Creamy tomato ricotta pasta
This creamy tomato ricotta pasta is a quick and delicious weeknight meal. Made with a rich tomato sauce, fresh basil, and creamy ricotta, it's a comforting dish the whole family will love.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound pasta (e.g., penne, rigatoni)
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 28 ounces crushed tomatoes (1 can)
- 0.5 cup vegetable broth
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes (optional)
- 1 cup whole milk ricotta cheese
- 0.25 cup grated Parmesan cheese plus more for serving
- 0.25 cup fresh basil chopped
- 1 to taste Salt and black pepper
Instructions
Preparation Steps
- Cook pasta according to package directions until al dente. Reserve 0.5 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, vegetable broth, dried oregano, and red pepper flakes (if using). Bring to a simmer, then reduce heat and let it cook for 10-15 minutes, allowing flavors to meld.
- Remove the sauce from heat. Stir in ricotta cheese, Parmesan cheese, and fresh basil. Season with salt and black pepper to taste.
- Add the drained pasta to the sauce. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
Notes
For a richer sauce, use full-fat ricotta. You can also add spinach or cherry tomatoes for extra vegetables.