Tomato and Ricotta Skillet Sauce with Basil
A quick stovetop tomato sauce enriched with ricotta cheese and fresh basil, perfect for tossing with your favorite pasta for a simple weeknight dinner. This italian-inspired pasta (vegetarian) ready in about 20 minutes blends olive oil, minced garlic cloves, can crushed tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 3 tbsp olive oil
- 4, minced garlic cloves
- 28 oz can crushed tomatoes
- 1 cup ricotta cheese
- 1/3 cup, chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
- 12 oz spaghetti pasta
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti pasta and cook for 9 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1 minute until fragrant but not browned.
- Step 3: Pour in 28 oz crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Simmer sauce for 10 minutes until slightly thickened.
- Step 4: Remove skillet from heat and stir in 1 cup ricotta cheese and 1/3 cup chopped fresh basil until sauce is creamy and well combined.
- Step 5: Return skillet to low heat, add cooked spaghetti and 1/4 cup reserved pasta water. Toss gently for 2 minutes until pasta is coated and sauce clings evenly.
- Step 6: Serve immediately, garnished with extra basil or parmesan if desired.
Frequently asked questions
How long does Tomato and Ricotta Skillet Sauce with Basil take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tomato and Ricotta Skillet Sauce with Basil?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Tomato and Ricotta Skillet Sauce with Basil?
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 Tomato and Ricotta Skillet Sauce with Basil 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 Tomato and Ricotta Skillet Sauce with Basil 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.
