Creamy Whipped Ricotta Pasta with Roasted Tomatoes

Whipped ricotta pasta is about to become your new favorite weeknight dinner. This simple, flavorful dish combines light, airy whipped ricotta with sweet roasted tomatoes, soft roasted garlic, and fresh spinach for a balanced, comforting pasta that’s quick enough for busy evenings and impressive enough for guests.

Whipped Ricotta Pasta for Pasta Night!

Lightly whipped ricotta becomes a silky, cloud-like base that blends beautifully into a fresh tomato sauce. Roasted tomatoes concentrate their sweetness while roasted garlic mellows and deepens the overall flavor. Tossed with penne (or your favorite pasta shape) and finished with fresh herbs and grated parmesan, this dish is creamy without being heavy and is excellent for families, meal prep, or weekend dinners.

What is whipped ricotta?

Whipped ricotta is simply ricotta cheese beaten until smooth and airy using a stand mixer, hand mixer, or an immersion blender. The turning point is texture: ordinary ricotta is slightly grainy, while whipped ricotta becomes light and spreadable, making it ideal to fold into sauces, spoon over grilled vegetables, or layer in lasagna for extra creaminess.

What you need

• Tomatoes: fresh medium slicing tomatoes are roasted to concentrate flavor and juice.
• Garlic: two heads of garlic roast into a soft, sweet paste that blends into the sauce.
• Olive oil, salt, and pepper: seasoning and a touch of fat to roast and finish the sauce.
• Tomato paste: adds depth and tomato intensity.
• Starchy pasta water: reserved to thin and bind the sauce for a silky finish.
• Spinach: folded in at the end for color, texture, and extra greens.
• Ricotta cheese: full-fat ricotta whips best and delivers the creamiest result.
• Penne or other pasta: penne is shown here, but any short or long pasta you prefer will work.
• Fresh herbs and grated parmesan: for serving and finishing.

How to make the whipped ricotta pasta sauce

Roast the tomatoes and garlic

Preheat the oven to 375ºF. Halve the tomatoes and place them skin-side down on a baking sheet. Drizzle with olive oil and season with a little salt and pepper. Trim the tips from the garlic heads to expose the cloves, wrap each head tightly in foil with a drizzle of olive oil, and place them on the pan. Roast for 30 minutes, flip the tomatoes, and roast an additional 10 minutes until the skins begin to brown and separate from the flesh.

Cook the pasta

Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Before draining, reserve about 1 cup of pasta water to use in the sauce.

Smash and simmer

Let the roasted tomatoes and garlic cool briefly, then peel the tomato skins away and squeeze the roasted garlic from its papery shell into a skillet. Break up the tomatoes with a spatula to form a chunky sauce, mash the garlic into the mixture, and stir in tomato paste. Add ½ to ¾ cup of reserved pasta water, bring to a boil, then reduce heat and simmer for about 10 minutes. Fold in the chopped spinach, cover, and let it wilt—about 10 minutes.

Whip the ricotta

Place the full-fat ricotta in a bowl or mixer and whip on high for about two minutes until light and fluffy. Remove the skillet from heat before adding the ricotta—this prevents curdling. Add the whipped ricotta in small increments (about 1/4 cup at a time) and whisk until the sauce is creamy and well combined. If the sauce is too thick, add more reserved pasta water a tablespoon at a time.

Toss with pasta and serve

Toss the cooked pasta into the warm sauce so every piece is coated. Serve topped with extra whipped ricotta, fresh herbs like basil or parsley, and a generous grating of parmesan cheese.

A few quick tips

• Use full-fat ricotta: it whips into a creamier, more stable texture than low-fat varieties.
• Cool before adding cheese: remove the skillet from the heat before stirring in ricotta to avoid curdling.
• Save pasta water: the starchy water helps emulsify and loosen the sauce to a silky finish.
• Season gradually: taste and adjust salt as you go—pasta water is salted, and parmesan adds sodium at the end.
• Oven variability: if tomatoes aren’t separating from the skin, roast a little longer until the skins brown and pull away.

Serving suggestions

• Add protein: pan-seared chicken breast, grilled shrimp, or roasted sausage pair nicely if you want extra protein.
• Green side: a crisp Caesar or mixed green salad balances the richness of the ricotta.
• Carb lovers: serve with warm garlic bread or a cheesy loaf for a hearty meal.

Storage

Store leftovers in an airtight container in the refrigerator for 3–5 days. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce thickens, or microwave in short intervals until warm.

Ingredients

• 3 medium slicing tomatoes, stems removed
• 2 heads of garlic
• 1.5 tablespoons olive oil (divided)
• 1 teaspoon salt (divided)
• ½ teaspoon ground pepper (divided)
• 3 tablespoons tomato paste
• ½–1 cup starchy pasta water (reserved)
• 5 oz fresh spinach, roughly chopped
• 16 oz full-fat ricotta cheese
• 12 oz uncooked penne pasta (or 12 oz of your favorite pasta)
• Fresh herbs and grated parmesan for topping

Instructions

1. Preheat oven to 375ºF. Halve tomatoes and place skin-side down on a baking sheet.
2. Drizzle tomatoes with 1 tablespoon olive oil and season with ¼ teaspoon salt and ⅛ teaspoon pepper.
3. Trim the garlic heads, wrap each in foil with a little olive oil, and place on the same pan.
4. Roast tomatoes and garlic for 30 minutes, flip tomatoes, and roast 10 more minutes.
5. Meanwhile, cook pasta in well-salted boiling water until al dente; reserve 1 cup pasta water before draining.
6. Let the roasted items cool briefly, peel tomato skins, and squeeze roasted garlic into a skillet.
7. Break up the tomatoes in the skillet, mash the garlic into a paste, add tomato paste and ½–¾ cup reserved pasta water, and bring to a boil.
8. Reduce heat and simmer 10 minutes, add spinach, cover, and let wilt for about 10 minutes.
9. Whip the ricotta until light and fluffy. Remove skillet from heat and add whipped ricotta in ¼ cup increments, whisking to combine until about 1 cup total is incorporated.
10. Return skillet to low heat to warm through, toss in the cooked pasta, and serve topped with remaining whipped ricotta, fresh herbs, and grated parmesan.
11. Enjoy warm.

Nutrition

Approximate per serving: Calories: 398 kcal; Carbohydrates: 50 g; Protein: 18 g; Fat: 14 g; Fiber: 3 g; Sugar: 4 g. Nutrition information is an estimate and should be used as a guide only.