Tasty Sun Dried Tomato Ricotta Pasta

Finding a pasta dish that feels both comforting and a little fancy for busy weeknights can be tricky. You want something that tastes like you spent hours in the kitchen, but realistically, you need dinner on the table in under 30 minutes, especially when you’re juggling work deadlines and family schedules.

This sun dried tomato ricotta pasta hits that sweet spot perfectly: it’s creamy and satisfying, comes together quickly with pantry staples, and works great whether you’re feeding picky eaters or hosting friends for a casual dinner.

What Kind of Sun-Dried Tomatoes Should I Use?

For this pasta recipe, you’ll want to use oil-packed sun-dried tomatoes rather than the dry-packed ones you sometimes see in bags. The oil-packed variety gives you that rich, concentrated tomato flavor plus the bonus of flavorful oil that becomes part of your sauce. You can find them in jars in the pasta aisle or sometimes in the deli section of your grocery store. If you only have dry-packed sun-dried tomatoes on hand, you can rehydrate them by soaking in warm water for about 15 minutes, but the oil-packed ones will give you much better results with less work.

Options for Substitutions

This pasta recipe is pretty forgiving when it comes to swapping ingredients:

• Oil-packed sun-dried tomatoes: If you only have dry-packed sun-dried tomatoes, soak them in warm water for 15 minutes to soften, then drain. You can also use cherry tomatoes that you’ve roasted with olive oil for 20 minutes at 400°F.
• Shallots: No shallots? Use half a medium yellow onion instead. It’ll give you a similar mild, sweet flavor.
• Whole milk ricotta: Part-skim ricotta works fine, though the sauce might be slightly less creamy. You can also substitute with cottage cheese blended until smooth, or even cream cheese mixed with a splash of milk.
• Fresh herbs: Don’t have all three herbs? Pick your favorites – basil and parsley are the most important for flavor. You can use dried herbs but cut the amounts in half and add them earlier in the cooking process.
• Spanish paprika: Regular paprika works just fine, or try sweet paprika if you want less smokiness. Hungarian paprika is another good option.
• Short cut pasta: Any pasta shape that holds sauce well works great – penne, rigatoni, shells, or even rotini. Just stick to the cooking time on your pasta package.

Watch Out for These Mistakes While Cooking

The biggest mistake with this pasta dish is draining away all your pasta water – save at least a cup of that starchy liquid before draining, as it’s the secret to creating a silky sauce that coats every piece of pasta perfectly.

Another common error is adding the ricotta directly to the hot pan, which can cause it to curdle and become grainy – instead, mix the ricotta with a splash of pasta water in a separate bowl first to temper it before stirring into the dish.

Don’t forget to reserve some of that precious oil from the sun-dried tomato jar for cooking your aromatics, since it’s packed with concentrated tomato flavor that store-bought olive oil just can’t match.

Finally, timing is everything with fresh herbs – add them at the very end after removing from heat so they stay bright green and don’t wilt into sad, dark bits.

What to Serve With Sun Dried Tomato Ricotta Pasta?

This creamy pasta is rich and satisfying on its own, but I love pairing it with a simple arugula salad dressed with lemon vinaigrette to cut through all that delicious richness. Garlic bread or crusty Italian bread is perfect for soaking up any extra sauce left in the bowl, and it makes the meal feel more complete. If you want to add some protein, grilled chicken or Italian sausage work really well with the Mediterranean flavors in this dish. A glass of crisp white wine like Pinot Grigio or a light red like Chianti also pairs beautifully with the sun-dried tomatoes and herbs.

Storage Instructions

Refrigerate: This pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better as they meld together overnight! I like to add a splash of pasta water or milk when reheating to help loosen up the ricotta sauce.

Freeze: You can freeze this pasta for up to 2 months, though the ricotta texture might change slightly when thawed. I recommend freezing it in individual portions so you can grab just what you need. Let it thaw in the fridge overnight before reheating.

Warm Up: To reheat, add the pasta to a skillet with a splash of milk or reserved pasta water over medium-low heat. Stir gently until warmed through and creamy again. You can also microwave it in 30-second intervals, stirring between each round to prevent the ricotta from separating.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 90-100 g
• Fat: 100-110 g
• Carbohydrates: 200-210 g

Ingredients

For the pasta and sauce:

• 2 small shallots (thinly sliced)
• Kosher salt and black pepper (to taste)
• 3 1/2 cups water
• 1 jar oil-packed sun-dried tomatoes (8 oz, I use Libby’s)
• 1 cup grated parmesan cheese (freshly grated preferred)
• 1 1/2 tsp smoked paprika (for deeper flavor)
• 4 cloves garlic (finely chopped)
• Red pepper flakes (to taste, about 1/4 tsp to start)
• 1 lb short pasta (penne or rigatoni work well)
• 2 tbsp salted butter (or unsalted if you prefer to control salt)

For the whipped ricotta:

• 1 cup whole milk ricotta cheese (room temperature for smoother whipping)
• Kosher salt (to taste)
• 2 tbsp fresh lemon juice

To finish:

• 1/3 cup fresh basil (chopped just before serving)
• 1/3 cup fresh parsley (chopped)
• 2 tbsp fresh dill (optional but adds nice brightness)

Step 1: Prepare Mise en Place and Ricotta Cream

• 1 jar oil-packed sun-dried tomatoes
• 2 small shallots
• 4 cloves garlic
• 1 cup whole milk ricotta cheese
• 2 tbsp fresh lemon juice
• Kosher salt

Start by draining the oil from the sun-dried tomatoes into a small bowl—you’ll use this flavorful oil for cooking.

Finely chop the sun-dried tomatoes, thinly slice the shallots, and mince the garlic.

While you’re prepping, place the room-temperature ricotta in a blender with the fresh lemon juice and a pinch of salt, then blend until completely smooth and creamy.

Transfer to a bowl and set aside.

I find that blending ricotta with lemon juice while the pasta cooks gives you a silky base that transforms this dish from ordinary to luxurious.

Step 2: Build the Aromatics and Tomato Flavor Base

• reserved sun-dried tomato oil
• 2 small shallots
• 4 cloves garlic
• chopped sun-dried tomatoes from Step 1
• 1 1/2 tsp smoked paprika
• Red pepper flakes
• Kosher salt and black pepper

Heat the reserved sun-dried tomato oil in a large pot over medium heat.

Add the sliced shallots and cook for about 2 minutes until they become soft and translucent, then add the minced garlic and cook for another 30 seconds until fragrant.

Stir in the chopped sun-dried tomatoes, smoked paprika, red pepper flakes (start with 1/4 teaspoon), and a pinch of salt and pepper.

Let this mixture cook for 3-5 minutes, stirring occasionally, so the flavors meld together and the paprika blooms in the oil.

This is where the deep, complex flavor of your sauce develops.

Step 3: Cook the Pasta in Tomato Broth

• 3 1/2 cups water
• 1 lb short pasta
• flavor base from Step 2

Pour the 3 1/2 cups of water into the pot with the tomato mixture and bring it to a boil over high heat.

Once boiling, add the dry pasta and stir frequently for the first minute to prevent sticking, then continue cooking for about 8 minutes, stirring occasionally.

The pasta will cook directly in this flavorful broth, absorbing all the sun-dried tomato and paprika flavors as it softens.

Taste the pasta at 8 minutes—it should be tender but still have a slight firmness to it.

Step 4: Finish the Sauce and Combine

• 2 tbsp salted butter
• blended ricotta cream from Step 1
• cooked pasta and broth from Step 3
• 1 cup grated parmesan cheese

Once the pasta is tender, remove the pot from heat.

Add the butter and stir until melted and fully incorporated.

Now add the ricotta cream mixture from Step 1 and gently fold it into the pasta and tomato broth using a wooden spoon—don’t overstir, as you want the ricotta to create a creamy, luxurious sauce rather than becoming completely homogeneous.

The residual heat will warm the ricotta perfectly without making it grainy.

I like to fold everything together slowly to create beautiful ribbons of ricotta throughout rather than a uniformly blended sauce.

Step 5: Season, Garnish, and Serve

• finished pasta from Step 4
• 1/3 cup fresh basil
• 1/3 cup fresh parsley
• 2 tbsp fresh dill
• additional parmesan cheese for garnish

Taste the finished pasta and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.

Chop your fresh basil, parsley, and dill (if using) just before serving—this preserves their bright flavor.

Divide the creamy sun-dried tomato ricotta pasta among serving bowls, then generously top each with the fresh herbs and a final shower of freshly grated Parmesan cheese.