Description
A quick and comforting pasta dish where creamy ricotta melts into warm tomato sauce, creating a silky coating for tender pasta with garlic, herbs, and fresh basil.
Ingredients
- 12 ounces pasta (penne, rigatoni, or spaghetti)
- 1 cup ricotta cheese
- 2 cups tomato sauce or marinara sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Pour the tomato sauce into the skillet and stir in salt, black pepper, oregano, and red pepper flakes if using.
- Let the sauce simmer for about 5 minutes so the flavors combine.
- Add the cooked pasta directly to the skillet with the sauce.
- Stir in the ricotta cheese and a small splash of the reserved pasta water, mixing until the sauce becomes creamy and coats the pasta.
- Sprinkle in the Parmesan cheese and chopped basil, then toss gently to combine.
- Serve warm.
Notes
- Add sautéed spinach or roasted cherry tomatoes for extra flavor and color.
- Grilled chicken or shrimp can be added for additional protein.
- Mix mascarpone with ricotta for a richer and creamier sauce.
- Whole wheat or gluten-free pasta can be used as alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of water or milk when reheating to restore the creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 35 mg
