Description
This 1-Pot Tomato Ricotta Pasta is the ultimate quick dinner idea that feels like comfort food made elegant. It’s creamy without cream, rich without heaviness, and cooked all in one pot for the easiest cleanup. Perfect for busy weeknights, easy dinners, or when you need a no-fuss, flavorful food idea. This easy recipe blends juicy tomatoes, ricotta cheese, and garlic into a cozy, satisfying dish that doubles as a healthy snack or dinner idea.
Ingredients
1 tablespoon olive oil
3 garlic cloves, minced
2 cups cherry tomatoes
8 ounces rigatoni or penne pasta
3 cups vegetable broth
1 cup ricotta cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh basil leaves, torn
Instructions
1. Heat olive oil in a large pot over medium heat. Add garlic and sauté for 30 seconds to 1 minute until fragrant.
2. Add cherry tomatoes and a generous pinch of salt. Cook for 5-6 minutes, gently crushing them as they soften.
3. Add the uncooked pasta and pour in the vegetable broth. Bring to a boil, then reduce to a simmer. Stir occasionally and cook for 10-12 minutes until pasta is al dente.
4. Remove from heat and stir in the ricotta cheese until fully melted into the sauce.
5. Season with salt and pepper to taste. Garnish with torn fresh basil and serve hot.
Notes
Use short pasta like penne or rigatoni to help the sauce cling better.
Add a splash of broth when reheating to loosen the sauce.
Don’t overcook the garlic in step 1—it should be fragrant, not browned.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg
Keywords: easy pasta, one-pot meal, tomato ricotta pasta, quick dinner, healthy pasta