Baked Ricotta and Roasted Tomato Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pasta tossed with creamy baked ricotta and slow-roasted cherry tomatoes creates a rich and comforting Italian-inspired dish. This Italian-inspired pasta recipe, ready in about 55 minutes, pairs ricotta cheese, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a baking dish, toss 2 cups halved cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25 minutes until tomatoes are softened and slightly caramelized.
  2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  3. Step 3: In a small bowl, mix 1 cup ricotta cheese with 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Remove roasted tomatoes from oven and reduce temperature to 350°F. Spread the ricotta mixture evenly over the tomatoes and drizzle 1 tbsp olive oil on top. Bake for an additional 15 minutes until the ricotta is warm and slightly golden.
  5. Step 5: Toss the cooked penne pasta with the baked ricotta and roasted tomatoes, adding reserved pasta water as needed to loosen the sauce.
  6. Step 6: Stir in 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese before serving warm.

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