Creamy Beet Ricotta Rigatoni

Celebrate with color and flavor in this vibrant creamy beet ricotta rigatoni. Roasted beets and garlic are blended with ricotta and heavy cream to form a smooth, earthy sauce that gets brightened by herbs and spices. The sauce coats every bite of al dente chickpea pasta, giving you a nutrient-packed, eye-catching dinner. Topped with melty mozzarella, Parmesan, and luxurious burrata, this dish is both comforting and stunning. Perfect for a cozy dinner in or a festive Valentine’s Day meal. It’s wholesome, bold, and utterly satisfying.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 3 bowls

Calories: 763 kcal per serving

Ingredients

1 box - Banza rigatoni
2 cup - roasted beets
½ cup - ricotta cheese
1 head - garlic
1 ¼ cup - heavy cream
3 tablespoon - unsalted butter
1 tablespoon - olive oil
3 cloves - garlic
⅛ - Salt
⅛ - Black pepper
½ teaspoon - onion powder
½ teaspoon - garlic powder
1 teaspoon - dried parsley
½ cup - mozzarella cheese
½ cup - Parmesan cheese
1 ball - burrata cheese
⅛ - Reserved pasta water

Instructions

In a food processor, combine roasted beets, ricotta, roasted garlic, and 1/2 cup of heavy cream. Blend until completely smooth.
Cook pasta in salted boiling water until al dente. Reserve some pasta water and drain the rest.
In a large pan, melt butter with a splash of olive oil. Sauté the minced garlic until fragrant.
Add the beet sauce mixture and remaining 3/4 cup of heavy cream to the pan. Stir to combine.
Season with salt, pepper, onion powder, garlic powder, and parsley. Simmer for 2–3 minutes.
Stir in mozzarella and Parmesan until melted and smooth.
Add cooked pasta to the sauce, tossing to coat. Add a splash of pasta water if needed to loosen the sauce.
Plate the pasta and top each bowl with a portion of burrata and a sprinkle of extra Parmesan.