18 Creamy Ricotta Pasta Recipes for Comfort Food Lovers

Craving a bowl of pure comfort? Look no further than these 18 creamy ricotta pasta recipes—your ticket to cozy, satisfying meals any night of the week. Whether you’re whipping up a quick dinner, leaning into seasonal flavors, or just need a hug in food form, ricotta’s velvety richness transforms simple ingredients into something magical. Hungry yet? Let’s dive into these irresistible dishes!

Lemon Ricotta Pasta with Garlic and Basil

Bright, creamy, and bursting with fresh flavors, this pasta comes together in under 20 minutes—perfect for busy weeknights.

Ingredients:

• 8 oz dried spaghetti or linguine
• 1 cup whole-milk ricotta cheese
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/2 tsp kosher salt
• 1/4 cup fresh basil leaves, thinly sliced

Instructions:

1. Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Reduce heat to low. Add ricotta, Parmesan, lemon zest, lemon juice, and salt to the skillet. Stir until smooth, then gradually mix in reserved pasta water to create a silky sauce.
4. Toss drained pasta in the sauce until evenly coated. Fold in basil and serve immediately with extra Parmesan.

The magic here? The ricotta melts into a luxuriously creamy sauce without heavy cream—just tangy lemon and savory garlic to balance it out.

Tip: For extra richness, stir in a splash of starchy pasta water just before serving—it helps the sauce cling to every strand.

Spinach and Ricotta Stuffed Shells

These Spinach and Ricotta Stuffed Shells are the ultimate comfort food—creamy, cheesy, and packed with fresh flavor in every bite.

• 20 jumbo pasta shells
• 15 oz whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 cups marinara sauce
• 1 tbsp olive oil

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente. Drain, toss with 1 tbsp olive oil, and set aside.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Spoon filling into each shell (about 1 heaping tbsp per shell) and arrange seam-side up in the dish.
4. Top with remaining 1 cup marinara sauce and 1/2 cup mozzarella. Cover with foil and bake for 20 minutes. Uncover and bake 5–7 more minutes until bubbly and golden.

The ricotta filling stays luxuriously creamy, while the edges of the shells crisp up just slightly—perfect for soaking up that rich marinara.

Tip: For extra depth, stir 1/2 tsp dried basil into the filling or sprinkle fresh basil over the baked shells.

Tomato Basil Ricotta Pasta Bake

Tomato Basil Ricotta Pasta Bake

This creamy, comforting pasta bake is like a hug in a dish—rich ricotta, sweet tomatoes, and fresh basil come together for a crowd-pleasing meal.

Ingredients:

• 12 oz penne pasta
• 2 cups marinara sauce
• 1 (15 oz) container whole-milk ricotta
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Cook penne according to package instructions until al dente, then drain.
2. In a bowl, mix ricotta, egg, Parmesan, basil, garlic powder, salt, and black pepper until smooth.
3. Toss cooked pasta with marinara sauce, then spread half in a 9×13-inch baking dish. Dollop with ricotta mixture, then top with remaining pasta. Sprinkle mozzarella evenly over the top.
4. Bake for 25 minutes until bubbly and the cheese is golden. Let rest 5 minutes before serving.

The ricotta layer melts into a luscious, creamy surprise—no one will guess how simple it is to make!

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the ricotta mixture.

Roasted Red Pepper Ricotta Pasta

This creamy, vibrant pasta comes together in a flash, with sweet roasted peppers and rich ricotta creating a sauce that feels indulgent but secretly simple.

Ingredients

• 12 oz dried pasta (like penne or fusilli)
• 1 cup roasted red peppers (jarred or homemade), drained
• 1 cup whole-milk ricotta
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp freshly ground black pepper
• 1/2 cup reserved pasta water
• 1/4 cup chopped fresh basil

Instructions

1. Cook pasta in heavily salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, blend roasted red peppers, ricotta, garlic, olive oil, red pepper flakes, 1 tsp salt, and black pepper in a food processor until smooth.
3. Return drained pasta to the pot over low heat. Pour in the red pepper sauce and 1/4 cup reserved pasta water, tossing until the sauce clings to the noodles (add more water if needed).
4. Stir in half the basil, then divide among bowls. Top with remaining basil and a drizzle of olive oil.

The magic here? Blending the ricotta into the sauce makes it luxuriously creamy without heavy cream—just wait for the audible “mmm” at the table.

Tip: For extra depth, char fresh peppers over a gas flame instead of using jarred.

Ricotta and Mushroom Ravioli

These pillowy ravioli are stuffed with creamy ricotta and earthy mushrooms—a restaurant-worthy dish that’s surprisingly simple to make at home.

Ingredients:

• 1 cup whole-milk ricotta
• 1 cup finely chopped cremini mushrooms
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 24 round wonton wrappers (or fresh pasta sheets)
• 1 egg, beaten (for sealing)
• 2 tbsp butter (for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in garlic, salt, black pepper, and thyme; cook 1 minute longer. Let cool slightly.
2. In a bowl, mix ricotta and the mushroom mixture until combined.
3. Lay out wonton wrappers on a floured surface. Spoon 1 tbsp filling onto half the wrappers. Brush edges with beaten egg, then top with another wrapper. Press firmly to seal, removing air pockets.
4. Bring a pot of salted water to a gentle boil. Cook ravioli in batches for 2–3 minutes until they float. Remove with a slotted spoon.
5. Melt butter in a pan over low heat. Toss cooked ravioli in butter, then garnish with parsley.

The crispy-edged wonton wrappers give these ravioli a delightful texture, while the thyme-infused filling feels elegantly rustic. Tip: For extra richness, drizzle with truffle oil just before serving.

Garlic Butter Ricotta Pasta with Parmesan

This creamy, garlicky pasta is comfort food at its finest—rich ricotta and nutty Parmesan melt into a luscious sauce that clings to every noodle.

Ingredients:

• 12 oz pasta (like fettuccine or rigatoni)
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup whole-milk ricotta cheese
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water
• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. Cook pasta in salted boiling water according to package instructions. Reserve 1/4 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant but not browned.
3. Reduce heat to low. Stir in ricotta, Parmesan, salt, and pepper until smooth. Gradually add reserved pasta water to thin the sauce.
4. Toss drained pasta in the sauce until evenly coated. Garnish with extra Parmesan and parsley if using.

The magic here? The ricotta sauce stays luxuriously creamy without heavy cream—just silky cheese and starchy pasta water doing the work.

Tip: For extra depth, toast the garlic in butter until golden (not brown) before adding the cheeses.

Pesto Ricotta Pasta with Cherry Tomatoes

This creamy, herby pasta is summer in a bowl—bright pesto and juicy tomatoes mingle with fluffy ricotta for a dish that feels fancy but comes together in minutes.

Ingredients

• 12 oz. short pasta (like penne or fusilli)
• 1 cup whole-milk ricotta
• 1/3 cup basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan, plus extra for serving
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add cherry tomatoes, salt, and black pepper. Cook for 3–4 minutes, stirring occasionally, until tomatoes soften slightly but still hold their shape.
3. Reduce heat to low. Add drained pasta to the skillet, followed by ricotta, pesto, Parmesan, and red pepper flakes (if using). Toss gently, adding reserved pasta water 1 tbsp at a time until the sauce clings to the noodles.
4. Serve immediately with extra Parmesan on top.

The magic here? The ricotta doesn’t melt completely—it creates little creamy pockets that play off the tangy pesto and sweet tomatoes.

Tip: For extra flavor, toast the pasta water with a garlic clove while boiling the noodles, then discard the garlic before draining.

Ricotta and Sausage Stuffed Manicotti

This hearty, cheesy manicotti is a crowd-pleaser—stuffed with creamy ricotta and savory sausage, then baked in a rich tomato sauce until bubbly.

Ingredients:

• 12 manicotti shells (uncooked)
• 1 lb Italian sausage (casings removed)
• 15 oz whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 24 oz marinara sauce
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook manicotti shells according to package directions until al dente, then drain and toss with 1 tbsp olive oil to prevent sticking.
2. In a skillet over medium heat, brown the Italian sausage, breaking it into crumbles, until fully cooked (about 8 minutes). Drain excess fat.
3. In a bowl, mix 15 oz ricotta, 1 cup mozzarella, 1/4 cup Parmesan, 1 egg, 2 cloves minced garlic, 1 tsp basil, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in the cooked sausage.
4. Spread 1 cup marinara sauce in a 9×13-inch baking dish. Pipe or spoon the ricotta-sausage mixture into each manicotti shell, arranging them seam-side down in the dish. Top with remaining marinara sauce and sprinkle with extra mozzarella if desired.
5. Bake uncovered for 25 minutes until the sauce is bubbling and cheese melts. Let rest 5 minutes before serving.

The crispy-edged pasta and gooey, spiced filling make this dish feel like a cozy Italian trattoria classic—without the fuss.

Tip: For a lighter version, swap in turkey sausage and part-skim ricotta—it’ll still taste indulgent!

Creamy Ricotta Pasta with Asparagus

This silky, veggie-packed pasta comes together in minutes but tastes like a restaurant-worthy treat—perfect for busy weeknights when you crave something indulgent yet fresh.

Ingredients

• 12 oz short pasta (like penne or fusilli)
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 cup whole-milk ricotta cheese
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook pasta in salted boiling water according to package directions. In the last 2 minutes of cooking, add asparagus. Reserve 1 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Reduce heat to low. Add ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper to the skillet. Stir until creamy, then gradually mix in 1/2 cup reserved pasta water to loosen.
4. Toss drained pasta and asparagus with the ricotta sauce, adding more pasta water as needed until glossy and well-coated. Serve immediately with extra Parmesan.

The magic here? The ricotta melts into a luscious sauce without heavy cream, letting the bright lemon and grassy asparagus shine.

Tip: For extra richness, stir in a splash of starchy pasta water just before serving—it helps the sauce cling to every noodle.

Ricotta and Herb Linguine

This creamy, herby pasta feels fancy but comes together in under 20 minutes—perfect for busy weeknights when you want something comforting yet fresh.

Ingredients

• 12 oz linguine
• 1 cup whole-milk ricotta
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh basil
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup reserved pasta water

Instructions

1. Cook linguine in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Reduce heat to low. Add ricotta, Parmesan, basil, parsley, salt, and black pepper to the skillet. Stir until creamy, then slowly whisk in reserved pasta water to create a light sauce.
4. Toss drained linguine in the sauce until evenly coated. Serve immediately with extra Parmesan.

The magic here is how the ricotta transforms into a velvety sauce without heavy cream—just starchy pasta water and a flurry of herbs do the trick!

Tip: For extra richness, stir in a pat of butter with the ricotta.

Ricotta Pasta with Zucchini and Mint

This creamy, veggie-packed pasta feels indulgent but comes together in under 30 minutes—perfect for busy weeknights when you want something fresh and satisfying.

Ingredients:

• 12 oz short pasta (like penne or fusilli)
• 2 medium zucchini, thinly sliced into half-moons
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan, plus extra for serving
• 1/4 cup chopped fresh mint
• 1 tsp lemon zest
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper

Instructions:

1. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium. Add zucchini and cook 5–6 minutes until lightly golden. Stir in garlic, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper; cook 1 minute until fragrant.
3. Reduce heat to low. Add ricotta, Parmesan, and 1/2 cup pasta water to the skillet, stirring until creamy. Toss in pasta, adding more pasta water if needed to coat.
4. Remove from heat. Stir in mint and lemon zest. Serve with extra Parmesan.

The mint and lemon brighten up the rich ricotta, while the zucchini adds just the right crunch—no one will guess how simple this is!

Tip: For extra silkiness, let the ricotta sit at room temperature while you prep the other ingredients.

Ricotta and Sun-Dried Tomato Penne

This creamy, tangy pasta dish comes together in under 30 minutes—perfect for busy weeknights when you crave something indulgent but effortless.

Ingredients:

• 12 oz penne pasta
• 1 cup whole-milk ricotta cheese
• 1/2 cup chopped oil-packed sun-dried tomatoes (drained)
• 3 tbsp sun-dried tomato oil (from the jar)
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, thinly sliced

Instructions:

1. Cook penne in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat sun-dried tomato oil in a large skillet over medium. Add garlic and red pepper flakes; cook 1 minute until fragrant.
3. Reduce heat to low. Stir in ricotta, sun-dried tomatoes, and salt until creamy. Add pasta and 1/4 cup reserved pasta water, tossing to coat (add more water if needed).
4. Remove from heat. Stir in Parmesan and basil. Serve immediately.

The ricotta melts into a luscious sauce without heavy cream, while the sun-dried tomatoes add bursts of sweet-tart flavor in every bite.

Tip: For extra richness, swap half the ricotta with mascarpone.

Ricotta Pasta with Roasted Butternut Squash

This cozy pasta dish balances sweet, caramelized squash with rich ricotta for a simple yet elegant weeknight dinner.

Ingredients

• 12 oz short pasta (like rigatoni or shells)
• 3 cups cubed butternut squash (1/2-inch pieces)
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 cup whole-milk ricotta
• 1/3 cup grated Parmesan, plus extra for serving
• 2 tbsp chopped fresh sage

Instructions

1. Preheat oven to 425°F. Toss butternut squash with 1 tbsp olive oil, 1/2 tsp salt, black pepper, and red pepper flakes. Roast for 25 minutes, flipping halfway, until tender and browned.
2. Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
3. In a large bowl, whisk ricotta, Parmesan, remaining 1 tbsp olive oil, and remaining 1/2 tsp salt until smooth. Gradually stir in pasta water to create a creamy sauce.
4. Toss hot pasta with ricotta sauce, roasted squash, and sage. Serve with extra Parmesan.

The magic here? The roasted squash caramelizes into little flavor bombs that pop against the silky ricotta—no heavy cream needed!

Tip: For extra depth, brown the sage in butter before adding it to the pasta.

Ricotta and Spinach Lasagna Rolls

These cozy lasagna rolls are like little bundles of comfort—creamy ricotta, garlicky spinach, and gooey cheese wrapped up in tender pasta.

Ingredients:

• 12 lasagna noodles
• 15 oz whole-milk ricotta
• 1 large egg
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded mozzarella, divided
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook lasagna noodles al dente according to package instructions, then lay flat on a parchment-lined tray.
2. In a bowl, mix 15 oz ricotta, 1 egg, spinach, 1/2 cup mozzarella, 1/2 cup Parmesan, 2 cloves minced garlic, 1 tsp basil, 1/2 tsp salt, and 1/4 tsp pepper until combined.
3. Spread 1/4 cup of the ricotta mixture evenly over each noodle, then roll up tightly from one end.
4. Spread 1 cup marinara in a 9×13″ baking dish. Arrange rolls seam-side down, then top with remaining 1 cup marinara and 1/2 cup mozzarella.
5. Bake 25 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.

The beauty of these rolls? Each bite has the perfect ratio of pasta, filling, and sauce—no messy slicing required!

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the ricotta mixture.

Ricotta Pasta with Caramelized Onions

This creamy, dreamy pasta dish balances sweet caramelized onions with rich ricotta for a simple yet elegant weeknight dinner.

Ingredients:

• 12 oz short pasta (like rigatoni or penne)
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt, plus more for pasta water
• 1 cup whole-milk ricotta
• 1/2 cup reserved pasta water
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan, plus extra for serving
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta in heavily salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add onions, sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25 minutes until deeply golden and jammy.
3. Reduce heat to low. Add ricotta, pasta water, and black pepper to the skillet, stirring until creamy. Toss in drained pasta and 1/4 cup Parmesan until coated.
4. Garnish with parsley and extra Parmesan. Serve immediately.

The magic here is in the contrast: silky ricotta clings to every noodle, while those slow-cooked onions add a whisper of sweetness to each bite.

Tip: For extra richness, stir in a splash of heavy cream with the ricotta.

Ricotta and Artichoke Tagliatelle

This creamy, dreamy pasta dish feels fancy but comes together in under 30 minutes—perfect for a weeknight with a glass of wine.

Ingredients

• 12 oz tagliatelle pasta
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 1 cup whole-milk ricotta cheese
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon zest

Instructions

1. Cook the tagliatelle in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Stir in artichoke hearts, salt, and black pepper; cook for 3 minutes to warm through.
4. Reduce heat to low. Add cooked pasta, ricotta, Parmesan, and 1/4 cup reserved pasta water. Toss gently until creamy, adding more water if needed.
5. Off heat, stir in parsley and lemon zest. Serve with extra Parmesan.

The lemon zest brightens the rich ricotta, while the artichokes add a subtle tang—every bite feels indulgent yet balanced.

Tip: For extra silkiness, let the ricotta sit at room temperature for 10 minutes before mixing.

Ricotta Pasta with Pancetta and Peas

This cozy pasta dish balances rich ricotta, salty pancetta, and sweet peas for a quick yet elegant weeknight meal.

Ingredients

• 12 oz short pasta (like rigatoni or shells)
• 4 oz pancetta, diced
• 1 cup frozen peas, thawed
• 1 cup whole-milk ricotta
• 1/3 cup grated Parmesan, plus extra for serving
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup reserved pasta water
• Fresh basil or mint for garnish (optional)

Instructions

1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium. Add pancetta and cook for 5 minutes until crispy. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
3. Reduce heat to low. Add drained pasta, peas, ricotta, Parmesan, salt, and black pepper. Toss, adding reserved pasta water 2 tbsp at a time until creamy.
4. Serve topped with extra Parmesan and herbs if using.

The magic here? The ricotta melts into a velvety sauce without heavy cream—just starchy pasta water does the work!

Tip: For extra depth, toast the pasta in the pancetta fat for 1 minute before adding the ricotta.

Ricotta and Arugula Fettuccine

This creamy, peppery pasta comes together in under 20 minutes—perfect for busy weeknights when you want something fresh but indulgent.

Ingredients:

• 8 oz fettuccine
• 1 cup whole-milk ricotta
• 2 cups baby arugula
• 1/4 cup grated Parmesan, plus extra for serving
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lemon, zested and juiced

Instructions:

1. Cook fettuccine in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Reduce heat to low. Add ricotta, Parmesan, salt, black pepper, lemon zest, and 1/4 cup pasta water. Stir until creamy.
4. Toss in drained pasta and arugula, adding more pasta water if needed to coat. Finish with lemon juice.

The magic here? The ricotta melts into a lush sauce without heavy cream, while the lemon brightens every bite.

Tip: For extra richness, stir in a splash of starchy pasta water just before serving—it helps the sauce cling to every strand.

Conclusion

With 18 luscious ricotta pasta recipes, this roundup is your go-to for cozy, creamy comfort food. Whether you’re craving something classic or adventurous, there’s a dish here to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the cheesy goodness with fellow pasta lovers on Pinterest—happy cooking!