Easy Roasted Tomato and Creamy Ricotta Pasta Bake

Roasted Tomato and Ricotta Pasta Bake

Yield: 4 Servings
Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ingredients

• 1 pound penne or ziti pasta
• 2 pints cherry or grape tomatoes
• 4 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 4 cloves garlic, minced
• 15 ounces whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1/4 cup fresh basil leaves, torn (optional)

Directions

1. Preheat oven to 400°F (200°C).
2. Toss the cherry tomatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast for 15-20 minutes, until softened and slightly blistered.
3. While tomatoes roast, cook pasta according to package directions until al dente. Drain well.
4. In a large bowl, combine the ricotta cheese, Parmesan cheese, minced garlic, the remaining 2 tablespoons of olive oil, and the remaining salt and pepper. Stir until well combined.
5. Add the drained pasta and the roasted tomatoes (including any pan juices) to the ricotta mixture. Gently stir until everything is coated.
6. Transfer the mixture to a 9×13 inch baking dish. Sprinkle the top with extra Parmesan cheese.
7. Bake for 10 minutes, or until the cheese is melted and the dish is heated through.
8. Garnish with fresh basil before serving.