• 1 container Bolognese Sauce, (about 4 cups) *
  • 12 ounce fresh ribbon pasta, OR refrigerated, such as pappardelle or fettuccine pasta
  • 1 teaspoon Italian seasoning, dried, crushed
  • 1/4 cup ricotta cheese, part-skim
  • 1/2 cup Parmigiano Reggiano cheese, shredded
  • basil leaves, torn fresh (optional)

Cook pasta according to package directions; drain well. Transfer pasta to large pasta bowl.

Meanwhile, bring sauce and Italian seasoning, if desired, to a simmer. Stir in ricotta cheese. Pour sauce over pasta; toss until combined. Sprinkle with Parmigiano Reggiano cheese. Garnish with basil and serve with additional Parmigiano Reggiano, if desired.

Serves 6.

Use one recipe of the Bolognese Sauce


Courtesy of Tyler Florence

Using the Bolognese Sauce recipe as a base, this pasta dish only requires heating the sauce with cheeses and cooking the pasta. A flavorful dinner that can be served with tossed greens and a good crusty bread.

Calories: 510 calories

Protein: 30 grams

Fat: 18 grams

Sodium: 320 milligrams

Cholesterol: 60 milligrams

Saturated Fat: 7 grams

Carbohydrates: 54 grams

Fiber: 4 grams