Slow-Roasted Tomato and Basil Penne with Whipped Ricotta

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

This Italian-inspired pasta features slow-roasted tomatoes bursting with flavor, tossed with al dente penne and topped with airy whipped ricotta and fresh basil. This Italian-inspired pasta recipe (vegetarian), ready in about 140 minutes, pairs roma tomatoes, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 1.5 pounds roma tomatoes
• 4 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 12 oz penne pasta
• 1 cup ricotta cheese
• 1/4 cup, torn fresh basil leaves
• 3, minced garlic cloves
• 1 tsp lemon zest
• 1/3 cup grated parmesan cheese

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Instructions

1. Step 1: Preheat the oven to 275°F. Slice 1.5 pounds roma tomatoes in halves, then arrange cut-side up on a baking sheet. Drizzle with 2 tbsp olive oil, sprinkle 1 tsp sea salt and 1/2 tsp black pepper evenly, and roast for 2 hours until tomatoes are shriveled and concentrated in flavor.
2. Step 2: Meanwhile, bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
3. Step 3: In a food processor, combine 1 cup ricotta cheese, 1 minced garlic clove, 1 tsp lemon zest, and 1 tbsp olive oil. Blend until smooth and fluffy, about 1 minute.
4. Step 4: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add the roasted tomatoes and cook for 2 minutes, stirring gently to release juices.
5. Step 5: Add the cooked penne pasta to the skillet along with 1/4 cup reserved pasta water. Toss gently to coat the pasta in the tomato juices, cooking for 1 minute.
6. Step 6: Remove from heat, stir in 1/4 cup torn fresh basil leaves and 1/3 cup grated Parmesan cheese. Serve topped with dollops of the whipped ricotta cheese.