Pasta night deserves better than the same old jar of sauce. These Ricotta recipes are my answer to that.
Below, I’ve gathered a mix of weeknight-friendly options, cozy crowd-pleasers, and a few that are just fun to make on a Sunday afternoon. Each recipe comes from a trusted home cook I admire, and I’ve kept the list varied so you can find something that fits your mood.
What’s in This Roundup
- Ricotta Stuffed Shells with Spinach and Artichoke
- White Pesto Pasta
- Springy Ricotta Gnocchi With Peas and Herbs
- Ricotta Gnudi With Pomodoro Sauce
- Creamy Ricotta Gnocchi
- Ricotta Tortelloni
- Tomato Ricotta Pasta with Broccoli
- Penne Pomodoro
The Recipes
Ricotta Stuffed Shells with Spinach and Artichoke
A ricotta stuffed shells with spinach and artichoke from The Cozy Apron that hits all the right notes — simple to make, big on flavor, and exactly the kind of dish that turns a regular weeknight into something memorable.
Recipe adapted from The Cozy Apron
White Pesto Pasta
A white pesto pasta from Bon Appétit that hits all the right notes — simple to make, big on flavor, and exactly the kind of dish that turns a regular weeknight into something memorable.
Recipe adapted from Bon Appétit
Springy Ricotta Gnocchi With Peas and Herbs
A springy ricotta gnocchi with peas and herbs from Bon Appétit that hits all the right notes — simple to make, big on flavor, and exactly the kind of dish that turns a regular weeknight into something memorable.
Recipe adapted from Bon Appétit
Ricotta Gnudi With Pomodoro Sauce
A ricotta gnudi with pomodoro sauce from Bon Appétit that hits all the right notes — simple to make, big on flavor, and exactly the kind of dish that turns a regular weeknight into something memorable.
Recipe adapted from Bon Appétit
Creamy Ricotta Gnocchi
A creamy ricotta gnocchi from Bon Appétit that hits all the right notes — simple to make, big on flavor, and exactly the kind of dish that turns a regular weeknight into something memorable.
Recipe adapted from Bon Appétit
Ricotta Tortelloni
A ricotta tortelloni from Bon Appétit that hits all the right notes — simple to make, big on flavor, and exactly the kind of dish that turns a regular weeknight into something memorable.
Recipe adapted from Bon Appétit
Tomato Ricotta Pasta with Broccoli
A tomato ricotta pasta with broccoli from Pinch of Yum that hits all the right notes — simple to make, big on flavor, and exactly the kind of dish that turns a regular weeknight into something memorable.
Recipe adapted from Pinch of Yum
Penne Pomodoro
A penne pomodoro from The Cozy Apron that hits all the right notes — simple to make, big on flavor, and exactly the kind of dish that turns a regular weeknight into something memorable.
Recipe adapted from The Cozy Apron
How to Pick the Right One for You
If you’re short on time, lean toward the recipes that use pantry staples and one-pan methods — most of these come together in 30 minutes or less. If you’re feeding a crowd, look for the baked or sheet-pan style options, which scale up easily and hold well on a warm oven.
A Few Tips for the Best Results
Salt your pasta water until it tastes like the sea — it’s the single biggest flavor difference. Save a mug of that starchy water before draining; a splash added to your sauce helps everything cling to the noodles. And always finish your dish with a drizzle of good olive oil or a fresh grating of cheese right before serving.
Storage and Reheating
Most of these pasta recipes keep in the fridge for 3-4 days in a sealed container. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce — the microwave tends to dry pasta out. If a recipe has a cream-based sauce, the stovetop is really the way to go.
Your Quick Questions, Answered
Can I use a different pasta shape?
Almost always yes. Most of these recipes are forgiving — swap in whatever short pasta you have on hand (penne, rigatoni, fusilli, shells). Long noodles like spaghetti or fettuccine work best for saucy dishes.
Can I make these ahead?
Many of them, yes. The baked options often taste even better the next day. For creamy sauces, I’d recommend cooking the pasta just shy of al dente and finishing it in the sauce right before serving.
What should I serve with these?
A simple green salad with a sharp vinaigrette, some warm garlic bread, and a glass of something you enjoy — that’s the trifecta. For heartier baked dishes, roasted vegetables are a great side.
A Few Last Thoughts
Pasta is one of those foods that just keeps giving — there’s always a new combination to try, a new sauce to fall in love with, a new way to feed the people you care about. I hope this roundup gives you a few new ideas to add to your rotation. Let me know which one you try first!
Until next time — happy cooking.
—Elowen Thorn