Indulge in a comforting bowl of Skillet Ricotta Pasta with Roasted Broccoli, a perfect blend of creamy, cheesy goodness paired with vibrant roasted broccoli. This dish combines tender rigatoni pasta with rich ricotta sauce, enhanced by golden breadcrumbs and a sprinkle of fresh parsley for a delightful texture and flavor. Whether you’re seeking a quick weeknight dinner or a cozy weekend meal, this recipe delivers both simplicity and taste.

The roasted broccoli adds a delicious smoky flavor, beautifully balancing the creamy ricotta sauce. Each bite offers a satisfying mix of cheesy, buttery pasta with bursts of charred broccoli and crisp breadcrumbs. It’s a hearty vegetarian dish that feels indulgent yet wholesome — perfect for feeding the whole family or impressing dinner guests.

Ingredients for Skillet Ricotta Pasta with Roasted Broccoli

12 oz rigatoni pasta
2 cups broccoli florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon chili flakes (optional, for spice)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup reserved pasta water
1/2 cup panko breadcrumbs
2 tablespoons butter
Salt and pepper to taste
Fresh parsley, finely chopped (for garnish)

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta and set it aside.

Step 2: Roast the Broccoli

While the pasta cooks, preheat your oven to 425°F (220°C). Toss the broccoli florets with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 12-15 minutes or until tender and slightly charred.

Step 3: Prepare the Breadcrumbs

In a skillet over medium heat, melt 2 tablespoons of butter. Add the panko breadcrumbs and toast for 3-4 minutes, stirring frequently, until golden brown and crispy. Set aside for topping.

Step 4: Make the Ricotta Sauce

In the same skillet, add the remaining 1 tablespoon of olive oil and warm it over medium heat. Stir in the ricotta cheese, Parmesan, and the reserved pasta water. Stir continuously until smooth and creamy. Season with salt, pepper, and chili flakes if using.

Step 5: Combine and Serve

Add the cooked rigatoni and roasted broccoli to the ricotta sauce. Toss everything together until the pasta is evenly coated. Top with the toasted breadcrumbs and a sprinkle of fresh parsley. Serve immediately and enjoy!

Storage Instructions

To store leftovers, transfer the pasta to an airtight container and refrigerate for up to 3 days. When reheating, add a splash of water or milk to restore the creamy texture. Gently warm it on the stovetop over low heat or in the microwave in short intervals, stirring frequently.

For best results, store the toasted breadcrumbs separately in an airtight container at room temperature to maintain their crispiness.

Estimated Nutrition

Per serving (based on 4 servings):

Calories: ~450 kcal
Protein: ~18g
Carbohydrates: ~60g
Fat: ~15g
Saturated Fat: ~7g
Fiber: ~5g
Sugar: ~3g
Sodium: ~450mg

Frequently Asked Questions

1. Can I use a different type of pasta?

Absolutely! Penne, fusilli, or even spaghetti work well with this creamy ricotta sauce.

2. How can I make this dish spicier?

Add extra chili flakes to the ricotta sauce or sprinkle some on top before serving for a fiery kick.

3. Can I add protein to this dish?

Yes! Grilled chicken, shrimp, or crispy bacon pair beautifully with this pasta.

4. Is there a vegan alternative for ricotta?

For a vegan version, try using a cashew-based ricotta or tofu ricotta. Be sure to substitute the butter and Parmesan with vegan alternatives as well.

5. Can I freeze this pasta?

This pasta is best enjoyed fresh, but if needed, you can freeze it in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat with added liquid for creaminess.

6. What vegetables can I substitute for broccoli?

Roasted cauliflower, zucchini, or asparagus make excellent alternatives.

7. Can I make this gluten-free?

Yes! Simply swap the pasta and breadcrumbs for gluten-free versions.

8. What’s the best way to enhance the flavor?

Adding a squeeze of lemon juice or a pinch of nutmeg to the ricotta sauce can elevate the flavor beautifully.

Skillet Ricotta Pasta with Roasted Broccoli

Author: Jam Scott
Total Time: 30 minutes
Yield: Serves 4

Print Recipe

Description

Creamy, cheesy, and bursting with flavor, Skillet Ricotta Pasta with Roasted Broccoli is the ultimate comfort dish that’s easy to make yet incredibly satisfying. This simple recipe features tender rigatoni coated in a luscious ricotta sauce, balanced perfectly with roasted broccoli and crunchy toasted breadcrumbs. Whether you’re looking for a quick dinner idea, a vegetarian meal option, or a comforting weeknight favorite, this pasta is sure to become a household hit.

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta and set it aside.
Roast the Broccoli: While the pasta cooks, preheat your oven to 425°F (220°C). Toss the broccoli florets with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 12-15 minutes or until tender and slightly charred.
Prepare the Breadcrumbs: In a skillet over medium heat, melt 2 tablespoons of butter. Add the panko breadcrumbs and toast for 3-4 minutes, stirring frequently, until golden brown and crispy. Set aside for topping.
Make the Ricotta Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil and warm it over medium heat. Stir in the ricotta cheese, Parmesan, and the reserved pasta water. Stir continuously until smooth and creamy. Season with salt, pepper, and chili flakes if using.
Combine and Serve: Add the cooked rigatoni and roasted broccoli to the ricotta sauce. Toss everything together until the pasta is evenly coated. Top with the toasted breadcrumbs and a sprinkle of fresh parsley. Serve immediately and enjoy!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish