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Ingredients

1 (8 ounce) package campanelle (little bells) pasta ½ cup ricotta cheese 2 tablespoons olive oil ¼ onion, chopped 1 (6.5 ounce) can tomato sauce ¼ cup chopped fresh basil 1 tablespoon chopped fresh oregano

Nutrition Info

328.2 calories carbohydrate: 47.4 g cholesterol: 9.5 mg fat: 10.2 g fiber: 2.7 g protein: 11.7 g saturatedFat: 2.6 g servingSize: - sodium: 284.5 mg sugar: 4 g transFat: : - unsaturatedFat: : -

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

4 servings

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.