Creamy Tomato Ricotta Pasta – Best Easy Weeknight Dinner Recipe

Steam rises from a big bowl of creamy tomato ricotta pasta, swirling with ribbons of tender noodles coated in a rosy, velvety sauce. The smell is pure comfort—savory garlic, sweet tomatoes, and just a hint of fresh basil. I still remember the first time I made this dish after a long, exhausting day; dinner was on the table in under thirty minutes, but it tasted like something from my favorite Italian trattoria. Honestly, this creamy tomato ricotta pasta has become my go-to for busy nights, family gatherings, and even those “treat yourself” solo dinners. It checks all the boxes: quick, simple ingredients, and a flavor that always earns second helpings.

There’s something magical about the combination of tangy tomatoes and pillowy ricotta cheese. The whole thing comes together without heavy cream, but you’d never know it from the rich, luscious texture. Sometimes I add a sprinkle of chili flakes for a little kick, other times I load it up with fresh spinach. I’ve tested this creamy tomato ricotta pasta so many times—tweaking, tasting, and sharing it with friends—so you can trust it’s truly foolproof. If you love recipes that taste like comfort but don’t demand much effort, this one’s about to earn a permanent spot in your weeknight dinner rotation. Whether you’re cooking for picky kids, a crowd of friends, or just treating yourself, creamy tomato ricotta pasta is the answer.

Why You’ll Love This Creamy Tomato Ricotta Pasta

• Quick & Easy: Ready in under 30 minutes from start to finish, so you can whip up a restaurant-worthy meal even when you’re tired or short on time.
• Simple Ingredients: No fancy shopping trips required—just pantry staples and a tub of ricotta cheese.
• Perfect for Any Occasion: Whether it’s a cozy dinner for two, a casual family meal, or a fuss-free date night, this pasta fits right in.
• Crowd-Pleaser: Kids love it, adults ask for seconds, and even picky eaters come back for more (I’ve seen it happen at my own table!).
• Unbelievably Delicious: The sauce is creamy without being heavy, perfectly balanced between tangy tomato and mellow ricotta. Every bite feels special.

What really sets this creamy tomato ricotta pasta apart is the way the ricotta melts into the sauce. Instead of just plopping a dollop on top, I whisk the ricotta right into the tomato base, making the whole thing silky-smooth. This technique, picked up from an old Italian neighbor, is the secret to that signature creamy texture without using cream. Plus, you can adjust the garlic or herbs to your own taste—no rigid rules here! I’ve made this dish with gluten-free pasta, vegan ricotta, and even added in leftover roasted veggies, and it never disappoints.

There’s a reason why this creamy tomato ricotta pasta is my most-requested recipe among friends and family. It’s the kind of dinner that soothes at the end of a hard day, makes leftovers you’ll actually crave, and is just as good for a weeknight as it is for entertaining. Trust me, after just one bite, you’ll be hooked—and so will everyone else at your table.

What Ingredients You Will Need

This creamy tomato ricotta pasta recipe keeps things simple, focusing on quality ingredients that bring big flavor with minimal fuss. Most of these items are pantry staples, and a few fresh touches take it to another level.

• Pasta: 12 ounces (340g) of your favorite pasta shape – penne, rigatoni, fusilli, or spaghetti all work. (Short shapes hold the creamy sauce best.)
• Olive Oil: 2 tablespoons (30ml), for sautéing. (Go for extra-virgin if you can—it adds great flavor.)
• Garlic: 3-4 cloves, minced. (Fresh garlic gives a deeper flavor than powder.)
• Crushed Tomatoes: 1 can (28 ounces/800g). (San Marzano tomatoes are my go-to for sweetness, but any good-quality brand works.)
• Tomato Paste: 2 tablespoons (35g). (Adds richness and deepens the tomato flavor.)
• Ricotta Cheese: 1 cup (250g), whole milk preferred for creaminess. (I love Galbani or BelGioioso brands.)
• Parmesan Cheese: 1/2 cup (50g), freshly grated. (Adds a salty, nutty finish.)
• Fresh Basil: 1/4 cup (10g), chopped. (Optional, but it really brightens up the dish.)
• Salt & Pepper: To taste. (Start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust.)
• Crushed Red Pepper Flakes: 1/4 teaspoon (optional). (For a subtle kick—skip if you’re serving kids.)
• Pasta Cooking Water: Reserve 1/2 cup (120ml). (This magic liquid helps bring everything together.)

Ingredient tips & swaps:

• No ricotta? Try cottage cheese blended until smooth, or use a dairy-free almond-based ricotta for a vegan version.
• Want more veggies? Toss in a handful of baby spinach, chopped zucchini, or roasted red peppers when simmering the sauce.
• Gluten-free? Just use your favorite GF pasta—chickpea or brown rice pasta holds up especially well.
• Fresh tomatoes in season? Swap in 2 pounds (900g) chopped ripe tomatoes for the canned, and simmer a few minutes longer.

Honestly, you probably have most of these ingredients hanging out in your kitchen already. That’s what I love about this creamy tomato ricotta pasta—it’s flexible, forgiving, and always delicious.

Equipment Needed

• Large Pot: For boiling pasta. If you don’t have a dedicated pasta pot, any large saucepan works.
• Large Skillet or Sauté Pan: For making the sauce. A nonstick or stainless steel pan is great; just make sure it’s wide enough to toss the pasta in.
• Colander: For draining pasta. In a pinch, a slotted spoon does the trick.
• Measuring Cups & Spoons: For accuracy. I admit, sometimes I eyeball the cheese, but it’s good to measure for best results.
• Wooden Spoon or Silicone Spatula: For stirring the sauce. (Silicone spatulas are easy to clean and don’t stain.)
• Microplane or Box Grater: For grating parmesan. Pre-grated works, but freshly grated melts best.
• Chef’s Knife & Cutting Board: For garlic and basil.

If you don’t have a big skillet, you can make the sauce in a medium saucepan, then combine everything in the pasta pot. I’ve even used a Dutch oven for easy cleanup. If you’re on a budget, IKEA and Target have sturdy, affordable saucepans that last for years (mine are still going strong after endless pasta nights!).

Tip: To keep your nonstick pans in good shape, use wooden or silicone utensils and avoid high heat. And always let your pan cool before washing to prevent warping—I learned this the hard way!

How to Make Creamy Tomato Ricotta Pasta

1. Boil the pasta: Bring a large pot of salted water (about 4 quarts/4 liters) to a boil. Add 12 ounces (340g) pasta and cook according to package instructions until al dente, usually 8-10 minutes. Tip: Stir occasionally so the noodles don’t stick.
2. Reserve pasta water & drain: Before draining, scoop out 1/2 cup (120ml) pasta cooking water and set aside. Drain pasta and leave it in the colander.
3. Start the sauce: In a large skillet over medium heat, add 2 tablespoons (30ml) olive oil. Once shimmering, add 3-4 cloves minced garlic. Sauté for 1 minute until fragrant but not browned (burnt garlic = bitter sauce!).
4. Add tomatoes & tomato paste: Pour in 1 can (28 ounces/800g) crushed tomatoes and 2 tablespoons (35g) tomato paste. Add 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon red pepper flakes if using. Stir to combine.
5. Simmer: Let the sauce bubble gently for 8-10 minutes, stirring occasionally. The sauce will thicken slightly and deepen in color. Sensory cue: You’ll smell that sweet, simmered tomato aroma!
6. Add ricotta: Reduce heat to low. Stir in 1 cup (250g) ricotta cheese until fully combined—no big lumps. The sauce should turn a pale, creamy pink.
7. Add parmesan: Sprinkle in 1/2 cup (50g) grated parmesan and stir. If the sauce seems too thick, add a splash or two of reserved pasta water until it’s silky and coats the back of a spoon.
8. Toss pasta with sauce: Add drained pasta to the skillet and toss until every piece is coated. If needed, add more pasta water to loosen.
9. Finish with basil: Remove from heat and stir in 1/4 cup (10g) chopped basil (if using). Taste and adjust seasoning—sometimes I add a bit more salt or a dash of pepper.
10. Serve: Pile creamy tomato ricotta pasta into bowls. Top with extra parmesan and a few fresh basil leaves. Serve hot and enjoy!

Troubleshooting: Sauce too thick? Add a bit more pasta water. Too thin? Let it simmer a couple extra minutes. Sauce tastes flat? Try a squeeze of lemon juice or a pinch more salt. If your ricotta is watery, drain it in a fine mesh sieve for 10 minutes before adding.

Personal note: I always save a handful of pasta water—it’s the secret sauce for creamy, restaurant-quality pasta at home. And if you want to add veggies, stir in baby spinach with the ricotta so it wilts right into the sauce.

Cooking Tips & Techniques

You know how some pasta recipes just don’t hit the mark the first time? I’ve had a few lumpy sauces and bland attempts before landing on these tried-and-true techniques for creamy tomato ricotta pasta.

• Blend your ricotta if it’s grainy: Some brands of ricotta are a little lumpy straight from the tub. Give it a quick whiz in the food processor or blender for ultra-smooth sauce. I learned this after one too many “gritty” bites!
• Don’t overcook the garlic: Garlic turns bitter fast. Sauté just until it’s fragrant—one minute is plenty.
• Salt your pasta water like the sea: It’s your only chance to flavor the noodles themselves, and it makes a huge difference.
• Reserve extra pasta water: This helps loosen the sauce and makes it clingy and glossy. Don’t skip this step!
• Add ricotta off the heat: If the sauce is boiling, the ricotta can separate. Turn down the heat for that smooth, creamy finish.
• Toss pasta and sauce together: Don’t just pour sauce over noodles—combine them in the pan for maximum creamy coating.
• Finish with fresh herbs: Basil (or even a little parsley) added at the end gives a pop of freshness.

Common mistakes to avoid: using low-quality tomatoes (they can be sour), skipping the pasta water, or letting the sauce boil after the ricotta is added. I’ve made every mistake in the book—trust me, these tweaks make all the difference!

For multitasking, start the sauce while the pasta water heats up. By the time your noodles are ready, the sauce will be, too. And if you’re doubling the recipe for a crowd, just use a bigger skillet or Dutch oven.

This creamy tomato ricotta pasta always turns out best when you trust your senses: the sauce should smell sweet and garlicky, look silky, and taste balanced. With a little practice, you’ll nail it every time.

Variations & Adaptations

One of my favorite things about creamy tomato ricotta pasta is how easy it is to make your own. Here are a few ways I like to mix it up (and I bet you’ll come up with even more):

• Make it vegetarian or vegan: Swap regular ricotta for a plant-based version and use nutritional yeast instead of parmesan. Just check your pasta is egg-free!
• Bulk it up with veggies: Add a few handfuls of baby spinach, sautéed mushrooms, or diced zucchini. I’ve even tossed in leftover roasted broccoli—so good.
• Try it with protein: Add cooked chicken, Italian sausage, or chickpeas for extra staying power. Stir in just before serving so the meat stays juicy.
• Go gluten-free: Use brown rice pasta, chickpea pasta, or your favorite gluten-free noodles. Just watch the cook time—they can go soft quickly.
• Spice it up: Add more chili flakes or a spoonful of Calabrian chili paste for a fiery twist.
• Switch up the herbs: If basil isn’t your thing, try parsley, chives, or even a touch of fresh oregano.

Personally, my favorite riff is stirring in wilted spinach and topping with extra lemon zest—bright, creamy, and just a bit fancy. If you have allergies, use nut-free vegan cheese and double-check your pasta ingredients. This dish is endlessly adaptable, so don’t be afraid to get creative!

Serving & Storage Suggestions

This creamy tomato ricotta pasta is best served hot, straight from the pan, piled high in big bowls. A sprinkle of extra parmesan and a few fresh basil leaves make it look as good as it tastes. If you’re entertaining, serve with a side of garlic bread and a crisp green salad—the combo is classic for a reason.

For beverages, a glass of chilled white wine or sparkling water with lemon pairs perfectly. If you want to get fancy, a simple arugula salad with lemon vinaigrette is a great match.

Got leftovers? Store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, so add a splash of water or milk when reheating. Reheat gently on the stove or in the microwave, stirring often. You can freeze leftovers for up to a month, though the texture of the ricotta may change slightly (it’s still tasty, but a bit less creamy).

Honestly, the flavors seem to deepen after a night in the fridge—sometimes I look forward to the leftovers just as much as the first meal!

Nutritional Information & Benefits

This creamy tomato ricotta pasta is surprisingly balanced for something so comforting. Each serving (based on 4 servings) provides:

• Approx. 450-500 calories
• 16g protein (thanks, ricotta and parmesan!)
• 55g carbohydrates
• 16g fat

It’s a good source of calcium, vitamin A, and lycopene from the tomatoes. If you use whole wheat or chickpea pasta, you’ll add extra fiber and protein. For gluten-free and vegetarian diets, just swap the pasta and cheese as needed.

Potential allergens include dairy (ricotta, parmesan) and wheat (pasta). If you’re watching sodium, use low-salt tomatoes and go easy on the cheese. Personally, I love that this dish feels indulgent but is still packed with wholesome ingredients—no heavy cream or processed sauces in sight!

Conclusion

So there you have it—my creamy tomato ricotta pasta, the easy weeknight dinner that always delivers. It’s quick, uses simple ingredients, and tastes like a hug in a bowl. Whether you stick to the classic version or riff with your favorite add-ins, this recipe is sure to become a repeat visitor at your dinner table.

If you try it (and I hope you do!), let me know how you customize it. Did you sneak in extra veggies, add sausage, or go vegan? Leave a comment, share your photos, or tag me on social—nothing makes me happier than seeing your kitchen wins.

Honestly, creamy tomato ricotta pasta is the kind of meal that makes even a regular Tuesday feel a little special. Now, go grab a fork and dig in—you deserve every bite!

Frequently Asked Questions

Can I make creamy tomato ricotta pasta ahead of time?

Yes! Cook the sauce and pasta separately, then combine and reheat gently with a splash of water or milk just before serving. The sauce thickens as it sits, but it’s still delicious reheated.

What type of pasta is best for this recipe?

Penne, rigatoni, fusilli, and spaghetti all work well. I prefer short shapes (like penne) because they hold the creamy sauce best, but use whatever you have on hand.

Can I freeze leftovers?

Absolutely. Store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat gently. The texture may change a little, but the flavor stays great.

Is this recipe vegetarian?

Yes, as long as you use vegetarian parmesan or skip it. For a vegan version, use dairy-free ricotta and nutritional yeast instead of parmesan.

How do I make the sauce extra creamy?

Blend your ricotta before adding if it’s grainy, and be sure to add it off the heat. Reserve plenty of pasta water to adjust the sauce to your liking—it’s the secret to that silky, restaurant-style finish!

Creamy Tomato Ricotta Pasta

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• Author: Eloise
• Total Time: 25-30 minutes
• Yield: 4 servings 1x

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Description

This creamy tomato ricotta pasta is a quick, comforting weeknight dinner featuring tender noodles coated in a velvety tomato and ricotta sauce. It comes together in under 30 minutes with simple pantry staples and is endlessly adaptable for any occasion.

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Ingredients

Scale 1x2x3x

• 12 ounces pasta (penne, rigatoni, fusilli, or spaghetti)
• 2 tablespoons extra-virgin olive oil
• 3–4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup whole milk ricotta cheese
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup chopped fresh basil (optional)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup reserved pasta cooking water

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Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
2. Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.
3. In a large skillet over medium heat, add olive oil. Once shimmering, add minced garlic and sauté for 1 minute until fragrant but not browned.
4. Add crushed tomatoes and tomato paste to the skillet. Stir in salt, pepper, and red pepper flakes if using. Combine well.
5. Simmer the sauce for 8-10 minutes, stirring occasionally, until slightly thickened and deepened in color.
6. Reduce heat to low. Stir in ricotta cheese until fully combined and the sauce turns creamy pink.
7. Add grated parmesan and stir. If the sauce is too thick, add reserved pasta water a splash at a time until silky.
8. Add drained pasta to the skillet and toss until evenly coated. Add more pasta water if needed.
9. Remove from heat and stir in chopped basil, if using. Taste and adjust seasoning as desired.
10. Serve hot in bowls, topped with extra parmesan and fresh basil leaves.

Notes

Blend ricotta if grainy for a smoother sauce. Add baby spinach or other veggies for extra nutrition. Use gluten-free pasta or vegan ricotta as needed. Reserve extra pasta water to adjust sauce consistency. Add ricotta off the heat to prevent separation. Store leftovers in the fridge for up to 3 days; add a splash of water or milk when reheating.

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: About 1/4 of recipe (approx. 2 cups pasta with sauce)
• Calories: 475
• Sugar: 8
• Sodium: 800
• Fat: 16
• Saturated Fat: 7
• Carbohydrates: 55
• Fiber: 4
• Protein: 16

Keywords: creamy tomato ricotta pasta, easy pasta recipe, weeknight dinner, vegetarian pasta, Italian comfort food, ricotta pasta, tomato pasta, quick dinner, family meal