Baked Ricotta and Roasted Tomato Pasta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pasta tossed with creamy baked ricotta and slow-roasted cherry tomatoes creates a rich and comforting Italian-inspired dish. This italian-inspired pasta ready in about 55 minutes pairs ricotta cheese, halved 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Baked Ricotta and Roasted Tomato Pasta take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Ricotta and Roasted Tomato Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ricotta cheese from drying out.

Can I substitute ingredients in Baked Ricotta and Roasted Tomato Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Ricotta and Roasted Tomato Pasta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Ricotta and Roasted Tomato Pasta?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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