Creamy Tomato Ricotta Pasta Recipe – Easy 30-Minute Dinner

Name: Creamy Tomato Ricotta Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz pasta (penne, rigatoni, fusilli, or spaghetti); 2 tbsp olive oil; 3-4 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 tbsp tomato paste; 1 tsp salt, plus more to taste; 1/2 tsp black pepper; 1/4 tsp crushed red pepper flakes (optional); 1 cup whole milk ricotta cheese; 1/3 cup freshly grated parmesan cheese; A handful of fresh basil, torn; 1/2 tsp sugar (optional, if tomatoes are too acidic)

By:

Mala

September 13, 2025

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Introduction

The first time I made creamy tomato ricotta pasta, the whole kitchen filled with the scent of simmering tomatoes and garlic—honestly, it was like getting a hug from Nonna herself. This isn’t just another weeknight pasta; it’s the kind that makes you want to sneak tastes straight from the pan. I stumbled on this recipe one evening when I was craving something comforting but also a little special (let’s face it, sometimes you need more than just plain marinara).

I’ve always loved the way ricotta cheese turns a basic tomato sauce into something velvety and just the right amount of indulgent. After testing all sorts of ratios and a couple of late-night experiments (including one where I accidentally doubled the garlic—zero regrets), I landed on this creamy tomato ricotta pasta recipe. It’s my go-to for busy nights, lazy weekends, or anytime I want a meal that feels cozy but doesn’t take all day.

Creamy tomato ricotta pasta is a lifesaver for anyone who wants dinner on the table fast without sacrificing flavor. Whether you’re cooking for picky kids, feeding a crowd, or just want to treat yourself, this pasta checks every box—creamy, rich, and just a little bit tangy from the tomatoes. Plus, the whole thing comes together in about thirty minutes (yes, even if you’re moving slow after a long day). If you’ve ever wanted a restaurant-worthy pasta dish at home with zero stress, this is it. I’ve made this dozens of times, and it never disappoints.

Why You’ll Love This Recipe

I’ve tried a lot of creamy pastas over the years, but this creamy tomato ricotta pasta always comes out on top. Here’s why you’ll be making it on repeat:

Quick & Easy: From start to finish, you’ll have dinner ready in 30 minutes—perfect for those nights when you’re starving or the kids are “hangry.”
Simple Ingredients: No fancy shopping trip required. Everything you need for creamy tomato ricotta pasta is probably in your pantry or fridge right now.
Perfect for Any Occasion: This recipe shines at casual family dinners, but it’s also impressive enough for a date night or when friends drop by.
Crowd-Pleaser: Creamy, tangy, and just the right amount of cheesy—kids gobble it up, picky eaters ask for seconds, and adults love the nostalgic flavors.
Unbelievably Delicious: The combination of slow-simmered tomato sauce and creamy ricotta is pure comfort. Each bite is silky, bright, and so satisfying.

What really sets this creamy tomato ricotta pasta recipe apart from the others is the technique: blending the ricotta right into the sauce. It creates a luscious texture without feeling heavy (no need for cream here!). I’ve tested different pastas, brands of ricotta, and even a few add-ins, and this version is the one I keep coming back to. The sauce clings perfectly to every noodle, and there’s a subtle garlic warmth that just works.

This isn’t just a good recipe—it’s the kind you crave. The leftovers are just as dreamy (if not better), and it’s the perfect base for getting creative. Whether you top it with fresh basil, a sprinkle of parmesan, or even some crispy bacon, it adapts to your mood. Whenever I need a little comfort, this is the bowl I reach for.

What Ingredients You Will Need

This creamy tomato ricotta pasta recipe keeps things simple and flavorful, with ingredients that are easy to find and hard to mess up. Most are pantry staples, and a few can be swapped depending on what you have.

Pasta (12 oz / 340g): Use your favorite shape—penne, rigatoni, fusilli, or spaghetti all work. (Short shapes hold the sauce best!)
Olive oil (2 tbsp / 30ml): For sautéing and adding richness. I love using extra-virgin for maximum flavor.
Garlic (3-4 cloves, minced): Fresh is best here—you want that little kick.
Crushed tomatoes (1 can, 28 oz / 800g): Go for San Marzano if you can find them, but any good-quality brand works.
Tomato paste (2 tbsp / 30g): Adds depth and a hint of sweetness.
Salt (to taste): Start with 1 tsp (6g) and adjust.
Black pepper (1/2 tsp / 2g): Freshly cracked gives a little bite.
Crushed red pepper flakes (1/4 tsp / 1g, optional): For a gentle heat boost—skip it if you’re feeding spice-shy folks.
Ricotta cheese (1 cup / 250g, whole milk): The star of the show. Whole milk ricotta gives the creamiest result. I like Galbani or Polly-O, but any thick, high-quality ricotta will work. For a richer version, try homemade ricotta!
Parmesan cheese (1/3 cup / 30g, freshly grated): For a salty, nutty finish.
Fresh basil (a handful, torn): Adds freshness and color. Dried basil is okay in a pinch, but fresh is best.
Sugar (1/2 tsp / 2g, optional): Only if your tomatoes taste too acidic.

Ingredient tips: If you want a gluten-free creamy tomato ricotta pasta, use your favorite GF pasta. Dairy-free? Try Kite Hill almond ricotta or a coconut-based ricotta—just be aware the flavor will change a bit. I’ve also made this with roasted cherry tomatoes in summer (just cook them down before adding the ricotta), and it’s next level!

You can swap in spinach for basil, or toss in a handful of frozen peas for extra veggies. No parmesan? Pecorino or Grana Padano are great stand-ins. Honestly, this sauce is forgiving—mix and match with what’s on hand.

Equipment Needed

Large pot: For boiling your pasta. I use a six-quart stockpot—plenty of room for stirring.
Large skillet or sauté pan: For making the sauce. A deep, wide skillet lets the sauce simmer evenly.
Colander: For draining pasta. If you don’t have one, a slotted spoon and a steady hand work in a pinch.
Wooden spoon or silicone spatula: Stirring is easier with a sturdy spoon—you’ll want something that lets you scrape up every bit of sauce.
Measuring cups and spoons: For accuracy, especially with the ricotta and tomato paste.
Microplane or cheese grater: Freshly grated parmesan melts faster and tastes better.

If you’re missing a skillet, a Dutch oven works great too. I’ve even used a nonstick frying pan in a pinch—just watch the heat. My old colander has seen better days, but hey, it still gets the job done. Keeping these tools in good shape just means a quick wash and dry—avoid soaking wooden spoons too long, and every now and then, I give my cheese grater a good scrub with a brush.

You don’t need any fancy gadgets for this creamy tomato ricotta pasta recipe—just solid basics you probably already own. If you’re on a budget, skip the expensive pans; a sturdy pot and pan from the discount store will work just fine!

How to Make Creamy Tomato Ricotta Pasta

Boil the pasta: Bring a large pot of salted water to a boil (about 1 tbsp salt per 4 quarts of water). Add 12 oz (340g) of pasta and cook according to package directions until al dente—usually 8-11 minutes. Reserve 1 cup (240ml) pasta water, then drain.

Tip: Stir the pasta in the first few minutes so it doesn’t stick.
Start the sauce: While the pasta cooks, heat 2 tbsp (30ml) olive oil in a large skillet over medium heat. Add 3-4 minced garlic cloves and cook for 1-2 minutes, until fragrant—don’t let it brown.

Note: If garlic browns too much, it gets bitter. Lower the heat if needed.
Add tomatoes: Stir in 2 tbsp (30g) tomato paste and cook for 1 minute. Pour in one 28 oz (800g) can crushed tomatoes. Season with 1 tsp (6g) salt, 1/2 tsp (2g) black pepper, and 1/4 tsp (1g) red pepper flakes (optional). Simmer for 8-10 minutes, stirring occasionally, until slightly thickened.

Troubleshooting: If sauce splatters, lower the heat and partially cover with a lid.
Add ricotta: Turn the heat to low. Add 1 cup (250g) ricotta cheese to the sauce, stirring gently until fully blended and creamy. If the sauce seems too thick, add reserved pasta water a splash at a time until you reach your desired consistency.

Sensory cue: The sauce should turn a pale orange and look glossy.
Combine pasta and sauce: Add drained pasta to the skillet. Toss well to coat every piece with sauce. If it looks dry, add more pasta water, a little at a time.

Efficiency tip: I like to warm the pasta in the sauce for 1-2 minutes—helps everything meld together.
Finish with cheese and basil: Turn off the heat. Stir in 1/3 cup (30g) grated parmesan and a handful of torn fresh basil. Taste and adjust salt or add a pinch of sugar if the sauce is too tangy.

Warning: Don’t add basil too early—it loses flavor if overcooked.
Serve: Spoon creamy tomato ricotta pasta into bowls. Top with extra parmesan and more basil if you like.

If your sauce breaks or looks grainy, it’s usually from overheating the ricotta—just add a splash of pasta water and stir gently. I’ve learned the hard way: don’t rush the mixing, and always keep the heat on low once the cheese goes in. The reward? Pure creamy goodness every time.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks for absolutely flawless creamy tomato ricotta pasta:

Pasta water is gold: Don’t forget to save some before draining! The starch helps the sauce cling and gives it that glossy, restaurant-style finish.
Don’t overcook the ricotta: Add it last, with the heat on low, so it stays creamy and doesn’t separate. If you overheat, the sauce can look curdled.
Layer your flavors: Letting the tomato paste cook for a minute before adding tomatoes brings out a deeper, richer tomato flavor.
Fresh herbs matter: Stir in basil at the end for that punch of freshness. Dried basil can work in a pinch, but the flavor won’t be as bright.
Watch your salt: Parmesan and ricotta both add saltiness, so hold back a little when seasoning the sauce, then adjust at the end.

I once made the mistake of dumping all the salt in up front—whoops! Always taste before the final sprinkle. If you’re multitasking, I suggest getting the sauce started while the pasta water comes to a boil. That way, everything finishes at the same time. For the best texture, use whole milk ricotta and grate the parmesan yourself—pre-grated cheese doesn’t melt as smoothly.

If your sauce feels too thick, add a little more pasta water. Too thin? Let it simmer a minute or two longer. The beauty of this creamy tomato ricotta pasta is how forgiving it is—just trust your senses, and you’ll nail it!

Variations & Adaptations

One of my favorite things about creamy tomato ricotta pasta is how easy it is to make your own. Here are a few ways to change it up:

Vegetarian boost: Stir in baby spinach or sautéed mushrooms with the sauce for extra veggies. I love tossing in a handful of baby arugula right before serving for a peppery twist.
Protein power: Add cooked chicken, Italian sausage, or shrimp for a heartier meal. Just toss them in when you combine the pasta and sauce.
Gluten-free option: Use your favorite GF pasta—my family likes brown rice or chickpea pasta for this recipe.
Vegan adaptation: Swap in a plant-based ricotta (like Kite Hill) and dairy-free parmesan. Use olive oil only—skip any butter.
Spicy kick: Increase the red pepper flakes or add a chopped Calabrian chili for some real heat.
Seasonal twist: In summer, try this with slow-roasted cherry tomatoes instead of canned.

Personally, I love adding roasted zucchini in the summer or tossing in a handful of peas for color. You can also bake the finished pasta with a dusting of breadcrumbs and parmesan for a bubbly, cheesy pasta bake. For nut allergies, skip the pesto or choose a nut-free version. The real beauty? This creamy tomato ricotta pasta is a blank canvas—make it yours!

Serving & Storage Suggestions

Creamy tomato ricotta pasta is best served hot, right after tossing. I love piling it high in wide bowls, topping with extra parmesan and a scatter of torn basil leaves—bonus points for a drizzle of good olive oil.

Pair it with a crisp green salad, some warm garlic bread, or even a glass of chilled white wine for a weeknight dinner that feels a little fancy. For a heartier spread, serve alongside roasted veggies or grilled chicken.

Leftovers? Store in an airtight container in the fridge for up to 3 days. The sauce will thicken, so when reheating, splash in a little water or milk and stir gently over low heat. I don’t recommend freezing (the ricotta can get grainy), but if you do, just know the texture might change a bit. Honestly, it rarely lasts long enough to freeze in my house!

One more tip: the flavors mellow and meld as it sits, so leftovers are even creamier the next day. Perfect for lunchboxes or fast dinners.

Nutritional Information & Benefits

A typical serving of creamy tomato ricotta pasta (about 1/4 of the recipe) offers roughly 400-500 calories, 16g protein, and 14g fat. You’ll get a boost of calcium and vitamin A from the ricotta and parmesan, plus lycopene from the tomatoes—great for heart health!

This recipe is vegetarian and can easily be adapted to be gluten-free or dairy-free. If you have a nut allergy, just skip any pesto garnish. As always, check your labels if you’re cooking for someone with allergies.

Personally, I love knowing this meal packs in some protein and real comfort without leaving me sluggish. It’s a satisfying way to enjoy pasta and sneak in a few health benefits, too!

Conclusion

If you’re looking for an easy, irresistible dinner that brings all the creamy, tangy, and cheesy vibes—this creamy tomato ricotta pasta recipe is it. Fast enough for busy weeknights, impressive enough for company, and endlessly customizable, it’s a true kitchen hero.

I hope you’ll give this recipe a try and make it your own. Whether you stick to the basics or toss in your favorite add-ins, creamy tomato ricotta pasta is meant for sharing, savoring, and coming back to again and again. To me, it’s the kind of comfort food that never gets old.

Leave a comment below with your favorite twist, tag me on social, or share your own pasta stories—there’s always room for another bowl at this table. Happy cooking, and enjoy every creamy bite!

Frequently Asked Questions

Can I use low-fat ricotta in creamy tomato ricotta pasta?

Yes, you can use low-fat ricotta, but the sauce won’t be quite as rich or creamy. I recommend whole milk ricotta for best flavor and texture.

What type of pasta works best for this recipe?

Short, sturdy shapes like penne, rigatoni, or fusilli are ideal because they grab onto the sauce. But honestly, any pasta you have will taste great!

How do I keep the sauce from curdling?

Add the ricotta off the heat or on low heat, and don’t let the sauce simmer once the cheese is in. If it looks grainy, stir in a splash of pasta water until smooth.

Can I make this recipe ahead of time?

You can prep the sauce ahead and keep it in the fridge for up to 2 days. Cook the pasta fresh and toss together just before serving for best results.

Is creamy tomato ricotta pasta freezer-friendly?

You can freeze it, but the texture may change (the ricotta can get grainy). If you freeze, thaw overnight in the fridge and reheat gently with a little extra liquid.