Description

This 1-Pot Tomato Ricotta Pasta is a creamy, flavorful dinner that comes together quickly with pantry staples. Ricotta adds rich creaminess while crushed tomatoes deliver bold tang. Best of all—it’s made in one pot for easy cleanup!

Ingredients

2 tablespoons olive oil

4 garlic cloves, minced

1 teaspoon red pepper flakes (optional)

28 ounces crushed tomatoes

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

12 ounces pasta

3 cups water or low-sodium vegetable broth

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil (optional)

Instructions

1. In a large pot or deep skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté for 1 minute.

2. Add crushed tomatoes, sugar, salt, and pepper. Stir and bring to a simmer.

3. Stir in pasta and water or broth. Ensure pasta is mostly submerged. Bring to a boil, then reduce heat. Simmer uncovered, stirring occasionally, for 12–14 minutes or until pasta is al dente.

4. Lower the heat. Stir in ricotta and Parmesan until smooth and creamy.

5. Taste and adjust seasoning. Garnish with fresh basil and serve hot.

Notes

Use whole milk ricotta for a creamier finish.

Substitute vegetable broth for more depth in the sauce.

Adjust red pepper flakes to your heat preference or omit for a mild version.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Pasta
Method: One-Pot
Cuisine: Italian-inspired

Nutrition

Serving Size: 1¼ cups
Calories: 490
Sugar: 8g
Sodium: 620mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 4g
Protein: 18g
Cholesterol: 35mg

Keywords: creamy pasta, ricotta, one-pot pasta