Can I use regular tomatoes instead of cherry tomatoes?

Yes, you can use regular tomatoes; however, cherry tomatoes tend to be sweeter and more flavorful when roasted, making them ideal for this dish. If you use larger tomatoes, consider roasting them longer and slicing them into smaller pieces to ensure even cooking.

What type of pasta works best with this recipe?

This recipe works well with various types of pasta such as spaghetti or penne. Other varieties like fettuccine or rigatoni are great alternatives that can hold up the delicious ricotta sauce. Choose one that you enjoy most!

Can I make this dish ahead of time?

While it is best enjoyed fresh, you can prep ingredients ahead of time. For optimal taste, combine everything just before serving. Reheating can make the sauce a bit runny, so it is suggested to add fresh herbs before serving.

Is this dish suitable for meal prep?

Absolutely! This pasta dish can be portioned and kept in the fridge for a couple of days. To reheat, gently warm in a skillet over medium heat or in the microwave until heated through.

Can I add more vegetables to this dish?

Definitely! Feel free to add any veggies you have on hand. Sautéed zucchini, spinach, or roasted bell peppers can enhance flavor and nutrition, make it a delightful medley of colors and textures.

Roasted Tomato And Garlic Ricotta Pasta For Quick Meals

Ingredients

Units Scale

2 cups cherry tomatoes, halved
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
12 ounces pasta (spaghetti or penne)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
1 tablespoon lemon juice

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Instructions

Preheat your oven to 400°F (200°C).
Spread cherry tomatoes on a baking sheet and drizzle with olive oil. Add garlic, oregano, salt, and pepper, then toss to coat.
Roast for 20-25 minutes or until soft and caramelized.
Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package instructions, typically 9-11 minutes for al dente.
In a bowl, combine ricotta, Parmesan, basil, and lemon juice. Mix well.
Reserve 1/2 cup of pasta water, then drain the pasta and return it to the pot.
Smash the roasted tomatoes to release their juices and pour over the pasta.
Add the ricotta mixture and toss until combined, adjusting consistency with reserved pasta water as needed.
Serve immediately, garnished with extra basil or Parmesan if desired.

Notes

Feel free to add grilled chicken or sautéed shrimp for a protein boost. You can also substitute different cheeses or add seasonal vegetables for variety.

Author: Sarah Mitchell
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 425
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 16g
Cholesterol: 40mg