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This simple One Pot Sun-Dried Tomato Pasta with Whipped Ricotta is the perfect pasta dinner. Super quick, easy, and so delicious! Sun-dried tomatoes are cooked in oil with Spanish paprika and chili flakes then tossed together with hot penne pasta, plenty of parmesan, and fresh herbs. When the hot pasta is tossed with the creamy whipped ricotta cheese it melts into the most delicious sauce. It’s so delicious, and one of those all-in-one dinners that everyone at the table will love.
Truth is, I’ve been having a hard time with recipes the last few days. I’m so excited when I start out cooking, but by the end of the day, nothing seems to be working out just right. These days happen from time to time, so it’s totally OK, just frustrating. Fortunately, they help me appreciate the great days I have when testing new recipes.
The day I made this pasta was a great day. My first attempt the previous day needed some adjustments. But with a few tweaks, I ended up being so excited to share this recipe!
This pasta is magical. Ok, that’s slightly dramatic, but it’s one of those easy as can be dinners that’s actually so delicious and flavorful.
The details
Seeing as this is a one-pot recipe, it’s pretty straightforward. But there are a few special things I want to point out!
Start with the sun-dried tomatoes. I love using a jar of oil-packed sun-dried tomatoes. Not only are the tomatoes delicious, but I also like to use the oil from the jar in this dish. The oil is always seasoned, so it adds even more flavor. Just make sure it’s extra virgin olive oil.
You’ll want to drain the oil into a large pan, then finely chop the tomatoes.
To the oil, add in some shallots and garlic, then toss in the chopped sun-dried tomatoes. Now, this next step is key. Cook the tomatoes in the oil until they begin crisping and almost become fried. This will really help to intensify the flavors in the sauce.
After this step, the rest really is simple, simple. Pour in the water, add the pasta, and let the pasta cook. Just make sure to stir the pasta often to avoid any of it sticking to the pan.
Whip the ricotta
While the pasta cooks, I like to whip the ricotta cheese. Just add the ricotta and some lemon to a food processor or blender and puree until it’s super creamy.
Season with salt and that’s that. It’s the easiest, but it makes for the best pasta. And yes, this does technically count as one more thing to wash. But everything else can all be made fully in one pot, so, close enough, right?
Finish the pasta
When the pasta is al dente, stir in all the parmesan and a pat of butter. Stir until super creamy, then remove from the heat.
Then add in all the fresh herbs…immediately the smell of fresh herbs will fill the air.
Swirl the whipped ricotta into either a large serving bowl or individual bowls. Add the hot pasta (it has to be hot), and gently toss with the ricotta.
The heat from the pasta melts the ricotta turning it into the creamiest, most delicious sauce. It makes the pasta SO GOOD.
And all of this deliciousness will happen in under 30 minutes!
Excited to have this recipe in my deck of recipes. It’s pretty perfect any time of the year and everyone really loves it. You could even add chicken for any of your meat-eaters too!
I also like to serve this with arugula or a big green salad. Keep it light and fresh for springtime!
Looking for other one-pot recipes? Here are my favorites:
One Pot Stove-Top Mac and Cheese
French Onion Pasta with Crispy Prosciutto
Lemon Butter Dijon Chicken and Orzo with Feta Sauce
Healthier Homemade One Pot Hamburger Helper
Creamy Sun-Dried Tomato Chicken Pasta
Lastly, if you make this One Pot Sun-Dried Tomato Pasta with Whipped Ricotta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Sun-Dried Tomato Pasta with Whipped Ricotta
Servings: 6
Calories Per Serving: 412 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 jar (8 ounce) oil-packed sun-dried tomatoes
- 2 small shallots, sliced
- 4 cloves garlic, chopped
- 1 1/2 teaspoon spanish or smoked paprika
- red pepper flakes
- kosher salt and black pepper
- 1 pound short cut pasta
- 1 cup whole milk ricotta cheese
- 2 tablespoons lemon juice
- 1 cup grated parmesan cheese
- 2 tablespoons salted butter
- 1/3 cup chopped fresh basil
- 1/3 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
Instructions
- 1. Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes.2. Set the pot over medium-high heat. Add the shallots and garlic, cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes turn deep red and are crisping, 3-5 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. 3. Meanwhile, whip the ricotta and lemon in a food processor until creamy. Season with salt. 4. To the pasta, stir in in the parmesan and butter until very creamy. Remove from the heat and stir in the basil, parsley, and dill. 3. Swirl the ricotta into a large pasta bowl or individual bowls. Add the hot pasta and lightly toss with the ricotta. Top each bowl with additional herbs and parmesan.
This post was originally published on March 14, 2022
Such a good, flavorful pasta dish! ?
Hey Jamie,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) ?xx
Amazing recipe, really easy. I’ll probably half it next time.
Hey Amber,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) ?xx
This looks so yummy and easy, I can’t wait to try it! Question, though: are you supposed to strain the pasta, or should the water stay in the pot?
Hi Lexi,
The remaining water will stay in the pot and become part of the sauce. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Yum! Made this last night (only 1/2 recipe, since there are only two of us) and it was really good, and easy!
Hi Karen,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) ?xx
Made this dish today! Added some pork sausages and it was delicious! ?
Hey Charlie,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
What pan do you like to use for a one pot pasta recipe like this?
Hey Colby,
For this recipe I like to use a large skillet:) Please let me know if you have any other questions! xTieghan
Another tasty recipe from Half Baked Harvest. ❤️ I am addicted! Can’t wait to see what’s next!
Hey Mary Ellen,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
This was so good! The best part of getting these recipes/newsletter is I always have the ingredients on hand without going to the store. Today alone, I made homemade ricotta cheese and then saw this come through – so of course I used it.
I added ground sausage to this and cooked the pasta separately (my pan just wouldn’t hold it all). I just added pasta water to the cheese and butter, then added the pasta in. It came out amazing! I can’t wait to try it with breaded chicken! Always a pleasure trying your recipes out!
Hey Erin,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
Tried this tonight with a side of chicken. It was excellent. The whipped ricotta with the lemon adds so much! My picky eater husband really enjoyed it. Thank you for sharing your recipes. I love your instagram/website.
Hey Carol,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
This is really, really yummy! Like many others, I kept adding water as the pasta (penne) cooked and cooked it at least double the time in the recipe. I added some left over tri tip chunks half way through cooking the sun dried tomatoes. Next time I think I’ll try adding kalamata olives. Can’t wait for leftovers!
Hey Donna,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
Amazing. The whipped ricotta is delicious. I kept going back for more! I would cover the pasta once the water is added – I had to add a little extra water because I did not do this!
Hi Emiley,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
The flavor of this dish is amazing but the amount of water needed should be at least double what the recipe calls for. I used 3.5 cups but the pasta never fully cooked. If you add more water, you won’t be disappointed. I also added the whipped ricotta to individual bowls instead of swirling it all in which allowed for a great balance of flavor. The whipped ricotta is also amazing on top of French baguette with fresh herbs.
Hi Courtney,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! Sorry to hear you needed more water.☘️Tieghan
Tieghan- what is “short cut pasta?” Which is your preference for this recipe? Can’t wait to make it!
Hi Cindy,
Short cut pasta is any short pasta, so penne or rigatoni for example. Long cut pasta is spaghetti or fettuccine. Please let me know if you have any other questions! xTieghan
Just made this tonight and the whole fam loved it! Recipe was easy, one-pot and very filling. Thanks Tieghan!
Hi Cari,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
Made this tonight and everyone loved it! The recipe was super easy to follow. Thank you!
Hi Amber,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan