Pasta with marinara sauce and ricotta

Yield: 4 servings

Measure Ingredient
3 slices Bacon; diced
1 \N Onion; chopped
½ teaspoon Red Pepper Flakes
1 \N 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

* 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.

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