- 1 (8 ounce) package campanelle (little bells) pasta
- 1/2 cup ricotta cheese
- 2 tablespoons olive oil
- 1/4 onion, chopped
- 1 (6.5 ounce) can tomato sauce
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 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.
- 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.
- Pour tomato sauce over the pasta and stir until the sauce and cheese evenly coat the pasta.
05/19/2019
recipepes.com
pink pasta, recipe
PT15M
PT1H
5
455 calories
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