Name: 1-Pot Tomato Ricotta Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz penne pasta; 2 tbsp olive oil; 3 cloves garlic, minced; 1/2 tsp crushed red pepper flakes; 2 cups cherry tomatoes or 1 can (14.5 oz) diced tomatoes; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup ricotta cheese; 1/3 cup grated Parmesan cheese; 1/4 cup fresh basil, chopped; 3/4 cup reserved pasta water (as needed)

This 1-Pot Tomato Ricotta Pasta has become one of my weeknight heroes. It’s creamy, comforting, and packs the brightness of tomatoes and the richness of ricotta into every bite. I love how the sauce clings to every ridge of the pasta, and the entire dish comes together in just one pot. Fewer dishes, more flavor – that’s my kind of cooking.

The best part? It feels gourmet but takes less than 30 minutes from start to finish. I often make it when I want something indulgent yet simple. Whether you’re cooking for guests or treating yourself to a cozy night in, this pasta delivers every single time.

Why You’ll Love This 1-Pot Tomato Ricotta Pasta

It’s made entirely in one pot, making cleanup a breeze.
Creamy ricotta balances the acidity of the tomatoes perfectly.
No fancy ingredients – pantry staples come together beautifully.
It feels luxurious but cooks quickly.
Perfect for both a solo dinner or a dinner party.

What Kind of Tomatoes Should I Use?

You can use either fresh cherry tomatoes or canned diced tomatoes. Cherry tomatoes burst into sweet-tart goodness as they cook, but if it’s not tomato season, high-quality canned tomatoes work wonderfully. Just avoid pre-flavored or low-quality canned tomatoes as they might alter the taste.

Options for Substitutions

Ricotta Cheese: You can swap in cottage cheese (blend it first for a smooth texture) or mascarpone for a richer flavor.
Pasta Type: Penne is my go-to, but fusilli, rigatoni, or even spaghetti work.
Herbs: Fresh basil is ideal, but dried basil or a sprinkle of Italian seasoning can do the trick.
Garlic: If fresh isn’t available, garlic powder is acceptable (though fresh is better).
Add-ins: You can stir in spinach, roasted red peppers, or even cooked chicken for more substance.

Ingredients for this 1-Pot Tomato Ricotta Pasta

Pasta (penne or similar): This is the base of the dish. Penne holds the creamy sauce beautifully.
Olive oil: Used to sauté the garlic and tomatoes, infusing the oil with flavor.
Garlic: Adds a robust, aromatic base to the dish.
Crushed red pepper flakes: For a gentle kick of heat that complements the creaminess.
Cherry tomatoes or canned diced tomatoes: These bring acidity, sweetness, and a burst of color.
Salt & black pepper: Essential for seasoning and balancing flavors.
Ricotta cheese: The star of the creamy sauce, offering a rich, velvety texture.
Parmesan cheese: Adds umami and sharpness to contrast the soft ricotta.
Fresh basil: Brightens the dish with its aromatic, herby finish.
Reserved pasta water: Helps emulsify and bind the sauce to the pasta.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook until just shy of al dente. Reserve about 1 cup of the pasta water before draining. Set aside.

Step 2: Sauté the Aromatics

In the same pot, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes. Sauté for 1–2 minutes until the garlic is fragrant and lightly golden.

Step 3: Add the Tomatoes

Add your cherry tomatoes (halved) or canned diced tomatoes to the pot. Season with salt and pepper. Let them simmer for about 7–10 minutes until they soften and release their juices.

Step 4: Stir in the Ricotta

Reduce the heat to low. Spoon in the ricotta cheese and stir gently until it melts into the tomato mixture, forming a creamy sauce.

Step 5: Combine Pasta and Sauce

Add the drained pasta to the pot. Toss to coat evenly. If the sauce feels too thick, slowly add some reserved pasta water until the desired consistency is reached.

Step 6: Finish with Cheese and Herbs

Sprinkle in grated Parmesan and torn fresh basil leaves. Toss again until everything is beautifully combined. Taste and adjust seasoning if needed.

Step 7: Serve

Plate the pasta hot, garnished with extra Parmesan, basil, and a crack of black pepper. Serve immediately and enjoy every creamy, tangy bite.

How Long to Prepare the 1-Pot Tomato Ricotta Pasta

Prep Time: You’ll need about 10 minutes to prep everything—this includes chopping garlic, halving cherry tomatoes, and gathering your ingredients. Since everything cooks in one pot, you don’t have to worry about multitasking with multiple dishes.

Cook Time: From boiling pasta to finishing the creamy sauce, it takes roughly 15–20 minutes. The tomatoes need time to soften and break down, and the ricotta melts quickly to create that velvety texture. In total, you’re looking at a 25–30 minute dinner.

Tips for Perfect 1-Pot Tomato Ricotta Pasta

Salt the pasta water well – it’s your first chance to season the pasta.
Use whole milk ricotta for the creamiest result.
Reserve the pasta water before draining—it’s key to achieving a silky sauce.
Don’t overcook the tomatoes; they should be soft but still slightly chunky.
Finish with fresh basil and Parmesan just before serving to enhance aroma and depth.

Watch Out for These Mistakes While Cooking

Overcooking the pasta: Remember, it’ll cook slightly more when mixed into the sauce.
Adding ricotta over high heat: This can cause it to curdle. Always reduce heat before stirring it in.
Skipping the pasta water: It’s essential for thinning and binding the sauce.
Under-seasoning: Don’t forget to taste and adjust salt and pepper throughout.
Using watery tomatoes: Drain canned tomatoes slightly or cook fresh ones long enough to concentrate flavor.

What to Serve With 1-Pot Tomato Ricotta Pasta?

1. Garlic Bread

Crispy, buttery garlic bread is perfect for scooping up that creamy sauce.

2. Simple Green Salad

A light salad with lemon vinaigrette balances the richness of the pasta.

3. Roasted Broccoli

Add texture and nutrients with some caramelized roasted broccoli on the side.

4. Grilled Chicken

For extra protein, grilled chicken pairs beautifully with this pasta.

5. A Glass of White Wine

Try a crisp Sauvignon Blanc or Pinot Grigio to cut through the creaminess.

Storage Instructions

Refrigeration: Let the pasta cool completely, then store in an airtight container. It keeps well in the fridge for up to 4 days. When reheating, add a splash of water or milk to bring back the creamy consistency.

Freezing: This pasta isn’t ideal for freezing because ricotta tends to separate and become grainy when thawed. If you must freeze it, store it in a freezer-safe container for up to 1 month and reheat gently on the stovetop.

Estimated Nutrition

Per serving (based on 4 servings):

Calories: ~450
Protein: 18g
Carbohydrates: 50g
Fat: 20g
Saturated Fat: 10g
Fiber: 3g
Sugar: 6g
Sodium: 480mg

Frequently Asked Questions

How do I make it spicier?

Add extra red pepper flakes or stir in a bit of Calabrian chili paste.

Can I make this recipe gluten-free?

Absolutely. Just use your favorite gluten-free pasta.

Is there a vegan option?

Yes! Use a plant-based ricotta and skip the Parmesan or use a vegan version.

Can I make it ahead of time?

You can cook the tomato base ahead and reheat it, but cook pasta fresh for best texture.

What kind of ricotta works best?

Whole milk ricotta is best for creaminess. Avoid fat-free versions—they tend to be watery.

Conclusion

1-Pot Tomato Ricotta Pasta is everything I want in a weeknight meal—simple, quick, and indulgent without being heavy. It’s comfort food that doesn’t require a ton of effort, and it’s always a crowd-pleaser. Once you try this, you’ll want to keep it in your dinner rotation. Creamy, tangy, herby, and full of flavor—this pasta delivers big with minimal fuss.