Tomato and Ricotta Pasta (1-Pot)
This post may contain affiliate links. Please read my disclosure policy for more details.
This easy tomato and ricotta pasta recipe requires only one pot, minimal effort, and it’s dinner on the table in less than 20 minutes! It’s a delicious, cozy family meal perfect for busy weeknights!
Published in Feb 2021/Updated in Sept 2025
Today, I wanted to share this easy and budget-friendly pasta recipe again, so you can enjoy it as much as we do. We absolutely LOVE the creamy and flavorful tomato sauce with ricotta, the minimal ingredients required, and the convenience of cooking everything in ONE POT.
Join my newsletter for free weekly recipes!
Yes, that’s good news! There’s no need to cook and drain the pasta separately; instead, it cooks together with the savory sauce to make a delicious one-pot meal!
And not only does cooking together mean a quicker dinner, less hassle, and no pan to wash, but it also delivers terrific results. The pasta absorbs all the flavor from the sauce and releases the starch, making the final dish rich and more luscious than the short ingredients list would suggest.
Add the fresh basil at the end of cooking to preserve its beautiful aroma, and finally complete with grated parmesan and creamy ricotta cheese to take it over the top!
Believe me, this one-pot penne pasta is a no-brainer – versatile and perfect with any protein of your choice. You’ll be asked for seconds!
List of the ingredients
- Short pasta shapes (penne, fusilli…)
- Canned tomatoes
- Tomato paste
- Ricotta + Parmesan
- Basil
- Olive oil
- Garlic
- Paprika (optional)
- Oregano
- Salt & Pepper
How to make Tomato Ricotta pasta
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Sauté garlic, oregano, and paprika in olive oil.
- Add tomatoes, water, tomato paste, salt, pepper, and the pasta.
- Cover with a lid, stir occasionally, and cook until the pasta is al dente.
- Finally, stir in fresh basil, ricotta, and parmesan, and you’re done.
- Serve with your favorite protein or some warm focaccia or black pepper focaccia on the side. Enjoy!
Note: Cooking the pasta in the tomato sauce will take a bit longer than the cooking time given in the package instructions.
RECIPE NOTES
Ingredients & substitutions
Pasta: For the best results, I recommend using good-quality short pasta shapes, such as penne, fusilli, or bow-tie, which don’t require constant stirring and retain their texture.
Garlic + olive oil: Start sautéing the minced garlic in olive oil to build flavor. You can use butter instead of olive oil.
Spice + herbs: Paprika and oregano add depth and complexity to the tomato sauce, while the fresh basil lends sweetness.
Canned tomatoes + tomato paste: Plum, diced, fire-roasted, canned cherry tomatoes, or tomato passata works fine. I recommend adding some tomato paste for flavor and color, as it makes the tomato sauce richer and red.
Ricotta: Any ricotta should work here. Some varieties are softer and creamier than others, but the recipe is quite forgiving, and the ricotta mixes easily into the pasta—you shouldn’t notice any grainy texture!
Parmesan: To add savory flavor and complexity. The final result won’t be the same without the excellent Parmesan cheese.
Seasoning: Add salt at the beginning, not at the end. While cooking, pasta absorbs the flavor and saltiness of the sauce. You can “adjust” the seasoning according to your taste later.
tomato ricotta pasta variations
This is a customizable pasta recipe, and you can easily add protein or vegetables of your choice:
- Cheese: You can substitute ricotta with cream cheese, mascarpone, or soft goat cheese. Start with 1/3 cup and add more only if needed; trust your judgment here. However, you can skip the cheese altogether if you wish to keep it vegan; it will be delicious anyway!
- Veggies: You can add fresh vegetables, such as 10 oz of raw baby spinach, in the last minutes of the cooking time. Leftover sauteed vegetables, such as peppers, zucchini, or kale, will also work (add them along with the basil).
- Protein: Add some grilled chicken or fish fillet on the side to make a more substantial, family meal.
What to do with leftover ricotta?
If you are wondering what to do with the leftover ricotta, here are a few ideas.
More one-pot pasta recipes you’ll love!
- Pasta with peas
- Pasta with beans (pasta e fagioli)
- White bean pasta
- Pasta with chickpeas (pasta e ceci)
- Pasta with lentils
- Pumpkin pasta
If you make this tomato and ricotta pasta or have any questions, please let me know! Leave a comment or rate it. I would love to hear from you!
And for more recipe updates, subscribe to my newsletter and follow me on Instagram, Pinterest, and Facebook.
Tomato and Ricotta Pasta (1-pot)
Ingredients
- 1 tablespoon Olive oil
- 2-3 large garlic cloves, minced
- ½ teaspoon oregano
- ½ teaspoon paprika
- 1 can (14 oz) diced tomatoes
- 1 ½ cups hot water, plus more if needed
- 1 tablespoon tomato paste
- ¾ teaspoon fine salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to serve
- 8oz (220 grams) short pasta shapes (penne, fusilli, bow-ties…)
- 1 small bunch fresh basil leaves, shredded
- ½ cup (4oz/120 grams) ricotta
- ⅓ cup (1oz/30 grams) grated parmesan, plus more to serve
- pinch of chili flakes, to serve
Instructions
- In a large pot or Dutch oven, warm the olive oil, then add garlic, paprika, and oregano. Sauté for about 45 seconds until fragrant.
- Add the tomatoes, hot water, tomato paste, salt, and pepper, and give it a good stir. Bring to a boil.
- Reduce the heat to medium, add the pasta, cover with a lid, and cook until al dente (start checking the doneness according to the cooking time stated on the package, although it might take a bit longer with this method).
- Stir every 3-4 minutes and keep an eye on the amount of liquid. It might look a lot at first, but magically, the pasta will absorb it by the end of the cooking time. But if at some point you think it needs more, just add a little bit of hot water.
- When the pasta is still al dente, add the shredded basil leaves and give a good stir.
- Then finish with ricotta and parmesan cheese, stir to combine, and serve immediately with extra parmesan cheese if you wish, and a good pinch of chili flakes. Enjoy!
Would this also work with smooth ricotta, as opposed to traditional ricotta?
Hi Robyn! I think it works fine. x
I was trying to use up some ricotta cheese which is why I was looking for a recipe. This was delicious! My whole family loved it. I add chicken to it but would also think spinach would be great as well. Thanks!
Great, I’m so glad it turned out delicious! : )
Thanks so much for sharing, Lori. x
Could sour cream be substituted for the ricotta?
Hey Samantha, I’ve never tested the recipe using 1/2 cup of sour cream instead of ricotta, but you might to swap it using less sour cream.
Cheers x
Made this for dinner today and it was so yummy. No substitutions, it’s great as is!
Awesome, thanks for your lovely feedback, Ollie! : )
I originally stumbled upon this recipe because I needed to get rid of some ricotta cheese in my fridge, but I was drawn to it mainly because anything pasta and tomatoes are big deal in my house. My stepdaughter loved this and enthusiastically asked for seconds! Plan to make this again and get creative adding other stuff!
I’m so glad to hear that, Molly! This recipe is so versatile, perfect if you chose to add extras. : )
Thanks so much for taking the time to share your feedback! x
I love this recipe!!! So easy to make and adapt. I like to add spinach to mine & have made it with multiple pasta types.
That’s awesome! Thanks so much for taking the time to share your feedback, Rachel. : )
Have a lovely weekend. x
If I double the quantity of pasta, would I double all the other ingredients including water and tomatoes?
Yes, Melanie, you need to double the recipe and make sure to use a larger pot as well. x
Made this for lunch today and added in some leftover roasted veggies I had from a few days ago! It was delicious and super simple to make!
Thanks so much for sharing your feedback, Chloe… I’m so glad it was easy and delicious!
Cheers x
Just made this this evening. Followed the recipe almost exactly, just added far more garlic and didn’t have fresh basil on hand. I also pan cooked some Italian sausages. Pretty great for a fast Tuesday dinner!
That sounds delicious! Thanks for sharing your lovely feedback, Randi : )
Cheers x