### Creamy Tomato Ricotta Pasta Recipe

**Description:**
Indulge in this creamy tomato ricotta pasta, featuring al dente pasta enveloped in a rich tomato sauce, enhanced with garlic, herbs, and creamy ricotta. Perfect for a comforting weeknight dinner!

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#### Ingredients:
– 12 ounces of pasta (penne or fusilli work great)
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 can (28 ounces) crushed tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes (optional, for heat)
– Salt and pepper to taste
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– Fresh basil leaves for garnish
– Extra Parmesan for serving

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#### Instructions:

**Preparing the Pasta:**
1. **Boil Water**: Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
2. **Cook the Pasta**: Add the pasta and cook according to package instructions until al dente (8-10 minutes). Stir occasionally.
3. **Reserve Pasta Water**: Before draining, reserve about 1 cup of the pasta cooking water.
4. **Drain the Pasta**: Drain the pasta in a colander and set aside without rinsing.

**Making the Tomato Sauce:**
5. **Sauté Garlic**: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
6. **Add Crushed Tomatoes**: Pour in the crushed tomatoes and stir to combine.
7. **Season the Sauce**: Add oregano, basil, red pepper flakes (if using), and season with salt and pepper. Let simmer for 10-15 minutes, stirring occasionally.
8. **Taste and Adjust**: Taste the sauce and adjust seasoning as needed.

**Incorporating the Ricotta:**
9. **Add Ricotta Cheese**: Reduce heat to low and stir in ricotta cheese until fully incorporated.
10. **Add Pasta Water**: Gradually add reserved pasta water until the sauce reaches desired consistency.
11. **Combine Pasta and Sauce**: Add drained pasta to the skillet and toss gently to coat.

**Finishing Touches:**
12. **Add Parmesan Cheese**: Stir in grated Parmesan until melted and creamy.
13. **Taste Again**: Adjust seasoning if necessary.
14. **Serve**: Plate the pasta into bowls.
15. **Garnish**: Top with fresh basil leaves and extra Parmesan.
16. **Enjoy**: Dig in and savor the flavors!

**Storing Leftovers:**
17. **Cool Down**: Let leftovers cool to room temperature.
18. **Store in Containers**: Transfer to an airtight container; refrigerate for up to 3 days.
19. **Reheat**: Reheat in a skillet over medium heat, adding a splash of water or olive oil if needed.
20. **Freezing**: Freeze sauce and pasta separately (before adding ricotta) for up to 3 months. Thaw in the refrigerator overnight before reheating.

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**Prep Time:** 10 minutes
**Cook Time:** 30 minutes
**Total Time:** 40 minutes
**Yield:** 4 servings