Pasta With Ricotta And Tomato Sauce

If there’s one dish that never fails to comfort the soul and impress at the dinner table, it’s a simple plate of pasta with ricotta and tomato sauce.

It’s creamy, tangy, satisfying, and — best of all — ridiculously easy to make even on a hectic Monday night. 

You’ll be amazed at how something so simple can taste so good! This creamy ricotta pasta with tomato sauce is the kind of easy, flavor-packed dish that comes together in no time — perfect for those busy weeknights when you still want a homemade meal.

With just a handful of ingredients — tender pasta, a rich tomato sauce, and velvety ricotta — you’ll have a comforting, delicious dinner that’s guaranteed to make everyone come back for seconds.

How to Make Pasta With Ricotta and Tomato Sauce

Penne with tomato and ricotta sauce is the kind of comforting, crowd-pleasing dish you’ll find yourself making again and again.

It’s simple enough for a busy weeknight, yet satisfying and flavorful enough to serve for a cozy weekend meal.

With just a handful of ingredients — tomato sauce, creamy ricotta, fragrant garlic, and fresh basil — you can create a pasta dish that tastes like it came straight from an Italian kitchen.

So sprinkle on a little extra Parmesan, and enjoy every delicious bite. Buon appetito !

Making this pasta is so easy, you’ll wonder why you haven’t been cooking it all along!

It’s the kind of dish you can whip up on a busy weekday evening or enjoy as a cozy weekend lunch — simple, satisfying, and absolutely delicious.

The magic lies in the ricotta: it melts into the tomato sauce, giving it a creamy, dreamy texture and a rich depth of flavor that’s downright addictive.

With every bite, you get that perfect balance of tangy tomatoes, silky cheese, and comforting pasta — the ultimate bowl of feel-good food.

For the Creamiest, Dreamiest Pasta

• Here’s a little Italian trick that makes all the difference: save a splash of your pasta cooking water and stir it into the sauce, little by little, until it’s silky smooth and irresistibly creamy.
• Once the sauce is just right, toss in the pasta and mix everything together so the flavors hug every single bite. And if you feel like going all in — add another sprinkle (or two!) of Parmesan. Trust me, no one ever complained about too much cheese. 

I’ve been making penne with tomato sauce for ages, but for some reason, I never thought to add ricotta.

Italians, of course, have been doing it forever — and now I know why! The ricotta melts beautifully into the sauce, giving it that rich, velvety texture and a depth of flavor that makes the whole dish taste like it came straight from a cozy little trattoria in Rome.

Why You’ll Love This Recipe

This pasta dish hits that perfect sweet spot between rustic home cooking and weeknight convenience.

The creamy ricotta turns the tomato sauce into something luxuriously silky, while fresh basil and garlic bring those sun-drenched Mediterranean vibes right into your kitchen.

Bonus : it’s also a great way to use up leftover ricotta from that lasagna or dessert you made last weekend.

A Little Ricotta Story

I actually discovered ricotta for the first time in Canada — along with cottage cheese. Both are considered fresh cheeses and share that mild, delicate flavor that makes them so versatile in the kitchen.

Ricotta, however, has a much smoother, creamier texture, while cottage cheese is a bit more lumpy. That’s why I always reach for ricotta when I’m baking cakes or making desserts — its rich, velvety consistency makes everything taste that much more luxurious.

If you’re short on time, you can absolutely use store-bought tomato sauce for this recipe. But trust me, nothing beats a homemade sauce when it comes to flavor — it’s worth the extra few minutes.

And one last tip : always cook your pasta al dente. It should stay slightly firm to the bite — that’s where all the magic happens!

Choosing the Perfect Pasta

You can use pretty much any type of pasta for this recipe. However, I personally think it’s especially delicious with penne — their little ridges catch all that creamy tomato and ricotta sauce perfectly.

But don’t worry if you don’t have penne on hand. Spaghetti, tagliatelle, noodles, orecchiette, or any other pasta shape you love will work just as well. The beauty of this recipe is its flexibility — it’s all about using what you have and making it your own.

And here’s a final tip: when it’s time to serve, sprinkle a generous handful of freshly grated Parmesan on top. It takes the dish from “great” to absolutely irresistible!

How to Make Penne With Tomato and Ricotta Sauce

Making this dish is wonderfully simple and so worth it. Here’s how to do it step by step :

1. Start the sauce : Heat a drizzle of olive oil in a large pot over medium heat. Add the garlic and shallot, then sauté for about 5 minutes, or until the shallot becomes soft and translucent.

2. Add the tomatoes : Pour in the whole tomatoes and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes.

3. Season well : Season with salt, pepper, and a pinch of Espelette pepper flakes (or chili flakes if you prefer). Continue to simmer for another 10 minutes so the flavors deepen.

4. Blend the sauce : Using an immersion blender, purée the tomatoes until the sauce is completely smooth and velvety.

5. Incorporate the ricotta : Bring the sauce back to a gentle boil, then slowly add the ricotta, a little at a time, stirring with a wooden spoon as you go. The sauce will turn creamy and rich.

6. Cook the pasta : Meanwhile, cook the penne al dente in a pot of salted boiling water. Drain the pasta, then add it straight into the sauce. Toss everything together until the pasta is beautifully coated.

7. Serve and enjoy : Serve immediately, topped with freshly grated Parmesan and a few basil leaves for that final Italian touch.

Tips & Tricks for the Best Ricotta Pasta

• Use good-quality ricotta : Fresh, creamy ricotta makes all the difference. If you can, go for one from the deli counter rather than the tub — the flavor and texture are next-level.
• Choose a flavorful tomato sauce : Since the ingredient list is short, every element counts. A good-quality canned tomato or homemade sauce will make your pasta taste like it came straight out of a trattoria kitchen.
• Don’t forget the aromatics : A quick sauté of garlic and onion at the start builds a deep, savory base that takes the sauce from “nice” to “wow.”
• Save some pasta water : That starchy water is liquid gold! Stir a splash into the sauce to loosen it and help it cling beautifully to the pasta.
• Add a finishing touch : Fresh basil, a drizzle of good olive oil, or a sprinkle of Parmesan on top makes your dish look and taste restaurant-worthy.
• Make it your own : Add sautéed spinach, roasted vegetables, or cooked chicken if you want to bulk it up — this recipe is wonderfully flexible.

FAQ :

How To Store :

• In the fridge : Store leftovers in an airtight container for up to 3 days.
• To reheat : Warm gently on the stove with a splash of water or milk to loosen the sauce.
• Freezing : Not ideal — ricotta can change texture when frozen — but if you must, freeze the sauce without the pasta for up to a month.

What to Serve With It

• Starter : A simple arugula salad with lemon vinaigrette keeps things fresh.
• Side : Garlic bread — because carbs love company.
• Drink : Sparkling Italian soda.