All Recipes

Pasta with Spinach and Ricotta Cheese Recipe

Prep

15-30 mins

Total

30 MIN

Servings

10 Servings

Ingredients

1 lb

pappardelle pasta, uncooked

4 slices

OSCAR MAYER Bacon, cut into 1-inch-thick slices

1 

onion, chopped

3 cloves

garlic, minced

1 container

(15 oz.) Ricotta Cheese

1 cup

milk

2/3 cup

Grated Parmesan Cheese

1 pkg

(10 oz.) frozen chopped spinach, thawed, drained

2 large

plum tomatoes, chopped

1/8 tsp

crushed red pepper

Instructions

Step 1

Cook pasta as directed on package, omitting salt.

Step 2

Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions and garlic to reserved drippings; cook 2 to 3 min. or until crisp-tender, stirring frequently.

Step 3

Add ricotta, milk and Parmesan to onion mixture; cook 2 min., stirring frequently. Stir in spinach; cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally. Add tomatoes, crushed pepper and bacon; mix well.

Step 4

Drain pasta. Add to spinach mixture; mix lightly.

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