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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
Another 5 star HBH win!!
Hey Amber,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
I made this almost exactly as written for company last night and it was a hit! I didn’t have smoked paprika, so I used 1 tsp of hot paprika and 1/2 tsp of piment d’espelette
Hey Tonya,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
Super quick and easy weeknight pasta dish! The whipped ricotta with lemon is so good with the sun dried tomatoes. Highly recommend this one!
Hey Danielle,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
Hi Tieghan,
Tried this recipe this evening. While it definitely has potential because the sauce is very interesting, I used pasta I had on hand that is made from quinoa, brown rice and buckwheat flour. Sadly, it didn’t pair as well as I had hoped with the sauce, so the whole business was a little disappointing. On a happier note, I served steamed broccoli alongside, which offered a very nice contrast. I am going to try this again next week with organic penne pasta and add some chicken for my husband. I’ll report back on the second try, as I’m sure it’s going to be awesome! All the best — Sherrill
Hi Sherrill,
Thanks for giving the recipe a try, sorry to hear it was not enjoyed, I hope it works better for you next time with penne:) xTieghan
The ricotta was the winner in this dish! The richness from the sundried tomatoes was cut so nicely with the light whipped ricotta. Truly satisfied. Great taste and easy to whip up!
Hey Heather,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Amazing. Cooks in minutes with pantry items. The crispy tomatoes are the perfect foil for the creamy ricotta. Will keep this one in regular rotation
Hey Carol,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Really loved this pasta dish…incredible flavor plus easy to make on a busy weeknight. Whole family gave it two thumbs up. Thanks!!!
Hi Courtney,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Wonderful flavors, easy and delicious! Thank you for always providing such terrific recipes. I appreciate you!
Hi Jessica,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
I made this pasta tonight for dinner, it was delicious and my husband loved the addition of the ricotta on the bottom. Would definitely make again and recommend it
Hey Laurianne,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
I made these last night – they turned lovely and so full of flavour! I added a hot pepper in the tomatoes for extra spicy touch (we love hot foods), and used kajmak (typical milk product for the Balkans, very creamy and rich) as I didn’t have ricotta at hand. Definitely will repeat it, especially on week nights. 🙂
Hey Maria,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
This was delicious!!!! The only change is that I added chicken because my husband loves his protein! What a wonder dinner! Quick, easy and tasty!
Hey Candace,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
If your looking for a yummy light pasta dish, this is it. I did cook pasta a tab bit longer and added a tab bit more water. I also added left over roasted chicken because I’m married to a meat eating husband. He loved this dish and he is super picky. Thank you for creating recipes that are fun to recreate! Best part, this is not a rich recipe that leaves you feeling stuffed and bloated.
Hey Jean,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
Really enjoyed the flavors in this dish, especially the whipped ricotta with lemon! I wish I had read the reviews prior to making as I would have added a bit more water to the pasta too. I used a wagon wheel pasta which in retrospect needed a bit more fluid and time to cook. I also recommend serving this dish immediately once done-I needed to step away for few minutes, and I think allowing the pasta to cool down affected the texture of the pasta. Overall very pleased and will make again with minor adjustments!
Hey Tracy,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
One of the best recipes I’ve ever made. My husband agreed! I did have to add about 1/3 of a cup of additional water and cook the pasta for two additional minutes, but I’m above 5,000 feet elevation so that may have contributed. Definitely restaurant-level quality.
Hey Sarah,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
This almost hit it for me…like others it took way longer and way more water to cook the pasta. I am so glad I read the previous reviews and knew to keep the electric kettle ready with more hot water. I’d estimate 6-8 cups and 30 minutes. And we were sparing of the use of the ricotta it was good but didn’t overwhelm as a result. And the leftovers are great on toast. The one thing I would really change is the dill – I would either remove it entirely or cut way down, to me it was overpowering even in a relatively small amount, and I didn’t feel like it complemented the dish the way the parsley and basil did. But with that knowledge and the one change I would definitely make it again and my boyfriend scarfed up the leftovers the next day!
Hey Linda,
Thanks so much for making the recipe and sharing your feedback! xTieghan