Slow-Roasted Tomato and Basil Penne with Whipped Ricotta

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

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 (vegetarian) ready in about 140 minutes pairs pounds 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.

Prep: 15 min Cook: 125 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Roasted Tomato and Basil Penne with Whipped Ricotta take to make?

Total time is about 140 minutes (15 min prep + 125 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 Slow-Roasted Tomato and Basil Penne with Whipped Ricotta?

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 pounds roma tomatoes from drying out.

Can I substitute ingredients in Slow-Roasted Tomato and Basil Penne with Whipped Ricotta?

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 Slow-Roasted Tomato and Basil Penne with Whipped Ricotta 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.

Is Slow-Roasted Tomato and Basil Penne with Whipped Ricotta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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