Hearty, creamy, and endlessly versatile—ricotta pasta is the comfort food hero your weeknight dinners have been waiting for. Whether you’re craving a quick 20-minute meal, a cozy date night dish, or a fresh seasonal twist, these recipes deliver silky satisfaction without the fuss. Ready to fall in love with your new go-to pasta? Let’s dive into 20 delicious ways to enjoy ricotta pasta for every occasion.
Lemon Ricotta Pasta with Spinach
You know those nights when you want something comforting but still fresh? This lemon ricotta pasta with spinach hits all the right notes—creamy, bright, and ready in minutes. It’s the kind of effortless meal that feels fancy without any fuss.
Ingredients
- 12 ounces dried linguine pasta
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 5 ounces fresh baby spinach leaves
- 1 cup whole-milk ricotta cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Zest and juice of 2 large lemons
- 1/4 cup reserved pasta cooking water
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon fine sea salt
Instructions
- Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
- Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- Reserve 1/4 cup of pasta cooking water, then drain pasta completely.
- Heat olive oil in a large skillet over medium-low heat until shimmering.
- Add sliced garlic and cook for 1-2 minutes until fragrant but not browned.
- Stir in crushed red pepper flakes and cook for 30 seconds to bloom the spices.
- Add baby spinach in batches, wilting each addition before adding more, about 2-3 minutes total.
- Combine ricotta, Parmigiano-Reggiano, lemon zest, and lemon juice in a medium bowl, whisking until smooth.
- Transfer drained pasta to the skillet with spinach mixture.
- Pour ricotta mixture over pasta, adding reserved pasta water gradually while tossing.
- Continue tossing for 1-2 minutes until sauce emulsifies and coats every strand.
- Season with fine sea salt and freshly ground black pepper, tossing to distribute evenly.
Melt-in-your-mouth creamy from the ricotta balances perfectly with the zesty lemon punch. The wilted spinach adds just enough earthiness to ground the dish. For a stunning presentation, top with extra lemon zest and serve immediately while the sauce is still luxuriously silky.
Garlic Butter Ricotta Pasta
Just when you thought pasta couldn’t get any more comforting, this garlic butter ricotta creation proves otherwise. You’ll love how the creamy ricotta melts into a silky sauce that clings perfectly to every noodle, making it feel both elegant and completely approachable for any weeknight dinner.
Ingredients
- 12 ounces dried linguine pasta
- 4 tablespoons European-style unsalted butter
- 6 large garlic cloves, microplaned
- 1 cup whole milk ricotta cheese
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ¼ cup heavy cream
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon crushed red pepper flakes
- ¼ cup reserved pasta water
- 2 tablespoons fresh Italian parsley, finely chopped
Instructions
- Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
- Add linguine to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
- Reserve ¼ cup of the starchy pasta water before draining the linguine.
- Heat a large skillet over medium heat and add unsalted butter and extra virgin olive oil.
- Swirl the pan continuously until the butter melts and begins to foam slightly, about 1 minute.
- Add microplaned garlic to the skillet and cook for 45-60 seconds until fragrant but not browned.
- Reduce heat to low and stir in whole milk ricotta cheese, heavy cream, and reserved pasta water.
- Whisk continuously for 2-3 minutes until the sauce becomes smooth and emulsified.
- Add the drained linguine directly to the skillet, tossing to coat thoroughly with the sauce.
- Sprinkle in freshly grated Parmigiano-Reggiano cheese, fine sea salt, freshly cracked black pepper, and crushed red pepper flakes.
- Toss the pasta for another minute until the cheese melts and the sauce clings to each strand.
- Garnish with finely chopped fresh Italian parsley before serving immediately.
This pasta delivers an incredibly creamy texture without feeling heavy, while the microplaned garlic distributes evenly throughout every bite. The subtle heat from red pepper flakes balances the richness beautifully, making it sophisticated enough for company but simple enough for a Tuesday night. Try topping it with toasted breadcrumbs for added crunch or serving alongside roasted cherry tomatoes for a burst of acidity.
Tomato Basil Ricotta Pasta
Vividly simple yet incredibly satisfying, this tomato basil ricotta pasta comes together in minutes but tastes like you spent hours in the kitchen. You’ll love how the creamy ricotta creates the most luxurious sauce without any heavy cream. It’s the perfect weeknight dinner that feels special enough for company.
Ingredients
- 12 ounces dried linguine pasta
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 2 cups cherry tomatoes, halved
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup reserved pasta water
- 1/2 cup fresh basil leaves, torn
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat.
- Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
- Add sliced garlic and red pepper flakes, sautéing for 45-60 seconds until fragrant but not browned.
- Add halved cherry tomatoes and cook for 4-5 minutes until they begin to blister and release their juices.
- Reserve 1/4 cup of starchy pasta water just before draining the linguine.
- Drain pasta thoroughly and immediately add to the tomato mixture in the skillet.
- Remove skillet from heat and stir in ricotta cheese until it melts into a creamy sauce.
- Add grated Parmigiano-Reggiano, stirring continuously to incorporate fully.
- Gradually pour in reserved pasta water, stirring until the sauce reaches a silky consistency that coats the pasta.
- Fold in torn basil leaves, allowing them to wilt slightly in the residual heat.
- Season with kosher salt and freshly cracked black pepper, tossing to distribute evenly.
Mouthwateringly creamy with bright pops of tomato and fresh basil, this pasta delivers restaurant-quality texture in your own kitchen. The ricotta creates a velvety sauce that clings beautifully to every strand of linguine. Try serving it with grilled chicken or shrimp for a complete meal, or enjoy as-is for a satisfying vegetarian dinner that’s ready in under 20 minutes.
Spicy Ricotta Pasta with Chili Flakes
Remember those nights when you just want something comforting but with a little kick? This spicy ricotta pasta delivers exactly that—creamy richness balanced with just enough heat to wake up your taste buds. You’ll have this satisfying dish on the table in about 20 minutes, making it perfect for busy weeknights when you need something special without the fuss.
Ingredients
- 8 ounces dried linguine pasta
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 teaspoon crushed red chili flakes
- 1 cup whole-milk ricotta cheese
- 1/4 cup freshly grated Pecorino Romano cheese
- 1/4 cup reserved pasta cooking water
- 1/4 cup fresh basil leaves, chiffonade-cut
- 1/2 teaspoon fine sea salt
- Freshly cracked black pepper
Instructions
- Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot over high heat.
- Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- Reserve 1/4 cup of pasta cooking water, then drain the linguine in a colander.
- Heat olive oil in a large skillet over medium-low heat until shimmering but not smoking.
- Add sliced garlic and chili flakes to the skillet, sautéing for 60-90 seconds until fragrant and garlic is lightly golden.
- Remove skillet from heat immediately to prevent garlic from burning.
- Tip: Removing the skillet from heat prevents bitter, burnt garlic while allowing the chili oil to infuse.
- Add drained linguine directly to the skillet with the chili-garlic oil.
- Add ricotta cheese, Pecorino Romano, and reserved pasta water to the skillet.
- Toss vigorously with tongs for 2-3 minutes until a creamy emulsion forms and coats each strand.
- Tip: The starchy pasta water helps create a silky sauce that clings perfectly to the noodles.
- Season with fine sea salt and several grinds of black pepper, tossing to distribute evenly.
- Fold in chiffonade-cut basil leaves, reserving a few for garnish.
- Tip: Adding basil at the end preserves its bright, fresh flavor and vibrant green color.
- Divide pasta between two warmed bowls and garnish with remaining basil.
Using freshly grated Pecorino Romano instead of pre-shredded makes a noticeable difference in both flavor and texture, melting into the sauce more smoothly. The creamy ricotta creates pockets of richness that contrast beautifully with the spicy chili kick, while the al dente linguine provides the perfect vehicle for that silky sauce. Try serving it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Mushroom and Ricotta Pasta Bake
Oh, you know those cozy evenings when you want something comforting but don’t want to spend hours in the kitchen? This mushroom and ricotta pasta bake is your answer—it’s creamy, satisfying, and perfect for a weeknight dinner that feels special without the fuss.
Ingredients
- 12 ounces dried rigatoni pasta
- 2 tablespoons extra-virgin olive oil
- 1 pound cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 cup whole-milk ricotta cheese
- ½ cup heavy cream
- ¼ cup grated Parmigiano-Reggiano cheese
- 1 cup shredded low-moisture mozzarella cheese
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the rigatoni to the boiling water and cook for 2 minutes less than the package directions indicate for al dente texture.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the sliced cremini mushrooms in a single layer and cook undisturbed for 4 minutes to develop a golden-brown sear.
- Stir the mushrooms and continue cooking for 6-7 minutes until deeply browned and any released liquid has evaporated.
- Add the minced garlic and fresh thyme leaves to the skillet, cooking for 1 minute until fragrant.
- Drain the pasta thoroughly, reserving ½ cup of the starchy cooking water.
- In a large mixing bowl, combine the drained pasta, mushroom mixture, whole-milk ricotta, heavy cream, grated Parmigiano-Reggiano, kosher salt, and black pepper.
- Gently fold everything together, adding reserved pasta water 2 tablespoons at a time until the sauce coats the pasta evenly.
- Transfer the pasta mixture to the prepared baking dish and spread into an even layer.
- Sprinkle the shredded low-moisture mozzarella evenly over the top.
- Dot the surface with small pieces of unsalted butter to promote browning.
- Bake uncovered for 20-25 minutes until the cheese is melted and golden with bubbling edges.
- Let the bake rest for 5 minutes before serving to allow the sauce to thicken.
Zesty with garlic and earthy mushrooms, this bake delivers incredible texture contrasts—creamy ricotta against al dente pasta with a crisp, cheesy top. Try serving it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or top individual portions with extra thyme and a drizzle of truffle oil for an elegant touch.
Ricotta and Pea Pasta with Mint
Ever find yourself craving something that feels both comforting and fresh? This ricotta and pea pasta with mint is exactly what you need on those busy weeknights. It comes together in about the time it takes to boil water, making it perfect for when you want something delicious without the fuss.
Ingredients
– 12 ounces dried linguine pasta
– 1 tablespoon kosher salt
– 2 tablespoons extra-virgin olive oil
– 3 garlic cloves, thinly sliced
– 2 cups frozen petite peas
– 1 cup whole-milk ricotta cheese
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup fresh mint leaves, finely chopped
– 1 teaspoon freshly cracked black pepper
– 1/2 teaspoon flaky sea salt
Instructions
1. Bring 4 quarts of water to a rolling boil in a large stockpot over high heat.
2. Add 1 tablespoon kosher salt to the boiling water.
3. Add 12 ounces dried linguine pasta and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-low heat.
5. Add 3 thinly sliced garlic cloves and cook for 2 minutes until fragrant but not browned.
6. Add 2 cups frozen petite peas and cook for 3 minutes until bright green and heated through.
7. Reserve 1 cup of pasta cooking water before draining the linguine.
8. Transfer the drained pasta directly into the skillet with peas and garlic.
9. Add 1 cup whole-milk ricotta cheese and 1/4 cup freshly grated Parmigiano-Reggiano to the skillet.
10. Toss continuously while gradually adding reserved pasta water until a creamy sauce forms, about 1/4 cup at a time.
11. Remove skillet from heat and stir in 1/4 cup finely chopped fresh mint leaves.
12. Season with 1 teaspoon freshly cracked black pepper and 1/2 teaspoon flaky sea salt.
13. Divide among warm bowls and serve immediately.
Just look at that creamy texture clinging to every strand of pasta! The sweet peas pop against the rich ricotta, while the mint adds a refreshing brightness that cuts through the richness. Try serving it with grilled lemon halves to squeeze over the top—the citrus really makes the flavors sing.
Creamy Ricotta Alfredo Pasta
Mmm, you know those nights when you want something decadent but don’t have hours to spend in the kitchen? This creamy ricotta alfredo pasta comes together in about the time it takes to boil water, and the result is pure comfort in a bowl.
Ingredients
- 12 ounces dried fettuccine pasta
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon white pepper
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter, chilled and cubed
- 2 tablespoons fresh Italian parsley, finely chopped
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat.
- Add the fettuccine to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
- Add minced garlic and sauté for 60-90 seconds until fragrant but not browned.
- Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
- Whisk in ricotta cheese until completely smooth and incorporated.
- Stir in Parmigiano-Reggiano, nutmeg, white pepper, and kosher salt until the sauce is homogeneous.
- Reduce heat to low and maintain a bare simmer, stirring occasionally.
- Reserve 1/2 cup of pasta cooking water before draining the fettuccine.
- Transfer the drained pasta directly into the sauce skillet.
- Toss the pasta with the sauce until every strand is thoroughly coated.
- Add chilled butter cubes one at a time, tossing continuously until emulsified.
- If the sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is achieved.
- Remove from heat and stir in chopped parsley until evenly distributed.
Zesty with garlic and rich from the triple-cream combination, this pasta delivers a velvety texture that clings perfectly to each strand. The ricotta adds a subtle graininess that makes the sauce feel lighter than traditional alfredo, while the nutmeg provides an aromatic warmth that elevates the entire dish. Try serving it alongside grilled chicken or shrimp for a complete meal, or toss in some sautéed mushrooms for an earthy twist.
Roasted Garlic Ricotta Pasta
Zesty, creamy, and utterly comforting—this roasted garlic ricotta pasta is exactly what you need when you want something impressive but effortless. You’ll love how the sweet, mellow roasted garlic blends with rich ricotta for a sauce that feels indulgent yet simple. It’s the kind of dish that makes weeknights feel special without any fuss.
Ingredients
- 1 pound dried linguine pasta
- 2 whole garlic heads
- 2 tablespoons extra-virgin olive oil
- 1 cup whole-milk ricotta cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup heavy cream
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup finely chopped fresh Italian parsley
Instructions
- Preheat your oven to 400°F.
- Slice the top 1/4 inch off each garlic head to expose the cloves.
- Drizzle the garlic heads with 1 tablespoon of olive oil, ensuring it seeps between the cloves.
- Wrap each garlic head tightly in aluminum foil and place on a baking sheet.
- Roast the garlic in the preheated oven for 40 minutes, or until the cloves are soft, golden, and easily pierced with a fork.
- While the garlic roasts, bring a large pot of generously salted water to a rolling boil.
- Add the linguine to the boiling water and cook for 9-11 minutes, until al dente, stirring occasionally to prevent sticking.
- Reserve 1 cup of the starchy pasta water before draining the linguine.
- Squeeze the roasted garlic cloves from their skins into a medium mixing bowl; discard the skins.
- Add the ricotta, Parmigiano-Reggiano, heavy cream, remaining 1 tablespoon of olive oil, sea salt, black pepper, and red pepper flakes to the roasted garlic.
- Whisk the mixture vigorously until completely smooth and well combined.
- Tip: If the sauce seems too thick, gradually whisk in 2-3 tablespoons of the reserved pasta water to reach a silky consistency.
- Transfer the drained linguine back to the warm pot.
- Pour the ricotta-garlic sauce over the hot pasta.
- Toss the pasta and sauce together using tongs, adding more reserved pasta water as needed until the sauce coats each strand evenly.
- Tip: The residual heat from the pasta will warm the sauce perfectly, so avoid reheating to prevent curdling.
- Stir in the chopped parsley just before serving.
- Tip: For an extra flavor boost, finish with an additional drizzle of high-quality olive oil and a sprinkle of Parmigiano-Reggiano.
Amazingly creamy and luxuriously textured, this pasta features a sauce that clings beautifully to every strand of linguine. The roasted garlic provides a deep, caramelized sweetness that balances the tangy ricotta and salty Parmigiano-Reggiano. Try serving it alongside a crisp arugula salad or topped with sautéed wild mushrooms for an elegant twist.
Ricotta Pasta with Sun-Dried Tomatoes
After a long day, sometimes you just need a comforting bowl of pasta that comes together without any fuss. This creamy ricotta pasta with sun-dried tomatoes delivers rich flavor with minimal effort, making it perfect for busy weeknights. You’ll love how the tangy tomatoes balance the luxurious cheese sauce.
Ingredients
- 12 ounces dried linguine pasta
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/2 cup oil-packed sun-dried tomatoes, julienned
- 1 cup whole-milk ricotta cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup reserved pasta cooking water
- 1/4 cup fresh basil leaves, chiffonaded
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon fine sea salt
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat.
- Add the linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat until shimmering.
- Add the sliced garlic to the skillet and sauté for 1-2 minutes until fragrant but not browned.
- Stir in the julienned sun-dried tomatoes and cook for 2 minutes to warm through and infuse the oil.
- Remove the skillet from heat and stir in the ricotta cheese until fully incorporated.
- Reserve 1/4 cup of the starchy pasta cooking water before draining the linguine.
- Transfer the drained pasta directly into the skillet with the ricotta mixture.
- Add the reserved pasta water to the skillet and toss vigorously to emulsify the sauce.
- Sprinkle in the grated Parmigiano-Reggiano, fresh basil, black pepper, and sea salt.
- Toss continuously for 1-2 minutes until the cheese melts and the sauce coats every strand evenly.
Here, the creamy ricotta creates a velvety texture that clings beautifully to each pasta strand, while the sun-dried tomatoes provide bursts of intense sweetness. For an elegant presentation, garnish with additional basil leaves and serve immediately in warmed bowls to maintain the perfect temperature.
Pesto Ricotta Pasta with Pine Nuts
Oh my goodness, you won’t believe how this pesto ricotta pasta comes together in minutes! One bite of this creamy, nutty dish and you’ll be hooked. Seriously, it’s the perfect weeknight dinner that feels fancy without any fuss.
Ingredients
- 12 ounces dried linguine pasta
- 1 cup fresh basil pesto
- 1 cup whole milk ricotta cheese
- 1/4 cup extra virgin olive oil
- 1/3 cup toasted pine nuts
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup grated Parmigiano-Reggiano cheese
Instructions
- Bring 4 quarts of salted water to a rolling boil in a large stockpot.
- Add 12 ounces of dried linguine pasta to the boiling water.
- Cook the pasta for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- Reserve 1 cup of pasta cooking water before draining.
- Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat.
- Sauté 2 cloves of minced garlic for 30-45 seconds until fragrant but not browned.
- Whisk together 1 cup whole milk ricotta cheese and 1 cup fresh basil pesto in a medium bowl until fully combined.
- Tip: For extra creamy texture, let the ricotta come to room temperature before mixing.
- Add the ricotta-pesto mixture to the skillet with the garlic.
- Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper.
- Gradually incorporate 1/2 cup of the reserved pasta water to create a silky sauce.
- Add the drained pasta directly to the skillet.
- Toss the pasta with the sauce until every strand is thoroughly coated.
- Tip: If the sauce seems too thick, add more reserved pasta water 2 tablespoons at a time.
- Fold in 1/3 cup toasted pine nuts, reserving 1 tablespoon for garnish.
- Tip: Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown for maximum flavor.
- Divide the pasta among serving bowls.
- Sprinkle with 1/4 cup grated Parmigiano-Reggiano cheese and the reserved toasted pine nuts.
Unbelievably creamy and satisfying, this pasta delivers a perfect balance of rich ricotta against the bright, herbal notes of fresh pesto. The toasted pine nuts add delightful crunch and nutty depth that elevates every bite. Try serving it alongside grilled chicken or with a simple arugula salad dressed in lemon vinaigrette for a complete meal.
Ricotta and Sausage Pasta Skillet
Getting a delicious dinner on the table doesn’t have to be complicated. This ricotta and sausage pasta skillet comes together in one pan with minimal fuss. You’ll love how the creamy ricotta melds with the savory sausage for a comforting meal.
Ingredients
- 1 pound sweet Italian sausage, casings removed
- 12 ounces short pasta (such as rigatoni or penne)
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1 (28-ounce) can San Marzano tomatoes, crushed by hand
- 1 cup whole milk ricotta cheese
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ cup heavy cream
- ¼ cup fresh basil leaves, torn
- Kosher salt to season
- Freshly cracked black pepper to season
Instructions
- Heat olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
- Add sausage, breaking it into ½-inch crumbles with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
- Transfer sausage to a plate using a slotted spoon, leaving rendered fat in the skillet.
- Add diced onion to the skillet and cook for 4-5 minutes until translucent and softened.
- Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Pour in crushed tomatoes, scraping any browned bits from the bottom of the skillet.
- Bring sauce to a simmer, then reduce heat to maintain a gentle bubble for 10 minutes.
- Meanwhile, cook pasta in salted boiling water for 2 minutes less than package directions until al dente.
- Drain pasta, reserving 1 cup of starchy pasta water.
- Return cooked sausage to the skillet with the tomato sauce.
- Add drained pasta to the skillet along with ½ cup of reserved pasta water.
- Stir in ricotta cheese, creating swirls rather than fully incorporating it.
- Fold in heavy cream and Parmigiano-Reggiano until just combined.
- Season with kosher salt and freshly cracked black pepper to taste.
- Garnish with torn basil leaves before serving.
Zesty and creamy, this skillet delivers the perfect balance of rich sausage and tangy tomatoes. The ricotta creates lovely pockets of creaminess that contrast beautifully with the al dente pasta. Try serving it straight from the skillet with extra basil and a drizzle of olive oil for a rustic presentation.
Ricotta Pasta with Roasted Vegetables
Rustic, creamy, and packed with seasonal goodness—this ricotta pasta with roasted vegetables is exactly what you need when you want something comforting yet elegant. You’ll love how the sweet, caramelized veggies mingle with that silky ricotta sauce. It’s a dish that feels fancy but comes together with minimal fuss.
Ingredients
- 1 lb dried rigatoni pasta
- 2 cups whole milk ricotta cheese
- 1/4 cup extra-virgin olive oil
- 1 lb mixed seasonal vegetables (such as zucchini, bell peppers, and cherry tomatoes), cut into 1-inch pieces
- 2 cloves garlic, minced
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 tsp fine sea salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh basil
Instructions
- Preheat your oven to 425°F and position a rack in the center.
- Toss the mixed seasonal vegetables with 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly cracked black pepper on a rimmed baking sheet.
- Roast the vegetables at 425°F for 20–25 minutes, or until they are tender and lightly charred at the edges.
- While the vegetables roast, bring a large pot of salted water to a rolling boil over high heat.
- Add 1 lb of dried rigatoni pasta to the boiling water and cook for 10–12 minutes, until al dente.
- Reserve 1 cup of pasta cooking water, then drain the pasta thoroughly.
- In a large skillet, heat the remaining 2 tablespoons of extra-virgin olive oil over medium heat.
- Add 2 cloves of minced garlic and sauté for 1 minute, until fragrant but not browned.
- Reduce the heat to low and stir in 2 cups of whole milk ricotta cheese until warmed through.
- Gradually whisk in 1/2 cup of the reserved pasta water to create a smooth, creamy sauce.
- Fold the drained pasta into the ricotta sauce, tossing to coat evenly.
- Gently incorporate the roasted vegetables into the pasta mixture.
- Stir in 1/4 cup of freshly grated Parmigiano-Reggiano cheese, 1 tablespoon of fresh lemon juice, and the remaining 1/2 teaspoon of fine sea salt and 1/4 teaspoon of freshly cracked black pepper.
- Garnish with 2 tablespoons of chopped fresh basil before serving.
Just spooned into bowls, this pasta delivers a wonderful contrast of textures—the tender rigatoni and creamy ricotta against the slightly crisp, sweet roasted vegetables. The lemon juice brightens every bite, making it feel fresh and balanced. For a fun twist, try serving it family-style in a large, shallow platter with extra basil scattered on top.
Lemon Pepper Ricotta Pasta
Now, let’s talk about a pasta dish that feels both fancy and totally doable on a busy weeknight. You’re going to love how the bright, zesty lemon and sharp, aromatic pepper cut through the rich, creamy ricotta. It’s the kind of meal that makes you feel like a kitchen pro without any of the stress.
Ingredients
- 8 ounces dried linguine pasta
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 cup whole-milk ricotta cheese, at room temperature
- Zest of 1 large lemon, finely grated
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon kosher salt
- 1/4 cup reserved pasta water
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat.
- Add 8 ounces of dried linguine pasta to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente (firm to the bite).
- Reserve 1/4 cup of the starchy pasta water, then drain the pasta in a colander. Tip: The starchy water helps emulsify the sauce.
- While the pasta cooks, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-low heat.
- Add 3 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
- Remove the skillet from heat immediately to stop the garlic from cooking further.
- In a medium bowl, combine 1 cup of room-temperature whole-milk ricotta cheese, the zest of 1 large lemon, 2 tablespoons of freshly squeezed lemon juice, 1 teaspoon of freshly cracked black pepper, and 1/2 teaspoon of kosher salt.
- Whisk vigorously until the mixture is smooth and fully incorporated. Tip: Using room-temperature ricotta prevents the sauce from seizing.
- Return the drained pasta to the warm skillet with the garlic-infused oil.
- Pour the ricotta mixture over the pasta and toss gently to coat.
- Add the reserved 1/4 cup of pasta water gradually while tossing, until the sauce reaches a creamy, clinging consistency.
- Fold in 1/4 cup of freshly grated Parmigiano-Reggiano cheese and 2 tablespoons of chopped fresh flat-leaf parsley. Tip: Adding parsley off-heat preserves its bright color and fresh flavor.
Oh, the final dish is pure comfort with sophistication—creamy ricotta clings to every strand of pasta, while the lemon provides a vibrant acidity that balances the richness. The cracked pepper adds subtle heat and texture that makes each bite interesting. For a beautiful presentation, garnish with extra lemon zest and a drizzle of high-quality olive oil right before serving.
Ricotta Pasta with Caramelized Onions
Haven’t you been craving something that feels both fancy and completely doable on a busy weeknight? This creamy ricotta pasta with deeply caramelized onions is exactly that kind of magic. You get restaurant-level flavor with minimal fuss, making it the perfect cozy meal.
Ingredients
- 1 lb dried rigatoni pasta
- 3 large yellow onions, thinly sliced (about 4 cups)
- 3 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1/4 tsp granulated sugar
- 1/4 cup dry white wine
- 16 oz whole-milk ricotta cheese, at room temperature
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup reserved pasta water
- 1 tsp freshly cracked black pepper
- 1/4 tsp freshly grated nutmeg
- 2 tbsp chopped fresh flat-leaf parsley
- Flaky sea salt for finishing
Instructions
- Heat the olive oil and butter in a large, heavy-bottomed skillet over medium-low heat until the butter melts and foams.
- Add the thinly sliced onions and sprinkle with the granulated sugar to encourage even browning.
- Cook the onions, stirring only every 5-7 minutes, for 35-45 minutes until they turn a deep golden-brown color. Tip: Resist stirring too often, as this prevents proper caramelization.
- Pour the dry white wine into the skillet, scraping any browned bits from the bottom with a wooden spoon.
- Cook for 2-3 minutes until the wine has completely evaporated, then remove the skillet from the heat.
- Bring a large pot of heavily salted water to a rolling boil while the onions are caramelizing.
- Add the rigatoni to the boiling water and cook for 9-11 minutes until al dente, following the package instructions.
- Reserve 1/4 cup of the starchy pasta water immediately before draining the pasta.
- In a large mixing bowl, combine the room-temperature ricotta, Parmigiano-Reggiano, black pepper, and nutmeg, whisking until smooth.
- Slowly stream the reserved pasta water into the ricotta mixture while whisking continuously to create a silky sauce. Tip: Adding the water gradually prevents the sauce from breaking.
- Add the drained hot pasta directly to the ricotta sauce, tossing to coat every piece thoroughly.
- Fold the caramelized onions into the pasta mixture until evenly distributed.
- Garnish with chopped fresh parsley and a final sprinkle of flaky sea salt just before serving. Tip: The flaky salt provides delightful texture bursts against the creamy pasta.
Zesty, creamy, and deeply savory, this pasta delivers an incredible textural play between the silky ricotta sauce and the tender, sweet onions. The nutmeg adds a warm, aromatic note that makes the dish feel truly special. For a stunning presentation, serve it family-style in a warm bowl with extra Parmigiano-Reggiano for grating at the table.
Baked Ricotta Pasta with Mozzarella
Craving something cozy and cheesy? This baked ricotta pasta with mozzarella is the ultimate comfort food that comes together beautifully. You’ll love how the creamy ricotta melds with stretchy mozzarella in every satisfying bite.
Ingredients
- 12 ounces dried rigatoni pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup whole milk ricotta cheese
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmigiano-Reggiano
- 8 ounces fresh mozzarella, torn into chunks
- 1/4 cup fresh basil leaves, chiffonade
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat your oven to 375°F.
- Bring a large pot of heavily salted water to a rolling boil.
- Add the rigatoni and cook for 2 minutes less than package directions indicate for al dente texture.
- While pasta cooks, heat olive oil in a large oven-safe skillet over medium heat until shimmering.
- Add minced garlic and sauté until fragrant and lightly golden, about 45 seconds.
- Remove skillet from heat and stir in ricotta, heavy cream, and Parmigiano-Reggiano until fully combined.
- Reserve 1/2 cup of pasta water before draining the cooked rigatoni.
- Add drained pasta directly to the ricotta mixture in the skillet.
- Pour in 1/4 cup of reserved pasta water and toss vigorously to create a creamy emulsion that coats each noodle.
- Fold in torn mozzarella chunks, distributing them evenly throughout the pasta.
- Season with kosher salt, black pepper, and red pepper flakes, adjusting seasoning as needed.
- Transfer skillet to the preheated oven and bake for 15 minutes until the top is bubbly and lightly browned.
- Switch your oven to broil and cook for an additional 2-3 minutes to achieve a beautifully blistered cheese crust.
- Remove from oven and let rest for 5 minutes to allow the sauce to thicken slightly.
- Garnish with fresh basil chiffonade just before serving.
The finished dish boasts wonderfully creamy pockets where ricotta melts into the sauce, contrasted by those irresistible stretchy mozzarella pulls. Serve it family-style right from the skillet for maximum comfort food appeal, or pair with a crisp arugula salad to cut through the richness.
Ricotta Pasta with Crispy Prosciutto
Craving something that feels fancy but comes together in minutes? This ricotta pasta with crispy prosciutto is your new weeknight hero, delivering creamy comfort and salty crunch in every single bite. You’re going to love how effortlessly it all comes together.
Ingredients
- 8 ounces dried linguine pasta
- 4 ounces thinly sliced prosciutto di Parma
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 cup whole-milk ricotta cheese, at room temperature
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup heavy cream
- 1 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon fine sea salt
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat.
- Add the linguine to the boiling water and cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
- While the pasta cooks, arrange the prosciutto slices in a single layer in a large, cold skillet.
- Place the skillet over medium heat and cook the prosciutto for 3-4 minutes per side, until deeply browned and crisp.
- Transfer the crispy prosciutto to a paper towel-lined plate to drain, then crumble it into small pieces.
- Pour off all but 1 tablespoon of the rendered fat from the skillet, then add the olive oil.
- Add the minced garlic to the skillet and sauté for 45-60 seconds over medium-low heat, just until fragrant but not browned.
- Remove the skillet from the heat and whisk in the room-temperature ricotta, Parmigiano-Reggiano, heavy cream, lemon juice, black pepper, and sea salt until a smooth, cohesive sauce forms.
- Reserve 1/2 cup of the starchy pasta cooking water before draining the linguine.
- Add the hot, drained linguine directly to the skillet with the ricotta sauce.
- Toss the pasta vigorously with tongs, adding reserved pasta water 1 tablespoon at a time until the sauce lightly coats the noodles.
- Fold in the crumbled prosciutto and chopped parsley until just combined.
- Serve immediately in warm bowls.
Keep in mind that the magic here is in the contrasts—the sauce stays incredibly lush and cool against the warm pasta, while the prosciutto adds a shattering, salty crunch. For a stunning presentation, try topping each portion with a fresh twist of black pepper and an extra drizzle of your best olive oil right at the table.
Ricotta and Butternut Squash Pasta
Brace yourself for the coziest pasta dish you’ll make this season. You’re going to love how the creamy ricotta clings to every noodle while sweet roasted squash adds that perfect autumnal touch. This is exactly what you want to curl up with on a chilly evening.
Ingredients
- 1 medium butternut squash, peeled and diced into ½-inch cubes
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon fine sea salt, divided
- ½ teaspoon freshly cracked black pepper
- 12 ounces dried rigatoni pasta
- 2 cloves garlic, minced
- 1 cup whole milk ricotta cheese
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter
- ¼ cup toasted pine nuts
- 6 fresh sage leaves, thinly sliced
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Toss the diced butternut squash with 2 tablespoons olive oil, ½ teaspoon salt, and black pepper until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet and roast for 22-25 minutes until caramelized and fork-tender.
- While squash roasts, bring a large pot of heavily salted water to a rolling boil.
- Cook the rigatoni according to package directions until al dente, reserving 1 cup of pasta water before draining.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Sauté the minced garlic for 45-60 seconds until fragrant but not browned.
- Add the roasted squash to the skillet, gently mashing about half of the cubes to create a creamy base.
- Stir in the ricotta cheese and ½ cup of reserved pasta water, whisking until smooth.
- Add the cooked pasta to the skillet along with the remaining ½ teaspoon salt, tossing to coat evenly.
- Stir in the Parmigiano-Reggiano and butter until melted and creamy, adding more pasta water if needed for sauciness.
- Toast the pine nuts in a dry small skillet over medium heat for 2-3 minutes until golden, shaking frequently to prevent burning.
- Garnish the finished pasta with toasted pine nuts and fresh sage before serving.
Just imagine that first bite—the pasta has this wonderful al dente chew that plays against the velvety squash-ricotta sauce. You get little bursts of sweet roasted squash alongside the earthy sage and crunchy pine nuts. Try serving it in shallow bowls with an extra sprinkle of Parmigiano-Reggiano and a drizzle of good olive oil for restaurant-worthy presentation.
Ricotta Pasta with Fresh Herbs
Kind of craving something that feels fancy but comes together in minutes? This ricotta pasta with fresh herbs is your weeknight hero—creamy, bright, and totally effortless. You’ll love how the rich ricotta clings to every strand, while the herbs bring that garden-fresh pop.
Ingredients
- 12 ounces dried linguine pasta
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 cup whole-milk ricotta cheese, at room temperature
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh oregano leaves
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup reserved pasta cooking water
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat.
- Add the linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- Reserve 1/4 cup of the starchy pasta water, then drain the linguine in a colander.
- Heat the extra-virgin olive oil in a large skillet over medium-low heat until shimmering.
- Add the sliced garlic and cook for 1-2 minutes until fragrant but not browned.
- Remove the skillet from heat to prevent the garlic from burning.
- Transfer the drained linguine directly into the skillet with the garlic oil.
- Add the room-temperature ricotta cheese and toss vigorously to coat the pasta.
- Pour in the reserved pasta water gradually while tossing to create a creamy emulsion.
- Sprinkle the Parmigiano-Reggiano, basil, chives, oregano, lemon zest, kosher salt, and black pepper over the pasta.
- Toss everything together until the herbs are evenly distributed and the cheese is fully incorporated.
- Serve immediately while the pasta is still warm.
This pasta delivers the most luxurious creamy texture without any heavy sauce—just ricotta clinging to every noodle. The fresh herbs provide bursts of brightness against the rich cheese base, while that hint of lemon zest cuts through beautifully. Try serving it alongside grilled chicken or with a simple arugula salad for a complete meal that feels special but comes together in no time.
Ricotta Pasta with Lemon Zest and Parmesan
Sometimes you just need a dinner that feels fancy but comes together in minutes. This ricotta pasta with lemon zest and Parmesan is exactly that—creamy, bright, and totally satisfying without any fuss. You’ll wonder why you haven’t been making it every week.
Ingredients
- 12 ounces dried linguine pasta
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 cup whole-milk ricotta cheese, at room temperature
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Zest of 1 large lemon, finely grated
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup reserved pasta water
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon fine sea salt
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat.
- Add the linguine to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (the pasta should still have a slight bite when tested).
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat until shimmering but not smoking.
- Add the sliced garlic to the skillet and cook for 1–2 minutes, stirring constantly, until fragrant and lightly golden but not browned.
- Remove the skillet from the heat immediately to prevent the garlic from burning.
- Reserve 1/4 cup of the starchy pasta water just before draining the linguine.
- Drain the pasta thoroughly but do not rinse it, as the residual starch helps the sauce cling to the noodles.
- Transfer the hot drained pasta directly into the skillet with the garlic-infused oil.
- Add the room-temperature ricotta, grated Parmigiano-Reggiano, lemon zest, lemon juice, reserved pasta water, black pepper, and sea salt to the skillet.
- Toss everything together vigorously with tongs for 1–2 minutes until the cheeses melt into a creamy, emulsified sauce that coats each strand of pasta evenly.
- Fold in the chopped parsley just before serving to maintain its vibrant color and fresh flavor.
You’ll love how the creamy ricotta base lets the sharp Parmesan and zesty lemon really shine through. The texture is luxuriously smooth with just enough bite from the al dente pasta to keep things interesting. Try topping it with toasted breadcrumbs or serving alongside roasted asparagus for a complete meal that feels special any night of the week.
Summary
Kindly consider this collection your go-to guide for effortless, creamy pasta dinners. Whether you’re cooking for a busy weeknight or a special gathering, these ricotta-based sauces deliver incredible flavor with minimal fuss. We’d love to hear which recipe becomes your new favorite—drop us a comment below! Don’t forget to share these delicious ideas with fellow food lovers by pinning this article to your Pinterest boards.
