Is ricotta cheese good in pasta?

Yes, ricotta cheese is fantastic in pasta. It’s creamy, light, and subtly sweet, making it ideal for dishes like rigatoni with ricotta cheese. It blends smoothly with sauces and adds a rich, velvety texture without overpowering the other ingredients.

What pairs well with ricotta cheese?

Ricotta cheese pairs beautifully with tomatoes, garlic, spinach, lemon zest, fresh herbs, and bold cheeses like Parmesan or Pecorino. In rigatoni with ricotta cheese, try combining it with basil, roasted vegetables, or sausage for added depth.

What sauce goes best with rigatoni?

Rigatoni is a sturdy pasta that works well with chunky sauces like marinara, vodka sauce, or garlic cream sauce. For rigatoni with ricotta cheese, marinara adds brightness, while vodka sauce offers a rich, tangy twist.

Can you use ricotta in a pasta sauce?

Absolutely. Ricotta can be blended directly into warm pasta sauce or spooned in for creamy pockets throughout. When making rigatoni with ricotta cheese, stirring in the ricotta before serving creates a velvety, luscious finish.

Rigatoni with Ricotta Cheese: 5-Star Comfort Recipe You’ll Love

Ingredients

Scale

1 pound rigatoni pasta
2 cups whole milk ricotta cheese
2 cups marinara or vodka sauce
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (optional, for baking)
Salt and freshly ground black pepper to taste
Fresh basil or parsley, chopped (for garnish)
Optional add-ins: Italian sausage, wilted spinach, roasted cherry tomatoes, sun-dried tomatoes

Instructions

Cook rigatoni according to package instructions; drain and reserve 1/2 cup pasta water.
In a large bowl, mix ricotta cheese with Parmesan, salt, and pepper. Stir in a few spoonfuls of pasta water to loosen if needed.
Add warm sauce to the drained rigatoni and stir to combine.
Fold in the ricotta mixture until creamy and evenly coated.
For baked version: Preheat oven to 375°F. Spread pasta into a greased baking dish, top with mozzarella and extra Parmesan. Bake 20–25 minutes until bubbling and golden.
Garnish with fresh herbs before serving.

Notes

Use whole milk ricotta for the best texture and flavor. Mix in vegetables or sausage for a hearty variation. Store leftovers in the fridge up to 4 days or freeze for up to 2 months.

Author: Jake
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baked or Stovetop
Cuisine: Italian-American
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 6g
Sodium: 640mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 22g
Cholesterol: 55mg

Keywords: rigatoni, ricotta, pasta, creamy, baked pasta, comfort food