You know those nights when you’re craving something comforting but don’t want to spend hours in the kitchen? That’s when my Creamy Tomato Ricotta Pasta saves the day! This dish is my go-to for busy weeknights because it comes together in just 30 minutes with minimal effort. The magic happens when tangy tomato sauce meets rich, velvety ricotta, it creates this luscious, creamy texture that coats every noodle perfectly. I first made this when my pantry was nearly empty, and now it’s become our family’s most requested pasta dish. Trust me, once you try this simple yet satisfying recipe, you’ll understand why I make it at least twice a week!
Why You’ll Love This Creamy Tomato Ricotta Pasta
This isn’t just another pasta dish—it’s your new weeknight hero! Here’s why it’s special:
- Lightning fast: Ready in 30 minutes flat (yes, I timed it!)
- Effortless elegance: Fancy enough for guests but easy enough for lazy nights
- That dreamy texture: Ricotta melts into the tomato sauce like a creamy hug for your pasta
- Flavor bomb: Garlic, basil, and parmesan create layers of savory goodness
- Pantry friendly: Uses ingredients you probably have right now
My kids actually cheer when they smell this cooking—that’s how good it is!
Creamy Tomato Ricotta Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add crushed tomatoes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
- Remove the pan from heat and stir in ricotta cheese until smooth.
- Add the cooked pasta to the sauce, tossing to coat evenly. Sprinkle with Parmesan cheese and fresh basil before serving.
Notes
Ingredients for Creamy Tomato Ricotta Pasta
Here’s everything you’ll need to make this dreamy pasta dish, I’ve grouped them so you can grab items as you go. Don’t be surprised if you already have most of these in your kitchen right now!
For the Pasta
- 12 oz pasta, I love penne or fusilli because those ridges catch all the creamy sauce, but use whatever shape makes you happy
For the Sauce
- 2 tbsp olive oil, just enough to get that garlic fragrant without making things greasy
- 3 cloves garlic, minced, fresh is best here! I sometimes sneak in an extra clove because I can’t resist
- 1 can (28 oz) crushed tomatoes, the foundation of our sauce with perfect consistency
- 1 cup ricotta cheese, full fat for maximum creaminess, though part-skim works in a pinch
- 1/4 cup grated Parmesan cheese, that salty, nutty kick that takes it over the top
- 1/2 tsp salt, start with this, then taste and adjust
- 1/4 tsp black pepper, freshly ground if you’ve got it
- 1/4 cup fresh basil, chopped, for that bright pop of color and flavor at the end
See? Nothing fancy, just good, simple ingredients that work magic together. I promise you won’t miss the heavy cream or butter that most creamy pastas rely on!
Equipment Needed
You won’t need any fancy gadgets for this pasta, just a few basic kitchen tools you probably already have:
- Large pot, for boiling that pasta to perfection
- Colander, to drain your noodles (don’t forget to save some pasta water!)
- Mixing bowl, for combining the sauce and pasta
That’s it! See? I told you this recipe keeps things simple.
How to Make Creamy Tomato Ricotta Pasta
Okay, let’s get cooking! This recipe comes together so easily, I’ll walk you through each step. Don’t be surprised if you start making this on autopilot after the first time!
Cook the Pasta
First things first, get that pasta going! Fill your largest pot with water (I like to go about 3/4 full) and bring it to a rolling boil. Here’s my secret: salt the water until it tastes like the sea, about 1-2 tablespoons should do it. This seasons the pasta from the inside out.
Add your 12 oz of pasta and give it a quick stir to prevent sticking. Cook according to package directions for al dente, usually about 9-11 minutes. You want it tender but still with a little bite. About a minute before it’s done, scoop out about 1/2 cup of that starchy pasta water (trust me, we’ll use this gold later!) then drain the rest.
Prepare the Sauce
While the pasta cooks, let’s make that dreamy sauce. Heat 2 tbsp olive oil in a large pan over medium heat. Add your minced garlic and let it sizzle for just about 30 seconds, you’ll smell that gorgeous aroma when it’s ready. Don’t let it brown!
Pour in your can of crushed tomatoes, then season with 1/2 tsp salt and 1/4 tsp black pepper. Give it a good stir and let it simmer for about 10 minutes. You’ll see it thicken slightly and the flavors will meld beautifully. This is when I usually do a taste test and maybe add a pinch more salt.
Combine with Ricotta
Here’s where the magic happens! Take the pan off the heat and add your 1 cup of ricotta. Stir gently but thoroughly until it’s completely incorporated into the tomato sauce. If it seems too thick, add a splash of that reserved pasta water to loosen it up. The ricotta will melt into this velvety, creamy dream of a sauce that coats every noodle perfectly.
Toss and Serve
Add your drained pasta to the sauce and toss everything together until each piece is happily coated. Sprinkle with 1/4 cup grated Parmesan and your chopped fresh basil. Give it one final gentle toss, then dish it up immediately while it’s piping hot! The Parmesan melts into the sauce, and the basil adds that fresh pop of color and flavor.
Pro tip: I always serve with extra Parmesan on the side because… well, is there really such a thing as too much Parmesan? Didn’t think so!
Tips for Perfect Creamy Tomato Ricotta Pasta
After making this weekly for years, I’ve picked up some tricks to guarantee perfection every time:
- Don’t skip the pasta water! That starchy liquid is your secret weapon for adjusting sauce consistency
- Taste as you go, tomatoes vary in acidity, so you might need extra pinch of salt or sugar
- Want some heat? Add red pepper flakes when sautéing the garlic for a spicy kick
- Room temp ricotta blends smoother than straight-from-the-fridge cold cheese
- Undercook pasta slightly, it’ll finish cooking when tossed with the hot sauce
See? Little tweaks make a big difference in this simple dish!
Variations for Creamy Tomato Ricotta Pasta
Oh, the fun you can have with this recipe! Here are my favorite twists when I’m feeling adventurous:
- Greens boost: Stir in a couple handfuls of baby spinach right before serving, it wilts perfectly in the hot pasta
- Herb swap: No basil? Try fresh oregano or thyme (use half the amount since they’re stronger)
- Extra luxe: Mascarpone instead of ricotta makes it insanely rich (I save this for date nights!)
- Protein power: Add cooked chicken sausage or shrimp for a heartier meal
The best part? This recipe welcomes your creativity, make it yours!
Serving Suggestions
This pasta shines on its own but pairs beautifully with garlic bread for dipping in that extra sauce! For a complete meal, add a simple green salad or some grilled chicken. Want to impress? Serve with a glass of Chianti, the acidity cuts through the richness perfectly.
Storage and Reheating
Leftovers? Lucky you! Store your pasta in an airtight container in the fridge for 3-4 days. When reheating, add a splash of water or milk while warming, this brings back that creamy texture beautifully. I often find it tastes even better the next day as the flavors mingle!
Nutritional Information
Here’s what you’re getting in each comforting bowl (about 1/4 of the recipe): roughly 450 calories, 14g fat (6g saturated), 65g carbs, 5g fiber, and 18g protein. The ricotta and Parmesan pack calcium while the tomatoes deliver vitamin C. Remember, these are estimates since brands and tweaks (like extra cheese, no judgment!) will change things slightly. But hey, it’s pasta, it’s supposed to be enjoyed!
FAQ About Creamy Tomato Ricotta Pasta
I get asked about this recipe all the time! Here are answers to the most common questions, everything I’ve learned from making this pasta at least a hundred times (no exaggeration!).
Can I use fresh tomatoes instead of canned?
Absolutely! You’ll need about 2 lbs of ripe tomatoes, blanch them to remove skins, then crush by hand. The sauce might be a bit thinner, so simmer it longer. Honestly though? I keep canned crushed tomatoes in my pantry specifically for this recipe because they’re consistently perfect and save so much time!
Is there a dairy-free option?
Yes! For the ricotta, try a firm tofu blended with lemon juice and nutritional yeast (about 1/4 cup nooch per block of tofu). Skip the Parmesan or use a vegan alternative. The sauce won’t be quite as creamy, but still delicious! My friend Sarah’s lactose-intolerant and swears by this version.
My sauce separated a bit, what did I do wrong?
Don’t panic! This sometimes happens if the ricotta was too cold when added. Just stir in a splash of hot pasta water and keep mixing, it’ll come back together. Next time, let your ricotta sit out for 15-20 minutes before using. I’ve rescued many “broken” sauces this way!
Can I freeze leftovers?
Technically yes, but the texture changes (ricotta gets grainy upon thawing). I prefer refrigerating for up to 4 days. If you must freeze, undercook the pasta slightly and expect to add extra liquid when reheating. Honestly? This dish disappears so fast at my house, freezing’s never been necessary!
What pasta shapes work best?
Anything with nooks to hold sauce! My top picks are penne, fusilli, or rigatoni. Avoid long noodles like spaghetti, they don’t distribute the creamy sauce as evenly. That said, hungry kids in my house have eaten this with elbow macaroni and still licked their plates clean!
I’d love to hear how your Creamy Tomato Ricotta Pasta turns out! Did you add any personal twists? Did your family go wild for it like mine always does? Drop a comment below with your experience, your tips might help other home cooks perfect their version. And if you snapped a photo of your creation (I always do, that cheesy, saucy goodness is too pretty not to capture!), tag me on social media so I can see your masterpiece. Nothing makes me happier than seeing others enjoy this simple recipe as much as we do!
Oh! And if you loved this recipe as much as I do, would you mind giving it a star rating? Those little gold stars make my day and help others discover this family favorite. Now grab your fork and dig in, you’ve earned it!
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