Ingredients
6
6 servings
- •8 ounces dry bowtie (farfalle) pasta, uncooked
- •1 cup part-skim ricotta cheese
- •⅓ cup Kraft® Grated Parmesan Cheese
- •2 tablespoons water
- •¼ teaspoon ground black pepper
- •12 ounces Italian pork sausage
- •⅓ cup chopped yellow onion
- •2 (14.5 ounce) cans Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
- •1 (6 ounce) can Hunt's® Tomato Paste
- •1 ½ cups shredded part-skim mozzarella cheese, divided
Instructions
- Cook pasta according to package directions, omitting salt. Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.
- Heat large skillet over medium-high heat. Add sausage and onion; cook 3 to 5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain. Add undrained tomatoes, tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.
- Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese. Reduce heat to low; cover and cook 2 to 3 minutes or until ricotta mixture is hot and mozzarella cheese melts.
Nutritional Facts
Per 6 servings
- Calories: 414
- Carbohydrate: 43g
- Fat: 18g
- Fiber: 4g
- Protein: 24g
- Sugar: 11g
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