Ingredients30 m servings 328
- 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.
Per Serving: 328 calories; 10.2 47.4 11.7 10 284 Full nutrition
ReviewsRead all reviews 4
Read plenty of reviews that said it was bland, so I added butter, chicken, garlic, and other types of cheeses. Turned out better than I was expecting, but it's still missing something. My boyfr...
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...
This was delicious! A perfect lighter pasta for warmer weather! I added mushrooms to the onions for a little more bulk. Served with fresh tossed greens and fresh Italian bread for all around ...