This roasted garlic ricotta pasta mashes sweet, soft roasted garlic into creamy ricotta, then tosses it with blistered cherry tomatoes and tender penne for a meatless dinner that tastes rich and bright.
The tomatoes and garlic roast together on one pan, so most of the flavor comes from the oven rather than from effort. It serves four, takes about forty minutes, and finishes with fresh basil.
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Why This Roasted Garlic Ricotta Pasta Recipe Works
Roasting turns a whole head of garlic mellow and sweet, so the sauce has all the garlic flavor without the sharp bite of raw cloves.
Cherry tomatoes blister and release their juices in the oven, which pool into a light, natural sauce that clings to the pasta.
Stirring the ricotta with roasted garlic and a splash of pasta water makes a creamy coating without any heavy cream.
Ingredients for Roasted Garlic Ricotta Pasta
- You need two cups of cherry tomatoes, one whole head of garlic, two tablespoons of olive oil, one cup of ricotta cheese, and twelve ounces of penne or fusilli.
- Season with salt and pepper, save half a cup of the pasta water, and finish with torn fresh basil.
Cherry tomatoes. Small tomatoes roast quickly and turn jammy and sweet with blistered skins.
Garlic. A whole head roasted until soft squeezes out of its skin as a sweet, spreadable paste.
Ricotta. Whole milk ricotta makes the creamiest sauce and has a mild, milky flavor that balances the tomatoes.
Pasta. Short shapes like penne, fusilli, or shells catch the sauce in their ridges.
Basil. Torn fresh basil adds a fragrant, peppery finish.
How to Make Roasted Garlic Ricotta Pasta
1. Heat the oven. Heat the oven to 400 degrees F and slice the top off the head of garlic to expose the cloves.
2. Roast. Place the tomatoes and garlic in a baking dish, drizzle with olive oil, season with salt and pepper, and roast for twenty to twenty five minutes until the tomatoes blister and the garlic is soft.
3. Cook the pasta. Boil the pasta in salted water until al dente, save half a cup of the water, and drain.
4. Make the sauce. Squeeze the garlic from its skins into a bowl, mash it with the ricotta, and thin it with a splash of pasta water.
5. Toss. Add the pasta and roasted tomatoes to the ricotta mixture and toss until creamy.
6. Garnish. Taste, adjust the seasoning, and top with torn basil before serving warm.
Wrap the garlic loosely in foil if you want it extra soft, or leave it open for slightly browned cloves. Test it with a fork, and it should slide in with no resistance when the garlic is ready.
How to Serve Roasted Garlic Ricotta Pasta
Serve the pasta warm with a crisp house salad and soft buttery rolls for a full dinner. Air fryer asparagus adds another green side, and peach lemonade makes a cool drink. Extra grated cheese on top is always welcome.
How to Store and Reheat Roasted Garlic Ricotta Pasta
Cool leftovers within two hours and refrigerate them in an airtight container for up to three days. Reheat in a skillet over low heat with a splash of water or milk until the pasta reaches 165 F and the sauce loosens. Freezing is not recommended because the ricotta can turn grainy after thawing.
Tips and Variations for Roasted Garlic Ricotta Pasta
Flag the allergens. This dish contains wheat and milk, so check every label for anyone with allergies.
Do not taste raw garlic oil. Taste the roasted garlic only after it is fully cooked, and keep homemade garlic oil refrigerated.
Use whole milk ricotta. It makes a creamier sauce than part skim ricotta.
Mind the heat. The roasted garlic and baking dish are very hot, so use mitts when squeezing out the cloves.
Save the water. Pasta water thins the sauce and helps it coat the noodles without adding cream.
Add protein. Cooked chicken or shrimp can be folded in at the end for a more filling meal.
Add greens. Baby spinach wilts into the hot pasta in a minute and adds color.
Check trusted guidance. Read the Texas AgriLife Extension food safety guide for safe cooking and storage.
A squeeze of lemon juice stirred in at the end brightens the creamy sauce and lifts the sweetness of the tomatoes.
Frequently Asked Questions About Roasted Garlic Ricotta Pasta
Can I make roasted garlic ricotta pasta ahead of time?
Roast the garlic and tomatoes a day ahead, then toss with fresh pasta and ricotta when you are ready to eat.
How do I make roasted garlic ricotta pasta creamier?
Add more pasta water a spoonful at a time and stir well.
Can I use cottage cheese in roasted garlic ricotta pasta?
Blended cottage cheese works, but ricotta gives a smoother, milder sauce.
How many garlic cloves are in a head?
A typical head has ten to twelve cloves, which gives plenty of flavor for four servings.
Can I add more vegetables?
Yes. Zucchini or bell pepper can roast alongside the tomatoes.
Roasted Garlic Ricotta Pasta
Equipment
- Baking dish
- Large pot
- Colander
Ingredients
Main Ingredients
- 2 cup cherry tomatoes
- 1 head of garlic top sliced off
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 12 oz penne or fusilli dry
- 1 cup whole milk ricotta cheese
- 2 tbsp fresh basil torn, for garnish
Instructions
Cooking
- Roast. Heat the oven to 400 degrees F. Roast the tomatoes and garlic with oil, salt, and pepper for 20 to 25 minutes.
- Boil. Cook the pasta, save 1/2 cup of water, and drain.
- Mash. Squeeze the garlic into a bowl and mix with the ricotta and a splash of pasta water.
- Toss. Add the pasta and tomatoes and toss until creamy.
- Serve. Top with basil and serve warm.
