Baked Tomato Ricotta Pasta
Highlighted under: Baking & Desserts
I love making Baked Tomato Ricotta Pasta because it's an easy dish that never fails to impress. The combination of creamy ricotta with roasted tomatoes creates an unforgettable flavor profile, and the best part is that it comes together in no time! This dish is perfect for busy weeknights or a delightful weekend meal. With just a handful of ingredients, I can whip up something that feels gourmet and comforting at the same time. Let's dive into how I prepare this heavenly pasta!
When I first made Baked Tomato Ricotta Pasta, I was thrilled with how simple yet delicious it turned out. Roasting the tomatoes brings out their sweetness, which pairs beautifully with the creamy ricotta. I discovered that a sprinkle of fresh basil on top elevates the dish even more and brings a pop of color. It really is a crowd-pleaser!
One of my favorite tips is to use fresh pasta if possible. It cooks faster and absorbs the sauce better than dry pasta. I remember serving this dish to friends and watching their faces light up with every bite. It has become a staple in my kitchen!
Why You'll Love This Recipe
- Creamy ricotta that adds richness to every bite
- Sweet roasted tomatoes bursting with flavor
- Simple to prepare, yet impressive enough for guests
Pasta Selection and Cooking Tips
Choosing the right pasta is essential for the perfect baked dish. Penne is a great choice as its tube shape holds onto the creamy ricotta and sauce, enhancing each bite. When cooking the pasta, always ensure to salt the water generously—it should taste like the sea. This aids in flavoring the pasta from the inside out. Cook the penne until just al dente according to package instructions, usually about 8-10 minutes, since it will continue to cook in the oven.
When draining the pasta, reserve a cup of the cooking water. This starchy liquid can be added to the pasta mixture before baking if it seems too dry. It helps to create a silky texture, ensuring every ingredient adheres well and enhances the overall dish. If you find the mixture looks a bit too thick, a tablespoon or two of this pasta water can work wonders.
Understanding the Role of Ingredients
Ricotta cheese is a star in this recipe; its creamy texture contrasts beautifully with the slightly caramelized tomatoes. Opt for whole-milk ricotta for the richest flavor, but if you're looking for a lighter option, low-fat ricotta will work as well. Avoid cottage cheese as a substitute, as its texture and flavor won’t create the same creamy backdrop needed for this baked dish.
The roasting of the tomatoes is crucial—not only does it intensify their sweetness, but it also draws out excess moisture, ensuring the pasta doesn’t get soggy. Look for tomatoes that are deep red and slightly squishy; they tend to be sweeter and more flavorful. If you want to elevate the dish, adding a splash of balsamic vinegar before roasting can bring an added layer of richness.
Ingredients
For the Pasta
- 12 oz penne pasta
- 2 cups cherry tomatoes, halved
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C).
Cook the Pasta
In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
Roast the Tomatoes
On a baking sheet, toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper. Roast in the preheated oven for 20 minutes, or until the tomatoes are blistered and soft.
Combine Ingredients
In a large mixing bowl, combine the cooked pasta, roasted tomatoes, ricotta cheese, and half of the parmesan cheese. Mix until well combined.
Bake the Dish
Pour the pasta mixture into a baking dish. Top with the remaining parmesan cheese. Bake for 15 minutes, or until bubbly and golden.
Garnish and Serve
Remove from the oven and garnish with fresh basil before serving.
Pro Tips
- Feel free to customize this dish by adding vegetables like spinach or zucchini for extra nutrition!
Serving Suggestions
Baked Tomato Ricotta Pasta is a warm and comforting dish that can hold its own, but serving it with a fresh side salad adds a nice balance. A light arugula salad with a lemon vinaigrette cuts through the creaminess and complements the flavors beautifully. Garlic bread is another wonderful accompaniment, great for scooping up the delicious cheesy pasta.
For a more substantial meal, consider pairing this pasta bake with grilled or roasted vegetables. Zucchini, bell peppers, or asparagus drizzled with olive oil and a sprinkle of seasoning work perfectly. These add not just color but also extra nutrients to your plate, ensuring a vibrant and satisfying meal.
Storage and Reheating Tips
This dish can be made ahead of time, making it ideal for meal prep or entertaining. Once assembled, cover it tightly with plastic wrap or foil and store it in the fridge for up to two days before baking. If storing leftovers, ensure the dish is cooled completely before refrigerating it. It will keep well for up to three days in an airtight container.
To reheat, simply place it back in a preheated oven set to 350°F (175°C) for about 20 minutes, or until heated through and bubbly. If you find it's drying out, add a drizzle of olive oil or a splash of water before covering with foil while reheating. This helps maintain moisture and keeps the pasta creamy and delicious.
Questions About Recipes
→ Can I use a different type of cheese?
Yes, you can substitute mozzarella or goat cheese for a different flavor.
→ How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
→ Can I make this dish ahead of time?
Absolutely! Assemble the dish and refrigerate before baking, then bake when ready to serve.
→ What can I serve this with?
This pasta pairs well with a light salad or garlic bread.
Baked Tomato Ricotta Pasta
I love making Baked Tomato Ricotta Pasta because it's an easy dish that never fails to impress. The combination of creamy ricotta with roasted tomatoes creates an unforgettable flavor profile, and the best part is that it comes together in no time! This dish is perfect for busy weeknights or a delightful weekend meal. With just a handful of ingredients, I can whip up something that feels gourmet and comforting at the same time. Let's dive into how I prepare this heavenly pasta!
What You'll Need
For the Pasta
- 12 oz penne pasta
- 2 cups cherry tomatoes, halved
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
How-To Steps
Preheat your oven to 400°F (200°C).
In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
On a baking sheet, toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper. Roast in the preheated oven for 20 minutes, or until the tomatoes are blistered and soft.
In a large mixing bowl, combine the cooked pasta, roasted tomatoes, ricotta cheese, and half of the parmesan cheese. Mix until well combined.
Pour the pasta mixture into a baking dish. Top with the remaining parmesan cheese. Bake for 15 minutes, or until bubbly and golden.
Remove from the oven and garnish with fresh basil before serving.
Extra Tips
- Feel free to customize this dish by adding vegetables like spinach or zucchini for extra nutrition!
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 400mg
- Total Carbohydrates: 56g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 18g