Roasted Tomato Ricotta Protein+™ Spaghetti

Creamy Ricotta and mozzarella cheese is spooned on top of blistered cherry tomatoes, al dente spaghetti, fresh basil, and extra virgin olive oil.

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Ingredients 7 Servings


  • 1 box Barilla® Protein+™ Spaghetti pasta
  • 5 tablespoons extra virgin olive oil, divided
  • 2 pints multicolor cherry tomatoes
  • 1 sweet onion, julienne
  • 1 cup fresh basil leaves, torn
  • 1 cup Galbani® ricotta cheese
  • 6 ounces Galbani® mozzarella cheese, chopped up
  • Salt and black pepper to taste
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  • Preheat oven to 425 ºF.
  • Season tomatoes with 2 tablespoons olive oil, salt and pepper and blister in the oven, about 20 minutes.

  • Meanwhile in a skillet gently sauté onion with 2 tablespoons olive oil until translucent and thoroughly cooked. Stir in roasted tomatoes.

  • Bring a large pot of water to a boil; cook pasta according to package directions reserving ½ cup of pasta cooking water.

  • Meanwhile, mix ricotta into mozzarella, remaining olive oil, salt, and pepper. Place in a pastry bag.

  • Drain pasta and toss with tomato mixture; ½ cup of pasta cooking water and basil.

  • Plate and garnish with dots of the ricotta and mozzarella mixture over the top.

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