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–+ servings
Isabella

Tomato Ricotta Pasta: A Creamy Delight You Must Try!

A creamy and delicious Tomato Ricotta Pasta that is easy to make and perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces pasta spaghetti or penne
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 can 14.5 ounces diced tomatoes, drained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Method
 

  1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
  3. Add the drained diced tomatoes, oregano, and red pepper flakes (if using) to the skillet. Cook for about 5 minutes, stirring occasionally, until heated through.
  4. Reduce the heat to low and stir in the ricotta cheese and half of the Parmesan cheese. Mix until well combined and creamy. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
  5. Add the cooked pasta to the skillet and toss to coat the pasta with the sauce. Season with salt and pepper to taste.
  6. Serve immediately, garnished with the remaining Parmesan cheese and fresh basil leaves.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 40mgSodium: 300mgFiber: 2gSugar: 4g

Notes

  • For a protein boost, add cooked chicken or shrimp to the pasta.
  • For a fresh twist, incorporate sautéed spinach or arugula just before serving.

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