Pink Pasta recipe

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Ingredients

1 (8 ounce) package campanelle (little bells) pasta
½ cup ricotta cheese
2 tablespoons olive oil
¼ onion, chopped
1 (6.5 ounce) can tomato sauce
¼ cup chopped fresh basil
1 tablespoon chopped fresh oregano

Nutrition Info

328.2 calories
carbohydrate: 47.4 g
cholesterol: 9.5 mg
fat: 10.2 g
fiber: 2.7 g
protein: 11.7 g
saturatedFat: 2.6 g
servingSize: -
sodium: 284.5 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook the campanelle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes, drain. Transfer pasta to a large bowl, add ricotta cheese, and stir so the ricotta begins to melt into the pasta.

  2. Heat olive oil in a large skillet over medium-high heat. Saute onion in olive oil until lightly browned, 5 to 7 minutes. Sir tomato sauce, basil, and oregano with the onion, bring to a simmer and cook another 2 to 3 minutes.

  3. Pour tomato sauce over the pasta and stir until the sauce and cheese evenly coat the pasta.

Recipe Yield

4 servings

Recipe Note

Serve in a dish with contrasting color for appeal. My friend made this once and I asked her for the recipe. I make this very often.

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