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For this dish, you can use any pasta you like. I recommend penne or fusilli. They hold the sauce well and make every bite tasty. You can also try spaghetti if you prefer long noodles. Just make sure to cook it al dente for the best texture. Here are the main ingredients you will need: - 400g pasta of your choice - 500g cherry tomatoes, halved - 1 cup ricotta cheese - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - 1 teaspoon salt - ½ teaspoon black pepper - ¼ cup grated Parmesan cheese (for serving) - Fresh basil leaves for garnish These ingredients create a rich and creamy sauce that pairs perfectly with the roasted tomatoes. To make your dish even better, consider adding these toppings: - Extra dollops of ricotta - A drizzle of olive oil - More grated Parmesan cheese - Fresh herbs like parsley or oregano These optional toppings add flavor and make your dish look beautiful. They also enhance the taste and make each bite memorable. Start by gathering your ingredients. You will need: - 400g pasta (penne or fusilli) - 500g cherry tomatoes, halved - 1 cup ricotta cheese - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon fresh thyme leaves - 1 teaspoon salt - ½ teaspoon black pepper - ¼ cup grated Parmesan cheese - Fresh basil leaves for garnish Next, preheat your oven to 425°F (220°C). This will help your tomatoes roast perfectly. Halve the cherry tomatoes and mince the garlic. On a baking sheet, mix the halved tomatoes with minced garlic. Drizzle olive oil over them. Add salt, pepper, and thyme. Toss everything well to coat. Roast the tomatoes in the hot oven for 20 to 25 minutes. They should turn blistered and caramelized. Remember to stir halfway through to ensure even roasting. While your tomatoes roast, cook the pasta. Follow the package directions for timing. Aim for al dente, which means firm to the bite. Before draining, save about half a cup of pasta water. This water helps to create a creamy sauce later. Drain the pasta and set it aside. Once the tomatoes are ready, combine them with the cooked pasta in a large bowl. Gently fold in the ricotta cheese. If it seems dry, add a little reserved pasta water. Mix until everything is creamy and well-blended. Serve the pasta warm, topped with grated Parmesan and fresh basil. Enjoy your simple and tasty dish! To get the best texture from ricotta, use fresh cheese. Fresh ricotta has a creamy feel. If your ricotta seems too thick, mix in a little pasta water. This helps make it smooth and easy to mix. Gently fold the ricotta into your pasta. This keeps the cheese fluffy and light. Herbs and spices can really boost your dish. Fresh thyme adds a nice, earthy taste to the tomatoes. You can also try basil or oregano for more flavor. A pinch of crushed red pepper can add heat if you like spice. Remember to taste as you go! Adjust the salt and pepper to fit your palate. Serve your pasta in warm bowls for a great look. Top with more ricotta and a drizzle of olive oil. This adds flavor and makes the dish look nice. Pair it with a fresh salad or crusty bread. This makes for a complete meal that feels special. Enjoy your meal with friends for a fun dining experience! {{image_2}} You can make this dish fit many diets. For a gluten-free option, use gluten-free pasta. If you're vegan, swap out ricotta with cashew cream or tofu. For a nut-free option, use a dairy-free cream cheese. Always check labels to ensure the ingredients match your needs. Mix in your favorite veggies for added flavor. Spinach or kale adds greens. Zucchini or bell peppers give a nice crunch. You could also add mushrooms for an earthy taste. Just roast them alongside the tomatoes for a simple and tasty add-in. Cheese can change the dish's taste a lot. Try goat cheese for a tangy twist. You can use feta for a salty kick. If you want a creamy texture, mascarpone works well too. Experiment and find what you love best in this roasted tomato ricotta pasta! When you have leftover roasted tomato ricotta pasta, store it in an airtight container. Make sure it cools down to room temperature first. This keeps the pasta fresh and tasty. Try to eat it within 3 days for the best flavor. If you notice any extra moisture, use a paper towel to soak it up before sealing. To reheat your pasta, use a skillet or a microwave. If you use a skillet, add a splash of water or olive oil. Heat it on low and stir until warm. This keeps the pasta creamy. In the microwave, cover the pasta with a damp paper towel. Heat in short bursts, stirring in between. This helps prevent dryness. You can freeze roasted tomato ricotta pasta for later meals. Divide it into single servings and place them in freezer-safe containers. Be sure to leave some space in the container for expansion. It will keep well for about 2-3 months. When ready to eat, defrost it overnight in the fridge and reheat as mentioned above. Roasted tomato ricotta pasta lasts about 3 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. Make sure to let it cool before sealing. You can easily reheat it on the stove or in the microwave. Yes, you can make this dish ahead of time. Prepare the roasted tomatoes and pasta, then mix them before serving. Store the pasta and sauce separately. This helps keep the pasta from getting soggy. You can also make the sauce a day in advance. Just heat it up when you are ready to eat. You can use many sauces with this pasta. A simple olive oil and garlic sauce works great. A store-bought marinara sauce can also be nice. Try a creamy Alfredo sauce for a richer taste. You can even mix in pesto for fresh herbs and flavor. This dish is very flexible, so feel free to be creative! In this post, I covered how to make delicious roasted tomato ricotta pasta. We talked about choosing the right pasta, essential ingredients, and fun toppings. I shared easy steps, from prepping to cooking, along with tips for the best taste and texture. You learned variations for dietary needs and storage tips for leftovers. Keep these ideas in mind for a tasty meal. Enjoy your cooking journey and share your own twists on this dish!

Roasted Tomato Ricotta Pasta

Discover the deliciousness of roasted tomato ricotta pasta with this easy recipe! With juicy cherry tomatoes, creamy ricotta, and a hint of thyme, this dish is perfect for any pasta lover. In just 40 minutes, you can create a mouthwatering meal that's sure to impress. Click to explore this simple yet elegant recipe and elevate your dinner tonight! Your taste buds will thank you for trying this delightful twist on pasta.
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Ingredients
  

400g pasta of your choice (penne or fusilli work well)

500g cherry tomatoes, halved

1 cup ricotta cheese

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon salt

½ teaspoon black pepper

¼ cup grated Parmesan cheese (for serving)

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    On a baking sheet, combine the halved cherry tomatoes and minced garlic. Drizzle with olive oil, and sprinkle with salt, pepper, and thyme. Toss to coat evenly.

      Roast the tomatoes in the preheated oven for about 20-25 minutes, or until they are blistered and caramelized, stirring halfway through.

        While the tomatoes are roasting, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.

          In a large mixing bowl, combine the cooked pasta and roasted tomato mixture. Gently fold in the ricotta cheese, adding a bit of reserved pasta water if needed to create a creamy texture.

            Season with extra salt and pepper if necessary. Mix until well combined.

              Serve the pasta warm, sprinkled with grated Parmesan cheese and garnished with fresh basil leaves.

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

                  - Presentation Tips: Serve the pasta in bowls, topped with additional dollops of ricotta and a drizzle of olive oil for an extra touch of elegance.