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Penne with Roasted Tomatoes and Fresh Ricotta

Penne with Roasted Tomatoes and Fresh Ricotta Recipe

  • 1 pint cherry tomatoes, halved (about 2 cups)
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 10 sprigs fresh thyme
  • 1 pound penne, cooked according to the package directions
  • 1 1/2 cups fresh ricotta
  • zest of 1 lemon
  • DirectionsPreheat oven to 425ยบ F. Arrange the tomatoes in a single layer on a baking sheet. Drizzle with 2 tablespoons of the olive oil; season with the salt and 1/4 teaspoon pepper. Scatter the thyme on top. Place in oven and bake until the tomatoes are soft, 15 to 20 minutes. Set aside to cool.
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