12 Delicious Creamy Ricotta Pasta Sauce Recipes

Kickstart your culinary creativity with our roundup of 12 Delicious Creamy Ricotta Pasta Sauce Recipes! Perfect for those nights when you crave something indulgent yet effortless, these recipes promise to transform your pasta into a velvety, dreamy dish. Whether you’re in the mood for a quick weeknight dinner or a comforting weekend feast, there’s a ricotta sauce here to delight your taste buds. Dive in and discover your next favorite meal!

Creamy Ricotta and Spinach Pasta

Sometimes, the simplest dishes bring the most comfort, especially when they’re crafted with care and a touch of creativity. This creamy ricotta and spinach pasta is a testament to that, blending smooth textures with vibrant flavors in a way that feels both indulgent and wholesome.

Ingredients

• 8 oz pasta (such as penne or fusilli)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced
• 5 oz fresh spinach, roughly chopped
• 1 cup ricotta cheese (full-fat for creaminess)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 tsp red pepper flakes (optional, for a slight kick)
• 1/2 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Add the chopped spinach to the skillet and cook until just wilted, about 2 minutes. Season with salt, black pepper, and red pepper flakes if using.
4. Reduce the heat to low. Stir in the ricotta and Parmesan cheese until smoothly incorporated. If the mixture seems too thick, gradually add the reserved pasta water until desired creaminess is achieved.
5. Add the drained pasta to the skillet, tossing gently to coat evenly with the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld.

Lightly creamy with a subtle tang from the ricotta, this pasta dish is a delightful balance of richness and freshness. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up any remaining sauce, making every bite a little celebration of simple, satisfying flavors.

Garlic Ricotta Pasta with Lemon Zest

Beneath the soft glow of the kitchen light, there’s something profoundly comforting about stirring together a dish that feels like a hug in a bowl. This garlic ricotta pasta, brightened with a whisper of lemon zest, is just that—a simple yet soulful meal that whispers of lazy Sundays and shared stories.

Ingredients

• 8 oz pasta (any shape, but fusilli holds the sauce beautifully)
• 1 cup ricotta cheese (whole milk for creaminess)
• 3 cloves garlic, minced (more if you love a punch)
• Zest of 1 lemon (about 1 tbsp, for a bright finish)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup pasta water (reserved from cooking)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Reserve 1/4 cup of pasta water, then drain the pasta and add it directly to the skillet with the garlic.
4. Reduce the heat to low. Add the ricotta cheese, lemon zest, salt, and pepper to the skillet. Stir gently to combine, adding reserved pasta water a little at a time until the sauce reaches a creamy consistency.
5. Remove from heat and let the pasta sit for 2 minutes to allow the flavors to meld together beautifully.

Kindly served, this pasta is a dance of creamy and zesty, with each forkful offering a tender bite coated in velvety sauce. For an extra touch of elegance, garnish with a sprinkle of lemon zest or a few basil leaves, turning a simple meal into a celebration of flavors.

Ricotta and Tomato Basil Pasta

How quietly the evening settles in, the perfect time to stir together a dish that feels like a gentle embrace. This Ricotta and Tomato Basil Pasta is a melody of creamy and bright, a simple yet profound comfort on any table.

Ingredients

• 8 oz pasta (such as penne or fusilli, for better sauce adherence)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1 cup cherry tomatoes, halved (or diced roma tomatoes for a less juicy option)
• 1/4 cup fresh basil leaves, torn (plus extra for garnish)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
3. Add the halved cherry tomatoes to the skillet. Cook until they just begin to soften, about 3-4 minutes, stirring occasionally.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained pasta directly to the skillet with the tomatoes.
5. Reduce the heat to low. Add the ricotta cheese, torn basil leaves, salt, and black pepper to the skillet. Gently toss everything together, adding reserved pasta water a little at a time to create a creamy sauce that coats the pasta.
6. Remove from heat. Taste and adjust seasoning if necessary.

Just like that, you have a dish where the creamy ricotta melds with the juicy tomatoes and aromatic basil, creating a pasta that’s both light and satisfying. Serve it with a sprinkle of extra basil and a drizzle of olive oil for a touch of elegance, or enjoy it as is, straight from the skillet on a quiet evening.

Spicy Ricotta Pasta with Chili Flakes

Perhaps there’s no better way to ease into the evening than with a bowl of something comforting yet vibrant, like this spicy ricotta pasta. It’s a dish that balances creamy richness with a gentle heat, perfect for those moments when you crave both comfort and a little excitement.

Ingredients

• 8 oz pasta (such as penne or fusilli)
• 1 cup ricotta cheese (whole milk for creaminess)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/2 tsp chili flakes (more for extra heat)
• Salt (to taste)
• Fresh basil leaves for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and chili flakes, sautéing until fragrant, about 1 minute. Be careful not to burn the garlic.
3. Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained pasta to the skillet with the garlic and chili flakes.
4. Reduce the heat to low. Add the ricotta cheese and a splash of the reserved pasta water to the skillet, stirring gently until the ricotta melts into a creamy sauce. Add more pasta water as needed to reach your desired consistency.
5. Season with salt to taste, then remove from heat. Garnish with fresh basil leaves if using.

With each bite, the creamy ricotta coats the pasta beautifully, while the chili flakes offer a warm, lingering heat. Serve it with a crisp green salad or a slice of crusty bread to round out the meal.

Ricotta and Mushroom Cream Pasta

Flickering candlelight and the quiet hum of the evening set the scene for this comforting dish, where creamy ricotta meets earthy mushrooms in a dance of flavors and textures. It’s a recipe that feels like a warm embrace, perfect for those nights when the world outside slows down.

Ingredients

• 8 oz pasta (such as fettuccine or penne)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup ricotta cheese (full-fat for creaminess)
• 1/2 cup heavy cream (adjust to desired richness)
• 1 lb mushrooms (cremini or button, sliced)
• 2 cloves garlic (minced)
• 1/4 tsp red pepper flakes (optional, for a slight heat)
• Salt (to taste)
• Fresh parsley (chopped, for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and become golden, about 5-7 minutes.
3. Add the minced garlic and red pepper flakes to the skillet, cooking for another minute until fragrant.
4. Reduce the heat to low. Stir in the ricotta cheese and heavy cream, mixing until the sauce is smooth and heated through, about 2-3 minutes.
5. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the sauce, tossing to combine. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
6. Season with salt to taste and garnish with fresh parsley before serving.

Yielded by this simple process is a dish where the pasta is luxuriously coated in a velvety sauce, with mushrooms offering a meaty contrast. Serve it with a sprinkle of Parmesan or alongside a crisp green salad for a complete meal.

Lemon Ricotta Pasta with Asparagus

Wandering through the kitchen on a quiet afternoon, the simplicity of combining fresh ingredients to create something comforting feels like a small, personal celebration. This lemon ricotta pasta with asparagus is a testament to the joy found in the harmony of creamy, tangy, and crisp textures.

Ingredients

• 8 oz pasta (penne or fusilli works well)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup ricotta cheese (whole milk for creaminess)
• Zest and juice of 1 lemon (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced
• Salt and freshly ground black pepper (to taste)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the asparagus pieces to the skillet and cook until bright green and slightly tender, about 3-4 minutes. Season with salt and pepper.
4. In a small bowl, mix the ricotta cheese with lemon zest and juice until smooth. This will be your sauce base.
5. Drain the pasta, reserving 1/4 cup of the pasta water. Immediately add the pasta to the skillet with asparagus.
6. Reduce the heat to low. Add the ricotta mixture and reserved pasta water to the skillet, stirring gently to coat the pasta and asparagus evenly.
7. Sprinkle with grated Parmesan cheese and toss once more. Taste and adjust seasoning if necessary.

Lemon ricotta pasta with asparagus is a dish that sings with freshness, the ricotta lending a velvety texture that clings to each noodle, while the asparagus adds a satisfying crunch. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up any remaining sauce.

Ricotta and Pea Pasta with Mint

Comfort comes in many forms, and tonight, it arrives as a bowl of creamy ricotta and pea pasta, brightened with fresh mint. This dish is a gentle reminder of spring’s promise, even in the heart of summer, blending simplicity with a touch of elegance.

Ingredients

• 8 oz pasta (such as fusilli or penne, for better sauce adherence)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1 cup fresh peas (or frozen, thawed)
• 2 tbsp olive oil (extra virgin for flavor)
• 1/4 cup fresh mint leaves (chopped, plus extra for garnish)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1/2 cup pasta water (reserved before draining)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the peas and sauté for 2-3 minutes, just until they brighten in color.
3. Reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the peas.
4. Reduce the heat to low. Add the ricotta cheese, mint, salt, and pepper to the skillet. Stir gently to combine, adding reserved pasta water a little at a time to create a creamy sauce that coats the pasta.
5. Remove from heat and let sit for 1 minute to allow the flavors to meld. Taste and adjust seasoning if necessary.

The pasta should be luxuriously creamy, with the peas offering a sweet pop against the rich ricotta. Serve it in shallow bowls, garnished with additional mint leaves, and perhaps a drizzle of olive oil for those who crave an extra layer of flavor.

Creamy Ricotta Pasta with Roasted Garlic

Venturing into the kitchen tonight feels like a quiet rebellion against the rush of the world. This creamy ricotta pasta, with its roasted garlic whispering secrets of warmth and comfort, is my chosen solace.

Ingredients

• 8 oz pasta (any short shape works well, like penne or fusilli)
• 1 cup whole milk ricotta cheese (for extra creaminess, opt for full-fat)
• 3 cloves garlic (roasted until golden and soft)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup pasta water (reserved from cooking)
• 2 tbsp grated Parmesan cheese (plus more for serving)
• Fresh basil leaves (for garnish, optional)

Instructions

1. Preheat your oven to 400°F. Wrap the garlic cloves in a small piece of foil with a drizzle of olive oil, roast for 20 minutes until soft and golden.
2. While the garlic roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
3. In a large bowl, combine the ricotta, roasted garlic (squeezed from its skin), olive oil, salt, and pepper. Mash the garlic into the ricotta until smooth.
4. Toss the drained pasta with the ricotta mixture, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta beautifully.
5. Stir in the grated Parmesan cheese. Taste and adjust seasoning if necessary.
6. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.

Gently, the pasta cradles the creamy ricotta and roasted garlic, each forkful a tender embrace. The sauce clings lovingly to the noodles, offering a dish that feels both indulgent and intimately simple. Consider serving it with a side of crusty bread to soak up any remaining sauce, turning the meal into a shared moment of quiet joy.

Ricotta and Artichoke Pasta

Evenings like these call for something comforting yet effortlessly elegant, a dish that whispers of lazy Sunday suppers and the joy of simple ingredients coming together in perfect harmony. Ricotta and artichoke pasta is just that—a creamy, dreamy bowl of comfort that feels both indulgent and surprisingly light.

Ingredients

• 8 oz pasta (such as penne or fusilli)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1 cup canned artichoke hearts, drained and chopped (or marinated for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 tsp red pepper flakes (optional for a slight kick)
• Salt (to taste)
• 1/4 cup pasta water (reserved before draining)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Fresh basil leaves for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
3. Add the chopped artichoke hearts to the skillet, stirring occasionally, until they’re warmed through, about 2-3 minutes.
4. Reduce the heat to low and stir in the ricotta cheese, mixing until smooth and creamy. If the mixture seems too thick, gradually add reserved pasta water until desired consistency is reached.
5. Drain the pasta, reserving 1/4 cup of the pasta water, then add the pasta directly to the skillet with the ricotta and artichoke mixture. Toss gently to combine.
6. Stir in the grated Parmesan cheese, then season with salt to taste. If the sauce is too thick, add a little more pasta water to loosen it.
7. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.

How the ricotta melts into the pasta, creating a sauce that’s both rich and light, is nothing short of magical. The artichokes add a subtle tang and texture that makes each bite interesting. For a twist, try serving it with a drizzle of truffle oil or alongside a crisp, green salad.

Pasta with Ricotta and Sun-Dried Tomatoes

Wandering through the flavors of a quiet evening, this dish brings together the creamy richness of ricotta with the vibrant tang of sun-dried tomatoes, creating a pasta that feels both comforting and exhilarating.

Ingredients

• 8 oz pasta (such as penne or fusilli)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp oil)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt, to taste (start with 1/2 tsp)
• Fresh basil leaves, for garnish (optional)
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the reserved sun-dried tomato oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained pasta to the skillet with the garlic and oil.
4. Reduce the heat to low. Stir in the ricotta cheese and chopped sun-dried tomatoes, tossing gently to combine. If the sauce seems too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Season with salt to taste, then remove from heat. Garnish with fresh basil leaves and grated Parmesan cheese before serving, if desired.

The pasta emerges luxuriously creamy, with pockets of intense flavor from the sun-dried tomatoes and a subtle heat that lingers. Serve it with a crisp green salad or a slice of crusty bread to soak up every last bit of sauce.

Ricotta and Walnut Pasta with Sage

Wandering through the kitchen on a quiet evening, the simplicity of combining ricotta and walnuts with pasta feels like a gentle embrace. This dish, with its creamy texture and earthy notes, is a testament to the beauty of minimal ingredients coming together to create something deeply comforting.

Ingredients

• 8 oz pasta (such as fettuccine or penne)
• 1 cup ricotta cheese (full-fat for creaminess)
• 1/2 cup walnuts, chopped (toast for deeper flavor)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 10 fresh sage leaves (chiffonade for elegance)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup pasta water (reserved before draining)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat butter in a large skillet over medium heat until melted and slightly bubbly, about 2 minutes.
3. Add the sage leaves to the skillet and fry until crisp, about 1 minute. Remove with a slotted spoon and set aside on a paper towel.
4. In the same skillet, add the chopped walnuts and toast for 2-3 minutes, stirring frequently, until fragrant.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the pasta to the skillet with walnuts.
6. Reduce the heat to low. Add the ricotta cheese, salt, and pepper to the skillet, tossing gently to coat the pasta. If the mixture seems dry, gradually add the reserved pasta water until desired creaminess is achieved.
7. Garnish with the fried sage leaves before serving.

Ricotta and walnut pasta with sage offers a delightful contrast between the creamy cheese and the crunchy walnuts, with the sage adding a whisper of autumn. Serve it in warmed bowls with a drizzle of olive oil for an extra layer of flavor, or alongside a crisp green salad to balance the richness.

Creamy Ricotta Pasta with Grilled Chicken

Gently, the evening light fades, casting a warm glow over the kitchen where a simple yet comforting dish comes to life. This creamy ricotta pasta with grilled chicken is a melody of textures and flavors, perfect for those nights when you crave something both nourishing and indulgent.

Ingredients

• 8 oz pasta (penne or fusilli work well)
• 1 cup ricotta cheese (full-fat for creaminess)
• 2 chicken breasts (about 1 lb, pounded to even thickness)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1 tbsp lemon zest (for a bright finish)
• Fresh basil leaves (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat a grill pan over medium-high heat. Brush the chicken breasts with 1 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. In a large bowl, combine the ricotta, minced garlic, remaining olive oil, Parmesan, lemon zest, and the remaining salt and pepper. Mix until smooth.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the hot pasta to the ricotta mixture, tossing to coat. If needed, add reserved pasta water a little at a time to reach desired creaminess.
6. Slice the grilled chicken and fold into the pasta or serve on top. Garnish with fresh basil leaves and additional Parmesan cheese.

Now, the dish sits before you, its creamy sauce clinging to each piece of pasta, the grilled chicken adding a smoky depth. Serve it with a crisp green salad or a glass of white wine for a meal that feels both luxurious and utterly comforting.

Conclusion

Luscious doesn’t even begin to cover it! This roundup of 12 creamy ricotta pasta sauce recipes is your ticket to easy, delicious dinners that feel gourmet. Whether you’re in the mood for something herby, spicy, or downright decadent, there’s a recipe here for you. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for your next pasta night inspiration!