20 Delicious Ricotta Pasta Recipes for Every Occasion

You’re about to discover the creamy, dreamy world of ricotta pasta, where every forkful is a little slice of heaven! Whether you’re whipping up a quick weeknight dinner, craving some seasonal flavors, or in need of the ultimate comfort food, these 20 recipes have got you covered. So, grab your apron, and let’s dive into dishes that’ll make your taste buds dance with joy!

Creamy Ricotta and Spinach Stuffed Shells

Make your taste buds dance with these creamy ricotta and spinach stuffed shells—a cheesy, dreamy dish that’s as fun to make as it is to eat.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz whole milk ricotta cheese, creamy and smooth
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese, melty and golden
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 large egg, farm-fresh and beaten
• 2 cloves garlic, minced and fragrant
• 1 tsp dried basil, aromatic and earthy
• 1/2 tsp salt, fine and sea-kissed
• 1/4 tsp black pepper, freshly ground
• 24 oz marinara sauce, rich and tangy
• 2 tbsp olive oil, extra virgin and fruity

Instructions

1. Preheat your oven to 375°F—get it hot for that perfect bake.
2. Boil the jumbo pasta shells in salted water for 9 minutes until al dente, then drain and cool. Tip: Stir occasionally to prevent sticking.
3. In a bowl, mix creamy ricotta, dry spinach, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper until well combined. Tip: Squeeze spinach thoroughly to avoid a watery filling.
4. Spread 1 cup of marinara sauce in a 9×13 inch baking dish—this is your flavor base.
5. Stuff each shell with the ricotta mixture and arrange them seam-side up in the dish. Tip: Use a spoon for easy filling.
6. Top with remaining marinara sauce and drizzle with olive oil for a golden finish.
7. Bake uncovered for 25 minutes until bubbly and slightly browned on top.

Out of the oven, these shells are a creamy, cheesy masterpiece with a hint of garlicky spinach. Serve with a crisp salad or garlic bread for a meal that’s sure to impress.

Lemon Ricotta Pasta with Asparagus

Outshine your weeknight dinner rut with this zesty, creamy pasta that’s ready in a flash. Lemon ricotta pasta with asparagus brings bright flavors and a luxe texture to your table without the fuss.

Ingredients

• 8 oz dried pasta (like fusilli or penne)
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1/4 cup fresh lemon juice, zesty and vibrant
• 2 tbsp extra virgin olive oil, rich and fruity
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp red pepper flakes, for a subtle kick
• 1/4 cup grated Parmesan cheese, sharp and nutty
• Fresh basil leaves, for garnish

Instructions

1. 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, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
3. Add the asparagus to the skillet and cook for 3-4 minutes, until bright green and slightly tender. Tip: Don’t overcook the asparagus to keep its crisp texture.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the pasta to the skillet with the asparagus.
5. Reduce the heat to low. Stir in the ricotta, lemon juice, and salt, tossing until the pasta is evenly coated. Tip: The residual heat will melt the ricotta into a silky sauce.
6. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached. Tip: The starchy water helps the sauce cling to the pasta.
7. Remove from heat and sprinkle with Parmesan cheese. Garnish with fresh basil leaves before serving.

Silky ricotta clings to every noodle, while lemon adds a refreshing zing. Serve it with a crisp white wine or top with extra Parmesan for a decadent twist.

Ricotta and Tomato Basil Pasta

Bold flavors meet creamy textures in this Ricotta and Tomato Basil Pasta—your next weeknight hero. It’s quick, it’s fresh, and it’s begging to be your go-to comfort dish.

Ingredients

• 8 oz dried pasta (like penne or fusilli)
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1 cup fresh basil leaves, torn
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 1/2 cup grated Parmesan cheese, freshly shredded

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 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
4. Add cherry tomatoes and salt to the skillet. Cook until tomatoes burst and release their juices, about 5 minutes. Tip: Gently press some tomatoes to speed up the process.
5. Drain pasta and add it directly to the skillet with the tomato mixture. Toss to combine.
6. Remove skillet from heat. Stir in ricotta, black pepper, and half of the basil until the pasta is evenly coated. Tip: Add reserved pasta water a tablespoon at a time if the sauce is too thick.
7. Serve immediately, topped with Parmesan cheese and the remaining basil.

Perfectly creamy with a hint of spice, this pasta is a texture dream. Try serving it with a drizzle of olive oil and extra basil for a restaurant-worthy finish.

Garlic Ricotta Pasta with Roasted Cherry Tomatoes

Overwhelm your taste buds with this creamy, garlicky delight that’s as easy to make as it is to devour. Perfect for those nights when only comfort food will do.

Ingredients

• 8 oz pasta (like rigatoni or penne)
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1 pint cherry tomatoes, sweet and juicy
• 3 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese, sharp and nutty
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• Salt, to season
• Fresh basil leaves, torn, for a fragrant finish

Instructions

1. Preheat your oven to 400°F. Toss the cherry tomatoes with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes until they burst and caramelize.
2. While tomatoes roast, cook pasta in salted boiling water until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
3. In a large skillet, heat remaining 1 tbsp olive oil over medium. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
4. Reduce heat to low. Stir in ricotta and 1/4 cup pasta water, mixing until smooth. Tip: The pasta water helps create a silky sauce.
5. Add the drained pasta to the skillet, tossing to coat. If needed, add more pasta water for creaminess.
6. Fold in roasted tomatoes and half the Parmesan. Tip: Gently fold to keep tomatoes intact for bursts of flavor.
7. Serve immediately, topped with remaining Parmesan and fresh basil. Tip: A drizzle of olive oil right before serving adds a luxurious finish.

The pasta is luxuriously creamy with pops of sweet tomatoes and a garlicky punch. Serve it with a crisp white wine or alongside a simple green salad for contrast.

Ricotta and Mushroom Pasta Bake

Zesty and comforting, this Ricotta and Mushroom Pasta Bake is your next weeknight hero. Layer creamy ricotta and earthy mushrooms for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 8 oz uncooked penne pasta
• 2 tbsp rich extra virgin olive oil
• 1 lb fresh cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup whole milk ricotta cheese, creamy
• 1/2 cup grated Parmesan cheese, sharp
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1 cup marinara sauce, robust
• 1/2 cup shredded mozzarella cheese, melty

Instructions

1. Preheat your oven to 375°F. Lightly grease a baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Add the penne and cook for 8 minutes, until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 5 minutes, until golden. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Stir in garlic and cook for 1 minute, until fragrant. Remove from heat.
5. In a bowl, mix ricotta, Parmesan, black pepper, and salt until combined.
6. Spread half the marinara sauce in the prepared baking dish. Layer with half the pasta, all the ricotta mixture, and all the mushrooms. Repeat with remaining pasta and sauce.
7. Sprinkle mozzarella on top. Bake for 20 minutes, until bubbly and golden. Tip: Let it sit for 5 minutes before serving for easier slicing.
8. Broil for 2 minutes for an extra crispy top. Watch closely to prevent burning.

Velvety ricotta meets umami mushrooms in every forkful. Serve with a crisp green salad or garlic bread to scoop up every last bit.

Spicy Ricotta Pasta with Chili Flakes

Make your taste buds dance with this Spicy Ricotta Pasta with Chili Flakes—creamy, fiery, and utterly addictive.

Ingredients

• 8 oz dried pasta (like rigatoni or penne)
• 1 cup whole milk ricotta cheese, creamy and smooth
• 2 tbsp rich extra virgin olive oil
• 3 garlic cloves, minced
• 1 tsp red chili flakes, for that fiery kick
• 1/2 cup reserved pasta water, starchy and perfect for saucing
• 1/4 cup freshly grated Parmesan cheese, sharp and salty
• Salt, to season
• Fresh basil leaves, torn, for a fragrant finish

Instructions

1. Bring a large pot of salted water to a rolling boil. Add 8 oz dried pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. While pasta cooks, heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 30 seconds—don’t let it burn!
3. Stir in 1 tsp red chili flakes and cook for another 30 seconds to infuse the oil with heat.
4. Reserve 1/2 cup pasta water, then drain the pasta. Add the pasta directly to the skillet with the chili oil.
5. Reduce heat to low. Add 1 cup whole milk ricotta cheese and 1/4 cup freshly grated Parmesan cheese, tossing until the pasta is evenly coated. Tip: Use the reserved pasta water to loosen the sauce to a silky consistency.
6. Season with salt to taste, then divide among bowls. Garnish with torn fresh basil leaves for a pop of color and freshness. Tip: A drizzle of olive oil on top adds a luxurious finish.

Now, the first word of your introduction must begin with the letter ‘N’. Never has a pasta dish felt so indulgent yet so easy. The creamy ricotta mellows the heat, while the chili flakes bring a slow-building warmth. Serve with a crisp white wine and watch it disappear.

Ricotta and Pea Pasta with Mint

Bold flavors collide in this creamy, dreamy pasta that’s as easy to whip up as it is to devour. Fresh ricotta and sweet peas mingle with vibrant mint for a dish that screams summer.

Ingredients

• 8 oz dried pasta (like fusilli or penne)
• 1 cup fresh ricotta cheese, creamy and smooth
• 1 cup fresh peas, sweet and tender
• 2 tbsp rich extra virgin olive oil
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, flaky and crisp
• 1/2 cup reserved pasta water, starchy and warm

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz dried pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While pasta cooks, heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat.
4. Add 1 cup fresh peas to the skillet and sauté for 2-3 minutes until bright green and slightly tender. Tip: Don’t overcook—peas should pop with freshness.
5. Reserve 1/2 cup pasta water, then drain pasta and add it directly to the skillet with peas.
6. Reduce heat to low and stir in 1 cup fresh ricotta cheese, 1/4 cup fresh mint leaves, 1/2 tsp finely ground black pepper, and 1/2 tsp sea salt. Tip: Use reserved pasta water to loosen the sauce if needed.
7. Toss everything together until pasta is evenly coated and creamy, about 2 minutes.

Fresh and creamy, this pasta is a textural dream with pops of sweet peas and a hint of mint. Serve it with a drizzle of olive oil and extra mint for a show-stopping presentation.

Baked Ricotta Pasta with Zucchini

Bold flavors meet creamy comfort in this baked ricotta pasta with zucchini. It’s a no-fuss, crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 8 oz penne pasta
• 2 cups shredded zucchini, packed
• 1 cup whole milk ricotta cheese, creamy
• 1/2 cup grated Parmesan cheese, sharp
• 1/4 cup heavy cream, velvety
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp finely ground black pepper
• 1/2 cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. Cook the penne pasta according to package instructions until al dente, then drain.
3. While the pasta cooks, heat olive oil in a skillet over medium heat and sauté garlic until fragrant, about 30 seconds.
4. Add shredded zucchini to the skillet, season with salt, black pepper, and red pepper flakes, and cook until just tender, about 3 minutes.
5. In a large bowl, mix ricotta, Parmesan, and heavy cream until smooth. Tip: Let the ricotta sit at room temperature for easier mixing.
6. Combine the cooked pasta, zucchini mixture, and ricotta mixture in the bowl, tossing gently to coat evenly.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is lightly golden. Tip: For a crispier top, broil for the last 2 minutes.
8. Let the pasta rest for 5 minutes before serving. Tip: This allows the flavors to meld beautifully.
9. Garnish with torn basil leaves before serving.

Velvety ricotta clings to every noodle, while zucchini adds a fresh crunch. Serve it straight from the oven with a side of garlic bread for the ultimate comfort meal.

Ricotta and Sausage Stuffed Pasta Shells

Dig into the ultimate comfort food hack with these Ricotta and Sausage Stuffed Pasta Shells—your weeknight dinner just got a major upgrade.

Ingredients

• 12 oz jumbo pasta shells, perfectly al dente
• 1 lb Italian sausage, casings removed for a juicy, crumbly texture
• 15 oz whole milk ricotta cheese, creamy and lush
• 1 cup shredded mozzarella cheese, melty and stretchy
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 large egg, farm-fresh and golden
• 2 cloves garlic, minced for a pungent kick
• 1 tbsp rich extra virgin olive oil
• 24 oz marinara sauce, robust and tangy
• 1 tsp finely ground black pepper
• 1 tsp sea salt, for a clean, briny finish

Instructions

1. Preheat your oven to 375°F—this ensures a perfectly golden top.
2. Boil pasta shells in salted water for 9 minutes until just al dente; drain and set aside. Tip: Stir occasionally to prevent sticking.
3. Heat olive oil in a skillet over medium heat; add sausage and garlic, breaking the meat into small bits. Cook until browned, about 5 minutes.
4. In a bowl, mix ricotta, mozzarella, Parmesan, egg, pepper, and salt until well combined. Tip: Beat the egg first for smoother blending.
5. Stuff each shell with the cheese mixture and a spoonful of sausage; place in a baking dish.
6. Pour marinara sauce over the shells, covering evenly. Tip: Reserve some sauce for serving if you like it saucy.
7. Bake for 25 minutes until bubbly and slightly browned on top.

Whip these shells out for a dish that’s creamy, meaty, and utterly indulgent. Serve with a crisp salad to cut through the richness, or go all-in with garlic bread for the ultimate carb fest.

Ricotta Pasta with Roasted Butternut Squash

Viral recipes don’t get cozier than this. Ricotta Pasta with Roasted Butternut Squash blends creamy, dreamy textures with sweet, caramelized flavors—fork-twirl perfection.

Ingredients

• 8 oz dried pasta (like rigatoni or penne)
• 2 cups cubed butternut squash (1-inch pieces)
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup whole milk ricotta cheese (creamy and fresh)
• 1/4 cup grated Parmesan cheese (sharp and nutty)
• 1 tbsp fresh sage leaves (finely chopped)
• 1/2 tsp crushed red pepper flakes (for a subtle kick)
• 1/2 cup reserved pasta water (starchy and silky)

Instructions

1. Preheat your oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and black pepper on a baking sheet. Roast for 25 minutes until edges caramelize.
2. Meanwhile, boil pasta in salted water until al dente (check package for exact time). Reserve 1/2 cup pasta water before draining.
3. In a large bowl, whisk ricotta, Parmesan, remaining olive oil, sage, and red pepper flakes until smooth. Tip: Let the ricotta sit at room temperature for easier blending.
4. Toss hot pasta with the ricotta mixture, adding reserved pasta water 1 tbsp at a time until sauce coats pasta beautifully.
5. Gently fold in roasted butternut squash. Tip: Save a few squash pieces for garnish for a pop of color.
6. Serve immediately, garnished with extra Parmesan and sage. Tip: A drizzle of olive oil right before serving adds a luxurious finish.

Creamy ricotta clings to every noodle, while roasted squash adds a sweet, earthy contrast. Try topping with toasted walnuts for crunch or serving alongside a crisp white wine for the ultimate fall meal.

Ricotta and Artichoke Pasta

Whip up a creamy, dreamy Ricotta and Artichoke Pasta that’s ready to steal the spotlight on your dinner table. This dish blends smooth ricotta with tender artichokes for a fork-twirling good time.

Ingredients

• 8 oz dried pasta (like penne or fusilli)
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1 cup marinated artichoke hearts, drained and chopped
• 2 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• 1/4 cup freshly grated Parmesan cheese, plus more for serving
• Salt, to season
• Freshly ground black pepper, finely ground
• 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 9 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 chopped artichoke hearts to the skillet, stirring to combine with the garlic. Cook for 2 minutes to warm through.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the artichokes.
5. Reduce the heat to low. Add the ricotta cheese and 1/4 cup of the reserved pasta water to the skillet, stirring gently to create a creamy sauce that coats the pasta. Tip: The starchy pasta water helps the sauce cling to the noodles.
6. Stir in the grated Parmesan cheese, then season with salt and black pepper to taste. Tip: Always taste before adding more salt—Parmesan is naturally salty.
7. Remove from heat and fold in the torn basil leaves. Tip: Adding basil off the heat preserves its bright color and flavor.
8. Serve immediately, with extra Parmesan cheese on the side for sprinkling.

Yield a plate of pasta that’s luxuriously creamy with pops of tangy artichoke and a hint of spice. Try topping with a drizzle of olive oil and a sprinkle of red pepper flakes for an extra layer of flavor.

Ricotta Pasta with Sun-Dried Tomatoes and Olives

Let’s dive into a dish that’s creamy, tangy, and packed with flavor—perfect for those nights when you want something quick yet indulgent.

Ingredients

• 8 oz rigatoni pasta, for that perfect bite
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1/2 cup sun-dried tomatoes in oil, julienned for a sweet, chewy texture
• 1/4 cup pitted Kalamata olives, sliced for a briny punch
• 2 tbsp extra virgin olive oil, rich and fruity
• 2 cloves garlic, minced for a sharp kick
• 1/4 tsp red pepper flakes, for a subtle heat
• 1/4 cup fresh basil, torn for a fragrant finish
• Salt, to season perfectly

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Tip: Save 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Stir in the sun-dried tomatoes and Kalamata olives, cooking for another 2 minutes to meld the flavors. Tip: If the mixture seems dry, add a splash of the reserved pasta water.
4. Reduce the heat to low and add the cooked pasta to the skillet. Toss to coat evenly.
5. Remove the skillet from heat and fold in the ricotta cheese until the pasta is creamy and well-coated. Tip: For extra creaminess, add more reserved pasta water a tablespoon at a time.
6. Season with salt to taste and garnish with torn fresh basil before serving.

Velvety ricotta clings to every nook of the pasta, while sun-dried tomatoes and olives add bursts of flavor. Serve it with a crisp white wine for an effortless dinner that feels gourmet.

Ricotta and Chicken Pasta Alfredo

Viral recipes don’t always have to be complicated. This Ricotta and Chicken Pasta Alfredo is creamy, dreamy, and ready in under 30 minutes.

Ingredients

• 8 oz fettuccine pasta, al dente perfection
• 2 boneless, skinless chicken breasts, juicy and tender
• 1 cup whole milk ricotta, creamy and smooth
• 1/2 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan, sharp and nutty
• 2 cloves garlic, minced with precision
• 2 tbsp unsalted butter, rich and golden
• 1 tbsp olive oil, extra virgin and fruity
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, warm and aromatic

Instructions

1. Bring a large pot of salted water to a rolling boil. Add fettuccine and cook for 10-12 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then sear for 6-7 minutes per side until golden and cooked through. Let rest, then slice.
3. In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
4. Lower heat to medium-low. Stir in ricotta, heavy cream, Parmesan, nutmeg, and reserved pasta water. Whisk until smooth and creamy.
5. Add cooked pasta and sliced chicken to the skillet. Toss gently to coat in the sauce. Heat through for 2 minutes.
6. Serve immediately with an extra sprinkle of Parmesan and a crack of black pepper.

Mouthwatering doesn’t begin to cover it. The pasta is luxuriously creamy, with the ricotta adding a light, fluffy texture that’s irresistible. Try serving it with a side of garlic bread for the ultimate comfort meal.

Ricotta Pasta with Pesto and Pine Nuts

Skip the takeout—this Ricotta Pasta with Pesto and Pine Nuts is your ticket to a creamy, dreamy dinner in under 30 minutes. Seriously, it’s that easy.

Ingredients

• 8 oz dried pasta (like fusilli or penne)
• 1 cup fresh basil leaves, packed
• 1/4 cup rich extra virgin olive oil
• 1/4 cup toasted pine nuts
• 1 garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup creamy ricotta cheese
• 1/4 cup grated Parmesan cheese

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. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, blend basil, olive oil, pine nuts, garlic, salt, and pepper in a food processor until smooth. Tip: Scrape down the sides as needed for an even blend.
4. Drain the pasta and return it to the pot. Stir in the pesto and ricotta until the pasta is evenly coated. Tip: Add reserved pasta water a tablespoon at a time if the sauce is too thick.
5. Serve immediately, topped with grated Parmesan.

Here’s the deal: The ricotta makes it luxuriously creamy, while the pesto and pine nuts bring a bright, nutty crunch. Try it with a sprinkle of red pepper flakes for a spicy kick.

Ricotta and Eggplant Pasta Bake

Just when you thought pasta couldn’t get any better, we’re layering it with creamy ricotta and smoky eggplant for the ultimate bake. This dish is a hug in a pan—comforting, cheesy, and packed with flavor.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 cups high-quality marinara sauce
• 1 lb rigatoni pasta
• 15 oz whole milk ricotta cheese, creamy and smooth
• 1 cup shredded mozzarella cheese, gooey when melted
• 1/4 cup grated Parmesan cheese, sharp and salty
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp crushed red pepper flakes, for a subtle kick
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Toss the eggplant slices with olive oil, salt, and black pepper. Roast on a baking sheet for 25 minutes until golden and tender.
3. While the eggplant roasts, cook the rigatoni in boiling salted water until al dente, about 1 minute less than package instructions. Drain and set aside.
4. In a skillet, heat olive oil over medium. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Stir in marinara sauce and simmer for 5 minutes.
5. Layer half the pasta in the baking dish, followed by half the marinara, all the eggplant, and dollops of ricotta. Repeat with remaining pasta and sauce, then top with mozzarella and Parmesan.
6. Bake for 20 minutes until bubbly and golden. Let rest for 5 minutes before serving.
7. Garnish with fresh basil leaves for a pop of color and freshness.

Yield a forkful of this bake, and you’ll get layers of tender pasta, creamy ricotta, and smoky eggplant, all hugged by a tangy marinara. Serve it straight from the dish for that family-style vibe, or plate it up with a side of garlic bread to scoop up every last bit.

Ricotta Pasta with Walnuts and Honey

Dive into this creamy, nutty, and sweet pasta dish that’s as easy to make as it is delicious. Perfect for those nights when you want something gourmet without the fuss.

Ingredients

• 8 oz of dried pasta (like rigatoni or penne)
• 1 cup of whole milk ricotta cheese, creamy and smooth
• 1/2 cup of walnuts, toasted and roughly chopped
• 2 tbsp of honey, preferably raw and unfiltered
• 2 tbsp of unsalted butter, rich and creamy
• 1/4 tsp of sea salt, finely ground
• 1/4 tsp of black pepper, freshly cracked
• 1/4 cup of pasta water, reserved
• Fresh basil leaves, for garnish

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. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, until fragrant. Set aside.
4. Reserve 1/4 cup of pasta water, then drain the pasta and return it to the pot.
5. Add the butter, ricotta, salt, and pepper to the pasta. Stir until the butter is melted and the ricotta is evenly distributed. Tip: Use the reserved pasta water to adjust the sauce’s consistency if needed.
6. Drizzle with honey and sprinkle with toasted walnuts. Toss gently to combine.
7. Garnish with fresh basil leaves before serving. Tip: For an extra touch of sweetness, drizzle a bit more honey on top.

Serve this dish warm and watch as the creamy ricotta clings to every noodle, the walnuts add a satisfying crunch, and the honey brings a subtle sweetness that ties it all together. Try pairing it with a crisp white wine for an elevated dining experience.

Ricotta and Pumpkin Pasta

Bold flavors collide in this creamy, dreamy Ricotta and Pumpkin Pasta—your next weeknight hero. It’s the ultimate comfort dish with a twist, ready in under 30 minutes.

Ingredients

• 8 oz dried pasta (like rigatoni or penne)
• 1 cup canned pumpkin puree (smooth, not pie filling)
• 1 cup whole milk ricotta cheese (creamy, high-quality)
• 2 tbsp unsalted butter (rich, creamy)
• 2 cloves garlic (freshly minced)
• 1/4 tsp ground nutmeg (warm, aromatic)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper (coarse, bold)
• 1/4 cup grated Parmesan cheese (sharp, salty)
• 2 tbsp fresh sage leaves (crispy, fried)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add 8 oz dried pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 2 cloves freshly minced garlic and sauté until fragrant, about 30 seconds.
3. Stir in 1 cup canned pumpkin puree, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp ground nutmeg. Cook for 2 minutes, stirring constantly.
4. Reduce heat to low. Add 1 cup whole milk ricotta cheese and stir until smooth and creamy. Tip: If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
5. Drain pasta and add it directly to the skillet. Toss until evenly coated with the sauce.
6. Garnish with 1/4 cup grated Parmesan cheese and 2 tbsp fresh sage leaves fried until crispy. Tip: Fry sage leaves in a separate small pan with a bit of butter for extra flavor.

Delightfully creamy with a hint of earthy pumpkin, this pasta is a textural dream. Serve it with a side of crusty bread to scoop up every last bit of sauce, or top with extra Parmesan for a salty kick.

Ricotta Pasta with Broccoli and Lemon Zest

Outrageously creamy and zesty, this ricotta pasta with broccoli and lemon zest is your weeknight hero. Whip it up in minutes and wow your taste buds with every forkful.

Ingredients

• 8 oz. dried pasta (like penne or fusilli)
• 2 cups fresh broccoli florets, crisp and vibrant
• 1 cup whole milk ricotta cheese, creamy and smooth
• 2 tbsp rich extra virgin olive oil
• 1 garlic clove, minced
• 1 lemon, zest finely grated and juice freshly squeezed
• 1/4 tsp crushed red pepper flakes, for a subtle kick
• 1/2 tsp sea salt, finely ground
• 1/4 cup freshly grated Parmesan cheese, sharp and nutty

Instructions

1. Boil pasta in salted water according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Toss in broccoli florets, stirring to coat in the garlic oil. Cook for 3-4 minutes until bright green and slightly tender.
4. Reduce heat to low. Stir in ricotta, lemon zest, and juice, mixing until creamy. Tip: If the sauce is too thick, gradually add reserved pasta water until desired consistency.
5. Add drained pasta to the skillet, tossing to coat evenly in the ricotta sauce. Season with sea salt.
6. Sprinkle with grated Parmesan before serving. Tip: For extra flavor, toast the Parmesan under a broiler for 1-2 minutes until golden.

Kick back and savor the creamy ricotta clinging to each pasta twist, punctuated by the bright lemon zest and crisp broccoli. Serve with a side of crusty bread to scoop up every last bit of sauce, or top with extra red pepper flakes for those who dare.

Ricotta and Shrimp Pasta

Let’s dive into a creamy, dreamy Ricotta and Shrimp Pasta that’s as easy to whip up as it is to devour. Perfect for those nights when you crave something indulgent yet effortless.

Ingredients

• 8 oz. dried linguine pasta
• 1 lb. large, succulent shrimp, peeled and deveined
• 2 tbsp. rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 1/4 tsp. crushed red pepper flakes, for a subtle kick
• 1/2 tsp. sea salt, finely ground
• 1/4 tsp. freshly ground black pepper, aromatic and bold
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tbsp. lemon zest, bright and zesty

Instructions

1. Bring a large pot of salted water to a rolling boil. Add 8 oz. dried linguine and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat 2 tbsp. rich extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb. shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add 3 cloves minced garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let the garlic brown to avoid bitterness.
4. Reduce heat to low. Stir in 1 cup whole milk ricotta, 1/2 cup reserved pasta water, 1/2 cup Parmesan, 1/4 tsp. red pepper flakes, 1/2 tsp. sea salt, and 1/4 tsp. black pepper. Mix until creamy and smooth.
5. Add the cooked linguine and shrimp back to the skillet, tossing gently to coat in the ricotta sauce. Tip: If the sauce is too thick, add more pasta water a tablespoon at a time.
6. Garnish with 1/4 cup fresh basil and 1 tbsp. lemon zest before serving. Tip: The lemon zest adds a fresh, vibrant finish that elevates the dish.

Outrageously creamy with a hint of spice, this pasta is a texture lover’s dream. Serve it with a crisp white wine or atop a bed of arugula for a peppery contrast.

Ricotta Pasta with Caramelized Onions and Thyme

Whip up this creamy, dreamy pasta that’s all about bold flavors and minimal effort. Ricotta Pasta with Caramelized Onions and Thyme is your weeknight hero, turning simple ingredients into a dish that feels anything but.

Ingredients

• 8 oz dried pasta (like rigatoni or penne)
• 2 tbsp rich extra virgin olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 1 cup whole milk ricotta cheese, creamy and fresh
• 1 tbsp fresh thyme leaves, fragrant and woody
• 1/2 tsp finely ground black pepper
• 1/2 cup reserved pasta water, starchy and hot
• 1/4 cup grated Parmesan cheese, sharp and salty

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 minutes. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onions, sugar, and salt. Cook, stirring occasionally, until deeply golden and caramelized, about 20 minutes. Tip: Low and slow is the key to unlocking the onions’ natural sweetness.
3. Drain the pasta, reserving 1/2 cup of the starchy pasta water. Return the pasta to the pot.
4. Add the caramelized onions, ricotta, thyme, black pepper, and half of the reserved pasta water to the pot. Stir vigorously until the ricotta melts into a creamy sauce, adding more pasta water as needed. Tip: The starchy pasta water is your secret weapon for a silky sauce.
5. Serve immediately, topped with grated Parmesan cheese.

Fluffy ricotta clings to every noodle, while sweet onions and earthy thyme bring depth. Try serving with a crispy green salad for a textural contrast that’s downright addictive.

Conclusion

Now that you’ve explored these 20 delicious ricotta pasta recipes, there’s a dish for every occasion waiting to be tried. Whether you’re cooking for a cozy night in or a festive gathering, these recipes promise to delight. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos