Creamy Pesto Ricotta Pasta – Better Than Takeout
Creamy Pesto Ricotta Pasta – Better than takeout! After making this many times, I discovered the trick to the creamiest, most irresistible pasta. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Homemade Moist Rhubarb Muffins and Easy Brown Sugar Rhubarb Cookies.
Why This Creamy Pesto Ricotta Pasta – Better Than Takeout Is Pure Comfort
- The creamiest, most comforting pasta you've ever had.
- Ready in just 20 minutes – perfect for busy weeknights.
- Customize with your favorite add-ins – try spinach, sun-dried tomatoes, or chicken.
- Better than takeout – save money and enjoy a healthier meal at home.
What You'll Need for Creamy Pesto Ricotta Pasta – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz (340g) pasta
- 1 cup (240g) ricotta cheese
- 1/2 cup (120ml) pesto
- 1/2 cup (50g) parmesan cheese
- 2 cloves garlic
- 2 tbsp (30ml) olive oil
- Salt and pepper, to taste
- Red pepper flakes, optional
- Garlic
- Olive oil
- Salt and pepper
- Red pepper flakes
- Optional: Fresh basil
- Optional: Cherry tomatoes
- Optional: Chicken or shrimp
- Optional: Spinach or kale
- Optional: Sun-dried tomatoes
📝 Ingredient Notes
- ricotta cheese: Part-skim ricotta works best for a lighter, healthier version.
- pesto: Homemade or store-bought pesto works great. Adjust the amount to taste.
🛒 Tools & Equipment I Recommend
- High-quality pasta pot — Evenly cooks pasta and saves energy. → See on Amazon
- Stainless steel whisk — Creates a smooth, creamy sauce with no lumps. → See on Amazon
How to Make Creamy Pesto Ricotta Pasta – Better Than Takeout
- Cook pasta: Boil water and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- Sauté garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
- Add ricotta: Stir in ricotta cheese until melted and smooth. Add pesto and combine well.
- Toss pasta: Add cooked pasta to the skillet, along with parmesan cheese and 1/2 cup of reserved pasta water. Toss until creamy and well coated.
- Season and serve: Season with salt, pepper, and red pepper flakes (if using). Serve immediately, garnished with fresh basil.
Cook's Tips for Perfect Creamy Pesto Ricotta Pasta – Better Than Takeout
- Common mistake and fix: Adding too much pasta water can make the sauce too thin. Start with 1/2 cup and add more as needed.
- Time-saving tip: Prepare ingredients ahead of time and have them ready to go for a quick, easy meal.
- Nutrition tip: Use whole wheat pasta and part-skim ricotta for a healthier version of this dish.
- Make-ahead tip: Prepare the sauce ahead of time and store it in the refrigerator. Reheat and toss with cooked pasta before serving.
Storing & Reheating Creamy Pesto Ricotta Pasta – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare the sauce ahead of time and store it in the refrigerator. Reheat and toss with cooked pasta before serving.
Freezing Creamy Pesto Ricotta Pasta – Better Than Takeout
Freeze individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, or until warmed through. Stir halfway through heating.
Recipe Notes
- Chef tip: For a vegetarian version, omit the parmesan cheese or use a vegan alternative.
- Best substitution: Substitute the ricotta cheese with mascarpone or cream cheese for a richer, creamier sauce.
- Make-ahead: Prepare the sauce ahead of time and store it in the refrigerator. Reheat and toss with cooked pasta before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, add more pasta water to reach your desired consistency.
Want to level up this recipe?
High-quality pasta strainer — Quickly and easily drains pasta, preventing overcooking and watery sauces. → Check price on Amazon
Creamy Pesto Ricotta Pasta – Better Than Takeout
Ingredients
Main Ingredients
- 12 oz (340g) pasta
- 1 cup (240g) ricotta cheese
- 1/2 cup (120ml) pesto
- 1/2 cup (50g) parmesan cheese
- 2 cloves garlic
- 2 tbsp (30ml) olive oil
- Salt and pepper, to taste
- Red pepper flakes, optional
Seasonings
- Garlic
- Olive oil
- Salt and pepper
- Red pepper flakes
Optional Toppings
- Fresh basil
- Cherry tomatoes
- Chicken or shrimp
- Spinach or kale
- Sun-dried tomatoes
Instructions
- Cook pasta: Boil water and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- Sauté garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
- Add ricotta: Stir in ricotta cheese until melted and smooth. Add pesto and combine well.
- Toss pasta: Add cooked pasta to the skillet, along with parmesan cheese and 1/2 cup of reserved pasta water. Toss until creamy and well coated.
- Season and serve: Season with salt, pepper, and red pepper flakes (if using). Serve immediately, garnished with fresh basil.
Notes
- Chef tip: For a vegetarian version, omit the parmesan cheese or use a vegan alternative.
- Best substitution: Substitute the ricotta cheese with mascarpone or cream cheese for a richer, creamier sauce.
- Make-ahead: Prepare the sauce ahead of time and store it in the refrigerator. Reheat and toss with cooked pasta before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, add more pasta water to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until warmed through. Stir halfway through heating.
- Make ahead: Prepare the sauce ahead of time and store it in the refrigerator. Reheat and toss with cooked pasta before serving.
Nutrition Per Serving
- Calories: 570
- Protein: 22g
- Fat: 22g
- Carbs: 75g
- Fiber: 3g
- Sugar: 4g
- Sodium: 820mg
- Cholesterol: 55mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Pesto Ricotta Pasta – Better Than Takeout FAQs
Yes, prepare the sauce ahead of time and store it in the refrigerator. Reheat and toss with cooked pasta before serving.
Adding too much pasta water can make the sauce too thin. Start with 1/2 cup and add more as needed.
Yes, freeze individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
No, this recipe is best made on the stovetop. The air fryer is not suitable for cooking pasta.
Mascarpone or cream cheese can be used as a substitute for ricotta cheese in this recipe.
A Warm Final Note
I can’t wait for you to try Creamy Pesto Ricotta Pasta – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
