Description
A creamy and delicious pasta dish made with ricotta cheese and tomatoes, perfect for a quick weeknight dinner.
Ingredients
- 8 ounces pasta (penne or fusilli)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the diced tomatoes (with juice), dried basil, dried oregano, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
- Reduce the heat to low and add the ricotta cheese, stirring until well combined and creamy.
- Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. If the mixture is too thick, add a splash of pasta water to reach desired consistency.
- Stir in the grated Parmesan cheese until melted and creamy. Remove from heat.
- Serve immediately, garnished with fresh basil leaves.
Notes
- For a lighter version, substitute half of the ricotta with Greek yogurt.
- For added flavor, include sautéed spinach or mushrooms in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg