Tomato Ricotta Pasta

Indulge in the rich and comforting flavors of this Tomato Ricotta Pasta! This easy-to-make dish combines al dente rigatoni with a creamy tomato-ricotta sauce infused with garlic, Parmesan, and fresh basil. Perfect for busy weeknights, it’s ready in under 30 minutes and loved by kids and adults alike. Whether you’re looking for a hearty vegetarian option or want to add your favorite proteins, this versatile recipe delivers bold, authentic Italian flavors every time. Pair it with garlic bread and a crisp green salad for a satisfying meal that’s sure to impress!

Ingredients

• 300 g rigatoni pasta
• 500 g passata (tomato sauce)
• 250 g ricotta cheese
• ½ cup onion, finely chopped
• 4 garlic cloves, chopped
• ¼ cup extra virgin olive oil
• ½ tablespoon Italian seasoning
• ¾ cup Parmesan cheese, grated (or as needed)
• Fresh basil (to taste)
• Salt and black pepper, to taste

Instructions

Sauté the Aromatics

1. Heat a skillet over medium-high heat. Add the extra virgin olive oil and heat until shimmering.
2. Add the chopped onions and sauté until soft and translucent. Stir in the chopped garlic and cook for 1 minute, or until fragrant.

Prepare the Tomato Sauce

3. Stir the passata (tomato sauce), Italian seasoning, salt, and black pepper into the skillet with the aromatics. Mix until well combined.
4. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally to prevent burning.

Cook the Pasta

5. While the sauce simmers, cook the rigatoni in salted boiling water until al dente. Reserve some pasta water before draining.

Finish the Sauce

6. Once the tomato sauce has thickened and no longer has a raw tomato flavor, stir in the grated Parmesan cheese and tear in fresh basil leaves to taste. Mix well.
7. Add the ricotta cheese to the sauce, breaking it up and stirring until the mixture is creamy and fully combined.

Combine Pasta and Sauce

8. Add the cooked pasta to the tomato-ricotta sauce and stir or toss until the pasta is evenly coated. If the sauce is too thick, add a splash of reserved pasta water to achieve the desired consistency.

Serve

9. Remove the skillet from heat. Serve the pasta topped with more grated Parmesan cheese and fresh basil. Enjoy!

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Why You’ll Love This Recipe

• Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for weeknights.
• Rich and Creamy: The combination of ricotta and Parmesan creates a velvety sauce that’s irresistible.
• Family-Friendly: A comforting dish loved by both kids and adults.
• Customizable: Easily adaptable to include your favorite ingredients or dietary preferences.

Tips

• Use high-quality passata for a richer, more flavorful sauce.
• Save some pasta water to adjust the sauce consistency if needed.
• Stir the sauce frequently while simmering to avoid burning.
• Use freshly grated Parmesan for the best flavor.

Variations and Substitutions

• Protein: Add cooked chicken, shrimp, or crispy bacon for extra protein.
• Vegetarian Additions: Toss in sautéed spinach, mushrooms, or roasted vegetables.
• Pasta Shapes: Swap rigatoni with penne, fusilli, or any short pasta of your choice.
• Cheese Options: Substitute ricotta with mascarpone or cottage cheese for a different texture.

FAQs

Q: Can I use canned tomatoes instead of passata?
A: Yes, blend canned tomatoes until smooth for a passata-like texture.

Q: Can this dish be made ahead?
A: Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days. Cook the pasta fresh when ready to serve.

Q: How can I make this gluten-free?
A: Use gluten-free pasta to make this recipe suitable for gluten-intolerant diners.

Serving and Suggestions

• Serve with a side of garlic bread or a simple green salad for a complete meal.
• Pair with a glass of light red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc.
• Garnish with extra basil leaves and a drizzle of olive oil for a finishing touch.

Enjoy the comforting flavors of this Tomato Ricotta Pasta, a dish that’s sure to become a family favorite!