It’s sure taken me a while to get this post out! I just can’t seem to make myself sit down and write the post. That’s not to say this meal wasn’t terrific. It seemed like a while since I’d had pasta and I was craving some.
Along came this yummy recipe…
I was very excited to use my homemade ricotta. It had firmed up nicely in the refrigerator and was ready to eat. The dinner was very easy to make and pretty quick too. The only thing that took me a little longer was making my own sauce. (I don’t like to using premade sauce and 1 jar of sauce never seems to be quite enough for whatever pasta I’m making.)
The dish turned out great! It was so good with the homemade sauce and ricotta, but I’m sure it would still be good if you bought your sauce and ricotta 🙂
The original recipe called for quite a bit more pasta than I used, so I’m not exactly sure how much pasta I ended up needing. It was probably a little less than a 13.25 ounce box of penne.
Also, I gleaned an interesting tip when reading one of my cookbooks the other day. When making a pasta dish, you should always reserve some of the water the pasta was cooked in. This starchy water should then be added to the pasta, which helps the sauce adhere to the pasta. There’s your tip of the day!
Bell Pepper Ricotta Pasta
(adapted from Honey, What’s Cooking)
2 Tablespoons oil
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
1 onion, chopped
2 bell peppers, sliced
34 ounces pasta sauce
2 teaspoons Italian seasoning
1/2 teaspoon pepper
13.25 ounce box of whole wheat penne
1 cup Ricotta cheese
1/4 cup reserved pasta water
1. Cook penne according to package instructions.
2. Heat oil in pan and saute garlic, crushed red pepper for about 1 minute before adding onion and bell peppers. Saute until veggies are tender.
3. Add in the sauce, Italian seasoning, and pepper. Cover and simmer 10 minutes.
4. Stir in the ricotta cheese. Add the cooked pasta and 1/4 cup of the reserved pasta water. Heat and serve!