Pasta with Ricotta Recipe (One Pot)
Recipe by:Rich and hearty pasta is cooked all in one pot. So easy! And then topped with heavenly clouds of creamy ricotta. Simple gourmet!
Ingredients
- 1 lb hot Italian sausage
- 1 small onion (about ¾ cup finely chopped)
- 2 cups spinach, roughly chopped (about 2.5 ounces)
- 24 oz spaghetti sauce
- ¼ cup pesto
- ¼ teaspoon crushed red pepper
- 3 cups water
- 1 lb shaped pasta (like Cavatappi, fusilli, or penne)
- 1 ½ cups Ricotta cheese
- Optional toppings: shredded Parmesan cheese, chopped basil
Instructions
- In a large pot, brown sausage over medium heat until there is no pink. If there are large chunks, break into smaller nickel-sized pieces. Once cooked, pour into a bowl and set aside
- While sausage is cooking, chop your onion and spinach. Once sausage has been removed from pan, add 1 teaspoon of oil into pan and cook onion for 1 minute. Add in spinach and cook an additional 3 minutes, or until vegetables are soft.
- Add pasta sauce, pesto, red pepper, water, and pasta to pan. Increase heat to high and bring to a boil. Cook according to the package directions for your pasta, stirring occasionally. (Ours was 9 minutes for al dente.)
- Add sausage back into the pan and stir until dispersed throughout pasta.
- To serve, spoon into bowls or on plates. Top with Parmesan and basil, if using.
- Using a tablespoon, scoop a heaping cloud of Ricotta and place it on top of the individual portion of the pasta. Serve immediately.
Notes
Substitutions: In place of pesto, you can use ¼ cup of fresh basil, ¼ cup of Parmesan, and 2 cloves of garlic.
Nutrition
Calories: 543kcal | Carbohydrates: 50g | Protein: 22g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 986mg | Potassium: 656mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1452IU | Vitamin C: 10mg | Calcium: 153mg | Iron: 3mg
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