Creamy, Fresh, and Packed with Italian Flavor
This pasta with ricotta cheese and sun-dried tomato sauce represents the heart of Italian cooking: simple, quality ingredients that come together to create a dish full of flavor and personality.
The balance between the delicate creaminess of ricotta and the bold intensity of sun-dried tomatoes makes this pasta ideal for anyone who wants a traditional recipe with a touch of modern flair.
It’s comforting, fresh, and irresistibly creamy—just the way Italian home cooking should be.
Ricotta: The Secret to the Creaminess
Ricotta is a fresh, light cheese known for its versatility. In this recipe, it becomes a velvety sauce with the help of warm water and a hint of lemon zest that adds a refreshing brightness.
The ricotta coats the pasta beautifully, giving each bite a delicate, silky texture.
Sun-Dried Tomatoes: Bold and Flavorful
Sun-dried tomatoes, sliced into thin strips, provide a savory, intense contrast to the mild ricotta.
These little flavor bombs—naturally dried to concentrate sweetness and depth—bring balance to the creaminess and pair perfectly with Parmigiano and fresh basil.
A Perfectly Customizable Dish
This recipe is wonderfully easy to personalize. Parmigiano adds savoriness, fresh basil brings summer-like fragrance, and for extra crunch you can add toasted pine nuts or chopped walnuts.
Servings & Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients (Serves 4)
12 oz pasta (rigatoni, penne, or your favorite short pasta)
1 cup ricotta cheese
1½ oz sun-dried tomatoes, thinly sliced (about ⅓ cup)
¾ cup grated Parmigiano Reggiano
Salt, to taste
Black pepper, to taste
Fresh basil, to taste
Lemon zest, to taste
Warm water, as needed to loosen the sauce
Instructions
Step 1 — Prepare the Ricotta Sauce
In a large skillet, warm a small amount of water. Add the ricotta and stir until it becomes a smooth, creamy sauce.
Step 2 — Season
Season with salt, black pepper, and a little lemon zest. Adjust consistency with more warm water if needed.
Step 3 — Cook the Pasta
Bring a pot of salted water to a boil. Cook the pasta until al dente.
Transfer the pasta directly into the skillet with the ricotta sauce and toss well to coat.
Step 4 — Add Sun-Dried Tomatoes
Stir in the sliced sun-dried tomatoes. Add Parmigiano and fresh basil.
Serve immediately with an extra drizzle of olive oil and more pepper if desired.
Nutritional Facts (Per Serving — Approximate)
Calories: 565
Carbohydrates: 63 g
Protein: 25 g
Fat: 25 g
Saturated Fat: 13 g
Fiber: 3 g
Sugars: 5 g
Sodium: 420 mg
Cholesterol: 55 mg
Pasta with Ricotta Cheese and Sun-Dried Tomato Sauce
Notes
Ingredients (Serves 4)
- 12 oz pasta (rigatoni, penne, or your favorite short pasta)
- 1 cup ricotta cheese
- 1½ oz sun-dried tomatoes, thinly sliced (about ⅓ cup)
- ¾ cup grated Parmigiano Reggiano
- Salt, to taste
- Black pepper, to taste
- Fresh basil, to taste
- Lemon zest, to taste
- Warm water, as needed to loosen the sauce
Instructions
Step 1 — Prepare the Ricotta Sauce
In a large skillet, warm a small amount of water. Add the ricotta and stir until it becomes a smooth, creamy sauce.Step 2 — Season
Season with salt, black pepper, and a little lemon zest. Adjust consistency with more warm water if needed.Step 3 — Cook the Pasta
Bring a pot of salted water to a boil. Cook the pasta until al dente.Transfer the pasta directly into the skillet with the ricotta sauce and toss well to coat.
Step 4 — Add Sun-Dried Tomatoes
Stir in the sliced sun-dried tomatoes. Add Parmigiano and fresh basil.Serve immediately with an extra drizzle of olive oil and more pepper if desired.
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