Penne With Quick Tomato Sauce And Ricotta Cheese Recipes

PENNE WITH QUICK TOMATO SAUCE AND RICOTTA CHEESE

Penne With Quick Tomato Sauce and Ricotta Cheese image

There's nothing better than pasta! America fell in love with pasta, and I don't see any end to it, ever! So boil up a batch and there's sure to be the makings for a great, simple sauce, right in your pantry!

Provided by FLUFFSTER

Categories One Dish Meal

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb penne pasta, uncooked
1 (28 ounce) can plum tomatoes, peeled, undrained
1/2 cup fresh basil, loosely packed
2 small garlic cloves, finely chopped
1 cup part-skim ricotta cheese
1/4 cup parmesan cheese

Steps:

Prepare pasta according to package instructions.
While pasta is cooking, combine the tomatoes, basil and garlic in a blender or food processor.
Blend at low speed until tomatoes are completely pureed.
Pour mixture into a large saucepan. Heat to boilng, reduce the heat and simmer 5 minutes.
When pasta is done, drain well.
Return pasta to cooking pot,add the tomato sauce and heat over low heat until sauce is simmering and the pasta is covered with sauce.
Remove pot from heat and stir in ricotta and Parmesan cheese until evenly distributed.

Nutrition Facts : Calories 372.3, Fat 6.3, SaturatedFat 3, Cholesterol 16.4, Sodium 124.2, Carbohydrate 68.2, Fiber 10.1, Sugar 3.7, Protein 13.3

PENNE WITH RICOTTA

Penne With Ricotta image

Make and share this Penne With Ricotta recipe from Food.com.

Provided by Josh Gowans

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups penne pasta
2 tablespoons butter
3 tablespoons parsley (fresh is possible)
1/2 cup ricotta cheese
1 pinch nutmeg
1 pinch cinnamon
salt
pepper
1/2 cup whipping cream
2 tablespoons olive oil
1/4 vegetable bouillon cube
1 small onion

Steps:

Bring a pot of salted water to a boil, add the penne and cook for 10 minutes or until tender but still firm to taste.
In the meantime, finely slice the onion and cook in a small pot with some olive oil or butter. Heat a 1/2 cup of water, add in the vegetable bouillon. Once the onion is properly cooked (should be tender), add everything else in, including the bouillon -- salt and pepper to taste. Stir the sauce frequently over low heat, should turn into a nice even mixture.
Once the pasta is finished cooking, drain and add to the sauce. Stir a few times, turn off the heat, cover the pot, and let set for 5 to 10 minutes.

Nutrition Facts : Calories 462.4, Fat 28.6, SaturatedFat 14.2, Cholesterol 71.7, Sodium 91.8, Carbohydrate 45.2, Fiber 6.2, Sugar 0.9, Protein 8.3

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