Tri-Color Penne with Creamy Ricotta (and a Poached Egg)

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  • Yield: Serves 4 1x


  • 1 box tri-colored penne pasta, cooked al dente
  • 1 cup pasta water, reserved
  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 15 oz container ricotta cheese
  • 1/4 cup milk
  • 1/4 cup Parmesan cheese
  • 1/2 cup diced ham (about 2.5 ounces)
  • 10 big basil leaves, chiffonaded
  • Kosher salt and freshly ground black pepper
  • 4 eggs, poached
  • Red pepper flakes, to taste


  1. In the empty pasta pot over medium heat, add olive oil and the sliced garlic. Pour in pasta water, milk, and ricotta, and whisk well to combine. Reduce heat to medium-low. Return pasta to the pot and stir in ham, basil, and Parmesan. Season with salt and pepper to taste. Keep the pasta on low while you poach the eggs. Plate and serve immediately with a basil leaf to garnish and a dash of red pepper flakes, if desired.