Creamy Tomato Ricotta Pasta
Creamy Tomato Ricotta Pasta is a comforting dish that brings together al dente pasta and a luscious tomato-ricotta sauce, topped with fresh basil for a burst of flavor. This easy recipe is perfect for busy weeknights or impressing guests without hassle. Rich and creamy, it invites endless customization with your favorite vegetables or proteins, making it a delightful choice for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 oz pasta (spaghetti, penne, or fusilli)
- 1 cup fresh ricotta cheese
- 28 oz canned crushed tomatoes
- 3 cloves garlic (minced)
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves (for garnish)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Once shimmering, sauté minced garlic for about one minute until fragrant.
- Stir in the canned crushed tomatoes and let simmer for about five minutes.
- Remove from heat and mix in fresh ricotta cheese until creamy.
- Add the drained pasta to the skillet and toss until evenly coated with the sauce.
- Serve hot, garnished with Parmesan cheese and fresh basil.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
Keywords: Customize by adding spinach, sautéed mushrooms, or red pepper flakes for extra flavor. Store leftovers in an airtight container for up to three days; reheat with a splash of water or broth to maintain creaminess.