Creamy rigatoni with sun-dried tomatoes and ricotta

Today we’re bringing out the casserole for one of those pasta recipes you’ll want to make again and again: creamy rigatoni with sun-dried tomatoes, ricotta, and fresh herbs—easy, tasty, and perfect for everyday meals. It’s a casserole pasta recipe made in one pot, ideal when you want a good meal without too much fuss. With just a few ingredients and loads of flavor, this creamy rigatoni dish becomes a quick and delicious option for any lunch or dinner.

Ingredients

• 200 g sun-dried tomatoes in oil
• 2 small shallots, thinly sliced
• 500 g rigatoni (or your favorite pasta)
• 240 g ricotta cheese
• 5-7 cherry tomatoes
• 2 tablespoons freshly squeezed lemon juice
• 10 g chopped fresh basil
• 10 g chopped fresh parsley
• 750 ml water
• Salt
• Pepper to taste

Preparation

1. Start by draining the sun-dried tomatoes in oil, keeping that oil because we’ll use it. Pour it straight into the cast-iron casserole (you’ll see we’re off to a great start, with flavor from the very beginning).
2. Add the shallots, thinly sliced, and sauté over medium heat until soft and lightly golden.
3. Add the chopped sun-dried tomatoes and mix well so they combine with the shallot and the flavored oil.
4. Add the rigatoni (or the pasta you’ve chosen) directly to the casserole, along with the water. Season with salt and pepper to taste, and stir gently to distribute all the ingredients evenly.
5. Cook over medium heat, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
6. When the pasta is ready, add the ricotta cheese and the freshly squeezed lemon juice, and mix well until you get that creamy, irresistible texture.
7. Add the chopped cherry tomatoes, basil, and parsley, and give it one final mix.
8. Taste, adjust the salt and pepper if needed… and straight to the table.