Creamy Roasted Tomato Ricotta Pasta

Are you dreaming of eating a delicious Italian meal without having to go all the way to Italy? Look no further! With this quick and easy Tomato Ricotta Pasta recipe, you can transport yourself to the streets of Rome without ever leaving your kitchen.

This recipe is packed with classic Italian flavors and ingredients, including creamy ricotta, sweet cherry tomatoes, and crispy Italian prosciutto. The pasta dish is coated in a rich and creamy sauce, making it the perfect comfort food for a cozy night in.

Making it truly satisfying and indulgent, the crispy prosciutto adds depth to this mouthwatering recipe.

Did you know prosciutto is made from high-quality pork legs and that the U.S. produces 13 percent of the world’s pork?

Watch the video below for the full recipe and to see how easy this delicious meal is to make! 

Not only is this recipe full of flavor, but it's also incredibly easy to make. In just a few simple steps, you'll have a mouthwatering Italian meal that will make you feel like you're dining in a charming trattoria in the heart of Rome.

So why wait? Transport yourself to Italy with this delicious recipe and indulge in the flavors of the Mediterranean. 

If you’re looking for additional Italian inspired dishes to add to your cookbooks, check out our Macaroni & Cheese Casserole or Skillet Ziti with Ground Pork! 

Yield: 6

Author: Hungry For Truth

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Creamy Roasted Tomato Ricotta Pasta

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 cups cherry tomatoes
• 6-10 cloves garlic, smashed
• 3 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh rosemary
• crushed red pepper flakes
• kosher salt and black pepper
• 8 slices prosciutto leave out if vegetarian
• 1/2 cup ricotta cheese
• 1 pound long or short cut pasta
• 2 tablespoons salted butter
• 1/2 cup shredded gouda cheese
• 1/3 cup grated parmesan cheese
• 1/2 cup fresh basil

Instructions

1. Preheat oven to 425° F.
2. 2. On a baking sheet, toss together the olive oil, tomatoes, garlic, 2 tablespoons thyme, rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crisp and the tomatoes are bursting.
3. 3. Add 2/3s of the tomatoes, the garlic, and the ricotta to a food processor. Puree until smooth. Season with salt and pepper.
4. 4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
5. 5. In the same pot, melt together the butter and 1 tablespoon of thyme. Cook until the butter is browning, then add the tomato puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.
6. 6. Add the pasta and remaining tomatoes to the sauce, tossing to combine. If needed, thin the sauce with a little of the reserved pasta cooking water.
7. 7. Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil.

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