top of page

Week 49: Creamy Tomato and Ricotta Pasta

I love experimenting with different kinds of pasta sauces. This recipe is no exception; it is so quick to make and delicious!

This creamy tomato ricotta pasta is made in three easy steps. First, sauté the tomatoes and garlic, then blend them up with ricotta. Finally, add the sauce to your cooked pasta and serve. It's so simple!

To me, tomatoes, especially cherry tomatoes, just scream spring. They add a fresh, vibrant punch to any pasta.

Try this recipe out with any shape of pasta. Most pair well with the sauce, so it is really up to you.




  • 1/2 pound dry pasta

  • 3 cups cherry tomatoes, cut in half

  • 4 cloves garlic, chopped

  • 1 tablespoon Italian seasoning

  • Salt and pepper to taste

  • 1/3 cup ricotta cheese


  1. Cook your pasta according to the package's instructions.

  2. In a large pan and over medium-high heat, drizzle olive oil. Sauté the tomatoes, garlic, Italian seasoning, and salt and pepper for five minutes. Then, transfer the mixture into a blender and add the ricotta cheese. Blend until combined.

  3. Add the sauce back into your prepared pasta and serve.


The Bored Baker 👩🏽‍🍳


bottom of page