Creamy Tomato Pasta Recipe 425

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CREAMY ROASTED TOMATO RICOTTA PASTA WITH CRISPY PROSCIUTTO



Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto image

Great for nights when you're craving cozy Italian and fresh summer flavors!

Provided by Tieghan Gerard

Categories     Main Course

Time 45m

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
3 cups cherry tomatoes
6-10 cloves garlic, smashed
3 tablespoons fresh thyme leaves
2 tablespoons chopped fresh rosemary
crushed red pepper flakes
kosher salt and black pepper
8 slices prosciutto (leave out if vegetarian)
1/2 cup ricotta cheese
1 pound long or short cut pasta
2 tablespoons salted butter
1/2 cup shredded gouda cheese
1/3 cup grated parmesan cheese
1/2 cup fresh basil

Steps:

  • 1. Preheat oven to 425° F.2. On a baking sheet, toss together the olive oil, tomatoes, garlic, 2 tablespoons thyme, rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crisp and the tomatoes are bursting. 3. Add 2/3's of the tomatoes, the garlic, and the ricotta to a food processor. Puree until smooth. Season with salt and pepper.4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.5. In the same pot, melt together the butter and 1 tablespoon of thyme. Cook until the butter is browning, then add the tomato puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.6. Add the pasta and remaining tomatoes to the sauce, tossing to combine. If needed, thin the sauce with a little of the reserved pasta cooking water.7. Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.

Nutrition Facts : Calories 532 kcal, ServingSize 1 serving

ROASTED TOMATO PASTA BAKE



Roasted Tomato Pasta Bake image

This is an easy weeknight casserole that you can have ready in 35 minutes. Serve with a green salad and garlic bread.

Provided by Irmgard

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (28 ounce) can diced tomatoes
1 small onion, finely chopped
1 1/2 teaspoons dried Italian herb seasoning
1/4 teaspoon ground black pepper
2 1/2 cups milk
3 tablespoons all-purpose flour
3 cups small shell pasta
1 cup Italian cheese blend, shredded

Steps:

  • Preheat the oven to 425 degrees F.
  • Drain the tomatoes in a sieve, reserving the juice.
  • Set the juice aside.
  • In a 13" x 9" glass baking dish, combine the drained tomatoes, onion, Italian seasoning and pepper.
  • Roast for 15 minutes or until fragrant.
  • Meanwhile, in a saucepan, whisk the milk with the flour.
  • Cook over medium-high heat, stirring constantly, just until the mixture comes to a boil and begins to thicken.
  • Stir the reserved tomato juice, the milk mixture and the pasta into the baking dish.
  • Cover with foil and bake 15 minutes longer or until the pasta is tender but firm and the sauce is thickened.
  • Sprinkle with the cheese and broil for 2 minutes or until golden and bubbling.
  • Serve sprinkled with Parmesan cheese.

Nutrition Facts : Calories 436.1, Fat 7, SaturatedFat 3.7, Cholesterol 21.4, Sodium 509.6, Carbohydrate 77.8, Fiber 5.4, Sugar 9.4, Protein 16.4

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