Baked Tomato Ricotta Pasta

Name: Baked Tomato Ricotta Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 ounces pasta (your choice); 2 cups cherry tomatoes; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 2 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Baking & Desserts

I can't tell you how often I've turned to this baked tomato ricotta pasta recipe for a quick yet delectable weeknight dinner. The allure of slightly blistered tomatoes mingling with creamy ricotta, all topped with a golden crust of cheese, is simply irresistible. In just 20 minutes, I can transform simple ingredients into a comforting dish that feels indulgent. Plus, it’s incredibly versatile—feel free to throw in your favorite vegetables or herbs to make it your own!

Created by

Brittany Shaw

Last updated on 2026-01-18T03:01:15.113Z

Making this baked tomato ricotta pasta was a delightful experience. I love how the freshness of the tomatoes contrasts with the creamy ricotta, creating a beautiful balance of flavors. One tip I discovered is to use ripe, in-season tomatoes as they bring sweetness and depth, truly elevating the dish.

As I watched the pasta bake and the cheese bubble, I couldn’t help but feel excited to dig in. It’s a perfect meal for gatherings around the table or a cozy night in, and leftovers, if there are any, are just as fantastic!

        Why You'll Love This Recipe
        The blend of sweet roasted tomatoes and creamy ricotta creates a heavenly dish.
It's a one-pot wonder that makes cleanup a breeze.
You can customize it with your favorite veggies or different seasonings.

      

Perfecting the Pasta

Choosing the right pasta is essential for this dish. I recommend using shapes like penne or fusilli that can hold onto the ricotta and tomato sauce beautifully. Cooking the pasta just until al dente is crucial; it will continue to cook while baking, resulting in a perfectly tender yet not mushy texture. Pay attention to the package instructions, but start checking for doneness a minute or two early to ensure the best result.

To enhance flavor, don't forget to generously salt your pasta water. This step seasons the pasta from the inside out, ensuring every bite is flavorful. A good rule of thumb is to use about a tablespoon of salt per gallon of water. After draining the pasta, you can toss it lightly with a splash of olive oil to prevent sticking while you prepare the other ingredients.

The Importance of Roasting

Roasting the tomatoes brings out their natural sweetness while adding a layer of complexity to the dish. When they blister, they release juices that mingle beautifully with the ricotta, forming a rich sauce. Ensure you don't overcrowd the pan when roasting; this allows for even cooking and prevents steaming. You want those lovely charred spots that enhance the flavor and add visual appeal.

Keep an eye on the garlic while it's cooking with the tomatoes. It can go from perfectly golden to burnt quite quickly, typically within 2-3 minutes. You want the garlic to be fragrant and lightly toasted, which will meld seamlessly with the tomatoes and create a harmonious base for the dish.

Ingredients

Gather these ingredients to make your delightful baked tomato ricotta pasta:

Ingredients

12 ounces pasta (your choice)
2 cups cherry tomatoes
1 cup ricotta cheese
1 cup shredded mozzarella cheese
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh basil for garnish

Now that you have all your ingredients, let's get cooking!

Instructions

Follow these simple steps to prepare your baked tomato ricotta pasta:

Cook the Pasta

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

Roast the Tomatoes

In a large oven-safe skillet, heat olive oil over medium heat. Add cherry tomatoes and garlic, seasoning with salt and pepper. Cook until tomatoes begin to blister, about 5 minutes.

Combine Ingredients

Lower the heat, and add the drained pasta and ricotta cheese to the skillet. Stir gently to combine, ensuring the pasta is well-coated.

Add Cheese and Bake

Sprinkle mozzarella cheese evenly on top. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for about 15 minutes, or until the cheese is bubbly and golden.

Serve and Garnish

Remove from the oven, sprinkle with fresh basil, and serve hot. Enjoy your delicious baked tomato ricotta pasta!

And just like that, your dish is ready to serve!

Pro Tips

Feel free to add spinach or sautéed mushrooms for extra flavor and nutrition. A dash of red pepper flakes can also spice things up if you love a little heat!

Customizing Your Dish

This baked tomato ricotta pasta is incredibly adaptable. Fresh vegetables like spinach, zucchini, or even bell peppers can be tossed in along with the pasta for extra nutrition and color. I often add a handful of baby spinach just before baking; it wilts perfectly and integrates into the dish without overwhelming the flavor.

For added protein, feel free to include cooked chicken or roasted chickpeas. If you're looking for a twist, experiment with different cheeses. Swap out mozzarella for fontina or goat cheese to introduce unique flavors. Just keep the ratios similar to maintain the creamy texture.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, I recommend covering the dish with foil to prevent it from drying out. Rewarm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

If you do plan to make this dish ahead of time, you can prepare everything up to the baking step. Simply cover the skillet tightly and refrigerate overnight. When you're ready to serve, add the mozzarella topping and bake as instructed. This method allows the flavors to meld even more, making it extra delicious!

Questions About Recipes

→ Can I make this dish vegan?

Yes, substitute ricotta and mozzarella with vegan cheese options, and it will taste great!

→ What type of pasta works best?

You can use any pasta you prefer, such as penne, fusilli, or spaghetti.

→ Can I use canned tomatoes instead of fresh?

Absolutely! Just drain them well and add them to the pan when roasting.

→ How do I store leftovers?

Keep any leftovers in an airtight container in the refrigerator for up to three days.