Skillet Ricotta Pasta with Roasted Broccoli – A Creamy One-Pan Dinner Favorite
Looking for a cozy dinner idea that’s both wholesome and full of flavor? This Skillet Ricotta Pasta with Roasted Broccoli is a creamy, comforting dish made in just one pan. It combines perfectly roasted broccoli, smooth ricotta cheese sauce, and crispy golden breadcrumbs a simple, affordable recipe that feels gourmet.
Whether you’re making a quick weeknight dinner or serving a vegetarian meal to impress guests, this recipe checks all the boxes: creamy, cheesy, and satisfying.
🛒 Ingredients for Skillet Ricotta Pasta with Roasted Broccoli
- 12 oz pasta (penne, rigatoni, or fusilli work great)
- 1 large head of broccoli, chopped into small florets
- 2 tablespoons olive oil
- Salt & pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon red chili flakes (optional)
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water
- 1 tablespoon butter
- ½ cup breadcrumbs (panko or Italian style)
👩🍳 How to Make It
✅ Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta until al dente. Reserve about ½ cup of pasta water before draining — this starchy water helps create the creamy sauce later.
✅ Step 2: Roast the Broccoli
While the pasta cooks, toss broccoli florets in olive oil, garlic powder, salt, pepper, and optional chili flakes. Roast at 425°F (220°C) for 20–25 minutes until crisp-tender and slightly charred.
🔥 Pro Tip: Want extra flavor? Add a dash of lemon juice or smoked paprika to the broccoli before roasting.
✅ Step 3: Prepare the Breadcrumbs
In a small skillet, melt butter over medium heat. Add breadcrumbs and cook, stirring often, until golden and crispy. Set aside for topping.
✅ Step 4: Make the Ricotta Sauce
In the same pasta pot or a large skillet, combine:
- Ricotta cheese
- Parmesan cheese
- A splash of reserved pasta water
Stir over low heat until smooth and creamy. Add a little more pasta water if needed for a silkier texture.
✅ Step 5: Combine and Serve
Toss the cooked pasta and roasted broccoli into the skillet with the ricotta sauce. Mix gently to coat everything evenly. Top with crispy breadcrumbs, extra Parmesan, or a sprinkle of herbs like parsley or basil if desired.
🧊 Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Add a splash of milk or water before microwaving or reheating on the stovetop.
- Freezing: This dish isn’t ideal for freezing due to the dairy content — the sauce may separate.
⚖️ Estimated Nutrition (Per Serving)
- Calories: ~460
- Protein: 18g
- Carbs: 52g
- Fat: 20g
- Fiber: 6g
Values are estimates only. Actual nutrition may vary depending on brands used.
❓ Frequently Asked Questions (FAQs)
1. Can I use a different type of pasta?
Yes! Short-cut pasta like penne, fusilli, or rotini holds the sauce well. You can also use gluten-free or whole wheat pasta.
2. How can I make this dish spicier?
Add red chili flakes while roasting broccoli or mix in a spoon of chili garlic paste into the ricotta sauce.
3. Can I add protein to this dish?
Definitely! Grilled chicken, Italian sausage, or pan-seared tofu all pair beautifully with this pasta.
4. Is there a vegan alternative for ricotta?
Yes — try almond or tofu-based vegan ricotta and substitute nutritional yeast for Parmesan.
5. Can I freeze this pasta?
It’s not recommended. Ricotta can become grainy when thawed. Best to make fresh or refrigerate for short-term storage.
6. What vegetables can I substitute for broccoli?
Roasted cauliflower, Brussels sprouts, spinach, or asparagus work great as swaps.
7. Can I make this gluten-free?
Yes, just use gluten-free pasta and gluten-free breadcrumbs.
8. What’s the best way to enhance the flavor?
Add a touch of lemon zest, a drizzle of truffle oil, or a pinch of nutmeg to the ricotta sauce for a gourmet touch.
💬 Final Thoughts
This Skillet Ricotta Pasta with Roasted Broccoli is the kind of recipe you’ll want to add to your weekly rotation. It’s affordable, flexible, and full of flavor — the perfect balance of comfort and freshness in one pan.
