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–+ servings
Tomato Ricotta Pasta

Creamy Tomato Ricotta Pasta for Cozy Nights In

Experience the comforting flavors of Tomato Ricotta Pasta in this quick and creamy recipe that's family-friendly and perfect for any evening.
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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
  • 12 ounces Rigatoni Pasta Substitute with penne or fusilli for different textures.
For the Sauce
  • 2 cups Passata (Tomato Sauce) Canned crushed tomatoes can be used as an alternative.
  • 1 medium Onion Shallots make a great substitute.
  • 3 cloves Garlic Use garlic powder sparingly if allergic.
  • 2 tablespoons Extra Virgin Olive Oil Can be replaced with canola oil.
  • 1 teaspoon Italian Seasoning A mix of dried herbs like oregano, basil, and thyme can be used as an alternative.
  • Salt and Black Pepper Essential for seasoning; adjust to personal taste.
For Creaminess
  • 1 cup Ricotta Cheese Substitute with cottage cheese for a lighter option.
  • 1 cup Parmesan Cheese Can be replaced with nutritional yeast for a vegan alternative.
  • 1 handful Fresh Basil Substitute with parsley or omit if not available.

Equipment

  • Large skillet
  • pot
  • Cutting board
  • Knife

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, add 1 diced onion and sauté for about 5 minutes until it's soft and translucent.
  2. Stir in 3 minced garlic cloves and sauté for an additional minute until fragrant. Sprinkle in 1 teaspoon of Italian seasoning, salt, and black pepper to taste.
  3. Pour in 2 cups of passata (tomato sauce) and stir well to combine. Lower the heat to a simmer and cook for about 10 minutes.
  4. While the sauce simmers, bring a large pot of salted water to a boil. Add 12 ounces of rigatoni pasta and cook according to the package instructions until al dente.
  5. Once the sauce has thickened, remove it from the heat. Stir in 1 cup of grated Parmesan cheese and a handful of chopped fresh basil until fully combined.
  6. Slowly incorporate 1 cup of ricotta cheese into the sauce, stirring gently until creamy.
  7. Add the cooked rigatoni to the sauce in the skillet, tossing gently to combine everything evenly.
  8. Plate the Tomato Ricotta Pasta immediately, garnishing with extra grated Parmesan and fresh basil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure the pasta is cooked al dente and use reserved pasta water to adjust the sauce's consistency as needed.

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