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Easy Oven Baked Tomato Ricotta Pasta with Italian Flavors

Cozy baked pasta · Family dinner or weeknight comfort ·Creamy ricotta + garlicky tomato sauce
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-inspired
Ingredients Method

Ingredients
  

  • Tomato Sauce Sauce Layer
  • 2 pints cherry tomatoes or a mix of grape tomatoes, halved
  • 3 –4 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning or oregano
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon balsamic vinegar optional, for deeper flavor
  • Salt and black pepper to taste
  • 2 –3 tablespoons tomato paste optional, for extra richness
  • Ricotta Filling Creamy Layer
  • 1 1/2 cups ricotta cheese
  • 1 large egg helps it set
  • 1/2 cup grated Parmesan plus more for topping
  • 1 –2 tablespoons chopped fresh basil or parsley
  • Salt and black pepper to taste
  • Lemon zest optional, for brightness
  • Pasta & Assembly
  • 12 –14 oz 340–400 g pasta (penne, rigatoni, or ziti work great)
  • 2 –3 tablespoons reserved pasta water as needed
  • Garlicky Breadcrumb Topping Crispy Top Layer
  • 1/2 cup breadcrumbs panko for extra crunch
  • 2 tablespoons olive oil or melted butter
  • 1 –2 tablespoons grated Parmesan
  • 1/2 teaspoon garlic powder or 1 clove garlic, finely grated
  • Pinch of salt
  • Black pepper to taste

Method
 

  1. Preheat the oven to 425°F (220°C). Lightly grease a baking dish (about 9x13 inches).
  2. Roast the tomatoes. In a bowl, toss halved cherry tomatoes with olive oil, minced garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper. Spread on a sheet pan or bake in the same dish if preferred. Roast for 15–18 minutes until juicy and slightly blistered. Stir once halfway.
  3. Cook the pasta. Boil pasta in salted water according to package directions until al dente. Drain, then reserve about 1/2 cup pasta water.
  4. Mix the ricotta filling. In a bowl, combine ricotta, egg, Parmesan, herbs, salt, and pepper. Add lemon zest if you like a brighter flavor.
  5. Make the breadcrumbs. Stir breadcrumbs with olive oil, Parmesan, garlic powder (or garlic), salt, and pepper until evenly coated.
  6. Assemble the pasta. Add cooked pasta to a large bowl and gently fold in the roasted tomatoes (use some of the tomato juices too). Add a splash of reserved pasta water to loosen if needed.
  7. Layer and bake. Spread half the pasta mixture into your baking dish. Dollop the ricotta over the top, then add remaining pasta. Sprinkle with breadcrumb topping and finish with a little extra Parmesan if you want.
  8. Bake until bubbly and golden. Bake 20–25 minutes until the edges bubble and the topping turns crisp.
  9. Rest before serving. Let it sit 5 minutes so the layers set up nicely, then serve hot.