Creamy Roasted Tomato Ricotta Pasta with Crispy Topping
This dish features sweet roasted tomatoes blended into a creamy ricotta sauce, tossed with al dente pasta, and finished with a golden crispy topping. It’s a cozy, comforting Mediterranean-style pasta that feels indulgent yet is surprisingly light.
⏱️ Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Roasted Tomatoes
2 cups cherry tomatoes (or grape tomatoes)
2 tbsp olive oil
2 garlic cloves, smashed
½ tsp dried oregano
½ tsp chili flakes (optional)
Salt & black pepper, to taste
Pasta & Sauce
12 oz (340 g) rigatoni, penne, or fusilli
1 cup ricotta cheese
¼ cup grated Parmesan
¼ cup reserved pasta water
Zest of ½ lemon
2 tbsp fresh basil, chopped
Salt & black pepper, to taste
Crispy Topping
½ cup panko breadcrumb (or homemade breadcrumbs)
2 tbsp olive oil
¼ cup grated Parmesan
1 tbsp fresh parsley, chopped
Pinch of salt
Instructions
1. Roast the Tomatoes
1. Preheat oven to 400°F (200°C).
2. Spread cherry tomatoes and garlic on a baking sheet.
3. Drizzle with olive oil, sprinkle oregano, chili flakes, salt, and pepper.
4. Roast for 20 minutes, until tomatoes burst and caramelize.
2. Cook the Pasta
Cook pasta in salted boiling water until al dente. Reserve ¼ cup pasta water, then drain.
3. Make the Crispy Topping
1. In a skillet, heat olive oil (or butter) over medium heat.
2. Add breadcrumbs and toast until golden, about 3 minutes.
3. Stir in Parmesan, parsley, and a pinch of salt. Remove from heat.
4. Make the Ricotta Sauce
1. In a large skillet, combine roasted tomatoes (remove garlic skins), ricotta, Parmesan, lemon zest, and a splash of pasta water.
2. Stir gently over low heat until creamy.
3. Add pasta and toss to coat. Adjust consistency with more pasta water if needed.
5. Assemble & Serve
1. Spoon pasta into bowls.
2. Sprinkle generously with the crispy topping.
3. Garnish with fresh basil and an extra drizzle of olive oil.
Notes & Tips
Extra Creaminess: Add 2 tbsp cream or mascarpone to the sauce.
More Protein: Toss in grilled chicken, shrimp, or white beans.
Make It Spicy: Add extra chili flakes to the roasted tomatoes.
Gluten-Free: Use gluten-free pasta and breadcrumbs.
❓ frequently asked questions FAQ
Q: Can I make this ahead?
Yes — prepare sauce and topping separately. Toss pasta with sauce just before serving.
Q: Can I use sun-dried tomatoes instead of fresh?
Yes, but reduce the roasting time and chop finely.
Q: How do I store leftovers?
Keep in the fridge for up to 3 days. Reheat gently with a splash of water or broth.
Nutritional Information
Calories: ~480
Protein: 19 g
Carbohydrates: 56 g
Fat: 18 g
Fiber: 6 g
Sugar: 9 g