This One-Pan Sun-Dried Tomato and Ricotta Pasta is the perfect blend of creamy, tangy, and savory flavors. Roasting the tomatoes, garlic, and onion enhances their natural sweetness, while sun-dried tomatoes add a deep, rich flavor. The addition of ricotta cheese makes the sauce smooth and luscious, coating every bite of pasta beautifully. It’s an easy, one-pan dish that’s perfect for a quick weeknight dinner or a cozy weekend meal!

What is One-Pan Sun-Dried Tomato and Ricotta Pasta?

This dish is a creamy, oven-roasted tomato-based pasta made with blistered cherry tomatoes, sun-dried tomatoes, ricotta, and mozzarella. Everything is roasted, blended, and baked in one pan, making it a simple yet indulgent pasta recipe.

Main Ingredients of the Recipe

✔ Cherry Tomatoes – Roasted until soft and caramelized, adding a natural sweetness.
✔ Sun-Dried Tomatoes – Give the sauce a rich, deep umami flavor.
✔ Ricotta Cheese – Creates a smooth, creamy sauce.
✔ Mozzarella or Parmesan – Adds a gooey, cheesy texture.
✔ Garlic & Onion – Enhances the flavor with aromatic depth.
✔ Pasta (Penne or Fusilli) – Holds the sauce well for a perfect bite.

What Is So Special About This Pasta?

✔ One-Pan Wonder – Minimal cleanup, perfect for busy days!
✔ Restaurant-Style Flavor – Roasting and blending creates a rich, gourmet sauce.
✔ Quick & Easy – Ready in under 40 minutes with simple ingredients.
✔ Customizable – Can be made vegetarian, gluten-free, or extra cheesy.

Quick and Easy to Make

This creamy sun-dried tomato pasta requires minimal prep and can be made in just one baking dish and a blender. Perfect for those who love flavorful meals without the hassle!

How to Make One-Pan Sun-Dried Tomato and Ricotta Pasta

1. Roast the Veggies:

• Preheat the oven to 180°C (350°F).

• In a baking dish, toss cherry tomatoes, whole garlic cloves, quartered onion, and sun-dried tomatoes with olive oil, oregano, chili flakes, salt, and pepper.

• Roast for 20–25 minutes, until the tomatoes are soft and blistered.

2. Blend the Sauce:

• Remove the roasted vegetables from the oven.

• Transfer to a blender, add ricotta cheese, and blend until the mixture becomes smooth and creamy.

3. Combine with Pasta:

• Pour the blended sauce back into the pan.

• Add cooked pasta and mix well until the pasta is evenly coated with the sauce.

4. Bake Again:

• Sprinkle shredded mozzarella or parmesan on top.

• Bake at 180°C (350°F) for 10–12 minutes, or until the cheese is melted and golden brown.

5. Serve and Enjoy:

• Serve hot and enjoy this rich, creamy, and cheesy pasta!

• Garnish with fresh basil or extra parmesan if desired.

Meyer Bakemaster Round Cake Pan

Expert Tips

• Use Good-Quality Sun-Dried Tomatoes – They add intense, tangy depth to the sauce.

• Don’t Skip Roasting – It enhances the sweetness and richness of the ingredients.

• Blend Until Smooth – For a velvety, creamy pasta sauce.

• Add Fresh Basil or Spinach – For a pop of freshness and color.

• Make it Spicy – Add extra chili flakes or a pinch of cayenne for heat.

Recipe Card

Sun-Dried Tomato and Ricotta Pasta

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Category

Main Course

Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

Calories

400

ThisOne-Pan Sun-Dried Tomato and Ricotta Pasta is a rich, creamy, and cheesy delight! Made with roasted cherry tomatoes, sun-dried tomatoes, ricotta, and parmesan, this easy recipe is perfect for a quick dinner.

Author:

Parth Kapoor

Ingredients

• 250g cherry tomatoes
• 4–5 cloves garlic, whole
• 1 small white onion, quartered
• ¼ cup sun-dried tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon chili flakes
• Salt and pepper, to taste
• 100g ricotta cheese
• 250g cooked pasta (penne or fusilli works well)
• ½ cup shredded mozzarella or parmesan

View Cart (0) Checkout

Directions

Roast the Veggies:

1. Preheat the oven to 180°C (350°F).

2. In a baking dish, toss cherry tomatoes, whole garlic cloves, quartered onion, and sun-dried tomatoes with olive oil, oregano, chili flakes, salt, and pepper.
3. Roast for 20–25 minutes, until the tomatoes are soft and blistered.

Blend the Sauce:

1. Remove the roasted vegetables from the oven.

2. Transfer to a blender, add ricotta cheese, and blend until the mixture becomes smooth and creamy.

Combine with Pasta:

1. Pour the blended sauce back into the pan.

2. Add cooked pasta and mix well until the pasta is evenly coated with the sauce.

Bake Again:

1. Sprinkle shredded mozzarella or parmesan on top.

2. Bake at 180°C (350°F) for 10–12 minutes, or until the cheese is melted and golden brown.

Serve and Enjoy:

1. Serve hot and enjoy this rich, creamy, and cheesy pasta!

2. Garnish with fresh basil or extra parmesan if desired.

Recipe Note

For a Vegan Version: Usevegan ricotta and dairy-free cheese.

For Extra Protein: Addgrilled chicken or shrimp.

Make it Gluten-Free: Usegluten-free pasta.

Storage Tip: Store leftovers in anairtight container in the fridge for up to2 days