17 Delicious Ricotta Pasta Recipes Amazing

Ever find yourself staring into the fridge, dreaming of a dinner that’s both effortlessly delicious and wonderfully comforting? Look no further! Our roundup of 17 Delicious Ricotta Pasta Recipes is here to save your weeknights with creamy, dreamy dishes that promise to delight. From quick fixes to cozy weekend feasts, these recipes are your ticket to pasta paradise. Let’s dig in!

Lemon Ricotta Pasta with Spinach

Lately, I’ve found myself craving dishes that marry simplicity with a touch of elegance, and this lemon ricotta pasta with spinach perfectly fits the bill. It’s a dish that whispers of lazy Sunday afternoons and the joy of savoring each bite.

Ingredients

• 8 oz dried pasta (such as fusilli or penne)
• 1 cup whole milk ricotta cheese
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 4 cups fresh baby spinach, loosely packed
• 1 lemon, zested and juiced
• 1/2 cup grated Parmesan cheese
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Add the spinach to the skillet in batches, stirring until wilted, about 2 minutes. Tip: Wilt the spinach in batches to ensure even cooking.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy pasta water helps to create a silky sauce.
5. Return the pasta to the pot. Stir in the ricotta cheese, lemon zest, lemon juice, Parmesan cheese, salt, and black pepper until well combined. Tip: For a creamier texture, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Gently fold in the sautéed spinach and garlic mixture until evenly distributed throughout the pasta.

Unassuming yet utterly satisfying, this pasta dish boasts a creamy texture with bright, citrusy notes and a subtle heat from the red pepper flakes. Serve it with an extra sprinkle of Parmesan and a drizzle of olive oil for a dish that’s as beautiful as it is delicious.

Ricotta and Tomato Pasta Bake

There’s something deeply comforting about the melding of creamy ricotta and the bright acidity of tomatoes, especially when they come together in a dish that feels like a hug. This Ricotta and Tomato Pasta Bake is a testament to the beauty of simple ingredients transforming into something extraordinary.

Ingredients

• 12 oz dried penne pasta
• 2 cups whole milk ricotta cheese
• 1 1/2 cups marinara sauce, preferably homemade
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil over high heat. Add the penne and cook until al dente, about 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 1/4 cup of olive oil in a small saucepan over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute, to infuse the oil.
4. Drain the pasta and return it to the pot. Toss with the infused olive oil, marinara sauce, and half of the Parmigiano-Reggiano until evenly coated.
5. Spread half of the pasta mixture into the prepared baking dish. Dollop the ricotta cheese evenly over the pasta, then top with the remaining pasta mixture.
6. Sprinkle the remaining Parmigiano-Reggiano over the top and bake in the preheated oven for 25 minutes, or until the cheese is golden and bubbly.
7. Let the bake rest for 5 minutes before garnishing with torn basil leaves and serving.

Just out of the oven, this pasta bake offers a delightful contrast between the crispy, cheesy top layer and the tender, creamy interior. The ricotta adds a luxurious texture that pairs beautifully with the tangy marinara, making each bite a perfect balance of flavors. Serve it alongside a crisp green salad for a complete meal that’s sure to impress.

Garlic Ricotta Pasta with Peas

How quietly the evening settles in, a perfect time to stir together a dish that feels like a gentle embrace. This garlic ricotta pasta with peas is a tender melody of flavors, simple yet profound, much like the quiet moments we often overlook.

Ingredients

• 8 ounces of dried pasta, such as fusilli or penne
• 2 tablespoons of extra-virgin olive oil
• 4 cloves of garlic, minced
• 1 cup of whole milk ricotta cheese
• 1/2 cup of freshly grated Parmesan cheese
• 1 cup of frozen peas, thawed
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1/4 cup of reserved pasta water
• 2 tablespoons of unsalted butter
• 1 tablespoon of fresh lemon juice
• 1/4 cup of chopped fresh basil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, being careful not to burn.
3. Reduce the heat to low and add the ricotta cheese, stirring gently to warm through. Incorporate the Parmesan cheese until the mixture is smooth and creamy.
4. Add the thawed peas, sea salt, and black pepper to the skillet, stirring to combine. The residual heat will warm the peas perfectly without overcooking them.
5. Transfer the drained pasta to the skillet with the ricotta mixture. Add the reserved pasta water, unsalted butter, and fresh lemon juice, tossing gently to coat the pasta evenly.
6. Finish by sprinkling the chopped fresh basil over the pasta, giving it one final gentle toss to distribute the herbs throughout the dish.

Kindly note how the creamy ricotta clings to each noodle, punctuated by the sweet bursts of peas and the sharpness of garlic. Serve this dish in warmed bowls, perhaps with a drizzle of olive oil and an extra sprinkle of Parmesan for those who crave a deeper richness.

Spicy Ricotta Pasta with Chili Flakes

Just as the evening settles in, there’s something profoundly comforting about twirling a fork through a bowl of pasta, especially when it’s dressed in a creamy, spicy ricotta sauce that warms you from the inside out.

Ingredients

• 8 ounces of dried penne pasta
• 1 cup of whole milk ricotta cheese
• 2 tablespoons of extra-virgin olive oil
• 3 cloves of garlic, minced
• 1/2 teaspoon of red chili flakes
• 1/4 cup of freshly grated Pecorino Romano cheese
• 1/4 cup of reserved pasta water
• Sea salt, to season
• Freshly cracked black pepper, to season
• 1/4 cup of fresh basil leaves, thinly sliced

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 9 minutes. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes, sautéing until fragrant, about 1 minute, being careful not to burn the garlic.
3. Reduce the heat to low and stir in the ricotta cheese, blending it with the garlic and chili oil until smooth. Gradually add the reserved pasta water to loosen the sauce to a creamy consistency.
4. Toss the drained pasta into the skillet with the ricotta sauce, ensuring each piece is evenly coated. Sprinkle with Pecorino Romano cheese and season with sea salt and black pepper to taste.
5. Garnish with fresh basil leaves before serving. For an extra kick, a pinch more of chili flakes can be added on top.

Each bite of this pasta offers a delightful contrast between the creamy ricotta and the sharp heat from the chili flakes, with the fresh basil adding a bright finish. Serve it alongside a crisp, green salad to round out the meal.

Ricotta Pasta with Roasted Vegetables

Rustling through the kitchen on a quiet evening, I found myself drawn to the simplicity and comfort of combining creamy ricotta with the earthy sweetness of roasted vegetables, a dish that feels like a warm embrace after a long day.

Ingredients

• 8 ounces of dried fusilli pasta
• 1 cup of whole milk ricotta cheese
• 2 tablespoons of extra virgin olive oil
• 1 medium zucchini, diced into 1/2-inch pieces
• 1 medium yellow squash, diced into 1/2-inch pieces
• 1 cup of cherry tomatoes, halved
• 2 cloves of garlic, minced
• 1/2 teaspoon of crushed red pepper flakes
• 1/4 cup of freshly grated Parmesan cheese
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the diced zucchini, yellow squash, and cherry tomatoes with 1 tablespoon of extra virgin olive oil, minced garlic, crushed red pepper flakes, salt, and freshly ground black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
4. While the vegetables roast, bring a large pot of salted water to a boil and cook the fusilli pasta according to the package instructions until al dente, about 8-10 minutes.
5. Drain the pasta, reserving 1/2 cup of the pasta water, and return the pasta to the pot.
6. Add the roasted vegetables, whole milk ricotta cheese, and the remaining 1 tablespoon of extra virgin olive oil to the pot with the pasta, gently tossing to combine. If the mixture seems too thick, gradually add the reserved pasta water until the desired consistency is achieved.
7. Season with additional salt and freshly ground black pepper to taste, and sprinkle with freshly grated Parmesan cheese before serving.

Here, the creamy ricotta clings to each piece of pasta, creating a velvety sauce that’s punctuated by the sweet and slightly charred vegetables. For an extra touch of elegance, serve this dish in warmed bowls with a drizzle of high-quality olive oil and a sprinkle of fresh basil leaves.

Creamy Ricotta Pasta with Mushrooms

Yesterday, as the evening light faded, I found myself craving something both comforting and elegant, a dish that could bridge the gap between simplicity and sophistication. This creamy ricotta pasta with mushrooms is just that—a humble yet refined meal that feels like a warm embrace.

Ingredients

• 8 oz. dried fettuccine
• 2 tbsp extra-virgin olive oil
• 1 lb. mixed wild mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1/2 tsp. crushed red pepper flakes
• 1 cup whole-milk ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup heavy cream
• 1 tbsp unsalted butter
• 1/4 cup fresh parsley, finely chopped
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown, about 8 minutes.
3. Add the garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant. Tip: Ensure the garlic doesn’t burn to avoid bitterness.
4. Reduce the heat to low and stir in the ricotta, Parmesan, and heavy cream until smoothly combined. Tip: For a silkier sauce, let the cheeses melt slowly without boiling.
5. Add the drained pasta to the skillet along with the reserved pasta water and butter. Toss gently to coat the pasta evenly, adding more pasta water if needed to reach the desired consistency.
6. Season with salt and pepper to taste, then sprinkle with fresh parsley before serving. Tip: Fresh herbs add a bright contrast to the rich, creamy sauce.

Kindly savor the velvety texture of the pasta, perfectly balanced by the earthy mushrooms and the slight heat from the red pepper. For an extra touch of luxury, top with a drizzle of truffle oil or serve alongside a crisp, green salad.

Ricotta Pasta with Sausage and Kale

Falling into the rhythm of the evening, I find myself drawn to the simplicity and heartiness of a dish that balances creamy textures with the robust flavors of sausage and the earthy touch of kale. It’s a meal that feels like a warm embrace after a long day, inviting you to slow down and savor each bite.

Ingredients

• 8 oz dried rigatoni pasta
• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 3 cloves garlic, minced
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Pecorino Romano cheese
• 1/4 tsp red pepper flakes
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package instructions until al dente, about 12 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: For even browning, avoid overcrowding the skillet.
3. Add the minced garlic and red pepper flakes to the skillet, stirring for 30 seconds until fragrant. Tip: Garlic burns quickly, so keep the heat moderate.
4. Stir in the kale, cooking until just wilted, about 2 minutes. Season lightly with salt.
5. Reduce the heat to low and add the cooked pasta, ricotta, and half of the Pecorino Romano to the skillet. Toss gently, adding reserved pasta water as needed to create a creamy sauce. Tip: The starch in the pasta water helps bind the sauce.
6. Serve immediately, garnished with the remaining Pecorino Romano.

Now, the dish presents a delightful contrast between the creamy ricotta and the slight crunch of kale, with the sausage adding a savory depth. For an extra touch of elegance, drizzle with a bit of high-quality olive oil before serving.

Ricotta and Herb Stuffed Shells

Beneath the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that feels like a hug in every bite. Ricotta and Herb Stuffed Shells offer just that—a tender embrace of flavors and textures, perfect for a reflective evening spent savoring the process as much as the result.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz whole milk ricotta cheese
• 1 cup freshly grated Parmigiano-Reggiano
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 24 oz marinara sauce
• 1 cup whole milk mozzarella, shredded

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a consistent cooking environment for the shells.
2. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook for 9 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the shells gently and rinse under cool water to stop the cooking process. Set aside.
4. In a mixing bowl, combine the ricotta cheese, Parmigiano-Reggiano, beaten egg, olive oil, minced garlic, basil, parsley, sea salt, and black pepper. Mix until just combined. Tip: Overmixing can lead to a dense filling.
5. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
6. Carefully fill each shell with the ricotta mixture using a small spoon or piping bag, and arrange them seam side up in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells, ensuring they’re evenly covered. Sprinkle the shredded mozzarella on top.
8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: For a more pronounced crust, broil for the last 2 minutes.

Just as the shells emerge from the oven, the aroma of melted cheese and herbs fills the air, promising a dish that’s creamy yet light, with a hint of freshness from the herbs. Serve alongside a crisp green salad or a slice of crusty bread to soak up the sauce.

Ricotta Pasta with Lemon Zest and Basil

As the golden hour casts its warm glow through the kitchen window, there’s a quiet joy in preparing a dish that sings of simplicity and elegance. Ricotta pasta with lemon zest and basil is just that—a humble yet sophisticated melody of flavors that dances lightly on the palate.

Ingredients

• 8 ounces of dried pasta (such as fusilli or penne)
• 1 cup of whole-milk ricotta cheese
• 2 tablespoons of extra-virgin olive oil
• 1 lemon, finely zested
• 1/4 cup of fresh basil leaves, thinly sliced
• 1/2 teaspoon of fine sea salt
• 1/4 teaspoon of freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 9-11 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, in a large mixing bowl, combine the ricotta cheese, olive oil, lemon zest, basil, salt, and pepper. Stir gently until the mixture is smooth and well incorporated.
4. Reserve 1/2 cup of the pasta cooking water, then drain the pasta thoroughly.
5. Immediately add the hot pasta to the ricotta mixture, tossing gently to coat. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is achieved.
6. Serve the pasta warm, garnished with additional basil leaves and a drizzle of olive oil if desired.

Just as the last strands of pasta are twirled onto the fork, the creamy ricotta clings lovingly, punctuated by the bright bursts of lemon and the herbal whisper of basil. For an extra touch of indulgence, serve alongside a crisp, chilled white wine and a slice of crusty bread to soak up every last bit of sauce.

Ricotta Pasta with Sun-Dried Tomatoes

Zestfully, the golden hues of sun-dried tomatoes beckon from the pantry, promising a dish that’s both comforting and elegantly simple. This ricotta pasta, with its creamy texture and vibrant bursts of flavor, is a testament to the beauty of minimal ingredients coming together in perfect harmony.

Ingredients

• 8 oz. dried pasta (such as penne or fusilli)
• 1 cup whole-milk ricotta cheese
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Stir in the sun-dried tomatoes and cook for another minute to soften slightly.
4. Reduce heat to low and add the ricotta cheese to the skillet, stirring gently to combine with the tomato mixture. If the sauce seems too thick, gradually add reserved pasta water until desired consistency is achieved.
5. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Season with sea salt.
6. Remove from heat and sprinkle with grated Parmesan and torn basil leaves, tossing once more to distribute.

Every bite of this pasta offers a delightful contrast between the creamy ricotta and the chewy, tangy sun-dried tomatoes. Serve it with a drizzle of olive oil and an extra sprinkle of Parmesan for a dish that’s as visually appealing as it is delicious.

Ricotta Pasta with Grilled Chicken

A quiet evening calls for a dish that comforts as much as it delights, and this Ricotta Pasta with Grilled Chicken is just that. It’s a simple yet sophisticated meal that brings together the creamy richness of ricotta with the smoky depth of grilled chicken, creating a harmony of flavors that’s both grounding and uplifting.

Ingredients

• 8 oz. dried penne pasta
• 1 lb. boneless, skinless chicken breasts, pasture-raised
• 1 cup whole milk ricotta cheese
• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade
• 1/4 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• 1/2 cup pasta water, reserved

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, season the chicken breasts with sea salt and black pepper. Heat a grill pan over medium-high heat and brush with 1 tbsp olive oil. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
3. In a large skillet, heat the remaining olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Reduce the heat to low and add the ricotta cheese, stirring gently to warm through. Gradually add the reserved pasta water to create a creamy sauce.
5. Add the drained pasta to the skillet, tossing to coat evenly with the ricotta sauce. Fold in the sliced chicken and half of the basil.
6. Serve immediately, garnished with the remaining basil and grated Parmesan cheese.

Velvety and rich, the ricotta sauce clings to each piece of pasta, while the grilled chicken adds a satisfying chew. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a sprinkle of red pepper flakes.

Ricotta Pasta with Roasted Garlic and Parmesan

Evenings like these call for something comforting yet effortlessly elegant, a dish that whispers of warmth and simplicity. Ricotta Pasta with Roasted Garlic and Parmesan is just that—a creamy, dreamy bowl of comfort that feels like a gentle embrace.

Ingredients

• 8 ounces of dried pasta (such as penne or fusilli)
• 1 cup of whole milk ricotta cheese
• 1/4 cup of freshly grated Parmesan cheese, plus extra for serving
• 3 tablespoons of extra-virgin olive oil
• 4 large cloves of garlic, unpeeled
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of freshly ground black pepper
• 1/4 cup of reserved pasta water
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 400°F. Place the unpeeled garlic cloves on a small piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast for 25 minutes, or until the garlic is soft and golden. Once cooled, squeeze the garlic from its skins into a small bowl and mash into a paste.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
3. In a large mixing bowl, combine the ricotta cheese, Parmesan, roasted garlic paste, remaining 2 tablespoons of olive oil, salt, and pepper. Stir until smooth and well combined.
4. Add the drained pasta to the ricotta mixture, tossing gently to coat. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
5. Divide the pasta among serving bowls. Garnish with fresh basil leaves and additional Parmesan cheese.

Mellow and creamy, this pasta dish is a testament to the beauty of simplicity. The roasted garlic lends a deep, caramelized sweetness that balances the tangy ricotta, while the Parmesan adds a salty sharpness. Serve it with a crisp white wine and a side of roasted vegetables for a meal that feels both indulgent and wholesome.

Ricotta Pasta with Artichokes and Olives

Now, as the evening light fades, there’s something deeply comforting about preparing a dish that feels like a gentle embrace. This ricotta pasta, with its creamy texture and the earthy notes of artichokes and olives, is just that—a simple yet profound pleasure.

Ingredients

• 8 oz dried penne pasta
• 1 cup whole milk ricotta cheese
• 1/2 cup marinated artichoke hearts, drained and quartered
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp fresh basil leaves, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
3. Add the artichoke hearts and olives to the skillet, cooking for 2 minutes to warm through. Tip: Gently stir to avoid breaking the artichoke pieces.
4. Reduce the heat to low and stir in the ricotta cheese, sea salt, and black pepper, mixing until smooth. Tip: If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Add the drained pasta to the skillet, tossing to coat evenly with the sauce.
6. Remove from heat and sprinkle with Parmesan cheese and basil before serving.

Zesty yet mellow, this dish balances the richness of ricotta with the tang of olives and artichokes. Serve it with a crisp white wine or alongside a light salad for a meal that feels both indulgent and refreshing.

Ricotta Pasta with Butternut Squash

Moments like these call for a dish that wraps you in warmth, a simple yet profound Ricotta Pasta with Butternut Squash that speaks to the soul. It’s a melody of creamy textures and sweet, earthy flavors, perfect for when the evening light fades softly into the kitchen.

Ingredients

• 8 ounces of dried pasta (such as fusilli or penne)
• 2 cups of butternut squash, peeled and diced into 1/2-inch cubes
• 1 tablespoon of extra-virgin olive oil
• 1/2 teaspoon of fine sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1/2 cup of whole-milk ricotta cheese
• 1/4 cup of freshly grated Parmesan cheese
• 1 tablespoon of unsalted butter
• 1 small garlic clove, minced
• 1/4 teaspoon of crushed red pepper flakes
• 1/4 cup of reserved pasta water
• Fresh sage leaves, for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with olive oil, sea salt, and black pepper on the prepared baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges, stirring halfway through.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
4. In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
5. Reduce the heat to low. Add the cooked pasta, roasted butternut squash, ricotta, and Parmesan to the skillet. Gently toss to combine, adding reserved pasta water as needed to create a creamy sauce.
6. Divide the pasta among bowls, garnishing with fresh sage leaves. Serve immediately.

The pasta cradles the squash in a creamy embrace, each bite a balance of sweet and spicy, soft and textured. For an autumnal twist, scatter toasted pumpkin seeds atop for a crunch that contrasts beautifully with the dish’s velvety richness.

Ricotta Pasta with Arugula and Pine Nuts

Yesterday, as the golden light of late afternoon spilled across the kitchen counter, I found myself reaching for the ricotta, its creamy texture promising comfort in every spoonful. This dish, a harmonious blend of creamy ricotta, peppery arugula, and toasted pine nuts, is a testament to the beauty of simplicity.

Ingredients

• 8 ounces of dried pasta, such as fusilli or penne
• 1 cup of whole-milk ricotta cheese
• 2 cups of fresh arugula, loosely packed
• 1/4 cup of pine nuts, toasted
• 2 tablespoons of extra-virgin olive oil
• 1/2 teaspoon of fine sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1/2 teaspoon of lemon zest, finely grated

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 9-11 minutes.
2. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Remove from heat immediately to prevent burning.
3. In a large mixing bowl, combine the ricotta cheese, olive oil, sea salt, black pepper, and lemon zest. Stir until smooth and well incorporated.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Add the hot pasta to the ricotta mixture, tossing gently to coat. If the sauce is too thick, gradually add the reserved cooking water until desired consistency is achieved.
5. Fold in the arugula and toasted pine nuts just before serving, allowing the residual heat to slightly wilt the arugula.

Zesty and vibrant, this dish offers a delightful contrast between the creamy ricotta and the crisp bite of arugula, with the pine nuts adding a buttery crunch. Serve it in shallow bowls with a drizzle of olive oil and an extra sprinkle of lemon zest for a touch of brightness.

Ricotta Pasta with Zucchini and Mint

How quietly summer evenings lend themselves to dishes that are both light and comforting, like this Ricotta Pasta with Zucchini and Mint. It’s a dish that whispers of garden freshness and the simple joy of cooking with seasonal produce.

Ingredients

• 8 oz. dried fusilli pasta
• 2 medium zucchini, thinly sliced into half-moons
• 1 cup whole-milk ricotta cheese
• 1/4 cup fresh mint leaves, finely chopped
• 2 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Pecorino Romano cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the zucchini slices and cook, stirring occasionally, until they are golden and tender, about 5 minutes.
3. Add the minced garlic and red pepper flakes to the skillet with the zucchini. Cook for 1 minute, stirring constantly, until fragrant.
4. Reduce the heat to low. Add the cooked pasta to the skillet, followed by the ricotta, mint, salt, and black pepper. Toss gently to combine, adding reserved pasta water a tablespoon at a time to loosen the sauce as needed.
5. Remove the skillet from the heat. Sprinkle the Pecorino Romano cheese over the pasta and toss once more to incorporate.

Each bite of this pasta offers a creamy texture punctuated by the slight crunch of zucchini and the fresh burst of mint. Serve it on a warm evening with a glass of crisp white wine for a meal that feels like a gentle embrace.

Ricotta Pasta with Pancetta and Peas

Zephyrs of summer breeze whisper through the kitchen window as I ponder the simplicity and elegance of combining creamy ricotta with the salty crispness of pancetta and the sweet pop of peas, a dish that feels like a gentle embrace on a warm evening.

Ingredients

• 8 ounces of dried pasta, such as penne or fusilli
• 4 ounces of pancetta, diced into 1/4-inch pieces
• 1 cup of fresh peas, shelled
• 1 cup of whole-milk ricotta cheese
• 1/4 cup of freshly grated Pecorino Romano cheese
• 2 tablespoons of extra-virgin olive oil
• 1 small garlic clove, minced
• 1/2 teaspoon of freshly ground black pepper
• 1/4 teaspoon of fine sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate.
3. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Add the peas and cook for 2 minutes, stirring occasionally, until bright green and slightly tender.
4. Reduce the heat to low. Add the cooked pasta, pancetta, ricotta, Pecorino Romano, black pepper, and salt to the skillet. Toss gently to combine, adding reserved pasta water a tablespoon at a time to create a creamy sauce that coats the pasta evenly.
5. Remove from heat and let the pasta sit for 1 minute to allow the flavors to meld together.

Lusciously creamy with pockets of salty pancetta and bursts of sweet peas, this pasta dish is a testament to the beauty of simple ingredients. Serve it with a drizzle of olive oil and an extra sprinkle of Pecorino Romano for a touch of elegance.

Conclusion

Just like that, you’ve got 17 mouthwatering ricotta pasta recipes to spice up your meal rotation! Whether you’re in the mood for something creamy, cheesy, or packed with veggies, there’s a dish here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!