Ricotta and Mozzarella Pasta
Creamy pasta tossed with two cheeses and garlic, creating a rich, velvety sauce that coats every strand without heaviness. This italian-inspired pasta ready in about 25 minutes pairs spaghetti, ricotta cheese, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.
Ingredients
- 8 oz spaghetti
- 1/2 cup ricotta cheese
- 1/2 cup, shredded mozzarella cheese
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1/4 tsp red pepper flakes
- 1/2 cup pasta water
- to taste salt
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves garlic, minced, and 1/4 tsp red pepper flakes, and cook for 1 minute until the garlic is fragrant and golden, being careful not to burn.
- Step 3: Stir in 1/2 cup ricotta cheese and 1/2 cup mozzarella cheese, shredded, and cook for 2 minutes until the cheese begins to melt, then add the drained spaghetti and 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until the cheese melts into a creamy sauce that coats every strand.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ricotta and Mozzarella Pasta take to make?
Total time is about 25 minutes (10 min prep + 15 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 Ricotta and Mozzarella 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 spaghetti from drying out.
Can I substitute ingredients in Ricotta and Mozzarella 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 Ricotta and Mozzarella Pasta for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Ricotta and Mozzarella 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.
What others are saying
- ★★★★★
My family devoured this. Even the picky eaters loved the creamy sauce. Easy to make on a weeknight.
- ★★★★★
So delicious and comforting. I'll be making this again and again!
- ★★★★★
This recipe is a game-changer! The ricotta and mozzarella combo is perfect for a creamy pasta that's not heavy.
