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Tomato, milk, and ricotta pasta Calories
A creamy pasta dish made with cooked pasta, tomato, milk, and ricotta cheese.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Tomato, milk, and ricotta pasta (300 g) has 468 calories. That works out to 156 calories per 100 g. It contains 69 g of carbs, 19.5 g of protein, 12 g of fat and 4.5 g of fiber. Its 45 µg of Selenium covers 82% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Tomato, milk, and ricotta pasta Nutrition Facts
Selected: 1 serving (medium) · 300 g
468
KCAL / 300G
Carbs
69g
· 25% DV
Protein
19.5g
· 39% DV
Fat
12g
· 15% DV
Fiber
4.5g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 17% · Fat 23%
Tomato, milk, and ricotta pasta nutrition facts table · 1 serving (medium) (300 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 468 kcal | |
| Total fat | 12 g | 15% |
| Saturated fat | 5.4 g | 27% |
| Trans fat | 0.15 g | |
| Sodium | 360 mg | 16% |
| Total carbohydrate | 69 g | 25% |
| Fiber | 4.5 g | 16% |
| Protein | 19.5 g | 39% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Tomato, milk, and ricotta pasta?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 300 g | 468 kcal |
| 100 g | 100 g | 156 kcal |
| ½ cup (small) | 110 g | 172 kcal |
| 1 cup (medium) | 220 g | 343 kcal |
| 1 serving (small) | 250 g | 390 kcal |
| 1 bottle (large) | 350 g | 546 kcal |
| 1 serving (large) | 400 g | 624 kcal |
| 1 serving (extra large) | 500 g | 780 kcal |
Calculated from 156 calories per 100 g.
Frequently Asked Questions About Tomato, milk, and ricotta pasta
How do you make tomato, milk, and ricotta pasta?
Cook the tomato into a sauce, stir in the milk gradually over low heat, then add cooked pasta and ricotta. Keep the sauce below a boil so the milk is less likely to split.
Why does the milk split in tomato, milk, and ricotta pasta?
The tomato’s acidity can make milk curdle, especially if the mixture gets very hot. Warm the milk gently, add it a little at a time while stirring, and avoid boiling the sauce.
How do you make tomato, milk, and ricotta pasta creamy without lumps?
Whisk the ricotta with a spoonful of warm pasta water before stirring it into the sauce. This loosens the cheese and helps it blend evenly; take the pan off the heat first to keep the sauce smooth.
Can cottage cheese replace ricotta in tomato, milk, and ricotta pasta?
Yes, cottage cheese can replace ricotta in tomato, milk, and ricotta pasta. Blend it first for a smoother sauce, since its curds are larger and its texture is less creamy than ricotta.
Which pasta shape works best for tomato, milk, and ricotta pasta?
Short shapes such as shells, rigatoni, or fusilli work especially well because the creamy tomato sauce clings to their ridges and hollows. Long pasta also works, but toss it thoroughly before serving.
Can you prepare tomato, milk, and ricotta pasta ahead of time?
Yes, you can make tomato, milk, and ricotta pasta ahead, but the pasta will absorb some sauce as it sits. Store the pasta and sauce together in the fridge, then loosen it with a splash of milk when reheating.
Can tomato, milk, and ricotta pasta be frozen?
Yes, but the ricotta and milk sauce may turn grainy after thawing. Freeze it in airtight portions, thaw it in the refrigerator, and reheat gently while stirring; the texture may improve but not return to freshly made.
What herbs go well in tomato, milk, and ricotta pasta?
Basil and oregano pair well with tomato, milk, and ricotta pasta. Add fresh basil near the end so it keeps its aroma, or stir dried oregano into the tomato while it cooks.
Can you add spinach to tomato, milk, and ricotta pasta?
Yes, spinach works well in tomato, milk, and ricotta pasta. Stir fresh leaves into the hot sauce until wilted before adding the pasta; squeeze excess water from thawed frozen spinach so the sauce does not become watery.
How do you reheat tomato, milk, and ricotta pasta without drying it out?
Reheat tomato, milk, and ricotta pasta in a covered pan over low heat with a small splash of milk or water. Stir gently and stop once it is hot; vigorous boiling can make the sauce separate.
Tomato, milk, and ricotta pasta Vitamins & Minerals
Vitamins
B1
0.36mg · 30% DV
B3
3.3mg · 21% DV
B12
0.45µg · 19% DV
B2
0.24mg · 18% DV
Minerals
Selenium
45µg · 82% DV
Phosphorus
285mg · 41% DV
Copper
0.3mg · 33% DV
Manganese
0.75mg · 33% DV
Potassium ⭐
540mg · 16% DV
Sodium
360mg · 16% DV
Tomato, milk, and ricotta pasta Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Tomato, milk, and ricotta pasta
To burn the 468 calories in 1 serving (medium) (300 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Tomato, milk, and ricotta pasta?
Tomato, milk, and ricotta pasta brings cooked pasta together with a tomato sauce softened with milk and ricotta. It is a simple, Italian-inspired combination: the tomato keeps the sauce bright, while ricotta gives it a gentle creaminess without relying on heavy cream.
Serve it warm for lunch or dinner, with a green salad or roasted vegetables alongside. The sauce clings softly to the pasta, balancing mild tang with a tender, milky richness. It provides carbohydrates for a filling meal, along with some protein; per 100 g, it contains 6.5 g of protein. For a lighter plate, use a little less ricotta and add extra tomato, or finish with fresh basil and black pepper.
How Nutritious Is Tomato, milk, and ricotta pasta?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Tomato, milk, and ricotta pasta Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Tomato, milk, and ricotta pasta Contain Allergens?
Contains these allergens:
Which Diets Is Tomato, milk, and ricotta pasta Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Tomato, milk, and ricotta pasta Fat Profile
SATURATED
5.4g
MONOUNSATURATED
3.3g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 8.3:1
Above the ideal 4:1 (8.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.