that can be stored and reheated with minimal effort.
Ingredients
Scale
Pasta
- 12 ounces penne or fusilli pasta
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Cheese and Garnish
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Extra Parmesan cheese for serving
Instructions
- Boil Water: Bring a large pot of water to a rolling boil and add about 1 tablespoon of salt to season the water.
- Cook the Pasta: Add the pasta to the boiling water and cook according to package instructions until al dente, usually 8 to 10 minutes. Stir occasionally to prevent sticking.
- Reserve Pasta Water: Before draining, scoop out about 1 cup of the starchy pasta cooking water and set it aside for later.
- Drain the Pasta: Drain the pasta in a colander, avoiding rinsing so the sauce will adhere better.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
- Add Crushed Tomatoes: Pour the crushed tomatoes into the skillet with the garlic, stirring to combine evenly.
- Season the Sauce: Stir in dried oregano, dried basil, red pepper flakes if using, and season with salt and pepper to taste. Allow the sauce to simmer for 10 to 15 minutes, stirring occasionally to deepen the flavors.
- Taste and Adjust: Sample the sauce and adjust salt, pepper, or herbs as desired for balanced flavor.
- Add Ricotta Cheese: Reduce heat to low then slowly stir in the ricotta cheese until it’s fully incorporated into the tomato sauce for a creamy texture.
- Add Pasta Water: Gradually add reserved pasta water a little at a time to loosen the sauce to your preferred consistency.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and gently toss to coat each piece evenly with the creamy tomato ricotta sauce.
- Add Parmesan Cheese: Stir in grated Parmesan cheese until melted and the sauce becomes smooth and luscious.
- Taste Again: Give the pasta a final taste and adjust seasoning if necessary, adding more salt, pepper, or herbs.
- Serve: Plate the pasta into individual bowls or a large dish for serving.
- Garnish: Top with fresh basil leaves and sprinkle extra Parmesan cheese on top for added flavor and presentation.
- Enjoy: Serve immediately and savor the rich, creamy flavors.
- Cool Down Leftovers: Let any leftovers cool to room temperature before storing.
- Store in Containers: Transfer leftovers into airtight containers and refrigerate for up to 3 days.
- Reheat: Warm leftovers in a skillet over medium heat, adding a splash of water or olive oil if the sauce has thickened too much.
- Freeze: Freeze sauce and pasta separately (before adding ricotta cheese) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Notes
- Reserve pasta water before draining to help adjust sauce consistency.
- Do not rinse pasta to allow sauce to cling better.
- Red pepper flakes are optional and add a mild heat element.
- When reheating leftovers, add moisture to prevent drying out.
- Freeze pasta and sauce separately for better texture after thawing.
- Fresh basil garnish adds a bright, fresh flavor but can be omitted if unavailable.
