Creamy Tomato Ricotta Pasta Recipe Perfect for Dinner

The first time I made this creamy tomato ricotta pasta, the kitchen was filled with a warm, savory aroma that instantly felt like home. Imagine the tangy sweetness of simmering tomatoes combined with the velvety richness of ricotta cheese—it’s the kind of scent you wish could linger forever. I remember standing there, wooden spoon in hand, as the creamy sauce bubbled gently, and thinking, “This is what comfort food is all about.”

Honestly, this recipe is one of those meals that feels indulgent but comes together in no time. My family couldn’t stop sneaking forkfuls straight from the pot, and I had to practically guard the serving bowl to ensure we’d have leftovers for lunch the next day. It’s the kind of dinner that turns a regular Tuesday night into something memorable—a little cozy, a lot delicious, and perfect for sharing.

Whether you’re cooking for your family, hosting a casual dinner party, or simply need a quick meal for yourself, this creamy tomato ricotta pasta is a must-try. Bookmark it now because you’ll find yourself coming back to it again and again—it’s that good!

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes, this recipe is perfect for busy weeknights when you need something satisfying without spending hours in the kitchen.
• Simple Ingredients: You probably already have most of these pantry staples on hand, making it super accessible.
• Perfect for Dinner Parties: This dish is elegant enough to serve guests but doesn’t require a ton of effort or fancy techniques.
• Kid-Friendly: The creamy texture and mild flavors make it a hit with the little ones, too.
• Unbelievably Delicious: The combination of tangy tomato sauce and creamy ricotta is a match made in heaven—it’s rich, comforting, and absolutely irresistible.

What makes this recipe stand out is the balance between the tangy acidity of the tomatoes and the creamy smoothness of ricotta cheese. Plus, the addition of fresh basil and Parmesan cheese elevates the flavor to restaurant-worthy heights. Trust me, after one bite, you’ll know this isn’t just another pasta dinner—it’s something truly special.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, but feel free to swap in seasonal options or make adjustments to suit your dietary needs.

• Pasta: 12 oz of your favorite pasta (spaghetti, penne, or rigatoni works best).
• Olive Oil: 2 tablespoons for sautéing (extra virgin preferred for flavor).
• Garlic: 4 cloves, minced (adds a fragrant, savory base).
• Crushed Tomatoes: 28 oz can (look for one without added sugar).
• Ricotta Cheese: 1 cup (use whole-milk ricotta for the creamiest texture).
• Heavy Cream: 1/4 cup (optional, for extra richness).
• Parmesan Cheese: 1/2 cup, grated (freshly grated gives the best flavor).
• Fresh Basil: 1/4 cup, chopped (adds a burst of freshness).
• Salt and Pepper: To taste.
• Red Pepper Flakes: 1/4 tsp (optional, for a little kick).

Feel free to substitute gluten-free pasta or dairy-free ricotta if needed. You can also add vegetables like spinach or mushrooms for extra nutrients.

Equipment Needed

• Large Pot: For boiling the pasta.
• Skillet: A large skillet or sauté pan for making the sauce.
• Wooden Spoon: Perfect for stirring the sauce without scratching your cookware.
• Garlic Press: Optional but helpful for quickly mincing garlic.
• Cheese Grater: For freshly grating Parmesan cheese.
• Colander: To drain your pasta.

If you don’t have a garlic press, a sharp knife will do the trick. And for budget-friendly options, a box grater works just fine for Parmesan cheese.

Preparation Method

1. Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
3. Pour in the crushed tomatoes and stir to combine. Let the sauce simmer for about 10 minutes, stirring occasionally, until slightly thickened.
4. Reduce the heat to low and stir in the ricotta cheese. Mix until smooth and creamy. If you’re using heavy cream, add it at this stage for extra richness.
5. Season the sauce with salt, pepper, and red pepper flakes (if using). Taste and adjust as needed.
6. Add the cooked pasta to the skillet with the sauce, tossing gently to coat. If the sauce feels too thick, add a splash of the reserved pasta water until you reach your desired consistency.
7. Stir in the grated Parmesan cheese and most of the chopped basil, saving a little for garnish.
8. Serve immediately, garnished with the remaining basil and a sprinkle of Parmesan cheese.

Cooking Tips & Techniques

Here are some tips to help you nail this recipe every time:

• Don’t overcook the pasta: Al dente pasta holds up better when mixed with sauce, so be sure to follow the cooking time on the package.
• Save the pasta water: The starchy water helps the sauce cling to the pasta and creates a silkier texture.
• Add the ricotta slowly: Lower your heat to avoid curdling when adding the ricotta to the hot tomato sauce.
• Season gradually: Taste as you go and adjust salt and pepper to ensure the flavors are balanced.
• Fresh basil matters: Dried basil won’t give you the same vibrant flavor, so stick to fresh if possible.

If your sauce seems too acidic, add a pinch of sugar to balance it out. A squeeze of lemon can brighten the flavors if needed.

Variations & Adaptations

This recipe is endlessly adaptable! Here are some fun ways to mix it up:

• Vegetarian Delight: Add sautéed spinach, mushrooms, or zucchini for a veggie-packed version.
• Protein Boost: Stir in cooked chicken, shrimp, or Italian sausage for a heartier meal.
• Gluten-Free Option: Use gluten-free pasta to make this recipe suitable for those avoiding gluten.
• Spicy Kick: Double the red pepper flakes or add a dash of hot sauce for extra heat.
• Cheesy Twist: Swap Parmesan for Pecorino Romano or add some mozzarella for a gooey texture.

Personally, I love adding a handful of baby spinach—it wilts right into the sauce and adds a pop of color and nutrients.

Serving & Storage Suggestions

This creamy tomato ricotta pasta is best served hot, straight from the skillet. Pair it with a crisp green salad and a side of garlic bread for a complete meal. A glass of red wine, like a Chianti or Merlot, complements the flavors beautifully.

To store leftovers, transfer the pasta to an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave or in a skillet over low heat, adding a splash of milk or water if the sauce has thickened too much.

Pro tip: The flavors deepen overnight, so this dish is even more delicious the next day!

Nutritional Information & Benefits

Here’s a quick look at the nutritional breakdown per serving (based on 4 servings):

• Calories: Approximately 450
• Protein: 16g
• Carbohydrates: 55g
• Fat: 14g
• Fiber: 5g

The ricotta adds a good dose of calcium and protein, while the tomatoes are packed with vitamins A and C, as well as antioxidants like lycopene. Using whole-grain or gluten-free pasta can increase fiber content and make this dish even healthier.

Conclusion

This creamy tomato ricotta pasta isn’t just a recipe—it’s a little slice of happiness in a bowl. It’s easy to make, endlessly versatile, and has that magical ability to turn a simple dinner into something everyone will rave about.

Creamy Tomato Ricotta Pasta

Print Recipe

A quick and easy pasta dish combining tangy tomato sauce with creamy ricotta cheese, perfect for busy weeknights or casual dinner parties.

• Author: Amanda
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 12 oz pasta (spaghetti, penne, or rigatoni)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 28 oz can crushed tomatoes
• 1 cup ricotta cheese
• 1/4 cup heavy cream (optional)
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
3. Pour in crushed tomatoes and stir to combine. Let the sauce simmer for about 10 minutes, stirring occasionally, until slightly thickened.
4. Reduce heat to low and stir in ricotta cheese. Mix until smooth and creamy. Add heavy cream if desired.
5. Season sauce with salt, pepper, and red pepper flakes (if using). Taste and adjust as needed.
6. Add cooked pasta to the skillet with the sauce, tossing gently to coat. Add reserved pasta water if sauce is too thick.
7. Stir in grated Parmesan cheese and most of the chopped basil, saving some for garnish.
8. Serve immediately, garnished with remaining basil and a sprinkle of Parmesan cheese.

Notes

[‘Don’t overcook the pasta; al dente texture is ideal.’, ‘Save pasta water to adjust sauce consistency.’, ‘Add ricotta slowly to avoid curdling.’, ‘Taste and season gradually for balanced flavors.’, ‘Use fresh basil for vibrant flavor.’]

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Fat: 14
• Carbohydrates: 55
• Fiber: 5
• Protein: 16

Keywords: Creamy pasta, Tomato ricotta pasta, Quick dinner, Italian comfort food, Kid-friendly pasta