Pink Pasta

Pink Pasta


"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."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


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


  • 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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 2
Most helpful
Most positive
Least positive

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...

Other stories that may interest you