Pasta with marinara sauce and ricotta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | Bacon; diced |
| 1 | Onion; chopped | |
| ½ | teaspoon | Red Pepper Flakes |
| 1 | Jar (14oz) Marinara Sauce | |
| 15 | ounces | Part-Skim Ricotta Cheese |
| ¼ | cup | Parmesan Cheese * |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly Ground Pepper |
| ¼ | cup | Flat-leaf Parsley; chopped |
| 1 | pounds | Pene or Ziti; cooked |
Directions
* Freshly grated Cook bacon in large saucepan until crisp; drain on paper towel. Discard all but 1 tbsp drippings from skillet. Add onion and red pepper flakes; cook over medium heat, stirring occasionally, until tender, about 5 mins. Add marinara sauce and bring to a boil.
Meanwhile, in a mixer bowl, beat ricotta, Parmesan, salt and pepper until creamy. Stir in parsley. Toss pasta immediately with marinara sauce and bacon. Pass ricotta.
Per serving: 725 Calories; 33g Protein; 20g Fat; 103g Carbohydrates; 1,246mg Sodium; 44mg Cholesterol.