Welcome to my kitchen! Today I'm sharing a ricotta pasta recipe that's become a weeknight staple in my home. It's creamy, satisfying, and comes together in just 30 minutes, making it perfect for busy evenings when you want something delicious without a lot of fuss.
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The star of the show is ricotta cheese, which creates a luscious, velvety sauce without any heavy cream. Combined with garlic, spinach, and sun-dried tomatoes, this dish is both comforting and bright. Plus, it's versatile – you can easily swap in whatever greens or veggies you have on hand.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) short pasta (e.g., penne, fusilli, or rigatoni)
Use any short pasta that catches the sauce well. Whole wheat or gluten-free also work.
2 tablespoons olive oil
Extra virgin for best flavor, but any cooking oil works.
3 cloves garlic, minced
Fresh garlic is best; in a pinch, use 1 teaspoon garlic powder.
1/2 cup (60g) sun-dried tomatoes (not oil-packed), chopped
If using oil-packed, drain and pat dry. You can also use fresh cherry tomatoes chopped.
1 cup (240g) whole-milk ricotta cheese
Whole-milk ricotta gives the creamiest result; low-fat works but will be less rich.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better. Pecorino Romano is a good substitute.
1/2 teaspoon red pepper flakes (optional)
Adjust to taste; omit for a milder dish.
5 oz (140g) fresh baby spinach
Frozen spinach (thawed and squeezed) can be used; add 1/2 cup.
1/2 cup (120ml) reserved pasta water
Starchy water helps bind the sauce. Save before draining.
Salt and black pepper to taste
Season at the end; remember Parmesan adds salt.
Tips & Tricks
- Reserve pasta water before draining – it's liquid gold for creating a silky sauce.
- Don't overcook the pasta; cook to al dente so it holds up when tossed with sauce.
- Stir the ricotta mixture into the pasta off the heat to prevent curdling.
- For extra protein, add grilled chicken or sautéed shrimp.
Pro Tips
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions (usually 8-10 minutes). Reserve 1 cup of pasta water, then drain.
2. Sauté Garlic and Tomatoes
In a large skillet, heat olive oil over medium heat (350°F/175°C). Add garlic and sun-dried tomatoes; sauté for 1-2 minutes until fragrant and tomatoes are slightly softened. Be careful not to burn the garlic.
3. Wilt the Spinach
Add the spinach to the skillet in handfuls, stirring until it wilts, about 2-3 minutes. Season with salt and pepper.
4. Combine Ricotta and Parmesan
In a small bowl, mix the ricotta, Parmesan, and red pepper flakes (if using). Stir until well combined.
5. Toss Pasta with Sauce
Reduce heat to low. Add the cooked pasta to the skillet with the spinach mixture. Add the ricotta mixture and 1/2 cup of reserved pasta water. Toss everything together until the pasta is evenly coated and the sauce is creamy. If too thick, add more pasta water a splash at a time.
6. Season and Serve
Taste and adjust seasoning with salt and pepper. Serve immediately, topped with extra Parmesan and a drizzle of olive oil if desired.
Delicious Variations
Add Protein
Stir in grilled chicken, shrimp, or crispy pancetta along with the spinach.
Change the Greens
Swap spinach for kale, Swiss chard, or arugula (add heartier greens earlier).
Make it Veggie-Packed
Add roasted zucchini, mushrooms, or bell peppers.
How to Store Creamy Ricotta Pasta with Spinach and Sun-Dried Tomatoes
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken; add a splash of milk or water when reheating.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. Or microwave in 30-second bursts, stirring between.
Frequently Asked Questions
Q: Can I use cottage cheese instead of ricotta?
Yes, you can substitute cottage cheese, but the texture will be chunkier. For a smoother result, blend the cottage cheese until creamy before using.
Q: How do I make this ricotta pasta gluten-free?
Simply use gluten-free pasta of your choice. The rest of the ingredients are naturally gluten-free.
Q: Can I prepare this dish ahead of time?
Yes, you can assemble the dish (without the final toss) a day ahead. Store the cooked pasta and sauce separately in the fridge, then combine and reheat gently when ready to serve.
Q: What can I use instead of sun-dried tomatoes?
If you don't have sun-dried tomatoes, use 1 cup of halved cherry tomatoes and sauté them until they burst. Or use roasted red peppers for a different flavor.
Q: Is this ricotta pasta healthy?
This dish offers a good balance of protein and carbs, with less fat than cream-based sauces. For a lighter version, use part-skim ricotta and whole-wheat pasta.
If you try this creamy ricotta pasta, I'd love to hear how it turns out! Leave a comment below or tag me on social media with your creations. Happy cooking!
Creamy Ricotta Pasta with Spinach and Sun-Dried Tomatoes
This easy ricotta pasta recipe is creamy, tangy, and packed with spinach and sun-dried tomatoes. A 30-minute dinner the whole family will love.
🧂 Ingredients
- 12 oz (340g) short pasta (e.g., penne, fusilli, or rigatoni)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup (60g) sun-dried tomatoes (not oil-packed), chopped
- 1 cup (240g) whole-milk ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- 5 oz (140g) fresh baby spinach
- 1/2 cup (120ml) reserved pasta water
- Salt and black pepper to taste
📋 Instructions
- 1Cook the Pasta — Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions (usually 8-10 minutes). Reserve 1 cup of pasta water, then drain.
- 2Sauté Garlic and Tomatoes — In a large skillet, heat olive oil over medium heat (350°F/175°C). Add garlic and sun-dried tomatoes; sauté for 1-2 minutes until fragrant and tomatoes are slightly softened. Be careful not to burn the garlic.
- 3Wilt the Spinach — Add the spinach to the skillet in handfuls, stirring until it wilts, about 2-3 minutes. Season with salt and pepper.
- 4Combine Ricotta and Parmesan — In a small bowl, mix the ricotta, Parmesan, and red pepper flakes (if using). Stir until well combined.
- 5Toss Pasta with Sauce — Reduce heat to low. Add the cooked pasta to the skillet with the spinach mixture. Add the ricotta mixture and 1/2 cup of reserved pasta water. Toss everything together until the pasta is evenly coated and the sauce is creamy. If too thick, add more pasta water a splash at a time.
- 6Season and Serve — Taste and adjust seasoning with salt and pepper. Serve immediately, topped with extra Parmesan and a drizzle of olive oil if desired.
Ethan writes about technology and digital privacy, focusing on how to protect your online identity without being a tech expert. He translates complex security concepts into everyday language and practical steps.
