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When it comes to comforting meals, few dishes can compete with a bowl of creamy pasta. Creamy Roasted Tomato and Ricotta Penne stands out as a quintessential example of how simple ingredients can create a dish that delights the senses. The creamy texture of ricotta melds beautifully with the sweetness of roasted cherry tomatoes, resulting in a pasta dish that is both satisfying and bursting with flavor. This recipe not only highlights the rich, delicious taste of each ingredient but also celebrates the importance of fresh, seasonal produce—especially during the peak of tomato season.

Creamy Roasted Tomato and Ricotta Penne

Discover the deliciousness of Creamy Roasted Tomato and Ricotta Penne, a perfect comfort food for any occasion. This easy-to-make pasta dish features creamy ricotta blending harmoniously with sweet roasted cherry tomatoes, creating a symphony of flavors. Ideal for a cozy night in or impressing guests, it also highlights fresh, seasonal ingredients. Quick preparation ensures that you can enjoy this delightful meal any day of the week. Embrace the joy of cooking and share it with loved ones!
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Ingredients
  

12 oz penne pasta

2 pints cherry or grape tomatoes

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon dried Italian herbs (oregano, basil, thyme)

2 cups fresh spinach, roughly chopped

1 cup ricotta cheese

1/2 cup grated Parmesan cheese, plus extra for serving

1 clove garlic, minced

1/4 teaspoon crushed red pepper flakes (optional)

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Tomatoes: In a large baking dish, combine the cherry tomatoes, olive oil, salt, pepper, and dried Italian herbs. Toss until the tomatoes are well coated. Roast in the preheated oven for about 20 minutes or until the tomatoes are blistered and bursting.

      Cook the Pasta: During the last 10 minutes of the tomatoes roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and reserve about 1 cup of pasta water.

        Make the Creamy Sauce: In a large skillet over medium heat, add the minced garlic and crushed red pepper flakes (if using). Sauté for about 1 minute until fragrant, then add the roasted tomatoes, along with their juices, to the skillet. Stir in the spinach and cook for 2-3 minutes until wilted.

          Combine Pasta and Sauce: Add the cooked penne directly into the skillet with the tomato mixture. Stir to combine.

            Create Creaminess: Add the ricotta cheese and half of the Parmesan cheese to the pasta. Gently mix, adding reserved pasta water a little at a time until you reach your desired creamy consistency. Season with additional salt and pepper if needed.

              Serve: Divide the creamy penne into bowls, sprinkle with the remaining Parmesan cheese, and garnish with fresh basil leaves. Serve hot and enjoy!

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4