Pink Pasta

Pink Pasta

cookingsavestheday

"Serve in a dish with contrasting color for appeal. My friend made this once and I asked her for the recipe. I make this very often."
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Ingredients

30 m servings 328 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Pour tomato sauce over the pasta and stir until the sauce and cheese evenly coat the pasta.

Reviews

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We didn't think it was bad, but it seemed to be missing something. I added more basil and oregano, and I also added garlic. I think, unless you're trying not to eat meat, this would be a good ...

I have to admit, I made some tweaks to this recipe and, even with the tweaks, the resounding opinion was "bland". I added garlic, salt, and crushed red pepper to the sauce and I can't imagine h...

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