Name: 1-Pot Tomato Ricotta Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz penne pasta; 1 cup ricotta cheese; 1/2 cup sun-dried tomatoes, chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 1/4 teaspoon crushed red pepper flakes; 1/4 cup fresh basil, chopped; 1/2 cup grated parmesan cheese; Salt, to taste; Black pepper, to taste; 3 cups water (or enough to cover pasta)

Craving something creamy, tangy, and comforting that doesn’t demand a sink full of dishes? This 1-Pot Tomato Ricotta Pasta delivers all the satisfaction of a decadent pasta dish without the kitchen chaos. It pairs the bold acidity of sun-dried tomatoes with the luxurious creaminess of ricotta, all held together in a single pot for a smooth, cohesive flavor.

Whether you’re cooking for yourself or serving a weeknight family dinner, this pasta has you covered. It’s quick to assemble and tastes like something you’d get at a cozy Italian café. Plus, with minimal cleanup and tons of flavor, it might just sneak into your regular meal rotation.

Preparation Phase & Tools to Use

To make this creamy delight in one pot, choosing the right tools is key. Here’s what you’ll need:

Large deep skillet or Dutch oven: This is your one-pot wonder. It must be large enough to hold the pasta and sauce while allowing even heat distribution. A Dutch oven is ideal for maintaining steady heat and ensuring even cooking.
Wooden spoon or silicone spatula: These are gentle on your cookware and perfect for stirring creamy sauces without scratching the pot.
Measuring cups and spoons: Accuracy matters for seasoning and balancing flavors, especially when dealing with bold ingredients like garlic and sun-dried tomatoes.
Grater or microplane: For fresh parmesan or zest, a fine grater boosts flavor and texture.

Having these tools prepped before you start makes the cooking process smooth and stress-free.

Ingredients for the 1-Pot Tomato Ricotta Pasta

Penne Pasta: This shape holds sauce well, making every bite full of creamy tomato goodness.
Ricotta Cheese: The star of the sauce. Its creaminess balances the tangy tomato and adds luscious texture.
Sun-Dried Tomatoes: Packed with rich, concentrated tomato flavor. They bring a sweet-tart contrast that brightens the dish.
Garlic: For aromatic depth and savory punch.
Olive Oil: Used to sauté and infuse flavor from the garlic and tomatoes.
Crushed Red Pepper Flakes: Just a pinch adds subtle heat that elevates the flavor.
Fresh Basil: Brings freshness and color, balancing the creamy richness.
Parmesan Cheese: For a nutty, salty finish that ties everything together.
Salt and Pepper: Essential to enhance all the flavors.
Pasta Water: Reserved starchy water helps create a silky, clinging sauce.

How To Make the 1-Pot Tomato Ricotta Pasta

Step 1: Sauté the Base

Heat olive oil in your skillet or Dutch oven over medium heat. Add minced garlic and chopped sun-dried tomatoes. Sauté for 2-3 minutes until fragrant and lightly golden.

Step 2: Cook the Pasta

Add your dry pasta and enough water to just cover it. Bring it to a boil, then simmer uncovered, stirring occasionally, until the pasta is al dente. Reserve about 1/2 cup of pasta water before draining.

Step 3: Create the Sauce

Reduce the heat. Stir in the ricotta cheese and a splash of the reserved pasta water. Mix until it becomes a smooth, creamy sauce. Add more water if needed to loosen.

Step 4: Flavor Boost

Season with salt, pepper, and a pinch of crushed red pepper flakes. Stir in chopped basil and half the grated parmesan. Mix gently to coat all the pasta.

Step 5: Finish & Serve

Serve hot, topped with more parmesan and basil. Add an extra drizzle of olive oil or a sprinkle of chili flakes for a final touch.

How to Serve and Store This Pasta

Serve this 1-Pot Tomato Ricotta Pasta immediately for the best texture. It pairs well with a crisp green salad or warm garlic bread. For presentation, top with fresh basil leaves and extra parmesan.

To store, let the pasta cool and transfer it into an airtight container. It will keep in the refrigerator for up to 3 days. When reheating, add a splash of water or milk to bring back the creamy consistency. This dish isn’t freezer-friendly due to the dairy content, which can become grainy when frozen.

Frequently Asked Questions

Can I use another type of pasta?

Absolutely. Short shapes like fusilli, rigatoni, or farfalle work well. Just adjust the water and cook time.

Is fresh ricotta better than store-bought?

Fresh ricotta offers a richer taste and smoother texture, but good-quality store-bought ricotta works perfectly fine.

Can I make this gluten-free?

Yes! Use your favorite gluten-free pasta and double-check that your ricotta and parmesan are certified gluten-free.

What protein can I add?

Grilled chicken, shrimp, or crispy chickpeas are all great additions without overpowering the flavors.

How spicy is this dish?

Mild. The red pepper flakes are optional and adjustable. Add more for a kick, or skip them if you prefer it mild.

Can I prep this ahead of time?

You can prep the garlic, sun-dried tomatoes, and basil in advance, but for the creamiest texture, it’s best served fresh.

Want More Pasta Ideas?

You might also like the Delicious Beef Bowtie Pasta, another hearty option that’s full of flavor. Or try the Creamy Cajun Chicken Pasta if you’re in the mood for bold spices.

For more unique pairings, the Garlic Sausage Alfredo Rigatoni hits a rich, savory note. Craving something meaty and comforting? The Buffalo Chicken Lasagna brings a spicy twist to your pasta table.

Or explore this Beef and Bowtie Pasta with Alfredo Sauce for a creamy beef-loaded spin.

Pin and Tell Me How Yours Turned Out

You can save this to your pasta or weeknight dinner boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you tweak the spice? Try another herb? Leave a comment below. I’m always curious how others make it their own.

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