Monday night dinners just got a whole lot easier—and more delicious! We’ve gathered 35 irresistible ricotta pasta recipes perfect for busy weeknights. From creamy lemon sauces to hearty baked dishes, these comforting meals come together in a flash. Get ready to fall in love with simple, satisfying dinners that your whole family will adore. Let’s dive in and find your new go-to recipe!
Creamy Ricotta and Spinach Pasta
Creamy ricotta and spinach pasta marries the delicate freshness of verdant greens with the luxurious silkiness of Italian cheese, creating a dish that feels both comforting and sophisticated. This elegant yet approachable recipe transforms simple pantry staples into a vibrant, restaurant-worthy meal in under thirty minutes, perfect for busy weeknights or impromptu dinner parties.
Ingredients
– 12 ounces dried pasta
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 5 ounces fresh spinach
– 1 cup whole milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of dried pasta to the boiling water and cook for 9-11 minutes, stirring occasionally to prevent sticking, until al dente (firm to the bite).
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add 3 minced garlic cloves to the skillet and sauté for 1-2 minutes, until fragrant but not browned, to avoid bitterness.
5. Stir in 5 ounces of fresh spinach and cook for 2-3 minutes, until wilted and bright green.
6. Reduce the heat to low and add 1 cup of whole milk ricotta cheese, stirring gently to combine with the spinach mixture.
7. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
8. Add the drained pasta to the skillet with the ricotta and spinach mixture.
9. Pour in 1/4 cup of the reserved pasta water and toss to combine, adding more water if needed to achieve a creamy consistency.
10. Stir in 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly distributed.
11. Serve immediately while hot.
Unbelievably silky and rich, this pasta boasts a velvety texture from the ricotta that clings perfectly to each strand, while the spinach adds a subtle earthiness and vibrant color. For an elegant twist, top with extra Parmesan and a drizzle of high-quality olive oil, or pair with a crisp white wine to balance the creamy richness.
Lemon Ricotta Fusilli with Asparagus
Perfectly balancing bright citrus notes with creamy indulgence, this lemon ricotta fusilli with asparagus celebrates spring’s finest offerings in a dish that feels both elegant and effortless. The tender pasta twirls harmoniously with crisp-tender asparagus spears, all enveloped in a velvety sauce that whispers of sophistication yet comforts like a cherished family recipe.
Ingredients
– 12 oz fusilli pasta
– 1 lb asparagus
– 2 tbsp olive oil
– 3 cloves garlic
– 1 cup whole milk ricotta cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– 1/4 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fusilli pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, trim tough ends from asparagus and cut spears into 2-inch pieces.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
6. Add asparagus pieces and cook for 4-5 minutes until bright green and crisp-tender.
7. Drain cooked pasta, reserving 1/2 cup of pasta water.
8. Tip: The starchy pasta water helps emulsify the sauce for a silky texture.
9. Reduce skillet heat to low and add ricotta cheese, stirring until smooth and warmed through.
10. Stir in grated Parmesan, lemon juice, lemon zest, red pepper flakes, salt, and black pepper.
11. Add drained pasta to the skillet along with 1/4 cup of reserved pasta water.
12. Toss continuously for 2-3 minutes until sauce coats every strand evenly.
13. Tip: Fresh lemon zest added at the end preserves its bright, aromatic quality.
14. If sauce appears too thick, gradually add remaining pasta water until desired consistency is reached.
15. Remove from heat and garnish with chopped fresh parsley.
16. Tip: For extra freshness, add parsley just before serving to maintain its vibrant color.
Lusciously creamy yet refreshingly light, each forkful delivers a delightful contrast between the tender pasta and crisp asparagus, with the ricotta sauce providing a rich backdrop for the zesty lemon highlights. Serve immediately in shallow bowls, perhaps accompanied by a crisp white wine to complement the citrus notes, or top with additional Parmesan and a drizzle of olive oil for an extra touch of indulgence.
Ricotta Stuffed Shells in Tomato Sauce
Just as the crisp autumn air begins to settle, there’s nothing more comforting than a classic Italian dish that warms both kitchen and soul. Ricotta Stuffed Shells in Tomato Sauce embodies this seasonal transition with its rich, creamy filling and vibrant, herb-kissed sauce—a perfect centerpiece for family dinners or elegant gatherings alike.
Ingredients
– 12 jumbo pasta shells
– 2 cups whole milk ricotta cheese
– 1 cup grated Parmesan cheese
– 1 large egg
– 1/4 cup chopped fresh basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups marinara sauce
– 1/2 cup shredded mozzarella cheese
– 2 tbsp olive oil
– 2 cloves garlic, minced
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add jumbo pasta shells and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain shells and rinse under cold water to stop cooking; arrange in a single layer on a baking sheet.
5. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, basil, salt, and pepper until smooth.
6. Tip: For extra flavor, let the filling rest for 10 minutes to allow the herbs to infuse.
7. Spoon 2 tablespoons of the ricotta mixture into each pasta shell, packing it gently.
8. Spread 1/2 cup marinara sauce evenly over the bottom of a 9×13-inch baking dish.
9. Arrange stuffed shells in the dish seam-side up.
10. Pour remaining marinara sauce over the shells, covering them completely.
11. Sprinkle shredded mozzarella cheese evenly over the top.
12. Tip: Drizzle with olive oil before baking for a golden, crispy cheese crust.
13. Cover dish with aluminum foil and bake for 20 minutes.
14. Remove foil and bake for an additional 10 minutes until cheese is bubbly and lightly browned.
15. Let rest for 5 minutes before serving to allow the filling to set.
16. Tip: Garnish with fresh basil leaves for a bright, fresh finish.
Out of the oven, these shells offer a delightful contrast of textures—tender pasta yielding to a luxuriously creamy interior, all enveloped in a tangy, robust tomato sauce. Serve them alongside a crisp green salad or crusty bread to soak up every last bit of flavor, making each bite a harmonious blend of comfort and sophistication.
Mushroom and Ricotta Ravioli
Delicately crafted pockets of pasta embrace a luxurious filling of earthy mushrooms and creamy ricotta, creating a dish that embodies rustic elegance with every tender bite. This homemade ravioli showcases the perfect harmony between savory fungi and delicate cheese, elevated by simple yet sophisticated preparation techniques. Whether served as a comforting weeknight dinner or an impressive centerpiece for guests, it transforms basic ingredients into something truly extraordinary.
Ingredients
– 2 cups all-purpose flour
– 3 large eggs
– 1 tbsp olive oil
– 1/2 tsp salt
– 1 cup ricotta cheese
– 8 oz cremini mushrooms
– 2 cloves garlic
– 1 tbsp butter
– 1/4 cup grated Parmesan cheese
– 1/4 tsp black pepper
– 4 cups water
– 1 tsp salt for boiling
Instructions
1. Combine 2 cups all-purpose flour and 1/2 tsp salt on a clean work surface, forming a well in the center.
2. Crack 3 large eggs into the well, add 1 tbsp olive oil, and gradually incorporate flour until a shaggy dough forms.
3. Knead the dough for 8-10 minutes until smooth and elastic, then wrap in plastic and rest at room temperature for 30 minutes.
4. Finely chop 8 oz cremini mushrooms and mince 2 cloves garlic while the dough rests.
5. Heat 1 tbsp butter in a skillet over medium heat until melted and foamy, about 2 minutes.
6. Sauté mushrooms and garlic for 5-7 minutes until mushrooms release their liquid and turn golden brown.
7. Transfer mushroom mixture to a bowl, let cool completely, then mix with 1 cup ricotta, 1/4 cup grated Parmesan, and 1/4 tsp black pepper.
8. Roll pasta dough into thin sheets using a pasta machine or rolling pin, aiming for 1/16-inch thickness.
9. Place teaspoon-sized mounds of filling 2 inches apart on one pasta sheet, brush edges with water, and cover with another sheet.
10. Press around each mound to seal, then cut into individual ravioli using a knife or pastry wheel.
11. Bring 4 cups water and 1 tsp salt to a rolling boil in a large pot over high heat.
12. Cook ravioli in batches for 3-4 minutes until they float to the surface and pasta is al dente.
13. Remove with a slotted spoon, drain briefly, and serve immediately.
Ravishingly tender pasta gives way to a rich, earthy filling that balances the creaminess of ricotta with the umami depth of mushrooms. The delicate pockets hold their shape beautifully when boiled, offering a satisfying contrast between the silky interior and slightly chewy exterior. For an elegant presentation, drizzle with brown butter and sage, or simply finish with a dusting of Parmesan and a crack of black pepper to let the flavors shine.
Ricotta and Tomato Penne with Basil
Delightfully simple yet sophisticated, this ricotta and tomato penne with basil combines creamy richness with bright, fresh flavors in a dish that feels both comforting and elegant. Perfect for a quick weeknight dinner or a casual gathering with friends, it showcases how minimal ingredients can create maximum impact when treated with care.
Ingredients
– 1 pound penne pasta
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup whole milk ricotta cheese
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering.
4. Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned.
5. Pour in the crushed tomatoes, season with salt and black pepper, and bring to a gentle simmer.
6. Reduce the heat to low and let the sauce cook for 8–10 minutes, stirring occasionally, until slightly thickened.
7. Drain the cooked pasta, reserving 1/2 cup of pasta water.
8. Add the drained pasta to the skillet with the tomato sauce, tossing to coat evenly.
9. Stir in the ricotta cheese until just incorporated, creating a creamy, marbled effect.
10. If the sauce is too thick, gradually add reserved pasta water, 2 tablespoons at a time, until desired consistency is reached.
11. Remove from heat and fold in the chopped basil and grated Parmesan cheese.
12. Serve immediately in warm bowls.
Generously creamy with a tangy tomato base, this pasta boasts a luxurious texture from the ricotta that clings beautifully to each penne tube. The fresh basil adds a pop of herbal brightness, making it ideal for pairing with a crisp green salad or crusty bread to soak up every last bit of sauce.
Zucchini and Ricotta Lasagna
Yielded from the late summer garden, zucchini and ricotta lasagna marries delicate squash with creamy cheese in layers of comfort. This elegant dish transforms humble ingredients into a sophisticated centerpiece, perfect for entertaining or a cozy family dinner.
Ingredients
– 2 large zucchini
– 1 pound ricotta cheese
– 1 cup grated Parmesan cheese
– 2 cups marinara sauce
– 12 no-boil lasagna noodles
– 2 tablespoons olive oil
– 3 cloves garlic
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups shredded mozzarella cheese
Instructions
1. Preheat the oven to 375°F.
2. Slice the zucchini lengthwise into 1/4-inch thick strips using a mandoline for uniform slices.
3. Mince the garlic cloves finely.
4. Heat 2 tablespoons of olive oil in a skillet over medium heat.
5. Sauté the minced garlic for 1 minute until fragrant but not browned.
6. Add the zucchini slices to the skillet and cook for 3 minutes per side until slightly softened.
7. Remove the skillet from the heat and set aside.
8. In a mixing bowl, combine 1 pound of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
9. Spread 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
10. Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
11. Spread one-third of the ricotta mixture over the noodles using an offset spatula for even coverage.
12. Layer one-third of the sautéed zucchini slices over the ricotta.
13. Sprinkle 1/2 cup of shredded mozzarella cheese over the zucchini.
14. Repeat the layers two more times, starting with sauce and ending with mozzarella.
15. Top the final layer with the remaining 1/2 cup of grated Parmesan cheese.
16. Cover the baking dish tightly with aluminum foil.
17. Bake at 375°F for 30 minutes.
18. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
19. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.
20. Slice into portions and serve warm.
Unveiling a masterpiece of textures, this lasagna boasts tender zucchini ribbons and velvety ricotta between al dente noodles. The harmonious blend of savory cheeses and herbaceous notes makes it ideal for pairing with a crisp arugula salad or crusty artisan bread to soak up the rich sauce.
Pesto Ricotta Gnocchi
Vibrant and velvety, this pesto ricotta gnocchi transforms humble ingredients into an elegant dish that marries the freshness of basil with the creamy richness of cheese. Perfect for a sophisticated weeknight dinner or a special occasion, these delicate dumplings come together with surprising ease, offering restaurant-quality results from your own kitchen.
Ingredients
– 1 cup whole milk ricotta cheese
– 1 large egg
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup all-purpose flour
– 4 tablespoons prepared basil pesto
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup pine nuts
Instructions
1. In a large bowl, combine 1 cup whole milk ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
2. Gradually add 1 cup all-purpose flour, mixing gently until a soft dough forms; avoid overmixing to prevent tough gnocchi.
3. Turn the dough onto a lightly floured surface and divide it into four equal portions.
4. Roll each portion into a 3/4-inch thick rope, then cut into 1-inch pieces; lightly press each piece with a fork to create ridges for sauce adherence.
5. Bring a large pot of salted water to a rolling boil over high heat.
6. Carefully drop the gnocchi into the boiling water and cook for 2-3 minutes, or until they float to the surface.
7. Use a slotted spoon to transfer the cooked gnocchi to a plate; reserve 1/4 cup of the pasta water for later use.
8. In a large skillet, heat 2 tablespoons olive oil over medium heat until shimmering.
9. Add 2 cloves minced garlic and sauté for 30 seconds, just until fragrant to avoid burning.
10. Stir in 4 tablespoons prepared basil pesto and the reserved pasta water, creating a smooth sauce.
11. Add the cooked gnocchi to the skillet and toss gently to coat evenly in the sauce.
12. Toast 1/4 cup pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking frequently until golden brown for enhanced flavor.
13. Garnish the gnocchi with the toasted pine nuts before serving.
Creamy and tender, these gnocchi boast a pillowy texture that melts in your mouth, complemented by the herbaceous punch of pesto and the nutty crunch of pine nuts. Serve them alongside a crisp white wine and a simple arugula salad for a balanced meal, or top with extra Parmesan and a drizzle of high-quality olive oil for an indulgent touch.
Roasted Red Pepper and Ricotta Tagliatelle
Crafted with simplicity and sophistication, this roasted red pepper and ricotta tagliatelle marries sweet, charred peppers with creamy, delicate cheese for a dish that feels both rustic and refined. Perfect for a weeknight dinner that doesn’t compromise on elegance, it comes together in under 30 minutes with minimal fuss. Each forkful delivers a harmonious blend of smoky, tangy, and velvety notes that will have you savoring every bite.
Ingredients
– 12 ounces tagliatelle pasta
– 2 large red bell peppers
– 1 tablespoon olive oil
– 1 cup whole milk ricotta cheese
– 2 cloves garlic
– 1/4 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
– 2 tablespoons fresh basil leaves
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Cut the red bell peppers into 1-inch strips, removing the seeds and stems.
3. Toss the pepper strips with 1 tablespoon of olive oil on the baking sheet, ensuring they are evenly coated.
4. Roast the peppers in the preheated oven for 20 minutes, or until the edges are charred and the peppers are tender.
5. While the peppers roast, bring a large pot of salted water to a boil over high heat.
6. Add 12 ounces of tagliatelle pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente.
7. Tip: Reserve 1/2 cup of pasta water before draining the pasta, as the starchy liquid helps create a silky sauce.
8. Mince 2 cloves of garlic finely while waiting for the pasta and peppers.
9. Remove the roasted peppers from the oven and let them cool for 2 minutes on the baking sheet.
10. Transfer the roasted peppers to a blender or food processor, add the minced garlic, 1 cup of ricotta cheese, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
11. Blend the mixture on high speed for 1-2 minutes until smooth and creamy.
12. Tip: For a richer flavor, toast the red pepper flakes in a dry pan for 30 seconds before adding them to the blender.
13. Drain the cooked pasta and return it to the pot over low heat.
14. Pour the blended sauce over the pasta, adding 2-3 tablespoons of the reserved pasta water to loosen the sauce.
15. Toss the pasta and sauce together for 1-2 minutes until well combined and heated through.
16. Tip: Gently fold in the sauce to avoid breaking the delicate tagliatelle strands.
17. Stir in 1/4 cup of grated Parmesan cheese until melted and incorporated.
18. Chop 2 tablespoons of fresh basil leaves and sprinkle them over the pasta before serving.
Zesty and luxurious, this dish boasts a velvety texture from the ricotta-enriched sauce, punctuated by the subtle heat of red pepper flakes and the freshness of basil. Serve it immediately in warm bowls, perhaps with a drizzle of extra virgin olive oil and an extra sprinkle of Parmesan for an added touch of decadence that elevates it from simple pasta to a memorable meal.
Ricotta Fettuccine with Lemon Sauce
Unveiling a dish that marries creamy indulgence with citrus brightness, this ricotta fettuccine with lemon sauce transforms simple ingredients into an elegant weeknight masterpiece. Its velvety texture and zesty undertones evoke the sun-drenched hills of Italy while remaining effortlessly achievable in any American kitchen.
Ingredients
– 12 oz fettuccine
– 1 cup whole milk ricotta cheese
– 2 lemons
– 3 tbsp unsalted butter
– 1/4 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic
– 1/4 tsp red pepper flakes
– 1/4 cup fresh basil leaves
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot over high heat.
2. Add 12 oz fettuccine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, zest and juice 2 lemons to yield 2 tbsp zest and 1/4 cup juice.
4. Mince 2 cloves garlic finely to ensure even distribution in the sauce.
5. Melt 3 tbsp unsalted butter in a large skillet over medium-low heat.
6. Add minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
7. Whisk in 1 cup whole milk ricotta cheese, 1/4 cup heavy cream, and lemon juice until smooth.
8. Stir in lemon zest and 1/4 cup grated Parmesan cheese until fully incorporated.
9. Season sauce with 1 tsp kosher salt and 1/2 tsp black pepper, then reduce heat to low.
10. Reserve 1/2 cup pasta water before draining fettuccine thoroughly.
11. Transfer drained pasta directly into the skillet with sauce.
12. Toss pasta with sauce, adding reserved pasta water 2 tbsp at a time until desired consistency is reached.
13. Thinly slice 1/4 cup fresh basil leaves and gently fold into the pasta.
14. Serve immediately in warmed bowls.
This dish achieves a luxurious creaminess from the ricotta that clings perfectly to each strand of pasta, while the lemon provides a vibrant counterpoint that cuts through the richness. Try garnishing with additional basil and a drizzle of high-quality olive oil for an extra layer of flavor, or pair with a crisp white wine to elevate the dining experience.
Baked Ricotta and Pumpkin Rigatoni
Luxuriously creamy and autumnal, this baked ricotta and pumpkin rigatoni combines velvety textures with rich, savory notes. Perfect for cozy gatherings, it transforms simple ingredients into an elegant comfort dish. Each bite offers a harmonious blend of sweet pumpkin and tangy cheese, baked to golden perfection.
Ingredients
– 1 pound rigatoni pasta
– 2 cups pumpkin puree
– 1 cup whole milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 1/4 cup breadcrumbs
Instructions
1. Preheat the oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil over high heat, then add the rigatoni and cook for 10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta thoroughly and return it to the pot.
4. In a medium bowl, whisk together the pumpkin puree, ricotta cheese, Parmesan cheese, salt, black pepper, and nutmeg until smooth.
5. Pour the pumpkin mixture over the drained pasta and toss gently to coat evenly, ensuring no clumps remain.
6. Transfer the coated pasta to the prepared baking dish and spread it into an even layer.
7. Sprinkle the breadcrumbs evenly over the top of the pasta mixture.
8. Bake in the preheated oven for 25 minutes, or until the top is golden brown and the edges are bubbly.
9. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld. The finished dish features a crisp, golden crust giving way to a creamy, tender interior, with the pumpkin’s sweetness balancing the ricotta’s richness. Serve it alongside a crisp green salad or crusty bread for a complete meal that highlights autumn’s bounty.
Broccoli Ricotta Cannelloni
Fusing the earthy notes of broccoli with the creamy richness of ricotta, this cannelloni offers a sophisticated twist on a classic Italian favorite. Elegantly rolled and baked to perfection, it promises a comforting yet refined dining experience that’s sure to impress at any gathering.
Ingredients
– 12 cannelloni tubes
– 4 cups broccoli florets
– 2 cups whole milk ricotta cheese
– 1 large egg
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 2 tablespoons olive oil
Instructions
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the broccoli florets and boil for 4 minutes until tender but still bright green.
4. Drain the broccoli and immediately transfer to a bowl of ice water to stop the cooking process, preserving its color and texture—a key tip for vibrant vegetables.
5. Chop the cooled broccoli into small pieces.
6. In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, nutmeg, salt, and pepper.
7. Fold in the chopped broccoli until evenly distributed.
8. Spoon the ricotta-broccoli mixture into a piping bag or a resealable plastic bag with a corner snipped off for easier filling.
9. Carefully fill each cannelloni tube with the mixture, ensuring they are packed but not overstuffed to prevent bursting during baking.
10. Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
11. Arrange the filled cannelloni in a single layer over the sauce.
12. Pour the remaining 1 cup of marinara sauce over the cannelloni.
13. Sprinkle the shredded mozzarella cheese evenly on top.
14. Drizzle the olive oil over the cheese to promote browning.
15. Cover the dish with aluminum foil and bake for 25 minutes.
16. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
17. Let the cannelloni rest for 5 minutes before serving to allow the flavors to meld and make slicing easier.
Savor the delightful contrast of tender pasta enveloping a creamy, herb-infilled filling, with a tangy tomato sauce and crispy cheese topping. For an elegant presentation, garnish with fresh basil leaves and a drizzle of high-quality olive oil, pairing beautifully with a crisp white wine to elevate this dish into a memorable meal.
Ricotta Pappardelle with Sage Butter
Radiating warmth and sophistication, this ricotta pappardelle with sage butter transforms simple ingredients into an elegant masterpiece. Rich, hand-cut pasta ribbons cradle a velvety sauce infused with earthy sage and nutty brown butter. Perfect for autumn evenings, it’s a dish that balances comfort with refinement in every bite.
Ingredients
– 2 cups all-purpose flour
– 1 cup whole milk ricotta cheese
– 2 large eggs
– 1/2 tsp kosher salt
– 1/2 cup unsalted butter
– 1/4 cup fresh sage leaves
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese
Instructions
1. Combine 2 cups all-purpose flour, 1 cup whole milk ricotta cheese, 2 large eggs, and 1/2 tsp kosher salt in a large bowl.
2. Knead the mixture on a floured surface for 8-10 minutes until smooth and elastic, then wrap in plastic and rest at room temperature for 30 minutes.
3. Roll the dough into a thin sheet about 1/8 inch thick using a pasta machine or rolling pin, dusting with flour to prevent sticking.
4. Cut the sheet into 1-inch wide ribbons to form pappardelle, then toss with extra flour to avoid clumping.
5. Bring a large pot of salted water to a rolling boil over high heat, then add the pasta and cook for 3-4 minutes until al dente.
6. Meanwhile, melt 1/2 cup unsalted butter in a skillet over medium heat, swirling occasionally until it turns golden brown and emits a nutty aroma, about 5 minutes.
7. Add 1/4 cup fresh sage leaves to the butter and fry for 1-2 minutes until crisp but not burnt, stirring gently.
8. Drain the cooked pasta, reserving 1/4 cup of pasta water, then add the pasta to the skillet with the sage butter.
9. Toss the pasta with the sauce over low heat, adding reserved pasta water as needed to emulsify and coat the ribbons evenly.
10. Season with 1/4 tsp black pepper and 1/4 cup grated Parmesan cheese, tossing to combine before serving immediately.
Glistening with a silky brown butter glaze, the pappardelle offers a tender chew from the ricotta-enriched dough, while crispy sage provides an aromatic crunch. Serve it alongside a crisp white wine or topped with extra Parmesan for a touch of umami depth that elevates this classic to new heights.
Tomato Ricotta Avocado Pasta Salad
Yielded by the late summer harvest, this pasta salad marries the creamy richness of ricotta with the bright acidity of sun-ripened tomatoes and the buttery smoothness of avocado. Elegantly simple yet deeply satisfying, it’s a versatile dish that shines as both a light lunch and a sophisticated side.
Ingredients
– 8 ounces fusilli pasta
– 1 cup whole milk ricotta cheese
– 2 large ripe avocados, diced
– 2 cups cherry tomatoes, halved
– 1/4 cup extra virgin olive oil
– 2 tablespoons fresh lemon juice
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1/4 cup fresh basil leaves, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of fusilli pasta and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process; this prevents overcooking and ensures a perfect texture.
4. Transfer the cooled pasta to a large mixing bowl.
5. Add 1 cup of whole milk ricotta cheese and 1/4 cup of extra virgin olive oil to the bowl.
6. Gently toss the pasta with the ricotta and olive oil until evenly coated.
7. Fold in 2 cups of halved cherry tomatoes and 2 diced ripe avocados.
8. Drizzle 2 tablespoons of fresh lemon juice over the mixture to prevent the avocados from browning.
9. Sprinkle 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper evenly.
10. Add 1/4 cup of chopped fresh basil leaves and mix gently to combine all ingredients without crushing the avocados.
11. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld.
12. Serve immediately or refrigerate for up to 2 hours before serving for a chilled option.
Each bite offers a delightful contrast of textures, from the tender pasta and creamy ricotta to the crisp tomatoes and velvety avocado. The bright lemon and basil elevate the dish with a refreshing zest, making it perfect for picnics or as a vibrant centerpiece at dinner parties. For a creative twist, serve it in hollowed-out tomato halves or alongside grilled chicken for added protein.
Ricotta and Prosciutto Tortellini
A symphony of delicate pasta enveloping creamy ricotta and savory prosciutto, this tortellini dish elevates simple ingredients into an elegant culinary experience perfect for both weeknight dinners and special occasions. Crafted with care, each bite offers a harmonious blend of textures and flavors that speak to the heart of Italian cuisine.
Ingredients
– 2 cups all-purpose flour
– 3 large eggs
– 1/2 tsp salt
– 1 cup whole milk ricotta cheese
– 4 oz thinly sliced prosciutto
– 1/4 cup grated Parmesan cheese
– 1 egg yolk
– 1/4 tsp black pepper
– 1/4 tsp nutmeg
– 4 tbsp unsalted butter
– 2 tbsp fresh sage leaves
– 1/2 cup chicken broth
Instructions
1. Combine 2 cups all-purpose flour and 1/2 tsp salt on a clean work surface, forming a well in the center.
2. Crack 3 large eggs into the well and gradually incorporate the flour using a fork until a shaggy dough forms.
3. Knead the dough vigorously for 8-10 minutes until smooth and elastic, then wrap in plastic and rest at room temperature for 30 minutes.
4. While dough rests, finely chop 4 oz prosciutto and mix with 1 cup ricotta, 1/4 cup Parmesan, 1 egg yolk, 1/4 tsp pepper, and 1/4 tsp nutmeg until fully combined.
5. Roll the rested dough through a pasta machine to the second-thinnest setting, creating sheets about 1/16-inch thick.
6. Cut the pasta sheets into 2-inch squares using a sharp knife or pastry wheel.
7. Place 1 tsp filling in the center of each square, fold diagonally to form a triangle, and press edges firmly to seal.
8. Bring the two bottom corners of the triangle together and pinch to form the classic tortellini shape.
9. Bring a large pot of salted water to a rolling boil and cook tortellini for 3-4 minutes until they float to the surface.
10. Meanwhile, melt 4 tbsp butter in a large skillet over medium heat until foaming subsides.
11. Add 2 tbsp sage leaves and cook for 1 minute until crisp and fragrant.
12. Pour in 1/2 cup chicken broth and simmer for 2 minutes to create a light sauce.
13. Drain the cooked tortellini and immediately toss in the skillet with the sage butter sauce.
14. Serve immediately while hot.
Perfectly al dente pasta gives way to a luxurious, creamy filling that balances the saltiness of prosciutto with the freshness of sage. The brown butter sauce adds a nutty richness that complements rather than overwhelses, making this dish ideal for pairing with a crisp white wine or serving as the centerpiece of an autumn dinner party.
Herb Ricotta Orzo with Cherry Tomatoes
Vibrant and velvety, this herb ricotta orzo with cherry tomatoes marries creamy indulgence with summer’s brightest flavors, creating a dish that feels both luxurious and effortlessly fresh. Perfect for al fresco dining or a sophisticated weeknight meal, it transforms simple ingredients into something truly special.
Ingredients
– 1 cup orzo pasta
– 2 cups cherry tomatoes
– 1 cup whole milk ricotta cheese
– 1/4 cup fresh basil leaves
– 2 tablespoons fresh parsley
– 2 tablespoons extra virgin olive oil
– 2 cloves garlic
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons grated Parmesan cheese
Instructions
1. Bring 4 cups of salted water to a rolling boil in a medium saucepan over high heat.
2. Add 1 cup orzo to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. While the orzo cooks, halve 2 cups cherry tomatoes and mince 2 cloves garlic.
4. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add the halved cherry tomatoes and minced garlic to the skillet, sautéing for 3-4 minutes until the tomatoes soften and release their juices.
6. Drain the cooked orzo thoroughly, reserving 1/4 cup of pasta water.
7. Add the drained orzo to the skillet with the tomatoes and garlic.
8. Stir in 1 cup whole milk ricotta cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully incorporated and creamy.
9. If the mixture appears too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
10. Chop 1/4 cup fresh basil leaves and 2 tablespoons fresh parsley, then fold them into the orzo mixture.
11. Remove from heat and stir in 2 tablespoons grated Parmesan cheese.
12. Serve immediately while warm.
This dish offers a delightful contrast of textures, with the creamy ricotta enveloping each tender orzo pearl and the burst of juicy tomatoes providing bright acidity. The fresh herbs lend a garden-fresh aroma that elevates every bite, making it ideal served alongside grilled chicken or as a standalone vegetarian centerpiece.
Conclusion
Kindly consider these 35 ricotta pasta recipes your new go-to for easy, delicious weeknight meals. We hope you find some family favorites! Give a few a try, then drop a comment with your top pick and share this roundup on Pinterest to spread the cheesy joy. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
