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- 2 cups cherry tomatoes, halved - 8 oz pasta (spaghetti or penne) - 1 cup ricotta cheese These main ingredients bring the dish to life. The cherry tomatoes offer sweetness when roasted. The pasta serves as the perfect base to hold the rich sauce. Ricotta cheese adds creaminess and a delightful texture. - 1/2 cup grated Parmesan cheese - 2 garlic cloves, minced - 1 teaspoon dried Italian herbs (oregano, basil, thyme) These flavor enhancers boost the dish’s taste. Parmesan cheese adds a salty, nutty kick. Garlic brings warmth and aroma, while Italian herbs add depth and freshness. Together, they create a well-rounded flavor. - 1 tablespoon olive oil - Salt and pepper, to taste - Fresh basil leaves, for garnish The seasoning and garnish elevate the meal. Olive oil gives richness and helps roast the tomatoes. Salt and pepper enhance all the flavors. Fresh basil leaves add a pop of color and a fragrant touch. For the complete experience, check out the Full Recipe. The combination of these ingredients makes roasted tomato ricotta pasta a dish you’ll want to make over and over. To start, preheat your oven to 400°F (200°C). This temperature will help the tomatoes roast well. Next, grab a baking dish. In it, combine two cups of halved cherry tomatoes with one tablespoon of olive oil. Add salt and pepper to taste. Toss the tomatoes until they are well coated. Roast them in the oven for about 20 to 25 minutes. You will know they are done when they are blistered and caramelized. While the tomatoes roast, fill a large pot with water and bring it to a boil. Add eight ounces of pasta, like spaghetti or penne. Cook it according to the package instructions until it is al dente. When done, reserve half a cup of pasta water. Then, drain the pasta and set it aside. Now, let’s make the sauce. In a large sauté pan, drizzle some olive oil and add two minced garlic cloves. Sauté the garlic for one to two minutes. You want it fragrant but not burnt. Next, mix in one cup of ricotta cheese and the roasted tomatoes, along with any juices from the baking dish. Stir in half a cup of grated Parmesan cheese and one teaspoon of dried Italian herbs. Combine everything well. If needed, add the reserved pasta water to create a creamy sauce. Finally, add the cooked pasta to the pan. Toss it until the pasta is evenly coated in the sauce. Adjust the seasoning with salt and pepper if needed. You can find the full recipe in the earlier sections. Enjoy your cooking! Roasting your tomatoes can really boost their flavor. I recommend roasting them for about 20 to 25 minutes. This will bring out their natural sweetness. Use high-quality tomatoes for the best taste. Fresh cherry tomatoes work great in this dish. Also, fresh olive oil adds depth to the flavor. To make your sauce creamy, reserve some pasta water. This starchy water helps bind everything together. Start with a little and add more as needed. Mix ricotta cheese and Parmesan to adjust the sauce’s richness. The combo gives your pasta a nice, creamy texture. For a beautiful presentation, serve your pasta in wide, shallow bowls. This allows the colors to shine. You can also pair this dish with a fresh salad. A simple green salad balances the flavors. Crusty bread is perfect for soaking up the sauce too. If you want to try making this dish, check out the Full Recipe for all the details! {{image_2}} You can boost the protein in this dish easily. Grilled chicken adds a juicy touch. Shrimp also works well and cooks quickly. For a vegetarian option, use chickpeas. They add protein and a nice texture. Just toss them in at the end to warm up. Seasonal veggies can enhance this pasta. Think about adding spinach or kale for color. Zucchini or bell peppers fit well too. They provide extra nutrition and flavor. You can even add some peas for a sweet crunch. Feel free to mix and match! Exploring different cheeses can change the taste. Try goat cheese for a tangy twist. Feta can also add a salty bite. If you want a vegan option, use cashew cheese. It gives creaminess without dairy. You can easily find many recipes for vegan cheese online. Store your Roasted Tomato Ricotta Pasta in a tight container. This keeps it fresh. It lasts about three to four days in the fridge. Make sure to let it cool down before sealing it up. To freeze leftovers, place the pasta in an airtight container. Be sure to leave some space at the top for expansion. It can stay good for about two months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove. Add a splash of water to keep it moist. Check for signs that your pasta is bad. If it smells off or the pasta looks dry, toss it out. You can repurpose leftovers by turning them into a pasta bake. Just layer it in a dish with more cheese and bake until bubbly. Yes, you can use different types of pasta. Gluten-free pasta works well in this dish. Whole wheat pasta is another great choice. Both options add a nice texture and flavor. Just adjust the cooking time based on the type you choose. Absolutely! You can prepare the roasted tomatoes and pasta ahead. Store them separately in the fridge. When ready to eat, just heat them together in a pan. Add a splash of pasta water to keep it creamy. Yes, this recipe is vegetarian. It uses ricotta and Parmesan cheese, making it rich and tasty. If you want a vegan option, substitute the cheeses with plant-based alternatives. Nutritional yeast can also add a cheesy flavor. This pasta pairs nicely with fresh salads or garlic bread. A simple arugula salad adds a peppery touch. For drinks, a crisp white wine like Sauvignon Blanc works well. It balances the dish's richness. You can find the full recipe for Roasted Tomato Ricotta Pasta earlier in this article. Enjoy making this delicious dish! Roasted Tomato Ricotta Pasta is a simple and tasty dish. You start with basic ingredients like cherry tomatoes, pasta, and ricotta. Then, enhance the flavors with cheese and herbs. Follow our step-by-step guide for perfect results. Remember to adjust for creaminess and use fresh ingredients for added flavor. You can even personalize the dish with proteins or veggies. Store leftovers correctly or repurpose them for a new meal. Enjoy making this dish your own with the tips provided. It's a dish worth sharing with friends and family.

Roasted Tomato Ricotta Pasta

Indulge in a delightful Roasted Tomato Ricotta Pasta that’s bursting with flavor and simplicity! This easy recipe combines sweet roasted cherry tomatoes with creamy ricotta and al dente pasta, making it a perfect weeknight meal. In just 40 minutes, you can enjoy a dish that’s both comforting and delicious. Click through for the full recipe and start cooking a wonderful dinner that your family will love!
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Ingredients
  

2 cups cherry tomatoes, halved

1 tablespoon olive oil

Salt and pepper, to taste

8 oz pasta (spaghetti or penne)

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

2 garlic cloves, minced

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Fresh basil leaves, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a baking dish, combine the halved cherry tomatoes, olive oil, salt, and pepper. Toss until the tomatoes are well coated. Roast in the oven for about 20-25 minutes, or until the tomatoes are blistered and caramelized.

      While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

        In a large sauté pan over medium heat, add a drizzle of olive oil and the minced garlic. Sauté for about 1-2 minutes until fragrant.

          Stir in the ricotta cheese, roasted tomatoes (along with any juices from the baking dish), grated Parmesan cheese, and dried Italian herbs. Mix until combined, adding reserved pasta water as needed to create a creamy sauce.

            Add the cooked pasta to the sauté pan and toss until the pasta is evenly coated in the sauce. Adjust seasoning with salt and pepper if necessary.

              Remove from heat and serve immediately, garnished with fresh basil leaves.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4