Baked Tomato Ricotta Pasta

Name: Baked Tomato Ricotta Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces pasta (penne or rigatoni); 2 cups cherry tomatoes, halved; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1/4 cup fresh basil, chopped; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Baking & Desserts

I love making Baked Tomato Ricotta Pasta because it's a comforting dish that's both simple and indulgent. The combination of creamy ricotta and sweet, roasted tomatoes creates a heavenly flavor that is hard to resist. Every bite is rich and satisfying, yet it feels light and fresh. I often serve this dish during gatherings, as it pairs wonderfully with a simple green salad. Plus, it’s a breeze to whip up, making it my go-to recipe for busy weeknights or cozy weekends.

Created by

Rosie Mitchell

Last updated on 2026-01-15T13:25:12.437Z

After trying countless variations of pasta, I stumbled upon the magic of Baked Tomato Ricotta Pasta. What sets this recipe apart is the way the ricotta cheese melts into the warm pasta, creating an irresistible creamy texture that complements the juicy roasted tomatoes. The key is to bake it just long enough to let the flavors meld without overcooking.

One tip I discovered is to season the tomatoes well before baking. A sprinkle of salt and a dash of olive oil before roasting truly enhances their sweetness. Trust me, it makes all the difference!

        Why You Will Love This Recipe
        Creamy, rich ricotta that combines beautifully with sweet tomatoes
A delightful, cheesy crust that adds a crispy texture
Ideal for family dinners or casual gatherings

      

Choosing the Right Pasta

For this Baked Tomato Ricotta Pasta, I recommend using a sturdy pasta shape like penne or rigatoni, which will hold onto the sauce and mix beautifully with the other ingredients. These shapes create a delightful texture contrast with the creamy ricotta and juicy tomatoes. If you’re feeling adventurous, whole wheat or gluten-free pasta can also work well and add a different flavor profile while maintaining the integrity of the dish.

Cooking the pasta to 'al dente' is crucial. This ensures that the pasta retains a bit of firm texture after baking, preventing it from becoming overly soft or mushy. I typically boil the pasta for about one to two minutes less than the package recommends, as it will continue to cook while baking in the tomato mixture.

Perfecting the Tomato Mixture

Roasting the cherry tomatoes enhances their natural sweetness and adds a depth of flavor to the dish. Make sure the tomatoes are evenly coated with olive oil, salt, and pepper before baking. This not only helps them caramelize beautifully but also prevents them from drying out in the oven. If fresh tomatoes are not in season, canned whole tomatoes or sun-dried tomatoes can be excellent substitutes.

Feel free to customize the seasoning in the tomato mixture. Adding fresh garlic, crushed red pepper flakes, or even a splash of balsamic vinegar can elevate the dish's complexity. Remember to taste the mixture before adding it to the pasta; the balance of flavors is essential for a satisfying result.

Ingredients

For the Pasta

12 ounces pasta (penne or rigatoni)
2 cups cherry tomatoes, halved
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Cook the Pasta

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Tomato Mixture

In a mixing bowl, combine halved cherry tomatoes, olive oil, salt, and pepper. Toss until evenly coated.

Assemble the Dish

In a large baking dish, combine the cooked pasta with the tomato mixture. Add ricotta cheese, half of the Parmesan, and chopped basil. Mix gently until well combined.

Top and Bake

Sprinkle the remaining Parmesan cheese on top. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the tomatoes are slightly caramelized.

Serve

Remove from the oven, let it cool for a few minutes, and serve warm.

Pro Tips

For added flavor, consider drizzling some balsamic glaze over the pasta just before serving.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place a portion in an oven-safe dish, cover with foil to retain moisture, and warm in a preheated oven at 350°F (175°C) for about 20 minutes. This will help the cheesy crust stay intact and ensure the dish is heated evenly without drying out.

If you want to prepare this dish ahead of time, you can assemble everything in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, remove the wrap and bake as per the instructions, adding an extra 5-10 minutes to account for the chill from the fridge.

Serving Suggestions

This Baked Tomato Ricotta Pasta pairs beautifully with a light green salad with a simple vinaigrette. The freshness of the salad balances the richness of the pasta, creating a well-rounded meal. For added crunch, consider including toasted pine nuts or walnuts in your salad, which complement the creamy texture of the ricotta.

If you want to switch things up, try incorporating vegetables like spinach, zucchini, or bell peppers into the pasta before baking. They not only provide additional nutrients but also add vibrant colors and extra layers of flavor. For protein, consider serving the pasta alongside grilled chicken or shrimp for a heartier options.

Questions About Recipes

→ Can I use a different type of cheese?

Yes, you can substitute mozzarella or feta cheese for ricotta if you prefer.

→ What type of pasta works best?

Penne or rigatoni hold onto the sauce well, but you can use any pasta you like.

→ Can I prepare this dish ahead of time?

Absolutely! You can assemble the dish a few hours in advance, just bake it right before serving.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.