Name: Creamy Tomato Ricotta Pasta for a Cozy Bite – Easy Pasta Recipes Anyone Can Make
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 12 oz pasta (penne or rigatoni work great); 1 tbsp olive oil; 3 cloves garlic, minced; 1/2 tsp red pepper flakes (optional); 1 can (15 oz) crushed tomatoes; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp sugar (to balance acidity); 1/2 cup ricotta cheese; 1/4 cup grated parmesan; Fresh basil leaves for garnish

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You ever have one of those days where you’re starving by noon, but everything in your fridge looks like a side dish? This creamy tomato ricotta pasta is what I reach for when I want comfort without fuss. It’s rich, silky, and has just enough zing from the tomatoes to keep it from feeling heavy. You can toss it together faster than your doorbell rings when the food delivery finally shows up. We’re talking minimal effort—just one skillet, a handful of pantry staples, and a dreamy spoonful of ricotta that ties it all together. I’ve made this on Mondays, Fridays, and everything in between, and it hits the spot every single time. It’s perfect for lunch, but it’s also a solid dinner option when you want something warm and cozy without babysitting a pot for hours. Bonus: It’s vegetarian-friendly, great for meal prep, and makes you feel a little fancy without actually trying. So if you’ve got 25 minutes, you’ve got creamy tomato ricotta pasta.

1) Key Takeaways
2) Easy Creamy Tomato Ricotta Pasta Recipe
3) Ingredients for Creamy Tomato Ricotta Pasta
4) How to Make Creamy Tomato Ricotta Pasta
5) Tips for Making Creamy Tomato Ricotta Pasta
6) Making Creamy Tomato Ricotta Pasta Ahead of Time
7) Storing Leftover Creamy Tomato Ricotta Pasta
8) Try these Pasta & Pizza recipes next!
9) Creamy Tomato Ricotta Pasta
10) Nutrition

1) Key Takeaways

This is a quick pasta recipe with creamy ricotta and tangy tomatoes
You only need one pan and one pot to make it happen
Perfect for lunch or dinner when you need something warm and easy
It’s great for meal prep and holds up well in the fridge

2) Easy Creamy Tomato Ricotta Pasta Recipe

We all need that one go-to recipe. You know, the one that shows up when hunger hits and you’re too tired to fuss with layers or sauces that take an hour. That’s what this easy pasta recipe is all about. The ricotta melts into the tomato base like it was always meant to be there, and the whole dish hums with a simple, comforting richness.

It’s warm, creamy, and perfectly balanced. Just enough tang from the tomatoes, just enough creaminess from the cheese. This one tastes like you’ve been simmering it for hours—but the real win? It’s ready in under thirty minutes. That makes it not just an easy pasta recipe, but a smart one too.

I’ve cooked this on groggy Mondays and sunny Saturdays. Every time it’s a hit. It’s cozy without being heavy, indulgent without being over the top. If that’s not the pasta trifecta, I don’t know what is.

3) Ingredients for Creamy Tomato Ricotta Pasta

12 oz pasta – Penne, rigatoni, or anything with ridges works best. Those little grooves hold onto sauce like their lives depend on it.

1 tbsp olive oil – Adds just enough fat to wake up the garlic and get the flavor party started.

3 cloves garlic, minced – You want these fragrant and mellow, not burned. Give them a quick sizzle, then move on.

1/2 tsp red pepper flakes (optional) – For those who like a little background heat. Totally skippable if that’s not your jam.

1 can (15 oz) crushed tomatoes – This is the heart of the sauce. No need for anything fancy—just good canned tomatoes will do.

1/2 tsp salt – Pulls the flavors together and keeps things balanced.

1/4 tsp black pepper – Not too much, just enough to deepen the taste.

1/2 tsp sugar – Helps tame the acid in the tomatoes and round out the sauce.

1/2 cup ricotta cheese – The main character. Creamy, rich, and mild. It pulls everything together like a warm hug.

1/4 cup grated parmesan – Adds a savory, salty finish. Optional, but it’s so good you probably won’t skip it.

Fresh basil leaves – A pop of green at the end makes this whole bowl come alive.

4) How to Make Creamy Tomato Ricotta Pasta

Step 1. Cook your pasta in a large pot of salted boiling water until it’s al dente. Don’t forget to save a cup of that starchy water before draining—it’s gold.

Step 2. In a skillet, heat up the olive oil on medium. Toss in the garlic and pepper flakes. Stir just until it smells amazing—don’t let it brown.

Step 3. Pour in the crushed tomatoes. Add the salt, pepper, and sugar. Let it simmer uncovered for about 10 minutes, just until it thickens a bit.

Step 4. Turn the heat down low and stir in the ricotta and parmesan. The sauce should turn creamy and smooth with little effort.

Step 5. Add the cooked pasta into the pan. If it feels too thick, pour in some of that pasta water you saved and stir until it’s silky.

Step 6. Taste and adjust seasoning. Top with fresh basil and maybe more parmesan if you’re feeling generous.

5) Tips for Making Creamy Tomato Ricotta Pasta

This dish looks like it took effort, but it doesn’t. Still, a few smart moves make it even better. First, salt the pasta water. I know I harp on this a lot, but trust me—it’s your first layer of flavor.

Second, don’t cook your garlic too long. Burned garlic is sharp and bitter and takes the dish off track fast. Just let it go until it smells nice and mellow, then add the tomatoes.

Finally, pasta water is your best friend. It loosens the sauce just enough and helps it cling to the noodles. Don’t forget it. This little trick takes your easy pasta recipe from good to great.

6) Making Creamy Tomato Ricotta Pasta Ahead of Time

If you’re thinking meal prep, this one’s got your back. You can make the sauce ahead and store it in the fridge for up to four days. Just warm it gently and toss it with freshly boiled pasta when you’re ready.

If you need to prep the whole dish, cook the pasta a touch under so it doesn’t get too soft when you reheat it. Keep the sauce and pasta separate, then mix before serving.

This works especially well if you’re planning lunches or don’t feel like cooking from scratch on a busy weeknight. The texture holds up, and the flavor might even get better overnight. Win-win.

7) Storing Leftover Creamy Tomato Ricotta Pasta

Leftovers? Lucky you. Scoop them into an airtight container and keep them in the fridge for up to four days. When you’re ready to reheat, splash a little water or milk into the pasta before microwaving. It brings the sauce back to life.

Want to warm it on the stove? Use a low flame and stir as it heats. Add a bit of liquid if the sauce starts to tighten up. It should return to that creamy, dreamy texture without too much fuss.

This easy pasta recipe was made for repeats. If you plan it right, tomorrow’s lunch could be just as good as today’s dinner. Maybe better.

8) Try these Pasta & Pizza recipes next!

9) Creamy Tomato Ricotta Pasta