Description
This Tomato Garlic Ricotta Pasta with Parmesan Crust is a delightful blend of creamy textures and rich flavors, topped with a golden, crispy crust. Perfect for a cozy dinner or to impress your guests!
Ingredients
Scale
- Pasta (penne, rigatoni, ziti, or fusilli)
- Canned crushed tomatoes or passata
- 6–8 cloves of fresh garlic, minced
- Full-fat ricotta cheese
- Freshly grated Parmesan cheese
- Fresh basil, torn or roughly chopped
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
- Dried oregano
- Red pepper flakes (optional)
- Finely chopped onion (optional)
- Lean ground beef (optional)
- Vegetable broth or balsamic vinegar (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Drain the pasta, reserving about a cup of the starchy pasta water, and set aside.
- While your pasta is cooking, heat about 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. If using onion, add it now and cook until softened and translucent, about 5 minutes. Then, add minced garlic and cook for 1-2 minutes until fragrant.
- Pour in crushed tomatoes (or passata/diced tomatoes). Stir in dried oregano, a generous pinch of salt, freshly ground black pepper, and optional red pepper flakes. If adding ground beef, stir it into the sauce. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for at least 15-20 minutes, stirring occasionally. If it seems too thick, add a splash of reserved pasta water.
- Once the sauce has simmered and thickened slightly, remove it from heat. Stir in the full-fat ricotta cheese until completely incorporated and the sauce looks creamy. Taste and adjust seasonings as needed. Tear in half of the fresh basil and stir through.
- Add the drained, al dente pasta directly into the sauce. Toss gently until every piece of pasta is coated in the creamy tomato-garlic goodness.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pour the pasta mixture into the prepared dish, spreading it evenly.
- Generously sprinkle the freshly grated Parmesan cheese all over the top of the pasta.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the pasta is bubbly and the Parmesan crust is golden brown and crispy. For an extra-crispy top, briefly switch to the broiler for the last 1-2 minutes, watching carefully to prevent burning.
- Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with the remaining fresh basil leaves before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 50 mg
Keywords: For the best crust, use freshly grated Parmesan. Always cook the pasta al dente as it will absorb sauce while baking. Consider adding a tablespoon of tomato paste for deeper flavor.