What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes depending on experience and equipment.

Can I substitute any ingredients?

Yes, simple substitutions are possible depending on dietary needs or availability.

Is this recipe suitable for specific diets?

Tomato Ricotta Pasta can be adapted for gluten-free, lower-fat, or plant-based preferences with appropriate substitutions.

How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator and consume within two to three days.

Can I prepare this recipe in advance?

Many steps can be prepared ahead of time to simplify busy cooking days.

Tomato Ricotta Pasta

Name: Tomato Ricotta Pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz (340g) pasta (such as spaghetti, penne, or fettuccine); 2 tbsp olive oil; 2 cloves garlic, minced; 1 can (14.5 oz) crushed tomatoes; 1 tsp dried oregano; 1/2 tsp dried basil; 1/4 tsp red pepper flakes (optional); Salt and pepper to taste; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; Fresh basil or parsley for garnish; Optional: 1 tbsp balsamic vinegar for added depth of flavor

Ingredients

Scale

12 oz (340g) pasta (such as spaghetti, penne, or fettuccine)
2 tbsp olive oil
2 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley for garnish
Optional: 1 tbsp balsamic vinegar for added depth of flavor

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
Prepare the sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1–2 minutes, until fragrant but not browned.
Add the tomatoes and seasonings: Pour in the crushed tomatoes, dried oregano, dried basil, and red pepper flakes if using. Stir and bring to a simmer. Let it cook for about 5–7 minutes to meld the flavors and slightly concentrate the sauce.
Stir in the ricotta: Reduce the heat to low and stir in the ricotta cheese. Continue to cook another 2–3 minutes, until the sauce is creamy and warmed through. If the sauce seems too thick, add a little reserved pasta water to achieve a smooth consistency.
Combine pasta and sauce: Add the drained pasta to the sauce and toss gently to coat. Add the grated Parmesan and toss again so every strand is lightly cloaked in sauce.
Taste and adjust: Season with salt and pepper as needed. If you like, drizzle a little balsamic vinegar for extra depth and a touch of sweetness.
Serve: Plate the pasta and garnish with fresh basil or parsley. Serve immediately and enjoy.

Notes

Tomato Ricotta Pasta benefits from carrying a reserved bit of pasta water for a glossy suspension that clings to noodles. Use room-temperature ricotta to avoid chilling the sauce and to help incorporate smoothly.

Author: Sam Razal
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg