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Creamy Tomato Ricotta Pasta

A delightful and creamy pasta dish that combines tangy tomatoes and rich ricotta cheese, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 8 oz pasta (your choice: penne, fusilli, or spaghetti) Choose halal-friendly pasta.
  • 2 cups tomato sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • to taste salt and pepper Adjust to taste.
  • for garnish fresh basil leaves

Method
 

Cooking the Pasta
  1. Start by boiling salted water in a large pot. Once it’s at a rolling boil, add your pasta and cook according to package directions until al dente, about 8-10 minutes.
Preparing the Sauce
  1. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant (but not browned).
Combining
  1. Pour in the tomato sauce, stirring gently to combine. Let it simmer for about 5 minutes.
  2. Add the ricotta cheese to the sauce, stirring until it’s fully incorporated. Season with salt and pepper to taste.
Final Assembly
  1. Once the pasta is ready, drain it and then add it to the sauce mixture. Toss everything together until the pasta is completely coated in the creamy sauce.
  2. Plate your pasta and garnish with fresh basil leaves.

Notes

Substitutions: Use cottage cheese instead of ricotta for a lower-fat option or gluten-free pasta as needed. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat gently on the stove over low heat, adding a splash of water or additional tomato sauce if necessary.