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    You are in: Home / Recipes / Tomato Ricotta Cheese Spaghetti Recipe
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    Tomato Ricotta Cheese Spaghetti

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Abby Girl's Note:

    This is my "go to" recipe for when I have to use up tomatoes, basil and ricotta cheese. This fast, easy and flavorful dish Note: I used Allergro tomatoes on a vine that are available at Costco. They are slightly bigger than a cherry tomato, but half the size of a regular "tomato on the vine". They are juicy and very flavorful in taste. If using larger tomatoes, you may need to change the cooking time to cook tomatoes to right consistency

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    Units: US | Metric


    1. 1
      Preheat oven to 400.
    2. 2
      Place tomatoes in a roasting pan. Dirzzle with 1 T olive oil, sprinkle with salt and pepper chopped garlic. Bake at 400 for 20 minutes -- mixing once in between. At this point the tomatoes have collapsed but there is alot of liquid. Raise the heat to broil and continue cooking for 5 - 8 minutes or until tomatoes are slightly charred and the liquid has evaporated, somewhat. Don't dry out the tomato mixture.
    3. 3
      Cook pasta according to package directions. Drain in a colander reserving about 1/3 cup cooking liquid.
    4. 4
      Return pasta to pan; stir in tomatoes, salt, basil, pepper and cheese. Toss well. Add reserved liquid if pasta dish is dry. Sprinkle with parmesan cheese.
    5. 5

    Ratings & Reviews:


    Nutritional Facts for Tomato Ricotta Cheese Spaghetti

    Serving Size: 1 (329 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 366.3
    Calories from Fat 94
    Total Fat 10.5 g
    Saturated Fat 4.3 g
    Cholesterol 21.1 mg
    Sodium 136.7 mg
    Total Carbohydrate 53.3 g
    Dietary Fiber 4.7 g
    Sugars 7.6 g
    Protein 15.5 g

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