Sweet Tomato and Baked Ricotta Pasta Recipe

Name: Sweet Tomato and Baked Ricotta Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb piece ricotta cheese; 2 tablespoons extra virgin olive oil; salt; black pepper; 1 teaspoon dried oregano; 1 onion, finely chopped; 2 garlic cloves, chopped; 1 tablespoon butter; 28 ounces cansgood quality plum tomatoes; 3 tablespoons balsamic vinegar; ½ teaspoon sugar; 1 lb pappardelle pasta or 1 lb fettuccine pasta; 1 handful fresh basil leaf, torn; ⅓ cup freshly grated parmesan cheese

Servings: persons

1 lb piece ricotta cheese
2 tablespoons extra virgin olive oil
salt
black pepper
1 teaspoon dried oregano
1 onion, finely chopped
2 garlic cloves, chopped
1 tablespoon butter
28 ounces cansgood quality plum tomatoes
3 tablespoons balsamic vinegar
½ teaspoon sugar
1 lb pappardelle pasta or 1 lb fettuccine pasta
1 handful fresh basil leaf, torn
⅓ cup freshly grated parmesan cheese

1
Preheat oven to 400F Rub the ricotta with 1 tbsp olive oil, oregano, salt and pepper.
2
Place on baking sheet and cook 20 minutes, or until firm and golden.
3
In a skillet fry the onion and garlic with the butter and remaining olive oil over medium heat for about five minutes, or until softened.
4
Add the tomatoes and simmer for about 15 minutes.
5
Break tomatoes up with a spoon.
6
Add the balsamic vinegar and sugar and stir for a few minutes.
7
Meanwhile cook the pasta according to directions on package and reserve some of the cooking water.
8
Toss the pasta with sauce and use some of the cooking water to loosen if necessary.
9
Add more salt and pepper if needed.
10
Add most of the basil and parmesan.
11
Place in a serving bowl, topping with baked ricotta and remaining basil and parmesan.

879

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb piece ricotta cheese, 2 tablespoons extra virgin olive oil, salt, black pepper, and more.

Yes, Sweet Tomato and Baked Ricotta Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Tomato and Baked Ricotta Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions