| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 3 |
sl |
Bacon; diced |
| 1 |
md |
Onion; chopped |
| 1/2 |
ts |
Crushed red pepper |
| 14 |
oz |
Marinara sauce |
| 15 |
oz |
Ricotta cheese |
| 1/4 |
c |
Parmesan cheese; freshly grated |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1/4 |
c |
Fresh flat-leaf parsley; chopped |
| 1 |
lb |
Penne or ziti; cooked according to pckg., drained |
INSTRUCTIONS
1. Cook the bacon in a large skillet until crisp. Drain bacon on paper
towels. Discard all but 1 tablespoon drippings from skillet.
2. Add the onion and red pepper to skillet. Cook over medium heat, stirring
occasionally, until tender, about 5 minutes. Add marinara sauce; bring to a
boil.
3. Meanwhile, beat ricotta cheese, Parmesan cheese, salt and pepper in
large bowl with spoon until creamy. Stir in parsley.
4. Toss hot pasta with marinara sauce and bacon in serving bowl. Serve
topped with parsley-ricotta mixture. Makes 4 servings.
Recipe by: Ladies Home Journal Online http://www.lhj.com
Posted to recipelu-digest Volume 01 Number 637 by "Valerie Whittle"
<catspaw@inetnow.net> on Jan 30, 1998
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