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Roasted Garlic Ricotta Pasta

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.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
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