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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.

overhead photo of sun-dried tomato pasta in serving bowl with parmesan on table

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.

One Pot Sun-Dried Tomato Pasta with Whipped Ricotta | halfbakedharvest.com

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. 

One Pot Sun-Dried Tomato Pasta with Whipped Ricotta | halfbakedharvest.com

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?  

One Pot Sun-Dried Tomato Pasta with Whipped Ricotta | halfbakedharvest.com

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! 

pasta in blue bowl with parmesan on table

Looking for other one-pot recipes? Here are my favorites: 

One Pot Stove-Top Mac and Cheese

White Chicken Chili Bake

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

Ingredients

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.
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  1. 4 stars
    This was delish but I needed about double the water content to get the pasta to cook. I also added shredded chicken and artichoke hearts.