| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Italian, Sauces |
4 |
Servings |
INGREDIENTS
| 3 |
sl |
Bacon; diced |
| 1 |
|
Onion; chopped |
| 1/2 |
ts |
Red Pepper Flakes |
| 1 |
|
Jar (14oz) Marinara Sauce |
| 15 |
oz |
Part-Skim Ricotta Cheese |
| 1/4 |
c |
Parmesan Cheese * |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly Ground Pepper |
| 1/4 |
c |
Flat-leaf Parsley; chopped |
| 1 |
lb |
Pene or Ziti; cooked |
INSTRUCTIONS
* Freshly grated Cook bacon in large saucepan until crisp; drain on paper
towel. Discard all but 1 tbsp drippings from skillet. Add onion and red
pepper flakes; cook over medium heat, stirring occasionally, until tender,
about 5 mins. Add marinara sauce and bring to a boil. Meanwhile, in a mixer
bowl, beat ricotta, Parmesan, salt and pepper until creamy. Stir in
parsley. Toss pasta immediately with marinara sauce and bacon. Pass
ricotta.
Per serving: 725 Calories; 33g Protein; 20g Fat; 103g Carbohydrates;
1,246mg Sodium; 44mg Cholesterol.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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