Tomato And Garlic Ricotta Pasta

Close up fork twirling basil garlic tomato ricotta pasta around it with parmesan cheese melting on the noodles.

Fresh basil and ricotta cheese blend with roasted tomatoes and garlic to create a fragrant and amazing sauce for this Roasted Tomato And Garlic Ricotta Pasta.

Course Main Course

Cuisine American

Keyword Tomato And Garlic Ricotta Pasta

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 315kcal

Author Jennifer Osterholt

Ingredients

12 ounces cherry tomatoes ripe
1 medium sweet onion
2 bulbs garlic
2 tablespoons olive oil
1 teaspoon Sea salt
1/2 teaspoon black pepper
1/2 cup ricotta cheese
1/4 cup fresh basil
1/2 cup Parmesan cheese
16 ounces pasta

Instructions

Preheat oven to roast at 400℉.
Slice tomatoes in half and arrange cut side up in a 9 x 13" baking dish or on a foil lined baking sheet.
12 ounces cherry tomatoes
Slice onion coarsely and cut top off of the bulbs of garlic exposing the cloves. Arrange around the tomatoes. Sprinkle basil stems only over the veggies if desired.
1 medium sweet onion, 2 bulbs garlic
Drizzle olive oil over the pan and sprinkle salt and pepper evenly over the top.
2 tablespoons olive oil, 1 teaspoon Sea salt, 1/2 teaspoon black pepper
Roast for 30 - 40 minutes until tomatoes and garlic are lightly browned and tender.
Spoon tomatoes, onions and basil stems into a blender. Carefully squeeze roasted cloves of garlic out of the bulb discarding the other layers.
Add ricotta cheese and fresh basil leaves. Blend until smooth.
1/2 cup ricotta cheese, 1/4 cup fresh basil
Mix into cooked pasta. Serve right away with fresh parmesan and enjoy.
16 ounces pasta, 1/2 cup Parmesan cheese

Notes

Toss cooked shrimp or Italian sausage into the pasta for a complete meal.

Nutrition