Baked Tomato Ricotta Pasta

a wooden spoon being used to scoop pasta out of a baking dish.

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This Baked Tomato Ricotta Pasta is a mouthwatering vegetarian dinner the whole family will love. It's made with tender penne pasta smothered in a rich roasted tomato and ricotta sauce, then finished with fresh herbs and parmesan.

Prep Time5

Cook Time40

Total Time45

Servings: servings

Calories: 334kcal

Ingredients

1 tablespoon olive oil
16 ounces grape tomatoes
15 ounces ricotta cheese
1 head garlic
1 teaspoon salt
1 teaspoon Italian seasoning
16 ounces dried pasta I used penne

Garnish (optional)

chopped fresh herbs parsley or basil
freshly grated parmesan

Instructions

Preheat oven to 375˚F.
Spread olive oil in the bottom of a 9x13 inch baking dish. Pour in the tomatoes, then season with salt and Italian seasoning.
Dollop the ricotta in large mounds in the dish.
Cut the bottom off of the garlic, then place cut side down in the baking dish.
Bake for 35-40 minutes, or until the garlic is soft.
While the tomato ricotta sauce is baking, cook the pasta per package directions.
Remove the baking dish from the oven. Use tongs to remove the garlic. Then use a large wooden spoon to stir the sauce together, using the back of the spoon to smash the tomatoes as you stir.
Squeeze the roasted garlic from the head, and use a fork to smash it. Then stir the garlic paste into the sauce.
Pour the cooked and drained pasta into the sauce, and toss together to coat the pasta in the tomato ricotta sauce. Garnish with freshly chopped herbs and grated parmesan.
Serve warm.

Nutrition