This post may contain affiliate links. Please read our disclosure policy.
There’s something magical about a bowl of creamy ricotta pasta! It feels indulgent, but it couldn’t be easier to make. With just a few simple ingredients like ricotta, parmesan, garlic, and olive oil, you can have a comforting, restaurant-worthy dinner on the table in under 20 minutes!
Why you’ll love this Simple Ricotta Pasta!
Earlier this year I started sharing weekly meal plans with 5 simple dinner recipes to make weeknight dinners so much easier! As a result, I’ve been working on sharing a lot more super simple meals that come together in 30 minutes or less and this Ricotta Pasta recipe is exactly that!
Here are just a few reasons you’ll LOVE it:
- Fast + easy – 20 minutes start to finish which we LOVE it for.
- Super creamy without cream – ricotta does all the work!
- Customizable – add lemon for brightness, herbs for freshness, or veggies for extra nutrition. You could also add any protein you prefer to really fill this meal out!
- Weeknight friendly – pantry + fridge staples ONLY.
I hope you enjoy it as much as we have!
In this post…
Ingredients needed
The full written recipe is down in the recipe card but lets quickly go over the main ingredients as well as a few substitutions that I suggest.
- Pasta of choice – I used this fun spiral pasta but really, anything you have or prefer will work great with this recipe! Even a protein pasta would be delicious!
- Ricotta – the star of the show! I like to use whole milk ricotta but whatever you have will work well.
- Parmesan – I ALWAYS prefer to freshly grate parmesan. Not only is it more cost effective but it just overall tastes and melts so much better than pre-shredded parmesan.
- Garlic – As little or as much as you’d like. I like at least 4 cloves in mine. Minimum :)
- Lemon – this is totally optional but I personally love the freshness that it adds to the recipe. As preferred, you can completely leave it out.
- Herbs – I love basil with this recipe but parsley or other fresh herbs also work well.
How to make Ricotta Cheese Pasta
Let’s go over how to make this recipe. These are just the basic steps and the FULL recipe is down in the recipe card!
- Start out by cooking the pasta in salted water according to package directions. I used long fusilli pasta but really anything that you prefer will work well!
Even a good protein pasta would be great in this recipe!
Be sure to reserve some of the pasta water to add into the sauce later.
- Saute the garlic in a little olive oil and after a few minutes, add in the remaining sauce ingredients including the ricotta, parmesan, lemon juice + zest, and a splash of pasta water.
- Cook the sauce on low until the cheese is melted and everything is nice and creamy. The sauce will still be slightly grainy from the ricotta. Salt and pepper to taste and then toss in the pasta!
Expert Tips
- Save more pasta water than you think you need – ricotta can be THICK and you may want to thin your sauce out a bit.
- Whole-milk ricotta = creamier, part-skim = lighter.
- Don’t skip the parmesan! It adds saltiness + depth.
- Add lemon at the end for the freshest flavor. OR, you can skip it altogether.
Frequently Asked Questions
Yes, but blend it first for a smoother texture. You can blend the cottage cheese ahead of time for ease.
Try my vegan ricotta + nutritional yeast instead of parmesan.
Absolutely—white beans, chickpeas, or sautéed tofu cubes work great. Or any meat if not vegetarian.
Not exactly—it softens and becomes creamy when mixed with hot pasta + pasta water.
Use high-quality ricotta and loosen it gradually with pasta water. At the end of the day, this sauce will be a little grainy but it’s still delicious!
Storage Instructions
Honestly, this recipe definitely BEST enjoyed immediately, but if you have leftovers, here’s what I suggest doing with them:
- Store in the fridge for up to 3 days.
- Add a splash of water or broth when reheating.
- Not freezer-friendly (ricotta separates when frozen).
Video
Easy Ricotta Pasta – Creamy, Quick, and Delicious
Ingredients
- 1 pound pasta of choice
- 1 ½ cups whole milk ricotta cheese
- ¾ cup freshly grated parmesan cheese, plus extra for serving
- 1 ½ tablespoons olive oil, or butter
- 4 cloves garlic, finely minced
- 1 large lemon, zested and juiced (optional, for lemon ricotta pasta)
- ⅓ cup fresh herbs, basil, parsley, or chives, chopped
- 2 cups Spinach, packed
- Salt and freshly ground black pepper, to taste
- 1 –1 ½ cups reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 ½ cups of pasta water, then drain and set pasta aside.
- Return the same pot to the stove over medium heat. Add olive oil and garlic, and sauté for 1–2 minutes until fragrant.
- Lower the heat and stir in ricotta, parmesan, and lemon zest/juice (if using). Gradually pour in reserved pasta water, a little at a time, stirring constantly until the sauce is smooth and creamy.
- Add spinach and cook for 1–2 minutes, until just wilted. Season generously with salt and black pepper.
- Return the pasta to the pot and toss until well coated in the sauce. If needed, add a splash more pasta water to loosen.
- Serve immediately, topped with extra parmesan, fresh herbs, and cracked black pepper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
