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Pasta with Sun-Dried Tomato Ricotta Pesto

A simple yet flavorful pasta dish featuring creamy ricotta, tangy sun-dried tomatoes, and fragrant pesto, perfect for family gatherings.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 12 oz Pasta (penne, fusilli, or spaghetti)
  • 1 cup Sun-Dried Tomatoes (packed in oil, drained and chopped)
  • 1 cup Ricotta Cheese
  • ½ cup Pesto Sauce (store-bought or homemade)
  • 2 tbsp Olive Oil
  • 2 Garlic (minced)
  • Salt (to taste)
  • Pepper (to taste)
  • ½ cup Parmesan Cheese (grated, optional)

Method
 

Cooking the Pasta
  1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve a cup of pasta water, then drain the rest and set the pasta aside.
Making the Sauce
  1. Add the sun-dried tomatoes and ricotta cheese to the pot, stirring well to combine. Pour in the pesto sauce, mixing thoroughly until everything is incorporated. If the mixture is too thick, gradually add some reserved pasta water to reach your desired creaminess.
Combining Pasta and Sauce
  1. Gently fold the cooked pasta into the sauce, ensuring every strand is coated. Season with salt and pepper to taste.
Serving
  1. Dish out the pasta into bowls and top with grated Parmesan cheese if desired. Enjoy warm!

Notes

Consider using fresh basil in place of pesto for a fresher twist or swapping in other cheese like feta for added tang. Avoid overcooking the pasta to retain a lovely bite that works well with the creamy sauce. Be careful not to over-salt the dish until you’ve added the cheese, as it can enhance the saltiness. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.