Creamy Easy Ricotta Pasta Recipe

Okay, listen up, buttercups. If you’re anything like me, your weeknights are a chaotic ballet of “what’s for dinner?” followed by “oops, I forgot to thaw something.” Enter: Creamy Easy Ricotta Pasta. It’s not just a meal; it’s a life raft, a warm hug, and probably the reason my family still speaks to me on a Tuesday. We’re talking minimal effort, maximum comfort, and enough cheesy goodness to make you forget you just spent twenty minutes looking for your keys in the fridge. Seriously, if you’re looking for something that tastes like you put in way more effort than you actually did, this is your jam. Or rather, your pasta.

My husband, bless his heart, once tried to “help” with dinner by adding an entire block of cheddar to a recipe that explicitly called for *parmesan* and *half a cup*. We ended up with what he proudly called “cheese bricks.” The kids, naturally, thought it was hilarious. With *this* Creamy Easy Ricotta Pasta Recipe, however, even *he* can’t mess it up. Though, I did once catch him trying to drain the pasta water without a colander, just hoping the noodles would magically stay in the pot. I swear, the man thinks he’s a culinary ninja, but half the time he’s just a walking kitchen hazard. So, yeah, if he can handle this, you definitely can.

Time-Saving Hacks

• Don’t bother dirtying a separate bowl for the ricotta mixture. Just dump it straight into the pasta pot after draining. One less thing to wash. You’re welcome.
• Use pre-minced garlic from a jar. Yes, it feels a little like cheating, but guess what? Dinner’s on the table faster, and your fingers won’t smell like a vampire’s worst nightmare.
• Skip the fresh herbs if you’re feeling lazy. Dried herbs work, too. Just don’t tell anyone. It’s our little secret.
• No fresh lemon? A splash of bottled lemon juice works in a pinch. Again, don’t tell my foodie friends. They’d revoke my culinary license.

Serving Ideas

• Pairings, sides, or drinks—with sarcastic commentary.
• Funny overstatements (“serve with wine if the kids drove you nuts”).
• Honest notes about just keeping it simple.

What to Serve It With

Honestly, this pasta is a star all on its own, but if you’re feeling fancy (or trying to get some greens into your life):

• A simple side salad with whatever limp lettuce you found in the back of the fridge. Bonus points if you call it “rustic.”
• Some crusty bread for mopping up every last drop of that creamy sauce. Because wasting sauce is a cardinal sin.
• A glass of red wine if the kids drove you nuts today. Or last week. Or just because it’s Tuesday.
• For a touch of green, maybe some steamed broccoli or asparagus. Just try not to overcook it into mush. No one wants mush.

✔Tips & Mistakes

• Don’t overcook your pasta! Seriously, al dente is your friend. Mushy pasta is a tragedy.
• Reserve some pasta water. It’s liquid gold for making the sauce extra silky and clinging to the noodles. If you forget, a splash of milk or broth will do in a pinch, but the pasta water is superior. Just trust me.
• Taste as you go. Add salt and pepper gradually. You can always add more; you can’t take it out unless you’re a wizard.
• Ricotta quality matters. Don’t buy the cheapest, most watery stuff unless you want a thin, sad sauce. Spend a few extra bucks for good quality ricotta; it makes all the difference.
• Don’t stir the ricotta sauce too early or too vigorously off the heat. You want it warm and creamy, not scrambled. Gently fold it in. We’re not churning butter here.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Creamy Easy Ricotta Pasta Recipe

A quick and delicious creamy pasta dish featuring ricotta and fresh herbs.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz pasta of choice Choose your favorite shape.
• ▢ 1 cup ricotta cheese Use whole milk ricotta for creaminess.
• ▢ 2 tbsp olive oil Extra virgin is recommended.
• ▢ 3 cloves garlic Minced or finely chopped.
• ▢ 1 cup fresh spinach Chopped if large.
• ▢ 1 cup parmesan cheese Grated for best texture.
• ▢ 1 tsp salt Adjust to taste.
• ▢ 1 tsp black pepper Freshly ground for flavor.

Instructions

Preparation Steps

• Boil water in a large pot and cook the pasta according to package instructions until al dente.
• While the pasta cooks, heat olive oil in a skillet over medium heat.
• Add minced garlic and sauté for 1 minute until fragrant.
• Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
• Reduce heat, then mix in ricotta cheese, parmesan, salt, and pepper until creamy.
• Drain the pasta, reserving some cooking water, then combine with the ricotta mixture.
• Add reserved pasta water as needed to reach desired consistency.
• Serve immediately with extra parmesan on top.

Notes

For added flavor, mix in some fresh herbs like basil or sprinkle with red pepper flakes before serving.