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If you're in search of a dish that brings together comfort and freshness, look no further than Creamy Roasted Tomato and Ricotta Penne. This delightful pasta dish combines the rich, creamy texture of ricotta cheese with the sweet, slightly tangy burst of roasted cherry tomatoes, creating a symphony of flavors that is both satisfying and invigorating. It’s the perfect meal to whip up on a busy weeknight or to impress guests at a gathering, as it embodies the essence of Italian cuisine—simple, fresh ingredients transformed into something extraordinary.

Creamy Roasted Tomato and Ricotta Penne

Discover the perfect balance of comfort and freshness with this Creamy Roasted Tomato and Ricotta Penne recipe. Combining luscious ricotta cheese, sweet roasted tomatoes, and nutrient-rich spinach, this dish is not only a feast for the taste buds but also visually stunning. Ideal for weeknight dinners or impressing guests, it showcases the essence of Italian cuisine. Embrace simple, high-quality ingredients to create an unforgettable meal that nourishes both body and soul.
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Ingredients
  

12 oz penne pasta

2 pints cherry or grape tomatoes

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon dried Italian herbs (a mix of oregano, basil, and thyme works best)

2 cups fresh spinach, roughly chopped

1 cup ricotta cheese

1/2 cup grated Parmesan cheese, plus extra for serving

1 clove garlic, minced

1/4 teaspoon crushed red pepper flakes (optional for a bit of heat)

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the tomatoes.

    Roast the Tomatoes: In a large baking dish, combine the cherry tomatoes with the olive oil. Season generously with salt, freshly ground black pepper, and dried Italian herbs. Toss the mixture until the tomatoes are evenly coated. Place the baking dish in the preheated oven and roast for about 20 minutes until the tomatoes are blistered and bursting with juice.

      Cook the Pasta: About 10 minutes before the tomatoes are finished roasting, bring a large pot of salted water to a rolling boil. Once boiling, add the penne pasta and cook according to the package instructions until it reaches an al dente texture. After cooking, drain the pasta, reserving about 1 cup of the pasta water for later use.

        Prepare the Creamy Sauce: In a large skillet set over medium heat, add the minced garlic along with the crushed red pepper flakes if you’re opting for a spicy kick. Sauté for approximately 1 minute or until the garlic becomes fragrant. Next, carefully add the roasted tomatoes and their juices from the baking dish into the skillet. Stir in the chopped spinach and continue to cook for another 2-3 minutes until the spinach is wilted and tender.

          Combine Pasta and Sauce: With the tomato and spinach mixture ready, directly add the drained penne pasta to the skillet. Use tongs or a spatula to gently toss until the pasta is well combined with the sauce.

            Create Creaminess: Incorporate the ricotta cheese and half of the grated Parmesan into the pasta mixture. Stir gently to combine everything. Add the reserved pasta water gradually, a little at a time, until you achieve your preferred creamy consistency. Taste and adjust seasoning with more salt and pepper if necessary.

              Serve: To plate, divide the creamy penne into individual bowls. Generously sprinkle with the remaining Parmesan cheese and garnish with fresh basil leaves for an aromatic finishing touch. Serve immediately and enjoy this delightful, comforting dish!

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