Easy One-Pot Tomato Ricotta Pasta (Ready in 20 Minutes!)
Some nights when the idea of washing more than one pot is enough to make you reach for a takeout menu. I get it completely. For those exact moments, I have a recipe that feels like a magic trick, a luscious, creamy, and deeply flavorful pasta dish that comes together entirely in one pot, in less than 20 minutes. Yes, you read that right. No separate pot for boiling pasta needed!
Get ready to discover your new favorite weeknight dinner—a recipe that proves you don’t need a sink full of dishes to create something truly spectacular.
Why This One-Pot Pasta is a Weeknight Game-Changer
You are going to be completely amazed by how much flavor and creamy texture you can create with such minimal effort. Here’s why this recipe is a true winner:
- A True One-Pot Meal: Everything, including the pasta, cooks in a single pot. This means incredible flavor infusion and the easiest cleanup imaginable.
- Ready in Under 20 Minutes: This is the ultimate fast and comforting meal, perfect for those super busy weeknights when you need a delicious dinner on the table, fast.
- Creamy Without the Cream: The combination of starchy pasta water, creamy ricotta, and Parmesan creates a luscious sauce with no heavy cream needed.
- Made with Simple Pantry Staples: This recipe brilliantly uses accessible, affordable ingredients like canned tomatoes and dried pasta to create a gourmet-tasting dish.
- A Guaranteed Family Favorite: The creamy tomato sauce is a huge hit with both kids and adults, making it a perfect, stress-free family meal.
Recipe Snapshot
| Prep Time | 3 minutes |
| Cook Time | 15 minutes |
| Total Time | 18 minutes |
| Servings | 4 servings |
| Calories | 324 kcal per serving |
| Course | Pasta, Main Course |
| Cuisine | Italian-Inspired |
| Difficulty/Method | Easy / One-Pot |
Your Shopping List for This Easy One-Pot Meal
This recipe uses a handful of simple ingredients to create its spectacular flavor and texture.
→ For the Pasta
- 1 tablespoon Olive oil → For sautéing the aromatics.
- 2-3 large garlic cloves, minced → The essential flavor base.
- Spices: ½ tsp oregano, ½ tsp paprika → For warmth and flavor.
- 1 can (14 oz) diced tomatoes → The heart of our sauce.
- 1 ½ cups hot water → For cooking the pasta directly in the sauce.
- 1 tablespoon tomato paste → For a deeper, more concentrated tomato flavor.
- 1 small bunch fresh basil leaves, shredded → For a burst of fresh, herbal flavor at the end.
- Pinch of chili flakes, to serve → Optional, for a little heat.
Let’s Get Cooking! Your One-Pot Pasta Guide
This dish comes together in one pot, so it’s all about simple, sequential steps. Let’s do it!
Part 1: Build the Sauce & Cook the Pasta
- Sauté the Aromatics: In a large pot or Dutch oven, warm the olive oil over medium heat. Add the minced garlic, paprika, and oregano. Sauté for about 45 seconds, stirring constantly, until the garlic is fragrant. Be careful not to let it burn!
- Create the Cooking Liquid: Add the canned diced tomatoes, hot water, tomato paste, salt, and pepper. Stir everything together well and bring the mixture to a boil.
- Cook the Pasta: Reduce the heat to medium. Add the dry, uncooked pasta directly to the pot. Stir, cover with a lid, and let it cook. Start checking for doneness according to the package time, but know it might take a minute or two longer with this method.
- Stir and Watch: It’s important to stir the pasta every 3-4 minutes to prevent it from sticking to the bottom of the pot. The liquid might look like a lot at first, but the pasta will absorb it as it cooks. If it looks too dry, add another small splash of hot water.
Part 2: The Creamy Finish
- Add the Final Flavors: When the pasta is cooked to al dente (still has a slight bite), stir in the shredded fresh basil leaves.
- The Creamy Transformation: Turn off the heat. Add the ricotta and parmesan cheese to the pot. Stir everything together vigorously until the cheeses melt into the remaining liquid, creating a luscious, creamy, pink sauce that coats every piece of pasta.
- Serve Immediately: Serve the pasta right away while it’s hot, creamy, and delicious. Top with extra parmesan cheese and a pinch of chili flakes, if you like.
One-Pot Tomato and Ricotta Pasta
Ingredients
Equipment
Method
- In a large pot or Dutch oven, warm the olive oil, then add garlic, paprika, and oregano. Sauté for about 45 seconds until fragrant.
- Add the tomatoes, hot water, tomato paste, salt, and pepper, and give it a good stir. Bring the mixture to a boil.
- Reduce the heat to medium, add the dry pasta, cover with a lid, and cook until al dente. Stir every 3-4 minutes to prevent sticking, adding a bit more hot water if it looks too dry.
- When the pasta is still al dente, turn off the heat. Stir in the shredded basil leaves.
- Add the ricotta and parmesan cheese. Stir to combine until the cheeses melt into a smooth, creamy sauce.
- Serve immediately with extra parmesan cheese and a pinch of chili flakes, if desired.
Notes
WiseRecipes’ Top Tips for One-Pot Pasta Perfection
These simple pointers will help you master the art of the one-pot pasta.
- Stir, Stir, Stir! This is the most important rule of one-pot pasta. Because you’re cooking the pasta with less water than usual, you need to stir it every few minutes to release the starches and, most importantly, prevent it from sticking to the bottom of the pot.
- Use Hot Water. Adding hot water to the pot instead of cold helps maintain the cooking temperature and ensures the pasta cooks evenly and efficiently. Keep a kettle of hot water nearby in case you need to add a little extra.
- Don’t Be Afraid to Adjust Liquid. Different pasta shapes and brands can absorb liquid differently. If your sauce looks too thick and the pasta isn’t cooked yet, don’t hesitate to add another splash of hot water. If it looks too thin at the end, let it sit off the heat for a minute or two; it will thicken up.
- Finish Off the Heat. For the creamiest, most luscious result, always stir in your ricotta and parmesan after you’ve turned off the heat. This allows them to melt gently into the residual heat without becoming grainy or separating.
- Fresh Basil at the End is Key. Add the fresh basil right at the end of the cooking process. Its delicate, fresh flavor is best when it’s just barely wilted by the heat of the pasta, not cooked down in the sauce from the beginning.
Keep It Fresh! Storing Your One-Pot Pasta
While this pasta is at its absolute creamiest when eaten fresh, the leftovers are still wonderfully delicious.
- Refrigerator: Store leftover pasta in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb the sauce as it sits, so it will be thicker.
- Reheating: The best way to reheat is in a skillet over low heat. Add a generous splash of water or milk and stir gently as it heats up. This will help loosen the sauce and bring back its creamy texture.
FAQs: Your One-Pot Pasta Questions
Can I use a different shape of pasta?
Yes, but short pasta shapes with some texture are best for this method. Penne, fusilli, rotini, rigatoni, and bow-ties are all excellent choices as they cook evenly and have surfaces that catch the sauce well. I would avoid long pastas like spaghetti for this one-pot method as they are harder to manage.
Can I make this recipe gluten-free?
You can, but you’ll need to be careful. Gluten-free pastas can be much starchier and may behave differently. You might need to add more water and stir more frequently to prevent sticking. Use a brand and shape you’re familiar with for the best results.
Can I add protein or other vegetables?
Absolutely! For protein, you could brown some halal beef sausage or ground beef at the very beginning, then proceed with the recipe. Shredded rotisserie chicken or a can of rinsed chickpeas could be stirred in at the end. For vegetables, a large handful of fresh spinach wilted in with the basil would be fantastic.
My pasta stuck to the bottom of the pot. What went wrong?
This is the most common challenge with one-pot pastas! It usually means one of two things: the heat was a little too high, or you didn’t stir it frequently enough. Keep the pot at a steady medium simmer (not a rolling boil) and make sure to give it a good stir from the bottom every few minutes.
Final Thoughts: The Magic of One Pot
There is nothing more satisfying than creating a meal that is delicious, comforting, and leaves you with hardly any cleanup. This One-Pot Tomato Ricotta Pasta is a true weeknight miracle, a dish that delivers on every front. It’s a perfect example of how smart cooking techniques can transform simple, everyday ingredients into something truly special. Enjoy every creamy, delicious spoonful!
