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Creamy Tomato Ricotta Pasta: A Delicious Recipe to Try!


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  • Author: Merry
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A creamy and delicious pasta dish made with ricotta cheese and tomatoes, perfect for a quick weeknight dinner.


Ingredients

  • 8 ounces pasta (penne or fusilli)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Stir in the diced tomatoes (with juice), dried basil, dried oregano, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
  4. Reduce the heat to low and add the ricotta cheese, stirring until well combined and creamy.
  5. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. If the mixture is too thick, add a splash of pasta water to reach desired consistency.
  6. Stir in the grated Parmesan cheese until melted and creamy. Remove from heat.
  7. Serve immediately, garnished with fresh basil leaves.

Notes

  • For a lighter version, substitute half of the ricotta with Greek yogurt.
  • For added flavor, include sautéed spinach or mushrooms in the sauce.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 40mg