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:

• 1 (8 oz) jar oil-packed sun-dried tomatoes
• 2 small shallots, thinly sliced
• 4 cloves garlic, chopped
• 1 1/2 tsp spanish or smoked paprika
• Red pepper flakes, to taste
• Kosher salt and black pepper, to taste
• 1 lb short-cut pasta
• 3 1/2 cups water
• 1 cup grated parmesan cheese
• 2 tbsp salted butter

For the whipped ricotta:

• 1 cup whole milk ricotta cheese
• 2 tbsp lemon juice
• Kosher salt, to taste

To finish:

• 1/3 cup chopped fresh basil
• 1/3 cup chopped fresh parsley
• 2 tbsp chopped fresh dill

Step 1: Prep Sun-Dried Tomatoes and Aromatics

• 1 (8 oz) jar oil-packed sun-dried tomatoes
• 2 small shallots, thinly sliced
• 4 cloves garlic, chopped

Drain the oil from the jar of sun-dried tomatoes into a large pot or skillet with high sides, reserving the oil for sautéing.

Chop the sun-dried tomatoes and thinly slice the shallots.

Chop the garlic so all the prep work is ready before you start cooking.

Step 2: Sauté and Cook Pasta

• reserved oil from 1 (8 oz) jar oil-packed sun-dried tomatoes (from Step 1)
• 2 small shallots, thinly sliced (from Step 1)
• 4 cloves garlic, chopped (from Step 1)
• chopped sun-dried tomatoes (from Step 1)
• 1 1/2 tsp Spanish or smoked paprika
• red pepper flakes, to taste
• kosher salt and black pepper, to taste
• 3 1/2 cups water
• 1 lb short-cut pasta

Set the pot with reserved sun-dried tomato oil over medium-high heat.

Add the sliced shallots and chopped garlic, cooking for about 2 minutes until fragrant.

Stir in the chopped sun-dried tomatoes, Spanish or smoked paprika, a pinch of red pepper flakes, kosher salt, and black pepper.

Cook for 3-5 minutes, stirring, until the tomatoes take on a deep red color and start to crisp.

Pour in 3 1/2 cups water and bring to a boil.

Add the short-cut pasta and cook, stirring frequently, until the pasta is al dente, about 8 minutes.

Step 3: Make Whipped Ricotta

• 1 cup whole milk ricotta cheese
• 2 tbsp lemon juice
• kosher salt, to taste

While the pasta cooks, combine the ricotta cheese and lemon juice in a food processor.

Blend until the mixture is creamy and smooth.

Season with kosher salt to taste.

I like to use good-quality whole milk ricotta here for the best texture.

Step 4: Finish Pasta with Cheese, Butter, and Herbs

• cooked pasta and sauce (from Step 2)
• 1 cup grated Parmesan cheese
• 2 tbsp salted butter
• 1/3 cup chopped fresh basil
• 1/3 cup chopped fresh parsley
• 2 tbsp chopped fresh dill

Once the pasta is al dente and most of the water has absorbed, stir in the grated Parmesan cheese and salted butter.

Mix until the pasta is creamy.

Remove from the heat and gently fold in the chopped fresh basil, parsley, and dill.

For an even fresher taste, I sometimes add an extra squeeze of lemon juice at this stage.

Step 5: Assemble and Serve

• whipped ricotta (from Step 3)
• finished pasta (from Step 4)
• extra fresh herbs (from Step 4, optional)
• extra Parmesan (from Step 4, optional)

Swirl the whipped ricotta from Step 3 into the bottom of a large pasta bowl or divide between individual bowls.

Spoon the hot, herby tomato pasta from Step 4 on top and lightly toss with the ricotta.

Garnish each serving with extra fresh herbs and a sprinkle of Parmesan, if desired.

Serve immediately for the creamiest texture.