Roasted Tomato and Ricotta Pasta: Creamy, Vibrant and Full of Roasted Flavour
Turn a tray of ripe tomatoes, sweet bell pepper, garlic and creamy ricotta into a beautifully smooth pasta sauce with very little hands-on work. This Roasted Tomato and Ricotta Pasta is rich without feeling heavy, with deep roasted flavour, gentle sweetness and plenty of freshness from chopped parsley. Whole roasted cherry tomatoes are folded through at the end, creating juicy bursts of flavour among the silky sauce-coated pasta. It has the comforting creaminess of my 20-Minute Spinach Ricotta Pasta while sharing the vibrant, vegetable-led character of my Roasted Pepper and Ricotta Pasta
This is the kind of dinner that looks impressive but relies on straightforward ingredients and an uncomplicated method. Most of the flavour develops in the oven while the vegetables soften, caramelise and lightly char around the edges. Once everything is blended, the ricotta transforms the roasted vegetables into a velvety sauce that clings beautifully to every fold and curve of the pasta. For more easy sauces created from blended vegetables and creamy cheese, try my Courgette and Cottage Cheese Pasta or colourful Beetroot Cottage Cheese Pasta.
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Simple Ingredients, Big Flavours
The strength of this recipe comes from roasting familiar ingredients until their flavours become sweeter, deeper and more concentrated. Nothing is complicated, but each ingredient contributes something important to the finished dish. The same simple approach makes my Roasted Tomato and Cottage Cheese Fusilliwonderfully flavourful and gives my Butternut Squash Ricotta Pasta its naturally creamy texture.
- Mixed large tomatoes – Use ripe, flavourful tomatoes in a mixture of varieties if available. They form the main body of the sauce and become beautifully sweet and juicy as they roast.
- Cherry tomatoes – These are roasted whole and reserved before blending. Stirring them through the finished sauce adds texture and concentrated pockets of tomato flavour.
- Bell pepper – Roasting softens the pepper and develops its natural sweetness. Removing the skin, stem and seeds before blending keeps the sauce silky.
- Garlic bulb – Roasting a whole garlic bulb mellows its sharpness and turns the cloves soft, sweet and buttery. Simply squeeze the roasted garlic directly into the food processor.
- Ricotta – Ricotta gives the sauce a smooth, creamy consistency without the need for double cream. Its mild flavour allows the roasted tomatoes, pepper and garlic to remain the stars.
- Parmesan – Finely grated Parmesan adds savoury depth and helps bring the sauce together when it is warmed with the reserved pasta water.
- Fresh parsley – Chopped parsley brightens the rich roasted flavours. Reserve a little to sprinkle over the pasta just before serving.
- Pasta water – The starchy cooking water loosens the blended sauce and helps it coat the pasta evenly. Add it gradually until you reach your preferred consistency.
- Pasta – Choose a shape with folds, ridges or hollows that can capture the creamy sauce. I used Fiori Positano from La Fabbrica della Pasta.
How to Make Roasted Tomato and Ricotta Pasta
Roasting the Tomatoes and Vegetables
Preheat the oven to 200°C/400°F. Cut a small cross into the bottom of each large tomato, leaving the cherry tomatoes whole. Arrange the large tomatoes, cherry tomatoes, bell pepper, garlic bulb and ricotta on a large baking tray. Drizzle everything with the olive oil, then season with salt and black pepper.
Roast for 30–35 minutes, or until the tomatoes, garlic and bell pepper are soft and lightly charred. The tomatoes should have released plenty of juice, the bell pepper should be tender, and the garlic cloves should feel soft when pressed.
Making the Roasted Tomato and Ricotta Sauce
Carefully transfer the roasted cherry tomatoes to a bowl and set them aside. Peel and discard the skins from the larger tomatoes, then remove and discard the skin, stem and seeds from the roasted bell pepper.
Transfer the peeled tomatoes, bell pepper and roasted ricotta to a food processor. Squeeze the softened roasted garlic cloves from the bulb directly into the processor, then pour in all the juices from the baking tray. Blend until completely smooth and set the sauce aside.
Cooking the Pasta
Once the blended sauce is ready, bring a large pot of salted water to the boil and cook the pasta until al dente according to the packet instructions. Time it so the pasta finishes cooking while you are warming and thickening the sauce. Just before draining, reserve approximately 120ml (½ cup) of the pasta cooking water.
Bringing Everything Together
Pour the blended roasted tomato and ricotta sauce into a large frying pan or sauté pan. Add the reserved pasta water and grated Parmesan, then bring the sauce to a gentle boil, stirring frequently. Cook for a few minutes, until the Parmesan has melted and the sauce has thickened slightly. It should remain creamy and loose enough to coat the pasta evenly.
Taste the sauce and adjust the seasoning with more salt or black pepper if needed. Add the reserved roasted cherry tomatoes and most of the finely chopped parsley, then stir gently to combine.
Drain the pasta as soon as it is al dente and add it directly to the pan with the sauce. Toss until every piece is evenly coated, then serve immediately with extra grated Parmesan and the remaining parsley.
Why We Love Roasted Tomato and Ricotta Pasta
This Roasted Tomato and Ricotta Pasta is one of those recipes that feels comforting and indulgent while still tasting fresh and balanced. Roasting the tomatoes, bell pepper and garlic intensifies their natural sweetness and gives the sauce a deeper, more developed flavour than a quick stovetop tomato sauce. The ricotta makes everything smooth and creamy without overpowering the vegetables, while the Parmesan adds a savoury finish and the parsley brings a touch of freshness. Reserving some of the roasted cherry tomatoes also gives the dish more texture, with juicy bursts of tomato in every serving. It is simple enough for everyday cooking but still feels a little special, especially when served with an interesting pasta shape that holds plenty of sauce. For more creamy vegetable-based pasta ideas, try my Easy Creamy Roasted Pumpkin Orzo or Avocado and Burrata Pasta.
Perfect for Any Occasion
Roasted Tomato and Ricotta Pasta is a versatile dish that works just as well for a quick family dinner as it does for a relaxed meal with friends. It is especially good during tomato season, when ripe tomatoes are naturally sweet and full of flavour, but it can be made throughout the year with the best tomatoes available. The recipe does not require complicated preparation, and most of the cooking happens in the oven, making it ideal for days when you want something satisfying without spending too much time at the hob. Serve it on its own as a comforting vegetarian main, or add a simple green salad, roasted vegetables or warm bread on the side. Leftovers also reheat well with a small splash of water to loosen the sauce. For more family-friendly pasta dishes, try my Stuffed Caccavelle Pasta Bake with Beef Ragù and Béchamel or One-Pan Tomato Meatball Pasta.
Instagram Tutorial & More
Want to see how this pasta comes together? Watch our quick video on Instagram, and don’t forget to try our other easy and delicious pasta recipes:
- High-Protein Pea and Mint Pasta
- Easy Spinach and Ricotta Lasagna
- High-Protein Cottage Cheese Pesto Pasta
- Stuffed Caccavelle Pasta Bake with Ricotta and Beef
- One-Pot Meatball Pasta
- Baked Cannelloni with Beef and Mozzarella
- Baked Ricotta Stuffed Shells in Meat Sauce
- Butternut Squash Ricotta Pasta
Happy cooking,
Izabella
Description
This Roasted Tomato and Ricotta Pasta is creamy, comforting and packed with rich roasted flavour. Large tomatoes, cherry tomatoes, sweet bell pepper and a whole bulb of garlic are roasted until soft and lightly charred. The vegetables are then blended with ricotta and the roasting juices to create a smooth, velvety sauce without adding any cream. Parmesan gives the sauce extra depth, while fresh parsley keeps it tasting bright and fresh. Whole roasted cherry tomatoes are stirred through at the end, adding little bursts of sweetness to every serving. It is an easy, satisfying pasta dish that works perfectly for a family dinner or a relaxed weekend meal.
Ingredients
Instructions
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Preheat the oven to 200°C/400°F. Cut a small cross into the bottom of each large tomato, leaving the cherry tomatoes whole. Arrange all the tomatoes, the bell pepper, garlic bulb and ricotta on a large baking tray. Drizzle with the olive oil, season with salt and black pepper, and roast for 30–35 minutes, or until the tomatoes, garlic and bell pepper are softened and lightly charred.
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Transfer the roasted cherry tomatoes to a bowl and set aside. Peel and discard the skins from the larger tomatoes, then remove and discard the skin, stem and seeds from the bell pepper. Transfer the peeled tomatoes, bell pepper and ricotta to a food processor. Squeeze in the soft roasted garlic cloves, pour in all the juices from the baking tray and blend until smooth. Set the sauce aside while you cook the pasta.
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Cook the pasta until al dente according to the packet instructions. Before draining, reserve approximately 120ml (½ cup) of the pasta cooking water, then drain the pasta.
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Pour the roasted tomato sauce into a large frying pan or sauté pan. Add the reserved pasta water and grated Parmesan, then bring to a gentle simmer, stirring constantly. Taste and adjust the seasoning as needed. Add the reserved roasted cherry tomatoes and most of the chopped parsley, then stir gently to combine. Add the drained pasta and toss until evenly coated in the sauce. Serve immediately with extra grated Parmesan and the remaining parsley.
Nutrition Facts
Servings: 4 ServingCalories:575.14kcalTotal Fat:14.52gCholesterol:37.42mgSodium:222.95mgPotassium:1390.78mgTotal Carbohydrate:89.34gDietary Fiber: 8.45gSugars: 13.48gProtein:24.06gVitamin A: 357.8IUVitamin C: 111.59mgCalcium: 347.19mgIron: 3.53mgVitamin D: 0.17IUVitamin E: 3.22IUVitamin K: 279.28mcgVitamin B6: 0.73mgVitamin B12: 0.65mcgPhosphorus: 448.85mgMagnesium: 116.31mgZinc: 2.8mg
Note
- Use a mixture of ripe tomatoes for the best flavour and natural sweetness. Larger tomatoes should be scored before roasting so the skins are easier to remove, while the cherry tomatoes can be left whole.
- Roast the vegetables until they are very soft and lightly charred, as this gives the sauce a deeper, richer flavour.
- Let the roasted ingredients cool slightly before blending, especially when using a food processor with a sealed lid.
- Add the pasta water gradually, as you may not need the full amount. The final sauce should be smooth and creamy but still thick enough to coat the pasta.
- Taste the sauce after adding the Parmesan before adding any extra salt, as Parmesan is already naturally salty.
- Any pasta shape will work, but shapes with ridges, folds or hollows will hold the creamy sauce particularly well.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
