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Tomato Ricotta Pasta

Creamy Tomato Ricotta Pasta

Enjoy a delightful Tomato Ricotta Pasta that comes together in under 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces rigatoni pasta Any pasta shape can be substituted.
For the Sauce
  • 1 cup passata Canned crushed tomatoes can also be used.
  • 1 cup ricotta cheese Mascarpone or cottage cheese can be substituted.
  • 1 onion Shallots can be used for a milder flavor.
  • 2 cloves garlic Garlic powder can be used (1/4 tsp per clove).
  • 2 tablespoons extra virgin olive oil Any light cooking oil can work if necessary.
  • 1 teaspoon Italian seasoning Oregano and basil can be used separately.
  • to taste salt
  • to taste black pepper
For the Finish
  • 1/2 cup grated Parmesan cheese Pecorino Romano or nutritional yeast can be substituted.
  • 1 handful fresh basil Dried basil (1 tsp) can be used if fresh isn't available.

Equipment

  • Large skillet
  • Large pot
  • Measuring Cups
  • Measuring Spoons
  • spatula
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once hot, add 1 chopped onion and sauté for about 5 minutes until soft and translucent. Stir in 2 cloves of minced garlic and cook for an additional minute.
  2. Pour in 1 cup of passata, add 1 teaspoon of Italian seasoning, and season with salt and pepper. Bring to a gentle simmer and allow to thicken for approximately 10 minutes.
  3. In a separate pot, bring salted water to a boil. Add 8 ounces of rigatoni pasta and cook according to package instructions, about 10-12 minutes. Reserve 1 cup of pasta water before draining.
  4. Once the sauce has simmered, reduce heat to low. Stir in 1/2 cup of grated Parmesan cheese and fresh chopped basil until the cheese melts into the sauce.
  5. Gently fold in 1 cup of ricotta cheese, stirring until incorporated. If too thick, add reserved pasta water gradually.
  6. Add the drained rigatoni to the skillet, tossing to coat with the sauce. Heat through for another minute or two, adding more pasta water if needed.
  7. Plate the Tomato Ricotta Pasta hot, garnishing with additional grated Parmesan cheese and fresh basil leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 18gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 180mgIron: 2mg

Notes

Reserve pasta water before draining for adjusting sauce consistency. Opt for whole milk ricotta for richer taste. Avoid overcooking garlic to prevent bitterness.

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