Roasted Garlic Ricotta Pasta

This recipe was cooked start to finish in the Magnifique Claypot MultiCooker, one of my favorite tools for quick weeknight meals. The pot is made with kaolin clay, so it heats evenly, holds warmth really well and doesn’t use any toxic coatings. It’s also free of PFAS and heavy metals, which is a big deal when you’re cooking with heat every day.

It uses OmniHeat technology to keep the temperature stable while staying energy-efficient. It can cut energy use by up to 70% compared to a slow cooker, and the natural clay surface is naturally more resistant to bacteria. You get eight preset cooking modes, so roasting, pasta, sautéing and slow cooking all happen in the same pot without babysitting.

If you are interested in learning more, here is a link. You can also use code ALISSA10 to save 10% on your purchase!

Roasted Garlic Ricotta Pasta

This roasted garlic ricotta pasta is one of those recipes that feels fancy but barely takes effort. The clay pot handles everything so you get a creamy, silky sauce without heavy cream or extra pots. Slow roasted garlic, burst tomatoes and fresh basil give it that cozy depth of flavor while the ricotta keeps it light and gut friendly. Perfect weeknight comfort food that still lines up with your goals.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 360

Ingredients Equipment Method Video Notes

Ingredients

  

• Roasting Base
• 1 head garlic top sliced off
• 1 pint cherry tomatoes
• 1 fresh thyme sprig
• Olive oil
• Salt
• Black pepper
• Pasta & Sauce
• 1 lb spaghetti
• Chicken or vegetable broth just enough to cover pasta
• 1/4 tsp crushed red pepper flakes
• 1 cup ricotta cheese
• Fresh basil chopped

Equipment

• Magnifique Claypot Multicooker this is optional as you can make this recipe in separate dishes ( notes at the bottom)

Method

 

Instructions (Magnifique Claypot Multicooker)

Roast the base

1. Add garlic head, tomatoes and thyme to the pot. Drizzle with olive oil and season with salt and pepper.
2. Cover with the lid and roast at 400°F for 30–35 minutes.
3. Mash the roasted garlic
4. Remove the garlic head, squeeze the cloves back into the pot and mash everything together with the tomatoes.

Build the pasta

1. Add crushed red pepper flakes. Place the spaghetti in the pot and pour in enough broth to just cover the pasta.
2. Cook
3. Switch to Pasta mode and let the pot do the work. No draining needed.

Finish creamy

1. Stir in ricotta and fresh basil until the sauce turns smooth and glossy.
2. Serve right out of the pot with extra basil on top.

Video

Notes

This can be made in separate pots if you do not have the Magnifique Claypot Multicooker. You will need to roast the garlic and tomatoes separate from coooking the pasta. Then combine all of the ingredients together and stir in the ricotta.

 

Macro	Per Serving

Calories

360 kcal

Protein

14 g

Fat

8 g

Carbs

56 g

Fiber

3 g

Gut Health Tips

Serve warm, not piping hot to avoid stressing the gut lining and allow easier nutrient absorption.

Roasted garlic is prebiotic, feeding the good bacteria in your gut and supporting digestion.

Tomatoes provide antioxidants and help reduce inflammation.

Ricotta (especially part-skim) is easier on the digestive system than heavy cream or full-fat cheese.

One-pot cooking preserves nutrients that can be lost with multiple cooking steps.

Herbs like basil and thyme are anti-inflammatory and can support healthy digestion.

• Facebook
• Instagram