If you crave an easy yet elegant pasta dish that’s bursting with fresh flavors and textures, look no further than this Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto. This recipe embodies everything that makes Half Baked Harvest recipes beloved by home cooks worldwide: seasonal ingredients, simple techniques, and bold flavor combinations that feel both wholesome and indulgent.
Featuring caramelized cherry tomatoes, silky ricotta cheese, and crunchy, salty prosciutto, this pasta is a crowd-pleaser perfect for plats healthy enthusiasts and pasta lovers alike. Whether you’re looking for a satisfying weeknight meal, a vibrant vegetarian pasta option, or a versatile tomato pasta to impress guests, this dish has you covered.
Why This Recipe Shines Among Tomato Pasta and Ricotta Pasta Dishes
At its core, this dish showcases how a handful of quality ingredients—cherry tomatoes, ricotta, pasta, and prosciutto—can come together to create a luxurious yet approachable dinner. The magic is in the technique:
- Roasting the cherry tomatoes enhances their natural sweetness and infuses the dish with deep, rich umami flavor.
- Ricotta cheese adds a luscious creaminess without heaviness, coating every piece of pasta in a silky embrace.
- The crispy prosciutto introduces an irresistible crunch and saltiness that contrasts beautifully with the softness of the pasta and tomatoes.
- Simple herbs and garlic elevate the flavors without complicating the process, fitting perfectly into the ethos of easy pasta and Half Baked Harvest inspired recipes.
Detailed Ingredient List: What You’ll Need
- 12 oz (340g) pasta (penne, rigatoni, fusilli, or any short pasta that holds sauce well)
- 2 pints (4 cups) cherry tomatoes, halved
- 3 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 tsp dried oregano
- 1 tsp dried thyme (or fresh thyme if available)
- Salt and freshly ground black pepper, to taste
- 1 cup whole milk ricotta cheese (part-skim ricotta works too)
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 6 slices prosciutto, torn into bite-sized pieces (optional for non-vegetarian)
- Fresh basil leaves, chopped (for garnish)
- Red pepper flakes (optional, for subtle heat)
- Zest of 1 lemon (optional, for brightness)
Step-by-Step Preparation: Mastering This Easy Pasta
Step 1: Roast the Cherry Tomatoes and Garlic
Preheat your oven to 425°F (220°C). Toss the halved cherry tomatoes, garlic slices, 2 tablespoons olive oil, oregano, thyme, salt, and pepper in a large mixing bowl. Spread the mixture evenly on a parchment-lined baking sheet.
Roast for 20-25 minutes, or until the tomatoes are softened, blistered, and caramelized. You’ll notice the skins begin to wrinkle and some juices bubble—this roasting step is key for developing intense tomato flavor and sweetness.
Step 2: Cook the Pasta Al Dente
Meanwhile, bring a large pot of salted water to boil. Add your pasta and cook according to package directions until just al dente — firm to the bite but cooked through.
Before draining, reserve about 1 cup of the starchy pasta water. This liquid will help you loosen the sauce and make it silky. Drain the pasta and set aside.
Step 3: Crisp the Prosciutto
While the tomatoes roast and pasta cooks, heat a large skillet over medium heat. Add torn prosciutto pieces and cook, stirring occasionally, until crispy and slightly browned—about 3-5 minutes.
Remove the crispy prosciutto to a paper towel-lined plate to drain excess fat. This salty, crunchy element will add texture and depth to your pasta.
Vegetarian option: Omit prosciutto, or replace with sautéed mushrooms, toasted walnuts, or pine nuts for crunch.
Step 4: Combine Roasted Tomatoes and Pasta
Transfer the roasted tomatoes and garlic mixture into a large serving bowl. Add the cooked pasta and toss gently, allowing the heat to soften the tomatoes further and coat the pasta strands.
Step 5: Add Ricotta and Parmesan for Creaminess
Fold in the ricotta cheese and freshly grated Parmesan. Add reserved pasta water gradually—about ¼ cup at a time—until the sauce reaches your desired creamy consistency.
The ricotta melts gently into the warm pasta, creating a luscious sauce that clings to every bite. The Parmesan adds a salty, nutty undertone to balance the sweetness of the tomatoes.
Step 6: Season, Garnish, and Serve
Taste and adjust seasoning with salt and freshly ground black pepper. For a subtle spicy kick, sprinkle some red pepper flakes.
Add lemon zest for a bright, fresh contrast to the creamy richness.
Finish with chopped fresh basil and top with crispy prosciutto pieces.
Serve immediately with extra Parmesan on the side.
Cooking Tips to Perfect Your Cherry Tomato Pasta
- Choose ripe, sweet cherry tomatoes: They make a huge difference in flavor and sauce sweetness.
- Don’t forget to reserve pasta water: The starchy water binds sauce and pasta beautifully.
- Add pasta water slowly: Too much water will thin the sauce; add gradually until silky and clingy.
- Roast garlic with tomatoes: Roasted garlic becomes sweet and mellow, adding depth.
- Crisp prosciutto fresh: Adds texture contrast essential for an elevated dish.
- Serve fresh: The sauce is best enjoyed right away to appreciate the creamy texture and crispy topping.
Variations to Customize Your Ricotta Pasta
Vegetarian Version
Simply omit prosciutto and boost texture with sautéed mushrooms, roasted chickpeas, or toasted nuts. The creamy ricotta and rich tomatoes make this dish filling and satisfying without meat.
Vegan Adaptation
Use plant-based ricotta or cashew cream, skip prosciutto, and add nutritional yeast to mimic the cheesy flavor. Roasted tomatoes remain the star.
Gluten-Free
Use gluten-free pasta to make this recipe safe for gluten-sensitive diets.
Herb Variations
Try adding fresh thyme, rosemary, or parsley alongside basil for different herbal profiles.
Nutrition Benefits: Plats Healthy Without Sacrificing Flavor
This dish is a great example of plats healthy that deliver nutrition and indulgence:
- Roasted cherry tomatoes are rich in lycopene, an antioxidant linked to heart and skin health.
- Ricotta provides protein and calcium, supporting muscle and bone health.
- Olive oil is a source of heart-healthy monounsaturated fats.
- Whole foods and simple ingredients reduce processed additives and excess sodium.
- The option to swap prosciutto for plant-based or vegetarian toppings offers dietary flexibility.
Why This Recipe Fits Perfectly into Half Baked Harvest and Harvest Recipes Collections
The beauty of this pasta is its focus on seasonal, whole ingredients elevated by simple culinary techniques—roasting, crisping, and tossing fresh cheese with pasta. This approach is a hallmark of Half Baked Harvest recipes, which emphasize turning humble ingredients into memorable, comforting dishes that feel both casual and elegant.
It also aligns with the ethos of harvest recipes—celebrating the flavors of garden-fresh produce with minimal fuss and maximum flavor payoff.
Serving Suggestions to Elevate Your Meal
Pair this pasta with:
- A crisp green salad with lemon or balsamic vinaigrette.
- Garlic bread or rosemary focaccia for dipping.
- Steamed or roasted seasonal vegetables, such as asparagus or green beans.
- A light white wine like Pinot Grigio, Sauvignon Blanc, or a sparkling rosé to complement the freshness and creaminess.
Frequently Asked Questions
Can canned tomatoes be used instead of fresh cherry tomatoes?
While fresh cherry tomatoes yield the best flavor and texture when roasted, you can substitute canned cherry tomatoes. Roast them longer to concentrate flavor and reduce excess liquid.
Is it okay to use part-skim ricotta?
Yes, part-skim ricotta works well and reduces fat content slightly while still providing creaminess.
How long can leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to restore creaminess.
Can this pasta be made ahead of time?
You can roast tomatoes and crisp prosciutto a day ahead, but it’s best to combine with freshly cooked pasta just before serving for optimal texture.
Final Thoughts: A New Classic for Your Easy Pasta Repertoire
The Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto combines simple ingredients in a way that feels luxurious yet is surprisingly easy to make. It’s a shining example of how cherry tomato pasta, ricotta pasta, and tomato pasta can be fresh, vibrant, and utterly satisfying.
Perfect for both casual weeknights and entertaining guests, this recipe is a versatile addition to any kitchen. Inspired by the beloved Half Baked Harvest style and fitting seamlessly into plats healthy eating plans, it delivers on flavor, texture, and nutrition.
Try it today and enjoy one of the best pasta meals you’ll make all year.
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