Roasted tomato garlic and ricotta penne… homemade pasta sauce at it’s finest. Deep flavours of tomato and garlic with rich, creamy ricotta and fresh basil. This meal is for those days when you want something slightly indulgent, but not that much effort.
My inspiration for this recipe came from the TikTok famous baked feta pasta sauce – which I never made because I hate feta. Anyone else? THEN… I realised that I could easily enough just replace the feta with ricotta and voila! A delicious alternative for those among us who do not like feta cheese.
How to make this roasted tomato, garlic and ricotta penne:
What you’ll need:
- 500g cherry tomatoes
- 1 whole bulb garlic
- 250g ricotta
- 2 tbsp olive oil
- Salt/Pepper
- Large handful fresh basil
- 300g penne pasta – our favourite is De Cecco
- Parmesan (for serving)
How to make:
- Preheat the oven to 180C
- Start by slicing the top off your garlic (photo below), drizzle with some olive oil and season with salt and pepper, then place into your baking dish, sliced side down
- Add your ricotta, tomatoes, olive oil and a sprinkle of salt and pepper to the dish
- Pop the dish into the oven for 60 minutes
- About 5 minutes before the tomato/ricotta mix is finished in the oven, cook your pasta according to packet instructions, drain and set aside – retain about a ladleful of the pasta cooking water, just incase.
- Remove the tomato and ricotta mix from the oven – add all of the contents to a blender. Don’t forget all of the roasting juices.
- To add the garlic, you’ll need to grab the whole bulb and squeeze the edges – all of the cloves should easily pop out into your blender! Discard the skins that you’ll be left with
- Add a very large handful of fresh basil to the top of the blender.
- Blend until smooth – add the retained pasta cooking water if you want a thinner sauce.
- Mix the sauce with the cooked pasta
- Serve with more fresh basil and parmesan!
- Serves 4
You might also like some of our other pasta recipes:
Roasted Tomato, Garlic and Ricotta Penne
Penne pasta with a roasted garlic, tomato and ricotta sauce
Equipment
- 1 oven roasting dish
- 1 large pot for cooking pasta
- 1 blender to make the sauce
Ingredients
- 500 g cherry tomatoes
- 1 whole bulb garlic
- 250 g ricotta
- 2 tbsp olive oil
- Salt / Pepper for seasoning
- 1 large handful fresh basil
- 300 g penne pasta
- parmesan for serving
Instructions
- Preheat the oven to 180C
- Start by slicing the top off your garlic, drizzle with some olive oil and season with salt and pepper, then place into your baking dish, sliced side down
- Add your ricotta, tomatoes, olive oil and a sprinkle of salt and pepper to the dish
- Pop the dish into the oven for 60 minutes
- About 5 minutes before the tomato/ricotta mix is finished in the oven, cook your pasta according to packet instructions, drain and set aside – retain about a ladleful of the pasta cooking water, just incase
- Remove the tomato and ricotta mix from the oven – add all of the contents to a blender. Don't forget all of the roasting juices
- To add the garlic, you'll need to grab the whole bulb and squeeze the edges – all of the cloves should easily pop out into your blender! Discard the skins that you'll be left with
- Add a very large handful of fresh basil to the top of the blender
- Blend until smooth – add the retained pasta cooking water if you want a thinner sauce
- Mix the sauce with the cooked pasta
- Serve with more fresh basil and parmesan
Notes
Calorie information provided is an estimate
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