Rigatoni with Ricotta Cheese
Creamy, comforting, and irresistibly flavorful, Rigatoni with Ricotta Cheese is the ultimate weeknight dinner recipe that combines simplicity and sophistication. Al dente rigatoni is gently tossed in a luscious sauce made from smooth ricotta cheese, savory parmesan, and a hint of bright lemon zest, creating a perfect balance of rich and fresh flavors. Infused with aromatic garlic and finished with a sprinkling of torn basil leaves, this dish offers a delightful burst of Italian-inspired comfort. Ready in just 25 minutes, it’s an easy one-pan meal that’s perfect for busy evenings but elegant enough to impress dinner guests. Serve it with a drizzle of olive oil and extra parmesan for a restaurant-quality finish right at home. Keywords: Rigatoni with Ricotta Cheese, creamy pasta, quick Italian recipes, weeknight dinner ideas, ricotta pasta recipes.
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Recipe Information
Ingredients
- 450 grams rigatoni pasta
- 250 grams ricotta cheese
- 50 grams parmesan cheese
- 2 tablespoons olive oil
- 2 pieces garlic cloves
- 1 teaspoon lemon zest
- 10 grams fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 120 milliliters pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente, about 10-12 minutes.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Finely chop the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
In a small mixing bowl, combine the ricotta cheese, grated parmesan cheese, lemon zest, salt, and black pepper, stirring until smooth.
Once the pasta is cooked, reserve 120 milliliters (about 1/2 cup) of the pasta cooking water and then drain the rigatoni.
Add the hot pasta to the skillet with the garlic, and toss to coat in the garlic oil.
Lower the heat to medium-low, then add the ricotta mixture to the skillet with the pasta. Slowly stir in the reserved pasta cooking water, a little at a time, until the sauce reaches your desired creamy consistency.
Tear the fresh basil leaves and gently stir them into the pasta just before serving. Adjust seasoning with more salt or pepper if needed.
Serve the rigatoni warm, garnished with additional parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 0.9 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
