Tomato Ricotta Pasta

Name: Tomato Ricotta Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 300 g rigatoni pasta (Works great for holding sauce.); 500 g passata (tomato sauce) (Use good-quality passata for better flavor.); 1/2 cup onion, finely chopped (about 1 small onion) (Enhances the flavor base.); 4 cloves garlic, chopped or minced (Adds aromatic flavor.); 1/4 cup extra virgin olive oil (Used for sautéing.); 1/2 tablespoon Italian seasoning (For seasoning the sauce.); 3/4 cup parmesan cheese, grated (plus extra to serve) (Adds depth and creaminess.); Fresh basil, torn or chopped, to taste (Used for flavor and garnish.); Salt and freshly ground black pepper, to taste (Essential for seasoning.)

By:

Chloe King

| Posted on:

February 4, 2026

Delicious Tomato Ricotta Pasta with fresh tomatoes and creamy ricotta cheese

Recipes

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I learned this tomato ricotta pasta on a busy weeknight when I needed something fast, comforting, and a little fancy without extra fuss. It’s simple: punchy tomato passata, silky ricotta folded into a cheesy sauce, and rigatoni that catches every drop. It comes together in under 30 minutes and feels like a restaurant dish with home-kitchen effort. If you like creamy, straightforward pasta recipes that clean up fast, this one will become a go-to — and if you enjoy hands-off pasta ideas too, try this crockpot taco pasta for another easy option.

Why you’ll love this dish

This recipe blends bright tomato flavor with the gentle richness of ricotta. It’s fast, budget-friendly, and kid-approved, yet grown-up enough for a casual dinner with friends. Rigatoni holds onto the sauce in its ridges and tubes, so every bite has the right balance of cream and tomato. It works for weeknights, quick lunches, or when you want a no-fuss date-night meal.

“A perfect midweek meal: creamy, tomato-forward, and ready in 30 minutes. My family asked for seconds.”

Why it stands out:

Quick cook time: sauce simmers while the pasta boils, so nothing wastes time.
Minimal ingredients: pantry-friendly passata and store ricotta make it accessible.
Texture contrast: al dente rigatoni plus creamy ricotta and grated parmesan.
Customizable: add extra herbs or roasted veg if you want to dress it up.

Step by step overview

You’ll start by gently softening onion and garlic in olive oil. Then add passata and seasoning, and let it reduce slightly. While the sauce simmers, boil the rigatoni until al dente and save some cooking water. Finish the sauce with parmesan, basil, and spoonfuls of ricotta until smooth. Toss the pasta into the pan, loosen with reserved pasta water if needed, and serve with extra parmesan and basil.

What you’ll need

300 g rigatoni pasta
500 g passata (tomato sauce)
250 g ricotta cheese
1/2 cup onion, finely chopped (about 1 small onion)
4 garlic cloves, chopped or minced
1/4 cup extra virgin olive oil
1/2 tablespoon Italian seasoning
3/4 cup parmesan cheese, grated (plus extra to serve)
Fresh basil, torn or chopped, to taste
Salt and freshly ground black pepper, to taste

Ingredient notes and swaps:

Rigatoni works great, but any short pasta with grooves or tubes (penne, mezze maniche) will work.
If your ricotta is very wet, drain it briefly in a fine sieve to avoid a watery sauce.
Use good-quality passata for a brighter tomato flavor. Canned crushed tomatoes can substitute if needed.

Step-by-step instructions

Warm a large skillet over medium-high heat. Pour in the olive oil and heat until it shimmers.
Add the chopped onion and sauté for 4 to 5 minutes, stirring occasionally, until soft and translucent.
Stir in the garlic and cook for 30 seconds to 1 minute until fragrant. Do not brown the garlic.
Pour the passata into the skillet. Add the Italian seasoning and season with salt and pepper. Stir to combine.
Turn the heat to low and let the sauce simmer gently for about 10 minutes, stirring now and then.
While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook the rigatoni until al dente according to package directions. Reserve 1/2 to 1 cup of the pasta cooking water before draining.
Once the sauce has reduced slightly, stir in the grated parmesan and torn basil. Mix until the cheese is melted into the sauce.
Drop spoonfuls of ricotta into the pan. Break the ricotta up with your spoon or spatula and stir until the sauce becomes creamy and uniform.
Add the drained pasta to the skillet. Toss to coat thoroughly. If the sauce feels too thick, add reserved pasta water a little at a time until the sauce reaches the desired consistency.
Remove from heat and plate. Finish with extra grated parmesan and torn basil on top.

Best ways to enjoy it

Serve this pasta hot, straight from the pan for the creamiest texture. Pair it with a crisp green salad or simple lemon-dressed arugula to cut through the richness. For a heartier meal, offer crusty bread to mop up the sauce or top the bowls with a sprinkle of toasted breadcrumbs for crunch. If you want a green side that’s quick to make, try pairing it with an easy healthy broccoli pasta for contrast and extra veg.

Storage and reheating tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Cool to room temperature no longer than two hours after cooking before refrigerating.
Reheating on the stove: Gently reheat in a skillet over low heat. Add a splash of water or milk to loosen the sauce and stir until warmed through.
Microwave: Cover and heat in 30-second bursts, stirring between intervals and adding a little liquid if needed.
Freezing: The texture of ricotta can change slightly when frozen. If you must freeze, transfer to a freezer-safe container and freeze up to 2 months. Thaw in the refrigerator overnight and reheat gently, stirring to re-emulsify.
Food safety: Reheat leftovers to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

Salt the pasta water well. It should taste like the sea; this is the primary seasoning for the pasta itself.
Reserve enough pasta water. The starchy water is the easiest way to make the sauce silky and help it cling.
Temper the ricotta if you’re worried about curdling: stir a few tablespoons of warm sauce into the ricotta first, then add it back to the main sauce.
Use fresh basil at the end for the brightest aroma. Add dried herbs earlier in the simmer so they bloom in the sauce.
Grate your own parmesan if possible; pre-grated products sometimes contain anti-caking agents that slightly affect melting.

Recipe variations

Add roasted vegetables: fold in roasted cherry tomatoes, zucchini, or bell peppers for more texture.
Make it spicy: stir in a pinch of red pepper flakes with the garlic.
Lemon lift: grate a little lemon zest into the finished dish for a bright finish.
Protein boost: fold in cooked shredded chicken or white beans for extra protein without changing the core flavor.
Dairy-free option: swap ricotta for a thick cashew cream or a plant-based ricotta alternative and use a dairy-free parmesan substitute.

Common questions

Can I use a different pasta shape?

Yes. Short tube pastas like penne, mezze maniche, or shells work well because they trap sauce. Long pastas will work too, but the eating experience is slightly different.

Will the ricotta break or curdle when heated?

Ricotta can separate if overheated quickly. To avoid this, keep the sauce on low heat when adding ricotta and stir it in gradually. Tempering the ricotta with a little warm sauce first helps maintain a smooth texture.

How long will leftovers keep in the fridge?

Store in an airtight container and use within 3 days. Reheat thoroughly to an internal temperature of 165°F (74°C) before eating.

Can I make the sauce ahead of time?

Yes. Make the sauce up to 24 hours ahead and store it in the fridge. Add fresh ricotta right before serving for the best texture, or stir it in while gently reheating the sauce.

What if the sauce is too thin or too thick?

If too thin, simmer a few extra minutes uncovered to reduce and thicken it. If too thick, stir in reserved pasta water a tablespoon at a time until it loosens to your liking.