1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain the pasta and set aside.
2. Make the Tomato Sauce
Heat olive oil in a large skillet over medium heat.
Add garlic and onion, saute for 3-4 minutes until soft and fragrant.
Pour in crushed tomatoes and tomato sauce. Stir in Italian seasoning, red pepper flakes, salt, and black pepper.
Let the sauce simmer for 8-10 minutes, stirring occasionally.
3. Add Ricotta & Parmesan
Reduce heat to low and stir in the ricotta cheese and Parmesan.
Mix until smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
4. Combine & Serve
Toss the cooked pasta into the sauce, coating it evenly.
Garnish with fresh basil and extra Parmesan.
Serve immediately and enjoy!
Nutritional Information:
Calories: ~450 kcal
Protein: ~18g
Fat: ~14g
Carbohydrates: ~60g
Fiber: ~5g
Sugars: ~8g
(Nutritional values may vary based on ingredient choices.)
Notes & Tips:
Make It Extra Creamy: Add a splash of heavy cream for an even richer texture.
Vegan Option: Use vegan ricotta (made from blended cashews or tofu) and skip the Parmesan
Low-Carb Alternative: Serve over zucchini noodles or spaghetti squash.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Total Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time:~30 minutes
This Creamy Tomato Ricotta Pasta is rich, flavorful, and incredibly easy to make—perfect for any pasta lover. Enjoy!
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